Kenneth Minton III

Chef Kenneth “Kenny” Minton III discovered his passion for cooking at an early age, helping prepare family dinners that became the foundation of his hospitality philosophy. That passion led him to study culinary arts throughout his school years before graduating from the Johnson & Wales University culinary program in Denver. He began his professional career at Twelve, learning from James Beard Award nominee Jeff Osaka, where an ever-changing, seasonal menu fostered his appreciation for local farmers, ranchers, and ingredient-driven cuisine. He later joined James Beard Award winner Jennifer Jasinski’s celebrated Rioja, advancing through the kitchen while refining the technical foundation that continues to define his cooking today.

Kenny joined Coperta in 2016 before spending a year as Sous Chef at beast + bottle. In 2019, he helped open Pizzeria Coperta before returning to Coperta in 2020, where he now serves as Chef de Cuisine. Today, he helps lead the kitchen at Coperta, the Southern Italian restaurant whose culinary leadership earned 2025 James Beard Award semifinalist recognition for Best Chef: Mountain, continuing the restaurant’s commitment to thoughtful hospitality, seasonal cooking, and Colorado’s exceptional farmers and artisans.

At the heart of Kenny’s cooking is the same philosophy that first inspired him as a child: creating memorable meals that bring people together. His menus balance refined technique with genuine hospitality, allowing thoughtfully sourced ingredients to shine while honoring the relationships between chefs, farmers, ranchers, and artisans. Today, Kenny continues to help define Coperta’s ingredient-driven approach, carrying forward a culinary philosophy shaped by some of Colorado’s most respected kitchens while creating experiences that are both approachable and unforgettable.