The FNB Team
Check out the Fish N Beer team and catch a glimpse of what makes our restaurant so unique. From the chefs to the bar and floor staff, we’re focused on giving you the best dining experience possible
Kevin Morrison’s chef-owned and operated restaurants focus on traditional dishes with a modern twist. Whether it’s Mexican street tacos at his Tacos, Tequila, Whiskey restaurants, the almighty torta at Poco Torteria, or seafood at his oysterette Fish N Beer, Morrison puts a modern twist on the cuisine and serves it in a lively and cozy setting. Morrison has won awards such as Top New restaurant in Colorado, voted as one of the Top restaurants in the United States by Bon Appetit, Huffington Post, Men’s Journal and other publications. Morrison has been invited to cook at the James Beard House on several occasions.
As executive chef and managing partner of Fish N Beer, Aniedra Nichols leads the team in the non stop pursuit of sourcing sustainable, and underutilized fish. Nichols’ cooking style is straight forward and approachable. She sources fish and shellfish direct from the mom and pop fishing boats on both coasts as well as the Great Lakes. Her relationships with local farmers, cheese makers, bakers, and butchers give her the ability to create seasonal inspired menus. Nichols’ dishes have been recognized by the James Beard House and has cooked at the James Beard house on many occasions. Prior to shucking oysters, Nichols was the executive chef at Elways Cherry Creek.
Cliff is a native of Evergreen, Colorado who began working in the industry at an early age as a busboy, advanced to server, shift leader, and FOH manager. In 2004 he moved to California to explore the other side of the business and test himself in the kitchen. Cliff spent five years in several high volume restaurants and then moved on to opening a gastro pub in Miami, Florida in 2010. In Miami, he showcased his skills by creating a from-scratch menu and cocktail list. After Cliff earned his Bachelor’s Degree in Business Management from Miami Dade College he decided to venture back to Colorado to join the vastly expanding culinary world of Denver. He spent a year working with Aniedra Nichols at Elway’s Steakhouse and is excited to start the next stage of his career with KTM restaurant group.