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.

Kevin Kidd

Executive Chef

Hailing from Cape Cod Massachusetts Kevin began his culinary journey at a small local restaurant in Hyannis at the age of 14 climbing his way up to lead line cook by age 18 while also attending school. Upon graduation he moved immediately to Colorado, first to Steamboat and then a year later to Boulder. That’s where he first began working with chef Brad at Full Moon grill and Chautauqua dining hall. In 2006 he joined Brad in the opening of Colterra food & wine as the Chef de Cuisine, and three years later also joined Chef Brad in the opening of Salt bistro in Boulder as the Executive Chef. After three years in Boulder Kevin left to pursue his own opportunities as owner of 24 Carrot Bistro in Erie. After 10 rewarding years, Kevin happily returned to Boulder to rejoin the team here at Salt.

Joshua Smith

General Manager/Beverage Director

Joshua mith fell in love with the fast paced nature of restaurants at an early age of 15. Since then he has travelled the country in search of good food, wine, cocktails, and fishing. Time spent with a focus on beverage in well respected restaurants in Denver, Vail, Napa, Nashville, and New York has left him with a wealth of experience.

Majd Abuhamda "MJ"

Assistant General Manager/Service Director

Born in Gaza, Palestine, and now calling Boulder home, Majd brings a world-spanning perspective to hospitality. His approach blends precision, warmth, and an instinct for creating memorable guest experiences. Drawing inspiration from a curated library of hospitality, leadership, and culinary works, he weaves together cultural richness, operational excellence, and genuine connection — ensuring every guest leaves with more than just a meal, but a story worth remembering.