Chef Ernesto Apolinar
Chef At Home in Basalt
I’ve been cooking professionally for the past 13 years, but my passion began much earlier—born from a simple curiosity about food during my time in the military. It didn’t take long for me to realize that cooking was my true calling.
I went on to study at The Culinary Institute of America, and after graduating I moved to Las Vegas, where I immersed myself in diverse kitchens and culinary styles. That experience allowed me to grow quickly as a chef, working with different teams, techniques, and high–volume environments.
Though my foundation is in classical French cuisine, I’m also skilled and comfortable working with Italian, Mexican, Thai, Modern American, and Japanese flavors. I’m always exploring, learning, and pushing myself to expand my range while staying true to technique and quality.
Today, I bring that blend of discipline, curiosity, and multicultural training into every dish I create.
More about me
For me, cooking is...
My lifestyle and decompression.
I learned to cook at...
High volume venues. I was fortunate to have good mentors at PGA National in West Palm Beach and Aria in Las Vegas.
A cooking secret...
There is no secrets. Just taste and treat every food with care. Adapt and execute.
Book your experience with Chef Ernesto
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