Join Our Team!
We are always looking for great people with diverse experience.
Email your resume to info@sullivanscrapkithcen.com.
Terence Rogers - Chef & Owner
Terence Rogers is the Chef and Owner of Sullivan Scrap Kitchen and the TBD Foods family. Terence started working in kitchens in 2011. Terence has slung pizzas in Vermont, created sandwich masterpieces on food trucks in Boston and Denver, and cooked farm-to-table fine-dining meals in Boston, New York, and Denver under award-winning chefs.
Not always thinking food was in his career path, Terence attended Bridgewater State University in Boston, where he majored in economics. During a business class his senior year, Terence created his first business plan for a food truck. After graduating, Terence moved up to Vermont to be a ski bum. He stumbled upon a job in a local pizza shop and after a brief interview over a beer, he was thrown onto the pizza line and was forever hooked on the chaos, complexity, and creativity of working in a kitchen.
TBD Foods was started in 2014 with a dream and a tax return. Terence started hosting pop-up dinner parties out of his apartment in Somerville, MA with the hopes that it would one day turn into the food truck he dreamt up during college. To Terence’s delight, the dinners were very popular and people started to hire him to cook at events and private dinners. As TBD Foods began to excel in the personal chef and catering world, Terence decided to follow his clients’ needs and put the food truck on hold.
Holly Adinoff- General Manager & Owner
With a master’s in counseling and years of experience in the nonprofit world, opening and operating a restaurant was nowhere on Holly’s radar. Then she met Terence in 2012. Terence perfected homemade pesto gnocchi and ice cream- everything changed. 9 years later, they were married in Breckenridge, CO with close family and friends.
Over the years, Holly has become an integral part of the TBD Foods family. Holly is the lead event planner and designer for TBD Events and TBD Foods and is the General Manager for Sullivan Scrap Kitchen. Holly is excited to lead the front of house team in welcoming hospitality, develop new team members, and engage the Denver community in sustainability practices.
Holly has supported changing the local landscape of sustainability as a member of Good Business Colorado’s Climate Change Task Force and the Waste No More Task Force. She is looking forward to starting her new role as a member of Denver’s Sustainability Food Policy Council and sharing the knowledge she gained from attending MAD Academy in Copenhagen with her community.
Front of House Team
Carey, Layne, Art and Asa are the friendly faces that will greet you at the door. Carey leads our bar program as the Bar Manager. She would love to tell you all about the spent espresso coffee liquor she makes in house or her favorite joke, just watch out for puns. Art will be greeting you most nights and will share with you his new favorite cocktail. Layne would love to take care of you on Burger Nights and tell you about her favorite wine or our hand-made pastas. For brunch, you’ll be greeted by Asa, Drew, and Carey. Drew will be bring a smile to anyone’s day and Asa, our newest team member, will happily answer any sustainability questions you.
Back of House Team
While you may not see their smiling faces all the time, our back of house team makes the magic happen. Joe helps lead our back of house team as our Executive Sous Chef and Pastry Chef. He is the brains behind our house-made bread and pastry program and recently received Colorado Restaurant Associations Back of House Person of the Year Award- yeah, he’s kinda a big deal. Leo, our new Prep and Brunch Cook, is quickly learning how to make our egg-celent brunch menu. Ben, our Sous Chef, leads dinner and adds an artistic flair to our dishes, with Chadd quickly learning to assist. Kohana and Kevin can often be found in the back prepping delicious hot sauces and hand-made pastas. Joe, Logan, and Ricardo can be found taking great care of our dishes and learning to prep new items.
Ryder - Dog
After serving many wonderful guests in the Boston area, TBD Foods and our chef/owner moved to the Rockies in 2016 continuing with the dream and a passion to bring people together over delicious food. Shortly after moving to Denver, Terence saw an opportunity to use the “scraps” or imperfect pieces from his fine-dining catering dinners to create tasty sandwiches. He tested his idea for a food waste cafe in 2019, when he started Lil Scrap Kitchen- a once a week sandwich pop-up out of his commissary. After a couple of successful months, Terence found the perfect restaurant location for Sullivan Scrap Kitchen, where his passion for sustainable food practices and delicious local meals could grow and flourish.
Terence has continued to promote sustainability outside of Sullivans by speaking in support of the Skip the Stuff bill at the State House with Good Business Colorado and spoke with the National Council of State Legislatures in partnership with High Roads Restaurants on strategies to create one fair wage. Terence has also lead sustainability conversations with the California Foundation on the Environment and the Economy, Sustainability Film Series, New Hope Network, Allsteel Office Furniture and Products, Development in Gardening Nonprofit, Field Academy and supported sustainability efforts with Fork Cancer, Colorado Wine Uncorked, Denver Fashion Week, Denver Urban Gardens, and Women in Sustainability.
Holly and Terence rescued Ryder in 2015. Ryder is an incredibly friendly Plott hound lab mix, who loves belly rubs, chasing bunnies, and a nice piece of meat. You’ll see him occasionally hanging outside, on our Instagram, or out about in the neighborhood on walks. Feel free to come say hi to him! He’ll take all the pets and treats he can get.
