We love creating an experience that resonates with people, which leaves joy and laugher lingering in the air, leaving comfort and lasting good memories.
I moved to Estes Park in 1996 to fulfill the dream of living in a mountain town after college before real life was slated to begin. I took my first restaurant job and I liked it. I realized I could change someone’s day with a smile, a kind word, or gesture. For 20 years I worked at two restaurants in Estes and dreamt about having my own place. After missed opportunities and negotiations falling apart, the right place became available but that raised the anti—we had to bring this old establishment that was not even winterized down to the studs and rebuild. Getting the loan was the hardest part. Convincing people to see the big picture that I was attempting to deliver and that our small town needed and deserved. Then six months before opening there was the accident – almost losing my life and losing parts of my hands doing electrical designs on the old tables from the previous restaurant adding an unreasonable challenge to overcome. Six months later the doors were open, and my dreams came true. Every day I get to live and operate my heart and soul building a family, delivering hospitality and thoughtful ingredient-driven delicious food, uniting our community in our beautiful Bird & Jim. Why do I work in restaurants, why did I roll the dice so big and ultimately unintentionally risked my life to do this—because I love making people happy. I love creating an experience that resonates with people, that leaves joy and laugher lingering in the air, leaving comfort and lasting good memories. I love creating an experience that is felt and can change someone’s day or outlook. What an opportunity and a gift we have. Congress & Senate thank you for what you have done and please continue to help. We gave everything to create these businesses--help us continue to serve our customers, our community. We are the dream and the backbone. Add more funding to the PPP, extend the amounts and time, bring on phase four, build the bridge for us to get back to normal.❤️ Melissa Strong
Our stories continue—@witmer.john.yo shares his: Restaurants are not normal places of business: the staff, the regulars, the new comers, the wine lovers, the whisky fanatics, the beer snobs, the foodies, the vegetarians, the carnivores, the business meetings, the birthdays, the weddings, the romantic dates, the engagement surprises, the Christmas parties, the 4th of July family gatherings, the well behaved kids, the kids running everywhere, the crying babies, the dads fighting over the check, the moms in their beautiful going out on the town outfits, the ecstatic customer, the unhappy customer, the perfect ice cold Martini, the glass of rose with ice cubes, the Grand Cru chardonnay from Montrachet, the smoked old fashion, the warm bread with butter right out of the oven, the chef butchering fresh caught tuna, the smell of roasted lamb combined with the perfume emanating from table 11 all add up to a huge, sometimes dysfunctional, family that I dearly miss! Many years ago, I was lucky enough to stumble into the restaurant business to help pay for college. After some years of exploring office positions and various 9 to 5 work, I realized that my path had to lie in restaurants. Soon after I began this path, wine became the central focus of my professional career. I loved wine and knew that I wanted to be a Sommelier. After studying, tasting and reading everything I could get my hands on in the wine world, I began shoving my feet in doors to make this career goal happen. I have realized this goal and by pure grace landed in Estes Park with Bird and Jim. Being a part of the Bird and Jim family is such and honor and pleasure! How lucky am I to live and serve in the Colorado Rocky Mountains in the great town of Estes Park? I know how lucky I am and I am greatly looking forward to the day in our near future when you and I, dear family, can pop some bubbly and toast to being together again! Love always! ❤️ John Witmer
Kitchens have always been my safe place. My first job at 16 was in a small 50 seat restaurant in Austin Texas called Zoot, the original location. Anyone who lived in Austin in the early 90’s probably knows about this restaurant. It was located about a block from deep eddy pool and I would pass it on my bike everyday when I rode home from high school at Austin High. I was ready for a job and thought that the little house turned in to an upscale restaurant smelled good so I just went in one day and asked for a job. They hired me right away and I was given the all-important job of dishwasher. I would come in right after school, clean the pots and pans from the prep team, and then start peeling shrimp, chopping parsley, and scooping butter. My life had been tumultuous, as most teenage lives are, and the inability of making sense of the world continues for me to this day. I found that kitchens made sense to me and that kitchens also attracted people who shared similar confusion about the world around us. Failed relationships, bad decisions, and the hopelessness of trying to fit in to a society could all be put aside when I stepped into the kitchen. Life outside stops when you focus on making something to nourish and bring joy to another person. My path to becoming a chef has had many other stories and tribulations but ultimately the reason why I love what I do is because it gives me a sense of understanding and safety in a world that quite honestly can be confusing and feels very unsafe. I love to share that feeling with people through my cooking and I hope that people feel safe, nourished, and that life makes a little more sense when they eat the food I make. ❤️ Ethan Brown
Thank you for the generous donations to our go fund me staff campaign during COVID-19 days
Restaurants have always been a part of my life. Some of my earliest memories are of spending time at my grandmothers restaurant when I was a young girl. As I have aged, studied, and traveled the country there has always an opportunity for me to serve my community in the restaurant industry. I have come to love this line of work because it just feels good to take good care of people...to share with them a safe space and a smile.
