The Little Nell, Aspen’s only five star, five diamond hotel, is pleased to announce Matt Zubrod as Executive Chef. Matt joined The Little Nell as the Executive Chef of The Sundeck in April 2015 before being promoted to oversee all culinary operations for the hotel’s restaurants, banquets and in-room dining.
Matt began his career with Ritz-Carlton, initially working in Aspen, Naples and Boston before moving on to the historic Hotel del Coronado in San Diego as Executive Sous-Chef. In 1999, he took over The Vail Cascade Resort as Executive Chef and opened The Ritz-Carlton, Aspen Highlands as Executive Chef in 2001. As a departure from the corporate world, he branched out into the independent restaurant scene to open Dish Aspen as Executive Chef and Managing Partner. He next moved to Hawaii where he opened Monette’s at Mauna Kea Resort, which he ran for several years. A short stopover in California at Rancho Valencia Resort & Spa brought Matt, his wife, Denise, and their three children, Christina, Bode and Finn, back to the mainland. In 2013, they returned to Aspen where he served as Executive Chef at BB’s Kitchen until joining The Little Nell.
“Matt’s style of cooking encompasses a variety of flavours informed by Alpine and coastal influences from his time working in the Rocky Mountains and by the Pacific,” said The Little Nell’s Managing Director, Simon Chen. “As Executive Chef at The Nell, he will continue to promote our farm-to-table cuisine, incorporating regional and seasonal products and a commitment to approachable yet memorable dining experiences.”
