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A Succession of Culinary Stars

BY Kelly J. Hayes | May 15, 2018 | Feature Features

Celebrity chefs continue to use Aspen's kitchens to test out concepts on A-list clientele.
Richard Sandoval's empire includes 50-plus restaurants, two of which are in Snowmass Village.

For 30 years, the biggest names in the culinary world have come to Aspen for the Food & Wine Classic, many to be honored as Food & Wine magazine’s best new chefs. And over those three decades, there has been no shortage of high-profile celebrity chefs who have operated or cooked in Aspen’s top kitchens
as well.

Gordon Naccarato (best new chef 1988) was arguably the first in this celebrity-chef parade to open a restaurant in Aspen, when he launched Gordon’s in 1984 in what’s now home to Jimmy’s on Restaurant Row. Naccarato came to Aspen after a stint in the kitchen of the highly acclaimed Michael’s in Santa Monica, where he met television producer Bruce Paltrow and his wife, actress Blythe Danner, who, together, backed the high-altitude venture.

With its eclectic menu, hotter-than-Hollywood vibe and star backing, the room was a draw for the A-list celebrities of the 1980s. (The restaurant shut in 1990.) The Eagles’ Glenn Frey and Don Henley, the Kennedy clan, Don Johnson and Jack Nicholson were all regulars. And playing in the kitchen and the dining room was a young Gwyneth Paltrow.

Gordon’s was an early adapter to the farm-to-table movement. “We sourced mache and red oak leaf baby lettuces and vegetables from a small farm in El Jebel,” Naccarato says. “We gathered watercress from a secret spot on Mount Sopris, even in the dead of winter. The cilantro smelled of warm mountain sunshine. We picked wild slippery jack mushrooms and pungent wild juniper berries to perfume the duck marinade alongside the ice caves at the Grottos up Independence Pass.”

Thirty years later, the be-seen celebrity haunt in Aspen transitioned to the historic Victorian on Main Street that’s home to Matsuhisa Aspen. When it debuted in 1998, it was the first Matsuhisa location outside of chef Nobu Matsuhisa’s landmark Beverly Hills restaurant. (Two Nobu restaurants previously opened in New York City and London before Matsuhisa marked the initial expansion of the brand.)

Matsuhisa’s secret for success is a combination of quality cuisine and creative design, the hallmarks of his eponymous international brand. While the chef himself is often spotted in the kitchen during the Food & Wine Classic, in his absence, his signature dishes—broiled black cod with miso, yellowtail sashimi with jalapeno, and new-style sashimi—are impeccably prepared under the auspices of Aspen’s Philip Tanaka, best known as Philip-san.

Photography Courtesy Of: