Chef Erin Shepherd

Private Chef in Aspen

I am a professional chef with over 20 years of experience, well-versed in both pastry and savory cuisine. A 2011 graduate of Le Cordon Bleu, I have built a multifaceted career that includes published food writing, food styling, live television appearances, and cooking demonstrations.

Born in the Bay Area, I grew up in a diverse community where food from around the world was part of daily life. Those flavors, cultures, and techniques shaped my palate and remain an essential part of who I am as a chef today. My work reflects that blend of heritage, creativity, and technical skill—bringing depth, identity, and intention to every dish I create.

For me, cooking is...

A constant. I can not turn off the thoughts of the next best thing to make.

I learned to cook at...

Many different restaurants for ten years, then I went to culinary school and have continued to explore the world of flavor and technique.

A cooking secret...

To communicate and be in constant competition with myself

My menus

LOCAL 1

STARTER

Choose 1 dish

Braised short rib on garlic crostini

Caprese skewers

Mini empanadas

FIRST COURSE

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Caesar Salad

Beet Salad with whipped feta

Elote salad

MAIN COURSE

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Grilled chicken or steak

Herb and cheese polenta

Garlic mashed potatoes with Parmesan

DESSERT

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Bday cake bites And berries

Fried plantains and corn Leche cream

Cake, berries

Local 2

STARTER

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Cured salmon on potato latke

Grilled artichoke hearts with red pepper coulis, celery leaf and house- made farmers ricotta

Fruit and cheese board

FIRST COURSE

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Grilled Palisade peach and burrata salad

Roasted beet salad

Shaved fennel and pear salad

MAIN COURSE

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Koji marinated beef Tenderloin

Pan-seared salmon with lemon couscous and roasted vegetables

Braised short rib with creamy herb polenta

DESSERT

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Petit fours cake bites and berries

Chocolate avocado mousse With Berry compote

Crème Brulee

Euro Table 2

STARTER

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Grilled artichoke hearts with red pepper coulis, celery leaf, and house-made farmers ricotta

Grilled shrimp skewers With zat’tar and cherry tomatoes

Cured salmon on potato latke

FIRST COURSE

Choose 1 dish

Shaved fennel, arugula, citrus salad

Mediterranean spiced Carrots with Labneh

Grilled Palisade peach and burrata salad

MAIN COURSE

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Pan-seared whitefish, Spanish chorizo, roasted cherry tomatoes

Herb couscous with roasted cauliflower and preserved lemon

Grilled lamb skewers (or tenderloin if substituting), with charred vegetables and lemon-mint yogurt

DESSERT

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Petit fours cake bites and berries

Chocolate avocado mousse

Yuzu and citrus tartlets

Local 3

STARTER

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Beef Tartare on crostini and horseradish cream

Grilled shrimp skewers With zat’tar and cherry tomatoes

FIRST COURSE

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Grilled nectarine caprese salad, arugula, fromage blanc, Meyer lemon basil vinaigrette

Shaved fennel salad with blood orange, arugula

MAIN COURSE

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Pan-seared rack of lamb with pan sauce and roasted broccolini

Pan-seared whitefish with turmeric couscous, braised purple cabbage, preserved lemon

Pan-seared duck breast with butter-poached heirloom carrots and charred asparagus

DESSERT

Choose 1 dish

Rosé and strawberry shortcake, rosé and strawberry coulis, rosé and strawberry cream

Yuzu and citrus tartlets

Petit fours varietal, fresh berries, coconut creme, Mochi bites

Euro Table 1

STARTER

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Olive and pepper pinxtos

Crudite and house made lemon whipped ricotta

Roasted artichoke hearts with red pepper coulis

FIRST COURSE

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Caprese salad

Cucumber salad with garlic chili oil, cabbage

Orzo and tomato salad

MAIN COURSE

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Grilled whitefish with Mediterranean spices

Herb and lemon Cous cous wih roasted vegetables

Grilled chicken with herb rice and green beans

DESSERT

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Fresh fruit and berries with chocolate fondue

Coconut creme meringue bites

Fruit tart

Japanese 2

STARTER

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Tuna tartare bites

Shrimp skewers with sesame

Fried gyoza with citrus soy

FIRST COURSE

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Hamachi or salmon Sashimi

New style salmon

Shaved fennel and arugula with citrus

MAIN COURSE

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Sushi and Sashimi variety

Pan seared miso tenderloin

Grilled whitefish with citrus soy

DESSERT

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Mochi, Berries

Chocolate avocado mousse With Berry compote

Yuzu and citrus tartlets

Euro Table 3

STARTER

Choose 1 dish

Caviar set up

Shrimp agua chili

Mushroom and thyme with farmers ricotta on bruschetta

FIRST COURSE

Choose 1 dish

Shaved fennel salad with blood orange, arugula

Citrus winter salad with formage blanc

Heirloom tomatoes and burrata with blackberry aged balsamic

MAIN COURSE

Choose 1 dish

Pan seared whitefish, turmeric cous cous, braised purple cabbage with stone fruit, Preserved lemon, and herbs

Pan-seared rack of lamb with saffron couscous and roasted rainbow cauliflower

Seared scallops with lemon butter, grilled asparagus, and herb polenta

DESSERT

Choose 1 dish

Rosé and strawberry shortcake, rosé and strawberry coulis, rosé and strawberry cream

Petit fours varietal, coconut crème, mochi bites, and fresh berries

Crème Brulee with citrus zest

Japanese 1

STARTER

Choose 1 dish

Gyoza

Spicy or regular edamame

Spring rolls

FIRST COURSE

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Miso soup

Seaweed salad

Cucumber salad with garlic chili oil, cabbage

MAIN COURSE

Choose 1 dish

Sushi roll variety

Japanese coconut curry

Grilled chicken with seasoned sushi rice

DESSERT

Choose 1 dish

Mochi and fruit

Fresh berries with chocolate fondue

Coconut creme meringue bites

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Chef Erin's reviews

4.26

•

41 services

Everything was great!

Definitely a nice experience!!

Erin did a wonderful job for our small group of three. The dishes were absolutely delicious - we did a Japanese inspired menu and all food was great. She was friendly and engaging and we enjoyed chatting with her. We would definitely hire Erin again on a future trip to Aspen.

Chef Erin was amazing! She was on time, professional, communicative, and most importantly her food was amazing! She accommodated guests allergies and food restrictions without sacrificing flavor. Thank you Chef!