Dining · In the Residence
Private chef in Aspen
What's actually included, how far ahead to book, and what it tends to cost. Not another booking form with a paragraph above it.
What's actually included, how far ahead to book, and what it tends to cost. Not another booking form with a paragraph above it.
Most pages about this topic are a menu gallery and a booking button. The decisions that actually matter, what's genuinely included, how early to lock in a date, what the market actually charges, are usually missing or buried.
Aspen Privé doesn't place or represent chefs. We coordinate the evening as one part of a stay we're already handling: the kitchen, the groceries, the residence, the timing. Where you only need the chef arranged on its own, we handle that too.
Menu planning around your group, buying the ingredients, prep before you're even home, cooking, table service, and the kitchen left clean afterward.
Tableware and glassware aren't typically part of the service unless arranged specifically. Gratuity is discretionary and separate from the quoted price.
Two to three weeks covers most dates. Two windows change that: peak ski season from December through March, and the week of the Food & Wine Classic in June, when four to six weeks is the safer margin. Good chefs in Aspen have real calendars; the ones taking bookings the week of are rarely the ones you want.
Aspen Privé doesn't set chef pricing, and it varies meaningfully by chef, tier and group size. Based on published rates from chefs and placement services working in Aspen, the market commonly runs as follows.
Per-person rates typically decrease for larger groups. Figures are market-wide, not Aspen Privé pricing.
Aspen sits at altitude with a short growing season; very little is grown in the immediate valley. The region's actual agricultural land, the North Fork Valley, the wider Western Slope, the Front Range, is where Colorado produce, meat and dairy genuinely come from, and it's a real and well-documented part of the state's food system.
Several Aspen chefs describe sourcing from producers in that region as part of their own practice. That's a fact about those individual chefs, not a claim we make about every chef, or a service Aspen Privé itself provides. If sourcing matters to you, it's a fair and specific question to ask a chef directly before booking.
Gluten-free, dairy-free, vegan, allergies, a picky ten-year-old: share it when the menu is being planned and a competent chef builds the evening around it from the start. This is normal practice in Aspen, not an accommodation you need to apologize for.
This is where we're actually useful. A chef arranged well is one good evening. A chef who knows the kitchen is already stocked, the residence is ready, and the rest of the week is handled is a different thing entirely.
We know the residence and the kitchen ahead of the chef arriving, so nobody's discovering equipment gaps the afternoon of.
Pantry basics and everyday groceries stocked separately from what the chef sources for the meal itself.
One dinner rarely stands alone. Mountain days, other nights, wellness, the requests that come up once you're here.
You're not coordinating a chef, a grocery order and a residence manager separately. That's the job.
Some evenings are a meal. Others are the reason for the trip.
Privé Table is what happens when a dinner stops being a logistics question, the chef, the groceries, the residence, and becomes something built around who's actually at the table.
See Privé TableMenu planning, buying the ingredients, prep, cooking, table service and kitchen cleanup are the standard scope. Tableware and glassware usually aren't included unless arranged specifically, and gratuity is discretionary.
Two to three weeks for most dates. Push to four to six weeks for peak ski season, December through March, or the week of the Food & Wine Classic in June.
Market rates commonly run from roughly $150 to $450 or more per person depending on tier, group size and season. This reflects published rates across the market, not an Aspen Privé price.
Yes, routinely. Share allergies and preferences when the menu is planned rather than after the chef arrives, and the evening gets built around them from the start.
A table set inside the residence, and what else we build in Aspen.
Arrive to a fridge that's already full, and what to send ahead.
Five of the Roaring Fork's most decorated kitchens on one pool deck at Viceroy Snowmass.
How many people, when, and anything that has to go right. We'll take it from there, chef, groceries and the rest of the stay included.
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