Private Chef Jason Brumfiel

With more than 25 years in luxury hospitality, Chef Jason Brumfiel brings resort-level execution to private dining experiences designed around connection, comfort, and elevated simplicity. Jason has led culinary programs for flagship resorts and intimate properties alike, but his most rewarding work has always been private chefing—where food, timing, and atmosphere come together seamlessly.

During his time at Sea Island Company (The Cloister), Jason designed and executed high-touch private dining experiences including in-home dinners, chef-led tastings, curated drop-off meals, and customized celebrations. These experiences sharpened his ability to read a room, adapt menus in real time, and deliver refined cuisine in personal spaces.

Now stepping away from corporate leadership, Jason is intentionally returning to hands-on cooking for private clients, focusing on retreats, celebratory dinners, and intimate gatherings. His cuisine emphasizes seasonal sourcing, balanced flavors, and thoughtful presentation—always tailored to the occasion and the guests.

Clients appreciate Jason’s calm presence, professionalism, and ability to make elevated dining feel effortless and welcoming. Menus are designed to feel elevated, personal, and well paced, with optional wine pairings and guided tastings available upon request.

For me, cooking is...

a balance of craft and hospitality—respecting ingredients, cooking with intention, and creating meals that feel elevated but never intimidating

I learned to cook at...

Inspired by working in New Orleans before several years cooking across the U.K. culminating in leading five-star luxury resort kitchens.

A cooking secret...

My secret in the kitchen is letting seasonal, high-quality ingredients shine through thoughtful technique and restraint.

My menus

Distinguished Italian Dinner

STARTER

Choose 1 dish

Caviar & Warm Focaccia Cultured butter, chives

Wagyu Beef Carpaccio Lemon, capers, aged parmesan

Mediterranean Crudo Hamachi or tuna, citrus, olive oil

FIRST COURSE

All inclusive

Porcini Velouté Truffle essence

Hand-Cut Tagliolini Black truffle butter, parmesan

Lobster Ravioli Shellfish butter, herbs

MAIN COURSE

Choose 1 dish

Braised Veal or Beef Brasato Barolo-style jus, creamy polenta

Colorado Lamb Loin Rosemary, garlic, cannellini beans

Pan-Roasted Turbot or Halibut Champagne beurre blanc

Filet of Beef Red wine reduction, potato pavé

A5 Wagyu (Supplement) Sea salt, olive oil

DESSERT

Choose 1 dish

Chocolate Pot de Crème Valrhona chocolate, sea salt

Olive Oil Cake Citrus, mascarpone

Artisan Italian Cheese Course Honey, nuts, crispbread

Elevated Italian Dinner

STARTER

Choose 1 dish

Tuna Crudo Sicilian olive oil, citrus, sea salt

Warm Burrata Roasted squash, brown butter, sage

Porcini & Parmigiano Soup Olive oil, chives

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Handmade Pappardelle Wild mushroom ragù, parmesan

