Tyson Holzheimer and Scott Bauer first started talking about Butcher’s Bistro almost 7 years ago, when they met at Snooze. After working together for 5 years and helping Snooze open multiple restaurants, they decided it was time to build something of their own and make their dream become reality. When the restaurant Twelve closed and the space on 22nd and Larimer became available, Tyson and Scott knew this was the perfect location for their Colorado nose-to-tail butchery restaurant.
Tyson’s passion for food, experience with taxidermy, and past work with numerous styles of cooking made opening Butcher’s Bistro and working with the local farmers and ranchers a perfect fit. Scott’s relationships with the Ballpark Neighborhood Association, local brewers, and Denver’s restauranteurs, made opening in downtown Denver seem second nature. Together, Tyson and Scott created Butcher’s Bistro, a whole animal butchery restaurant that supports Colorado farms and takes pride in serving some of the best meat, Colorado craft cocktails, and microbrews you can find in Denver. Stop in to 2233 Larimer Street and ask them about their meat!
Scott’s love for food and his need to be constantly busy took him into his first professional kitchen at the age of 14. After day one in the dish pit, there was no turning back. Scott spent the next 20 years working in everything from the dish room to the corporate office and everything in between.
Most recently he spent the last 7 years as a Chef, General Manager and Regional manager for Snooze An AM Eatery. Scott started with Snooze at their first restaurant and helped the company grow to over 8 locations. Through this experience he has gained extensive knowledge in many facets of the industry, including restaurant openings, menu development, management techniques, service, financial management and restaurant design.
Scott started Butcher’s Bistro to fulfill his true passion and utilize all of the skills he worked so hard to acquire. His devotion to the guest, love for food, and drive to serve are a part of everything he does.
Tyson began his career working for a taxidermist in Montana at the age of 14. Skinning, cutting, and rebuilding a variety of game animals helped him develop knife skills and a thorough understanding of anatomy and muscle structure, which he took to the restaurant industry years later in Anchorage, AK. After quickly working his way through all the positions of the line, Tyson spent the next 5 years in commercial bakeries and kitchens doing everything from managing to menu development.
Tyson’s move to Denver led him to Snooze, where he helped the company open 7 new restaurants. Butcher’s Bistro allows Tyson to work with whole animals, a frequently changing seasonal menu, and some of the highest quality ingredients that the country has to offer. Whether butchering, cooking, or interacting with guests at the retail counter, Tyson’s attention to detail and drive to be better every day is evident in all of his work.
Bryce knew he was destined to work in a restaurant beginning at the young age of 17. Working in an upscale seafood restaurant taught him the basics of everything from shucking oysters to simple knife work and his love for the industry began. Bryce took this new found passion with him when he left Denver to attend college in Fort Collins, in pursuit of a Restaurant Hospitality Management degree. In school, he quickly gained recognition from his professors and other students, taking on leadership and management roles in the program’s front and back of house.
Bryce continued working in kitchens while attending school and eventually found himself in a corporate training position with Snooze, traveling the country and training high-volume chefs. Bryce’s vast experience in both the front and back of house puts him in various management positions at The Butcher’s Bistro. Depending on the day, Bryce will be butchering, bartending, or working on tomorrow’s menu in the kitchen. One thing that remains constant with Bryce is his drive to succeed and love for food, which is easy to see, regardless of where he is working.
Kristen has been in the accounting industry for 12 years and a practicing CPA in the Denver metro area for the last 7 years. She began as an accountant for a well-established and historical restaurant in the mountains outside of Denver. Recognizing her passion for accounting, she graduated from the University of Colorado and accepted a job as an auditor for the international accounting firm Grant Thornton. She excelled as an auditor, quickly passed the CPA exam, and was promoted to running financial audits for a variety of clients and industries.
In September of 2010, Kristen made the decision to start her own company and provide consulting services for companies in need of quality accounting guidance. Her clients include restaurants, fashion designers, internet services and other various industries. Much of her work consists of assisting clients in the startup phase of their companies and guiding them in their accounting strategies and processes.