I took a position at Bird & Jim upon returning to Estes Park a little over a year ago. To be honest there are not many places this special! There is so much love put into every aspect of the restaurant and it really shows. The nourishing food, our vibrant customers, and passionate staff come together to make this place feel like home. When I returned to Estes I was looking for a job but, I also found a family. I am so thankful for my time at Bird & Jim. I can’t wait to get back to work to share more smiles, laughs, amazing food & drink with you all. ♥️ Tina
I love food. If I’m not actively eating and drinking, I promise you, I’m thinking about the next time I will be. I love to eat food, grow it, cook it, talk about it, learn about it, and share it with the ones I love. Food and drink brings people together; it brings the community in the door at Bird and Jim and once you’re in the door, food, drink, and service are the ways I take care of you. It’s the way I say I love you. I want you to have everything you need before you even know you need it. Like magic. I want my passion and excitement for the dining experience to be contagious! Service is an art-form; Hospitality is a state-of-mind. Both are things I'm grateful to keep practicing with the Bird and Jim family. I've kept my "real" job at part-time for years because I can't bare to give up service. It's too beautiful, too exciting, too lovely to walk away; I'd be so sad without the opportunity to connect with folks over food and drink. ❤️ Maren
Hello my name is Jeremy and I am a foodie. Let me take you back, if you will allow me, to where my passion for food, good food, arose. My first job at age twelve was as a bus boy at the Aspen lodge. Through the years I worked every position in the restaurant, eventually serving as a banquet chef. In my mid twenties I moved to Steamboat, working on trail crew and in a ski shop. I found myself dissolutioned by my consumer choices until I read a couple of books that changed the way I looked at those choices and how they affected the world around me. The first book was The Secret History of the American Empire by John Perkins. This sequel to the bestseller Confessions of an Economic Hit Man, professed in no uncertain terms that your only real vote is your consumer dollar, that consumer demand drives all future production, and that the true cost of cheap foreign goods has been externalized so the third world as well as the environment is left holding the bill. The second book was Animal, Vegetable, Miracle by Barbara Kingsolver. This story of a year of eating locally inspired my own locavore year. My conclusion was that in good conscience I could no longer support multinational corporations or factory farmed food. In eating only locally (Colorado) and sustainably produced food for an entire year I found that there really wasn’t anyone farming vegetables in my area and that I would have to grow my own. I had kept a small garden in the past but wanted to go bigger. That summer I planted a large storage garden. It was so successful that I thought why not share the bounty and give market gardening a go. In the fall I tilled up about a half an acre. In the spring I erected a tunnel greenhouse, and planted my field with over 30 varieties of vegetables. So began my journey as an organic farmer. For the next decade I worked diligently to provide excellent organic food to the community and facilitate the creation of a more robust local food scene founding the Yampa Valley Local Food Forum, giving lectures at Colorado Mountain College, and educating the community though farm tours and farm to table dinners. In the spring of 2015 I moved back home to Estes working around the valley as a handyman and sawyer.
So you can imagine that when Melissa told me of her plan to open a farm to table restaurant here, I dropped what I was doing and signed up. For me there is not a lot that is more important than local food. Chef Ethan shares this passion with me and it has been inspiring to watch his dedication and hard work support farms and farmers up and down the front range and mountain valleys. I spent my first year at Bird and Jim in the kitchen running the pantry station and have now transitioned to the front of house. I love using my experience and extensive knowledge of the ingredients to create a unique and educational guest experience. I am so proud to be a part of this team and its mission! Estes is such an amazing outlet and a restaurant like this has been a long time coming. Melissa, John, and Ethan have created a work environment that is truly special- inclusive, understanding, educational, and feels like family. Beyond that the food, wine, and whiskey are really good.
