Dining · At the house
Private chef in Aspen
What's included, how far ahead to book, what it costs, and how we make the evening part of a stay that's already handled.
Dining · At the house
What's included, how far ahead to book, what it costs, and how we make the evening part of a stay that's already handled.
We live here and know the chefs who cook in Aspen's residences. We don't place or represent them; we coordinate the evening as one part of your stay: the kitchen, the groceries, the timing and everything around it.
What's included
Menu planning around your group, buying the ingredients, prep before you're home, cooking, table service, and the kitchen left clean afterward.
The occasions
You land, the car brings you in, and dinner is already under way at the house. Nobody has to find a restaurant on the first night at altitude.
Your arrival, handled
Christmas Eve and the last night of the year are the dinners that book out first in Aspen. A chef at the house means the table is yours, however many are coming.
Christmas in Aspen, handled
A birthday, an anniversary, a proposal: the chef, the table, flowers and a photographer, planned together.
A celebration at the house
Walk in cold and tired to the fire lit and something ready: après at the house instead of a crowded bar.
Après, ready
What it costs
Pricing varies by chef, style and group size. Based on published rates from chefs and placement services working in Aspen, the market commonly runs as follows.
per person. Home-style cooking and relaxed service; often the entry tier, sometimes with a minimum group size.
per person. Full table service and three or four courses: the standard for a proper dinner.
per person. Five to eight courses, the highest tier most Aspen chefs offer.
Per-person rates usually fall for larger groups. Market-wide figures, not Aspen Privé pricing; we confirm the exact price before anything is booked.
Timing
Two to three weeks covers most dates. From December through March, and during the Food & Wine Classic in June, four to six weeks is the safer margin. The best chefs have real calendars.
Sourcing
Little is grown in the valley itself; Colorado's produce, meat and dairy come from the North Fork Valley, the Western Slope and the Front Range. If sourcing matters to you, it's a fair question for the chef, and we'll ask it.
The house
We check the kitchen ahead of time, stock pantry basics separately from the chef's shopping, and handle the rest of the week, so one person is coordinating, not three.
Dining guide
Tell us the night, how many are at the table and any dietary needs. We match the chef, ready the kitchen and confirm the exact price before anything is booked.
Menu 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. Allow four to six weeks from December through March and for the week of the Food & Wine Classic in June.
Market rates commonly run from roughly $150 to $450 or more per person depending on the chef, the style of service and the size of the group. These are market figures, not Aspen Privé prices.
Yes. Gluten-free, dairy-free, vegan, allergies and children's preferences are routine; share them when the menu is planned.
We can arrange the chef on its own, but it works best as part of the stay: the kitchen checked, groceries stocked, the residence ready and the rest of the week planned.
