Meet the team that makes it all possible
Casey is the proud owner of Cut and the Drunken Goat that is located next door, he loves using food as a way to bring people together. He graduated from New England Culinary Institute and then opened a small cafe in Charleston, SC, that grew into a restaurant group of seven restaurants with three different concepts. As a Colorado native with the most nostalgic childhood memories, he’s glad to be living back home with his wife and two middle school aged boys, after a 20 year stint in Charleston. You will find Casey hopping back and forth from the Drunken Goat, the butcher shop or on the sidelines cheering his boys on for their sports. He is grateful to have a team of culinary artists and get his creative juices flowing with the finest and most delicious offerings!
Salmon on the Grill
Our newest member of the team, Brian is a graduate of Cordon Bleu and has worked under the best of them. His last gig was head chef of Nobu’s Matsuhisa in Vail, Co. In his spare time, Brian enjoys being a private chef, spending time with his wife in East Vail and getting into the woods to go hunting; a true outdoors man. Brian is always ready to try some new recipes with our homemade sausage and marinated meats, to bring you the best possible flavor when you bring home dinner to cook for your family.
Our youngest member of the team, Dakota keeps it light. He came with zero experience and is an absolute sponge and has learned how to give you the best CUT. He is currently going through school to become a certified nurse; Dakota’s natural tendency is to help others. His classic answer when asked how he is, “I’m always good,” rings from his big voice. Dakota loves everything about these mountains, especially snowboarding, he has mastered the art of playing and working hard!
Flank Steak Tacos or Slow Roasted Whole Chicken
You’ll find Billy working with us in the winter, only because in the summer he is immersed with adventures in teaching about local dinosaurs and Fossil Posse Adventures, as well as running the Museum at Dinosaur Junction. Billy will talk about paleontology for hours if you’ll let him, but he’s also serious about customer service and bringing you the best cut he can get for you, because he values this small town and is always looking out for the locals. Billy and his wife have lived in the valley for years and are always ready to jump on the next plane to visit their home in Belize, to balance out the mountain and ocean air!
Surf and Turf- Ribeye with Seared Diver Scallops
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