Nestled in the core of downtown Aspen, steps away from the ski-lifts and surrounded by world class boutiques, Aspen Kitchen pays tribute to the heritage and traditions of the West with a warm inviting atmosphere and an adventurous spirit befitting its legendary location.
The restaurant features an elegant, second level dining room surrounded by three walls of windows that allow 180° views of town and the mountains with warm, rustic wooden design elements accented by brightly colored tapestries. Guests are greeted by a glass-enclosed dry aging room before entering the vibrant space anchored by a bustling open “action” kitchen and a luxurious bar that showcases an extensive wall-mounted wine collection.
Executive Chef Emil David has developed a menu that celebrates contemporary American cuisine using classic technique and premium local ingredients in a variety of exciting dishes ranging from snacks and small plates like escargot fritters and dry-aged beef tartare to hearty entrees including Colorado striped bass, roasted suckling pig, and prime beef from the patented dry-aging program, before concluding with a decadent selection of seasonal desserts.
Guests can also enjoy a hand-crafted cocktail, glass of wine or beer, and a selection of light bites at the bar or relax outside in the restaurant’s outdoor “garden” - an expansive patio perched above town with unbeatable views, a dedicated outdoor bar, and communal fire pits with lounge seating.
As the executive chef of Kitchen Aspen, Emil David brings to his position a decade of experience at both national and international restaurants. Chef David was formerly the executive sous chef at Aspen Kitchen, working closely with Craveable Hospitality Group’s Culinary Director Matthew O’Neill.
Prior to his time at Aspen Kitchen, Chef David was the executive sous chef of Bar Americain and Florian Park Avenue, worked for Tony May at San Domenico, and the Giorgio Armani Ristorante, all in New York City. Before his stints in New York, Chef David worked at several restaurants in fivestar hotels in Rome and Milan, Italy, including Grand Hotel St. Regis, Radisson Blu, and the Boscolo Exedra Roma.
A native of the Philippines, Chef David brings his international influences and background to his unique style of cooking, using locally-sourced items to create unusual and innovative takes on the classics. Chef David has a certificate in restaurant management from the International Culinary Center in New York.
General Manager Marc Ellert-Beck brings a world of hospitality expertise to his role at Aspen Kitchen in Colorado. Prior to his move to Aspen, Marc was the General Manager at David Burke fabrick within New York City's Archer Hotel. Years spent collecting culinary and cultural influences inform Marc’s inspirations in creating the lush, whimsical, and intimate restaurant setting. Marc believes in approaching everything from the guest’s perspective, as he strives to make their experience "personal, incomparable, and above all: craveable."
Though born in Silver Spring, MD, Marc grew up across the globe, among cities in Austria, Indonesia, and the Dominican Republic. Thanks to his father—a USAID diplomat and entertainer at heart—Marc spent his youth widening his worldview. "Diplomacy, to me, is similar to hospitality," Ellert-Beck says. "It all revolves around the ways we represent ourselves, interact with other people, and tune into different cultures." Subsequently, he speaks English, Spanish, French, and Indonesian.
In 2001, the young professional made a permanent move to New York City, where he spent more than a decade expanding his repertoire at various downtown hotels and restaurants such as Jimmy's Downtown, Eatery Restaurant, and Gansevoort Park Hotel. In his most recent prior role as general manager of Il Buco, Marc helped the iconic venue earn a place among Zagat’s "50 Best Restaurants in NYC" in 2015.
After an introduction to Gary Heller, CFO of Craveable Hospitality Group, Marc became eager to apply his industry experience to the group's portfolio, recognizing the importance of anchoring a dedicated service team with wisdom and respect. “It’s essential to understand how being hospitable translates into dollars and cents." he says. "It all begins with the team; by always treating them like guests, I empower my team to be a part of that process."
Aspen Kitchen is the perfect venue for events of any size. From weddings and showers to business meetings, cocktail parties, fund-raisers and holiday parties, we are excited to work with you to make your event an unforgettable one.
The restaurant features an elegant, second level dining room surrounded by three walls of windows that allow 180° views of town and the mountains with warm, rustic wooden design elements accented by brightly colored tapestries. The space also boasts an impressive outdoor “garden” - an expansive patio perched above town with unbeatable views, a dedicated outdoor bar, and communal fire pits with lounge seating.
Executive Chef Matt O’Neill has developed a menu that celebrates contemporary American cuisine using classic technique and premium local ingredients including wild game and prime beef from our patented dry-aging program in addition to a decadent selection of seasonal desserts.
Full Private Buyout: (Includes Indoor and Outdoor Space) 100 seated / 250 reception style
Main Dining Room Buyout: 100 seated / 175 reception
Patio: Private and Non-Private space available 30 seated / 100 reception
Chef’s Table: 20 seated
Living Room: 30 seated / 50 reception
Large Party Reservations Available
Click here for floor plan and more information.
Special Events Contact:
The Aspen Kitchen team will come to you anywhere, for any style and size of gathering. We bring restaurant-quality cuisine, hospitality and special touches to perfectly complement the uniqueness of the location you've chosen. We can provide everything you need for an intimate in-home Chef dinner, a elegant outdoor event, or a rustic yet luxurious group picnic in the woods - the only limit is your imagination!
Special Events Contact: