OUR TEAM

Brad Heap

Chef/Owner/Founder

Chef Brad is a seasoned chef who is passionate about sustainable cuisine, hospitality, and community involvement. He grew up in Boulder, Colorado, and fell in love with cooking at an early age. He learned the basics from his mom in her kitchen. That's where his passion for food began. Chef Brad has been working in the industry since he was 13 years old. He graduated from CIA, then went on to apprentice in France and Italy for a year and half. That's where he learned French! He was a partner at Full Moon Grill, then went on to found Colterra Food & Wine. In 2009 he built and opened SALT. Chef Brad's favorite thing to eat at SALT is the vegetable tasting from his farming partners.

Marisa Corzatt

General Manager

Marisa grew up on a farm in Illinois and has been in the restaurant industry since she was 15. She has held every position and has a passion for the craft. Her management career started working in the craft beer world in Indiana before moving to Colorado. Since coming to Boulder she has managed for Oskar Blues and the West End Tavern where she honed her managerial skills, and eye for detail. She then decided to bring her talents a couple blocks down Pearl Street to SALT. She frequently brings baked goods and savory eats she makes at home for the staff, and her flair with decorating can be seen in our cellar, where her design skills are on display. We appreciate her need to make everyone and everything better at SALT, and her desire to be the best at what she does. Marisa's favorite cocktail at SALT is 'Sage Advice'.

Jordan McMahan

Assistant General Manager

Jordan is seasoned restaurant manager with a passion for hospitality and a taste for culinary excellence. Originally hailing from Georgia and owning a restaurant in Western North Carolina, he pursued a culinary dream by attending Escoffier School of Culinary Arts in Boulder, Colorado. As a restaurant manager, he continues to bring culinary knowledge, leadership skills, and passion for outstanding service to SALT.