Luxury wedding chef in Aspen

A wedding menu that tastes of Aspen

I cook weddings in Aspen at mountain chalets, private ranches and meadow terraces around Aspen and Snowmass, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

Colorado gives me grass-fed lamb, elk, Rocky Mountain trout and, in late summer, Olathe sweet corn and Palisade peaches from the Western Slope. After the summer rains the high forests can fill with porcini and chanterelles, which I cook over the fire with brown butter and wild herbs. I pair them with wines from the Grand Valley around Palisade or with whatever bottles you bring up the mountain.

Ceremonies usually happen in the soft late afternoon with the peaks behind, then guests move to a long table as the light turns gold on the ridges. Evenings cool down fast in the mountains, so I serve the warm, smoky courses as the sun drops and the party moves inside or around the fire pits.

A menu idea: Fire-roasted Colorado lamb with porcini, Rocky Mountain trout cured in spruce, and Palisade peaches with smoked cream.

Season and logistics

The main wedding season in Aspen runs June to September, with snowy winter weddings from December to March. Summer afternoons often bring short, sharp thunderstorms, so I plan a covered kitchen and a rain timing for the outdoor courses. At this altitude guests tire and dehydrate faster, so I keep water and lighter dishes flowing early in the evening. I work alongside your planner and venue so the kitchen fits into their timeline.