I first began working in restaurants in the fall of 2015 when I moved back to Estes Park. Initially it seemed like a good way to make ends meet in between travel plans. However, I soon realized how much I liked the restaurant industry and how it could provide a flexible schedule, allowing me to pursue my passion for travel as well as love for spending time in the mountains, while also loving my job and going to work each day. I love working in restaurants for the flexible schedule, for the amazing staff I get to work with, for a chance to speak Spanish, for the opportunity to get to know people from all over the world, for the fast paced nature of the job, and for the lifestyle it provides, especially living in a place like Estes Park. It’s a great way to meet people, to help create a positive dining experience for customers, or a chance to put a smile on someone’s face and get to know them. When I first moved to Estes Park in 2010, I always hoped for a restaurant that focused on seasonal and local ingredients, creativity, and one that had an innovative rotating menu. I was drawn to Bird and Jim for the creativity, high quality ingredients (locally sourced when possible), delicious food, and strong community atmosphere. I love being a part of the Bird & Jim team and am continuously inspired and motivated by the passion that the owners and employees put into making it a great restaurant. Not only is it a place to come to for great food, but it is also a place that builds community, encourages learning, and welcomes and caters equally to tourists as well as locals. I love getting to know our customers, sharing stories, and creating a memorable dining experience for everyone that walks through our door. I really believe in our team… we are hard working, passionate, and have a chance to give input to make improvements in making Bird & Jim even better. I feel lucky that I can go to staff, managers, and owners alike to provide input and that our feedback is valued and welcome. We really are a family, striving to make things better, to be a place that brings people together with good food, great drinks, and a friendly community atmosphere. ❤️Jonna
I have been in the restaurant industry off and on for fourteen years. What started out as jobs to keep me going throughout college has developed into a career I love and am very passionate about. The past six years I have worked in restaurants mainly in tourist towns and I have met people from all around the world and created life long friendships. I have utilized the off seasons and the flexibility to be able to take more time off than the average 9-5er to travel the world and discover other passions, such as yoga. I have been with Bird and Jim for almost two years and they have become more than just a career but also a family. The family extends out to the customers we serve on a daily basis and the familiar faces I see at the bar almost everyday. I love that I never get the I have to go to work feeling but rather excited about the day and everyone who surrounds me. Bird & Jim has given me the love and support to grow in my career and as a person. I feel so thankful to have landed here and in such a beautiful place such as Estes Park to do what I love. Sarah Collar
When I entered food service at 15, it was with the distinct understanding that waitressing was NOT a career. I told myself that serving was just a "do-for" until I found a PROPER career, even though it flew in the face of my experience. After all, I met my husband AND the vast majority of my closest and oldest friends while working in restaurants! And my Restaurant families and the income I made in the field had seen me through the best and the worst of times. So why not just accept that I was a "career waitress" and feel good about it? That was a harder pill to swallow.
Then I joined the Bird & Jim team in Spring of 2018 after taking a year off to stay home with my littlest babe. Melissa's passion for the project was contagious and I couldn't help but get excited to get in on the ground floor of what looked poised to be an exemplar in the industry and the community - even if it meant going back to restaurants, again.
Two years later, I am proud to say "I am a professional server," because I work at Bird & Jim. I feel honored to be a trusted representative of the entire operation when I welcome guests to my tables. I love delighting in the beauty of the space and location with everyone who walks through the door, pointing out details of the decor and noting all the work by local artists, friends and staff. I love it when my mouth starts watering when I describe the daily special or a new cocktail, and the excitement on customers' faces when they finally get a taste. I love bragging on John's wine-abilities, Melissa's visions for growth and expansion, and Ethan's commitment to local and sustainable farming. Most of all, I love my work family and the richness they bring to my life. We are a multi-lingual, multi-national, intergenerational team of artists, athletes, academics and merry-making misfits! AND we are Restaurant Industry professionals and leaders. I love my job, the work it allows me to do, and the relationships I get to cultivate. I am so grateful that Bird & Jim has my back during this strange and uncomfortable time, and I can't wait - as John stated perfectly - to "get the band back together!" With love, Julie