Osso Buco-Style Short Rib Gremolata, saffron risotto

Herb-Roasted Chicken Polenta, black olive jus

Grilled Flat Iron Steak Salsa verde, roasted potatoes

Pan-Roasted Halibut Fennel, tomato, white wine

DESSERT

Choose 1 dish

Almond Olive Oil Cake Mascarpone, seasonal fruit

Dark Chocolate Pot de Crème Sea salt, olive oil

Italian Table

STARTER

Choose 1 dish

Burrata & Marinated Tomatoes Basil, olive oil, sea salt

Crispy Polenta Parmesan, rosemary, lemon aioli

Simple Greens Shaved fennel, lemon vinaigrette, pecorino

FIRST COURSE

Choose 1 dish

MAIN COURSE

All inclusive

Rigatoni alla Bolognese Slow-simmered beef ragù, parmesan

Chicken Milanese Arugula, cherry tomato, lemon

Pork Shoulder Brasato Red wine, herbs, creamy polenta

Grilled Sausage & Peppers Onion, garlic, oregano, rustic potatoes

Pan-Seared Branzino Lemon, capers, olive oil

DESSERT

Choose 1 dish

Olive Oil Cake Citrus syrup, whipped mascarpone

Affogato Vanilla gelato, espresso

Distinguished Mountain Dinner

STARTER

Choose 1 dish

Osetra Caviar & Warm Blini Crème fraîche, chives

Hamachi Crudo Yuzu, olive oil, finger lime, sea salt

Aged Wagyu Beef Tartare Quail egg, capers, shallot, grilled sourdough

FIRST COURSE

Choose 1 dish

Hand-Cut Tagliolini Black truffle butter, parmesan

Diver Scallops Cauliflower purée, brown butter, hazelnut

Wild Mushroom Velouté Truffle foam, chives, olive oil

MAIN COURSE

Choose 1 dish

Colorado Lamb Saddle Herb crust, lamb jus Celery root purée, glazed root vegetables

Japanese A5 Wagyu (Supplement) Sea salt, mountain herbs Potato pavé, roasted mushrooms

Pan-Roasted Turbot Champagne beurre blanc Leeks, farro, herbs

Filet of Beef Red wine reduction Truffle potato purée, broccolini

Roasted Free-Range Chicken Supreme Black truffle jus Creamy polenta, wild mushrooms

DESSERT

Choose 1 dish

Valrhona Chocolate Pot de Crème Crème fraîche, Maldon sea salt

Almond & Citrus Olive Oil Cake Mascarpone cream, seasonal fruit

Cheese Course (Optional Dessert Alternative) Artisanal cheeses, honeycomb, nuts, crispbread

Elevated Mountain Dinner

STARTER

Choose 1 dish

Hamachi Crudo Citrus, olive oil, shaved fennel, sea salt, micro herbs

Warm Burrata Roasted squash, hazelnut, brown butter, aged balsamic

Wild Mushroom Cappuccino Silky mushroom velouté, truffle foam, chives

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Colorado Lamb Loin Herb crust, lamb jus Celery root purée, roasted seasonal vegetables

Pan-Roasted Halibut Champagne beurre blanc Farro risotto, leeks, fresh herbs

Filet of Beef Red wine reduction Potato pavé, charred broccolini

Braised Short Rib Rosemary, garlic, natural jus Yukon gold purée, glazed root vegetables

Roasted Free-Range Chicken Supreme Black truffle jus Creamy polenta, wild mushrooms

DESSERT

Choose 1 dish

Dark Chocolate Pot de Crème Crème fraîche, sea salt, olive oil

Almond Olive Oil Cake Citrus syrup, mascarpone cream, seasonal fruit

Telluride Mountain Seasonal

STARTER

Choose 1 dish

Colorado Beet & Burrata Roasted beets, burrata, arugula, toasted pistachio, aged balsamic, extra virgin olive oil

Heirloom Tomato & Stone Fruit Salad (seasonal) Burrata or fresh mozzarella, basil, sherry vinaigrette, flaky sea salt

Wild Mushroom & Parmesan Risotto Seasonal mushrooms, thyme, parmesan, finished with brown butter

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Braised Short Rib Red wine jus Yukon gold purée and glazed root vegetables

Roasted Free-Range Chicken Lemon, garlic, thyme Creamy polenta and seasonal vegetables

Grilled Flat Iron Steak Chimichurri, roasted potatoes, charred broccolini

Pan-Seared Rocky Mountain Trout Brown butter, lemon, capers Farro, herbs, market greens

Herb-Roasted Colorado Lamb Loin Garlic, rosemary jus Served with roasted fingerling potatoes and seasonal vegetables

DESSERT

Choose 1 dish

Lemon Olive Oil Cake Mascarpone cream, seasonal berries

Dark Chocolate Pot de Crème Sea salt, olive oil, whipped crème fraîche

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Chef Jason Brumfiel

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