Private Chef Brad Anderson

Brad Anderson is a private chef based in Aspen, Colorado, known for crafting refined, seasonal cuisine rooted in the Rocky Mountains. With Michelin-starred kitchen experience and a career that has taken him across Europe, Asia, and South America, Brad brings a global perspective to every table he serves. He is passionate about sourcing the finest local ingredients—from Colorado ranches to high-altitude farms—and transforming them with world-class technique and creativity. The result is elegant, personalized dining that reflects both the spirit of Aspen and the flavors of the world.

For me, cooking is...

a way to connect people to a place, a season, and a story—transforming the best local ingredients into an experience that feels bot

I learned to cook at...

legendary American institutions like The French Laundry, The Inn at Little Washington, Commander’s Palace, and Delmonico’s

A cooking secret...

My secret in the kitchen is simple—respect the ingredient, master the technique, and never forget that you’re cooking for a memory, not just a meal.

My menus

Aspen Modern American

STARTER

All inclusive

Smoked Trout & Winter Citrus Salad House-smoked Colorado trout, blood orange segments, shaved fennel, pickled radish Toasted pumpkin seeds, lemon-dill vinaigrette

FIRST COURSE

All inclusive

Butternut Squash & Sage Bisque Roasted butternut, browned butter, sage cream swirl Topped with roasted pepitas and a hint of nutmeg

MAIN COURSE

All inclusive

Colorado Lamb Rack Herb-crusted lamb, roasted root vegetables Truffle mashed potatoes Port-wine reduction

DESSERT

All inclusive

Apple & Pear Galette with Maple Cream Rustic pastry, local orchard fruits Spiced maple cream and candied pecans

Italian

STARTER

Choose 1 dish

Culatello & Burrata Plate Aged Culatello, creamy burrata, pickled local vegetables, toasted focaccia Drizzle of aged balsamic and truffle oil

FIRST COURSE

All inclusive

Pappardelle al Ragù di Cervo Fresh pappardelle with slow-braised Colorado elk ragù Fresh sage, Parmigiano Reggiano, and a touch of black truffle

MAIN COURSE

All inclusive

Branzino alla Brace Grilled branzino with lemon-herb butter Saffron risotto and roasted winter vegetables

DESSERT

All inclusive

Tiramisu al Liquore di Castagne Chestnut liqueur–infused tiramisu Espresso-soaked ladyfingers, mascarpone cream, cocoa dusting

French - Aspen

STARTER

All inclusive

Soupe à l’Oignon “Montagne” Slow-caramelized onions, thyme, splash of cognac Comté gratinée croûte Finished with a touch of black truffle

FIRST COURSE

All inclusive

Salade de Betteraves Rôties Roasted heirloom beets, chèvre frais Candied walnuts, frisée Sherry-Dijon vinaigrette

MAIN COURSE

All inclusive

Filet de Bœuf Sauce Bordelaise Colorado grass-fed beef Pommes purée (extra butter, of course) Haricots verts almondine Bordelaise with marrow

DESSERT

All inclusive

Tarte Tatin aux Pommes Caramelized apples, flaky pastry Vanilla bean crème fraîche Optional Calvados flambé tableside

Colorado Mountain

STARTER

All inclusive

Roasted Golden Beet Carpaccio Whipped goat cheese, pistachio crumble, blood orange segments, shaved fennel, micro arugula Finished with Colorado honey and white balsamic

FIRST COURSE

All inclusive

Wild Mushroom & Black Truffle Agnolotti Brown butter, thyme, roasted shallots, Parmigiano Reggiano Light truffle jus

MAIN COURSE

All inclusive

Colorado Elk Tenderloin Juniper & rosemary crust Celery root purée Charred broccolini Huckleberry demi-glace

DESSERT

All inclusive

Dark Chocolate Pot de Crème Salted caramel Candied hazelnuts Whipped crème fraîche Gold leaf finish