Private Chef Daniel Kelly

For over three decades, I’ve dedicated my career to creating extraordinary dining experiences defined by craftsmanship, precision, and passion. My background spans fine-dining kitchens, luxury events, and private in-home dinners where every detail matters—from the first aroma to the final presentation. Each menu is built entirely from scratch using the highest-quality local ingredients, curated to reflect the season and the occasion. Whether it’s an intimate wedding, a multi-course mountain retreat, or a private celebration among friends, I bring the refinement of restaurant-level cuisine to the comfort of your table. My philosophy is simple: exceptional ingredients, handcrafted technique, and an elegant experience that lingers long after the last course.

For me, cooking is...

Cooking has given me a lifetime of cultural discovery, meaningful connections, and experiences that continue to inspire my craft.

I learned to cook at...

I learned to cook hands-on in chef-driven, French-inspired American kitchens, where every dish was crafted à la minute with precision and care.

A cooking secret...

I am a technique-driven chef committed to farm-to-table cuisine and the thoughtful use of quality, seasonal ingredients.

My menus

Holiday menu items 2025

STARTER

Choose 2 dishes

Shrimp Cocktail with House Cocktail Sauce

Spinach & Artichoke Dip with Crostini

Mini Crab Cakes with Lemon-Herb Aioli

Baked Brie with Cranberry Compote

Antipasto Misto – A classic assortment of Italian cured meats (prosciutto, salami, mortadella), marinated olives, roasted red peppers, artichokes, and aged cheeses served with crostini or focaccia

Mint-Glazed Baby Lamb Chops with Butter Bean Confit and Diablo Sauce

FIRST COURSE

Choose 2 dishes

Winter Greens with Candied Pecans, Apples & Maple Vinaigrette

Wedge Salad with Bacon, Tomato & Blue Cheese, Chive, Your choice of 1000 island or Blue cheese dressing

Heirloom Apple Fennel Salad-Circus Frisse, and baby Arugula, tomatoes, sweet and sour dressing

Pomegranate & Fennel Salad with Blood Orange Vinaigrette shaved fennel, mixed field greens, pomegranate seeds, toasted almonds, and thin-sliced pear — dressed in citrus-honey vinaigrette

Waldorf Salad, Granny smith apples, celery, grapes, honey fried walnuts, sweet and sour cream dressing

Roasted Beet & Citrus Salad with Fresh Ricotta, Oven-roasted red and golden beets paired with blood orange segments, arugula, and toasted hazelnuts, lemon-thyme vinaigrette over fresh ricotta

Classic Caesar with Shaved Parmesan & Sour dough Croutons, House made Classic dressing

MAIN COURSE

Choose 2 dishes

Roasted Beef Tenderloin Wellington, Seared tenderloin, Wrapped in Prosciutto, mushroom duxelles wrapped in Puff pastry, Demi glaze, Bearnaise sauce

Beef Bourguignon – Braised beef with pearl onions, mushrooms, demi-glace over buttery potato purée

Lemon Herb Rosted Cornish Hen's bacchanalia lemon and olive oil brined with house made Italian Sausage covered in roasted onions and peppers, white wine demi glaze

Roasted Fresh Turkey with Pan Gravy, Sage Dressing, Fresh Cranberry relish

Salmon Florentine strudel, Salmon and spinach stuffed Puff pastry, Dill Sauce

Roasted bone-in prime Rib, classic Yorkshire pudding, Au Jus, Classic Bearnaise Sauce, Horseradish Cream Sauce

Heirloom Smoked Ham, Duroc smoked ham baked with whole cloves and finished with a classic pineapple–raisin sauce

DESSERT

Choose 2 dishes

Amazing, assorted Ruby Snap Cookies hand-made one-of-a-kind specialty

Chocolate Coated Pâte à Choux Cream Puff with Vanilla Pastry cream

Creamy cinnamon and orange Spanish Flan with caramel

Flourless Almond Cake with Roasted Seasonal Fruit

Heirloom apple Strudel with Fillo Dough Dried apple slice, cinnamon, light glaze, Vanilla bean Whip Cream

Panettone Bread Pudding with Brandy Caramel Sauce

Après Ski menu, Drop off menu

STARTER

Choose 1 dish

Poached Rock Lobster with caviar on a buttermilk bellini

• Mint-Glazed Baby Lamb Chops with Butter Bean Confit and Diablo Sauce

Heber Valley Summer Sausage & Cheddar Board – Local Snake Creek Cheddar, Carr’s crackers, strawberry jam, wild honey, stone ground mustard, and dried apricots

FIRST COURSE

Choose 1 dish

German Bratwurst – With beer braised sauerkraut on a soft pretzel bun

Mama’s jumbo Meatballs in a rich tomato sauce served with French bread and olive oil, parmesan

MAIN COURSE

Choose 1 dish

Beef Bourguignon – Braised beef with pearl onions, mushrooms, demi-glace over buttery potato purée

Maryland-Style Blue Crab Cake with Remoulade

DESSERT

All inclusive

Family Style Menu

STARTER

All inclusive

Heirloom Apple Fennel Salad-Circus Frisse, and baby Arugula, tomatoes, sweet and sour dressing

Baby Greens with pecans, cherries, goat cheese, vinaigrette

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Tender Veal Ragout with Plum tomatoes, local wild Mushrooms, fresh herb Pappardelle Noodles • Roasted Greek Organic Chicken – Lemon garlic chicken with potatoes, in lemon wine sauce

Roasted thick cut Rib Eye Steak, Sauteed Mushroom caps, Au Jus • Salmon Florentine strudel, Salmon and spinach stuffed Puff pastry, Dill Sauce

DESSERT

All inclusive

Heirloom apple Strudel with Fillo Dough Dried apple slice, cinnamon, light glaze, Vanilla bean Whip Cream

Amazing, assorted Ruby Snap Cookies hand-made one-of-a-kind specialty

5 course tasting menu

STARTER

All inclusive

FIRST COURSE

Choose 1 dish

• Mint-Glazed Baby Lamb Chops with Butter Bean Confit and Diablo Sauce

Maryland-Style Blue Crab Cake with Remoulade