kevin grossi


A true Midwestern boy, Kevin is a Michigander who knew his path from an early age. He wasted no time starting a cooking career by enrolling in the Schoolcraft College culinary program in Livonia, Mi. post high school graduation. From there the quest to eat, learn and work under amazing chefs like Brain Polcyn and Joseph Decker in order to grow became an addiction. 

With time in Boston, San Diego and Vail , Kevin finally settled in Denver where he pulled cooking stints at Tamayo, Zengo, The Coral Room, Parisi’s, Jax Fish House and Lola. His hard work, diligent effort and knack for putting bold flavors together on a plate for adoring guests made him the perfect chef to open Jax Fish House in Fort Collins, Co. There he rekindled his relationship with farmers of all types, took the town by storm with his fish to farm to table approach and established Jax as a powerhouse in the northern Colorado community. 

With a move back down to Denver, a return to Lola as the head chef, was something that was always on his mind. Being named the new chef there he was able to take Lola to amazing new places with his fresh ideas, relentless pursuit of the local bounty and unique perspective on Mexican Fish House fare. 

Being with the Big Red F group for 6 years, Kevin took the bold move to open his own concept, The Regional. A true taste of home, by recreating American hometown cuisine. Bringing the soul and comfort back to the great city of Denver. 

When not in the kitchen Kevin spends his time maintaining relationships with farmers in Fort Collins and across the front range, shredding in snowcapped mountains, ripping some single tracks on his mountain bike and tending to his garden.


trent bauer

chef de cuisine

Colorado native, grew up in Basalt. First restaurant experience in Snowmass bussing tables and morning prep. Moved to Denver in 2007 for school. After graduating headed west on a solo culinary adventure. After two weeks staging around San Francisco I headed to Seattle where my temporary visit turned permanent and ended up living in Seattle and working at Canlis. Ultimately decided Colorado is where I want to be. I’ve had every position in the kitchen from Chef de cuisine, Sous chef, pantry cook to even selling hotdogs for Biker Jim.  For the last few years I’ve ran and operated my own private catering company cooking primarily for clients in Aspen/Snowmass. Got married, bought a house and moved to Fort Collins late last year. 


kenneth philip herald

sous chef

Kenneth was born in sunny San Diego but has spent most of his life in Colorado. He grew up watching his family cook traditional passed down recipes and it inspired him to learn simple well cooked meals. From dishes like New Mexican red chili to Christmas Stollen bread, Kenneth is a self-taught cook. When he’s not working, he loves to relax with a canvas and music.

He began his career as a dishwasher working at Heidi’s deli. Slowly moving his way up through the ranks, he moved to Reivers Bar and Grill in the Washington Park area. There he learned more proficient skills in grill and sauté. After four years at Reivers, he moved on to Tony’s Market opening their South Broadway bistro. Learning new skills from brunch setup and execution to pizzas in a gas fired oven to catering gigs for 300+ people. As well as working for the Broncos training facility for two years. After his time at Tony’s, Kenneth moved on to Lola’s Coastal Mexican. Also spending 4 years there, he learned handling of fresh seafood, items like ceviche and Peruvian tiradito. In addition, he was cooking multiple cuts of beef and different styles of whole fish. He has learned a wide variety of cooking styles in his career from multiple chefs, line cooks, and pastry cooks. He continues to use that in different ways to expand his techniques and practices. Now he is beginning his Sous Chef career for the Regional after working for the company for their last year at Avanti.


jason snopkoski

bar partner

Jason Snopkoski is the consulting bar partner of the forthcoming Fort Collins, CO-based restaurant, The Regional. He also designed the bar programs for, and maintains a long-term affiliation as beverage advisor to the Connecticut-based restaurant group Eat Justice Hospitality, which includes Mezón and several Mėcha Noodle Bar locations. He is a graduate and 5-year veteran of the production team at the prestigious B.A.R. 5 Day, a USBG-certified Advanced Bartender, and former competitor at the national level in the elite Diageo World Class competition. Jason currently serves on the Colorado Bartenders Guild Board as an Advisor, and is a Social Ambassador for No Kid Hungry Colorado. While he has limitless passion for all things beverage and hospitality, Jason also loves spending time with his family, enjoys a variety of outdoor activities and is an avid traveler.