The Arcadia Team


Our team is a veritable melting pot, with people from all corners of the country and pretty much every walk of life. They do have some things in common, though: a passion for food and the uncanny knack for making your experience an amazing one. Take a look at our stories and come on in to talk to us—we may even quiz you.


Kevin Morrison

Kevin Morrison

Chef/Owner



Kevin Morrison was the founder of Red Tomato Specialty Produce, serving the independent upscale restaurant industry in Denver, as well as co-founder of the Spicy Pickle Sub Shop and Spicy Pickle Franchising. In 2006 the concept won Nation’s Restaurant News “Hot Concept” award and went public in 2007. Later in ’07 Kevin was the creative force behind Crumb Rustic Bakery, a wholesale bakery that serviced all of Colorado’s Spicy Pickle restaurants. In 2010 Kevin left the restraints of corporate life to develop other grassroots food concepts like Tacos Tequila Whiskey and Poco Torteria.

I like to…


Travel, sail, hang with my family, watch TV. Maybe not in that order.


Little known facts


I go on the log ride with my twin boys but it scares the hell out of me!


Angella Jimenez

Angella Jimenez

Office Manager



KTM Restaurant Group is pleased to welcome Angella Jimenez. Angella will be taking over the position of Office Manager for the corporate office. Ms. Jimenez brings over 11 years of Human Resource and Office Management experience to the KTM Group. Angella started her career within Escrow and quickly moved into management. The Real Estate industry has opened many doors to her over the years allowing her to not only grow her knowledge, but it also offered her valuable experience’s. She has been continually recognized (by her employers and staff) for her diligence and commitment. When Angella is not putting in hours at the office she enjoys riding motorcycles and attending events for local charities she is proud to support. The KTM restaurant group is excited to offer her a new challenge, to create a niche for herself in the restaurant industry.

Please join us in giving her a warm TTW welcome!



Steve Shoemaker

Steve Shoemaker

Director of Tacoperations



Steve comes to KTM from Sysco Foods in Denver, where he spent just over 6 years as a Marketing Associate. During his time at Sysco, he earned awards for excellence and growth and served his customers with integrity and professionalism. He remains a respected leader and resource to his former coworkers. Prior to Sysco, Steve worked with the Hillstone Restaurant Group for nearly 10 years where he learned the importance of standardized systems and team culture.

Growing up in Indiana, Steve spent a lot of time in the outdoors and was fortunate to have a nice 10-acre yard to play football, baseball, soccer, drive golf balls as hard as he wanted and use their tractor to make BMX and RC car tracks. After graduating from Huntington College, Steve attended Johnson & Wales. He participated in the Garnish Your Degree program which earned him his Associates in Culinary Arts.

I like to…


Steve enjoys skiing, drawing, doing homework (sometimes), camping and sitting around the bonfire with his 2 kids and wife of 14 years.


Little known facts


In High School, Steve worked at a local bike shop starting off as a bike assembler.

Gerard Collier

Gerard Collier

General Manager


Born and raised in Japan, Gerard moved to Hawaii at the age of 13. Growing up, his love for cars led him to pursue a career as an Automotive Technician, which he later decided to switch to a major in Travel & Tourism. Gerard started working at multiple restaurants during high school, starting as a dishwasher, line cook and then moving on to the front of the house. He began working as a polisher at the world-renowned Roy’s and eventually worked his way up to bartender. He also helped open and manage a well-known teppan-yaki restaurant from Tokyo in Waikiki. In 2011, Gerard left Hawaii to continue his career in the food and beverage industry and found his way to the Tacos Tequila Whiskey team where his fresh, seasonal take on cocktails is the perfect compliment to Chef Morrison’s food.

James Strizek

James Strizek

Manager




Born and raised in Seaside, Oregon, James always wanted to live somewhere warm and sunny. So in 2006 he found himself in Payson Arizona, where he started to work for Brinker International Restaurant. James was a server, got his first bartending experience here, but thrived as a cook. He Became a corporate trainer, and opened up a new Chili’s Grill & Bar in Diamond Bar California. In 2010 James moved to Phoenix, to expand his serving, bartending career at Kona Grill & Grand Lux Café. In 2017 James wonder in to a new restaurant named Tacos Tequila Whiskey. Hired as a server/bartender his hard work ethic, was rewarded with a promotion to manager. As a manager he continues to learn how to make himself and the restaurant better.

I like to…


Hike Camelback Mountain


Little known facts


I like mystery novels.

 

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