After years of working in some of Los Angeles’s most prestigious kitchens, I found my true calling as a private chef through Seaside Staffing Company, a premier domestic staffing agency that matches culinary professionals with high-profile families. As a private chef for a family of five, transitioning from our Los Angeles base to their Aspen residence requires meticulous planning, adaptability, and seamless coordination with other household staff. Here’s an inside look at what it takes to maintain culinary excellence at 8,000 feet above sea level.
Pre-Trip Planning
Two weeks before departure, I begin coordinating with the house manager in Aspen. The mountain town’s limited resources demand careful preparation. I review the family’s upcoming social calendar, dietary requirements, and any planned entertainment. This includes sending detailed equipment lists to ensure the Aspen kitchen has everything from my preferred Japanese knives to specific baking tools.
Being a Los Angeles chef has given me access to some of the world’s finest ingredients and suppliers. I connect with my trusted LA suppliers to arrange for specialty items that might be challenging to source in Aspen. Some items, like specific Asian ingredients or rare spices, I’ll need to bring with me. The family’s private pilot needs to know about any temperature-sensitive ingredients I’m bringing on board.
Sourcing in Aspen
The elevation and remote location present unique challenges. I establish relationships with:
* Clark’s Market for daily essentials
* Meat & Cheese Restaurant and Farm Shop for exceptional local proteins and artisanal products
* Local farmers during summer months for high-altitude grown produce
* Specialty purveyors in Denver who can deliver to Aspen for items not available locally
During winter months, I plan further ahead as weather can impact deliveries. I maintain backup meal plans in case deliveries are delayed due to snow.
Daily Routine
A typical day starts at 6:30 AM. The family’s driver often helps with morning market runs while the children are getting ready for ski school with their nanny. By 7:30 AM, I’m preparing breakfast: usually a mix of made-to-order items like organic omelets and pre-prepared options such as house-made granola and fresh-baked pastries.
During the day, I coordinate with the nanny regarding children’s meals and snacks. The elevation means adjusting cooking times and temperatures – water boils at a lower temperature, affecting everything from pasta to bread making.
Lunch is often packed for ski days or served at home, depending on the family’s schedule, sometimes they eat in town as well. Afternoon prep begins for dinner, typically served at 6:30 PM. Between meals, I’m planning menus, placing orders, and managing inventory.
Entertainment Mode
When the family hosts friends, which happens frequently in Aspen, the dynamic shifts significantly. I coordinate with the house manager to understand the guest list, dietary restrictions, and the style of entertainment – whether it’s an après-ski casual gathering or a formal dinner party.
For larger events, I work with local rental companies for additional equipment and sometimes bring in trusted backup staff from my network, including other Los Angeles chefs I’ve connected with through Seaside Staffing Company. The kitchen becomes command central, with careful timing required to serve multiple courses to larger groups while maintaining the quality the family expects.
Staff Coordination
Success depends on seamless coordination with other household staff:
* The house manager oversees the overall schedule and guest arrangements
* The nanny communicates children’s schedules and preferences
* The driver assists with shopping and airport runs for fresh ingredients
* The pilot needs to be aware of any special transport requirements for ingredients
* Housekeeping helps ensure the kitchen and dining areas are always ready for service
Challenges and Rewards
Working in Aspen presents unique challenges: the altitude affects both cooking and physical stamina, weather can disrupt carefully laid plans, and sourcing specialty ingredients requires creativity. However, the rewards are substantial, access to exceptional local ingredients, the opportunity to cook in a stunning setting, and the satisfaction of providing comfort and nourishment to the family in their mountain retreat.
The key to success is maintaining the same high standards I developed as a Los Angeles chef while adapting to Aspen’s unique environment. It’s about being organized yet flexible, professional yet personable, and always ready to adjust to the family’s changing needs.
Being a private chef in Aspen isn’t just about cooking, it’s about creating experiences and memories for the family, whether through a warming soup after a day on the slopes or an elegant dinner party with friends against the backdrop of the Rockies. Thanks to the solid foundation provided by Seaside Staffing Company, I’ve been able to build a rewarding career that combines my culinary expertise with the personal satisfaction of providing exceptional service to my clients.
– Michael G., Private Chef
