Private Chef in Aspen | Bryan Nelson | ABOUT

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ABOUT

Meet Bryan and get to know his passion.

"AT THE TABLE WITH GOOD FRIENDS & FAMILY, YOU NEVER GET OLD"

Italian Proverb

About Bryan Nelson | YOUR PERSONAL CHEF IN ASPEN AND WHEREVER NEEDED

Chef Bryan Nelson has been cultivating unique dining experiences for over 15 years. His inventive, eco-conscious, and polished style have established this cuisine creator as one of the most talked about chefs in world famous Aspen, CO. The ski town's surrounding nature reinforces Bryan's devotion to sustainable, healthy eating.

He believes food should be treated with special care, a paradigm that shines through every mouthwatering dish. Longtime relationships with fisherman and oyster farmers enable him to acquire the freshest ingredients, contributing to his patented seafood specialties.

Never shy to meet a challenge, Bryan is also in high demand as a private chef/restaurant consultant. He knows every person is different, and thus what their body requires is unique. Fostering the relationship between healthy eating and healthy living, Bryan happiliy caters to vegan, vegetarian, or gluten free diets with organic preparation and sustainable sourcing. To explore how Bryan's expertise can help you "never get old" please click here.

Mountain Vacation Magazine "[...] Nelson came onboard to help redesign Pacifica´s menu in 2004 as part of its remodeling and reopening. Currently, he manages an eclectic menu of Pacific seafood by maintaining relationships with fisherman an oyster farmers from British Columbia to Hawaii and personally cutting every fish that is delivered." - Mount Vacation Magazine Winter 2009	Bryan Nelson Private Chef in Aspen Pacifica	The ST. Regis Magazine "[...]"The ocean and his bounty should be treated with special care," Nelson says. Such special care goes into his dishes, which include Alaskan king salmon, with soy garlic spinach, Colorado potatoes and blackberry bordelaise, Hawaiian Ahi Tuna, served with shiitake mushrooms, pea shoots, wasabi potatoes, yuzu vinaigrette and ginger soy. [...] Desserts are anything but ordinary. - The ST. Regis Magazine Winter
Edible Aspen Magazine "Every day, Nelson, executive chef, surveys reports on what is in season and precisely where his products are coming from. Not only does Nelson order as many of his fruits and vegetables possible from nearby, he spent much of this spring at Paonia´s Hillside Acres, an organic farm, helping to coordinate planting to the benefit of both the farm´s operation and his own cooking." - Edible Aspen Magazine Summer 2010	Aspen Sojourner Art & Dining "Chef Bryan Nelson and his team have created a remarkably wholesome and innovative menu that evolves the concept of healthy, fresh and light fare. [...] Chef Nelson´s creative cuisine - like the tantalizing tartare trio - gives you the kind of taste experience you´d imagine on a holiday. It´s one of Aspen´s unexpected pleasures. - Aspen Sojourner Summer 2005	Aspen Connoisseur Magazine "The more restaurants I worked at, the more I found myself in the back talking to the chefs about food. So I went to culinary school in Portland, Oregon, and it was the first time I had truly applied myself to something. I never missed a day." - Bryan Nelson in an interview with the Aspen Connoisseur Magazine
Chef at "A Cooking School of Aspen" Chef at "A Cooking School of Aspen \| and epicurean alley" in 2000.	Chef at the Thunderbowl Market-Cafe Executive Chef Bryan Nelson at the Thunderbowl Market-Cafe in Aspen.	Sous Chef Bryan Nelson in 1999 Sous Chef Bryan Nelson in 1999 at the Renaissance - the alchemy of food restaurant.
The early beginning "It all started here - cooking with my childhood friends Amy and Matt in March of 1976 and with my family" - Bryan Nelson	Bryan´s best friend Oscar On the beach in California.

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