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Hotel Jerome, an Auberge Resorts Collection property and a cornerstone of Aspen’s social and cultural identity since 1889, has officially named Zak Gregoire as its new Executive Chef. This strategic appointment marks a pivotal moment for the historic landmark, as Gregoire arrives with a mandate to oversee the entirety of the hotel’s diverse food and beverage portfolio. His responsibilities encompass the signature restaurant Prospect, the legendary J-Bar, The Living Room, the sophisticated cocktail lounge Bad Harriet, the Garden Room, Felix Roasting Co., and the property’s extensive event and banquet operations. Gregoire’s arrival coincides with a period of continued evolution for the 137-year-old institution, which remains one of the most storied luxury hotels in the American West.
Chef Gregoire brings a global perspective to the Roaring Fork Valley, having cultivated a career defined by tenures at some of the world’s most prestigious hospitality brands and culinary destinations. His approach is characterized by a commitment to seasonality, an appreciation for regional heritage, and a rigorous application of classical techniques adapted for a contemporary audience. By integrating these elements, Gregoire aims to further solidify Hotel Jerome’s standing as a premier culinary destination within Aspen’s highly competitive luxury market.
A Career Defined by Coastal Roots and Urban Excellence
Zak Gregoire’s culinary journey began on Nantucket Island, Massachusetts, an environment that provided a foundational understanding of the relationship between geography and gastronomy. Raised in a coastal community, Gregoire’s early exposure to the Atlantic’s bounty, coupled with experiences cooking over open fires during New England camping trips, fostered a deep-seated respect for raw ingredients and the importance of provenance. These formative years established a philosophy centered on hospitality and the "sense of place," which remains a hallmark of his professional identity.
Following his early training, Gregoire transitioned to major metropolitan culinary hubs, where he honed his skills in high-pressure, world-class environments. He played a significant role in the expansion of the NoMad brand, serving at its acclaimed locations in both New York City and Los Angeles. The NoMad philosophy, which emphasizes a seamless blend of grand hotel dining with a modern, approachable sensibility, heavily influenced Gregoire’s leadership style and culinary execution.
Before his move to Colorado, Gregoire served as the Executive Chef of the historic Groton Inn in Massachusetts, where he managed complex operations in a heritage setting similar to Hotel Jerome. Most recently, in 2023, he relocated to the United Kingdom to join the team at NoMad London, ultimately ascending to the role of Executive Chef there in early 2024. His international experience in London—a global epicenter of diverse culinary traditions—has provided him with a sophisticated toolkit for managing the expectations of an international clientele, such as the one that frequents Aspen.
Overseeing a Multifaceted Culinary Ecosystem
As Executive Chef, Gregoire is tasked with maintaining the distinct identities of Hotel Jerome’s various outlets while ensuring a cohesive standard of excellence across the board. The property’s culinary program is notably diverse:
Prospect: The Signature Experience
Prospect serves as the hotel’s flagship dining room, offering a refined exploration of the Rocky Mountain region’s natural bounty. Under Gregoire’s leadership, the restaurant is expected to deepen its ties with local producers, focusing on the "natural rhythm" of the seasons. The goal is to provide a menu that feels both timeless and uniquely representative of the Aspen landscape.
J-Bar: The Living History
The J-Bar (Jerome Bar) has remained largely unchanged since the 19th century and is famously known as the former haunt of figures like Hunter S. Thompson. Gregoire must balance the preservation of the bar’s historic "saloon" atmosphere and its iconic dishes—such as the J-Bar burger—with subtle elevations in quality and sourcing that reflect modern luxury standards.
Bad Harriet and The Living Room
Bad Harriet, located in the basement of the historic Aspen Times building adjacent to the hotel, offers a high-concept cocktail and small-plate experience. Gregoire’s oversight here involves maintaining a synergy between the innovative beverage program and the culinary offerings. Meanwhile, The Living Room serves as the hotel’s social heart, requiring a menu that facilitates transition from afternoon tea and light bites to evening appetizers.
Events and Felix Roasting Co.
The hotel is a primary venue for high-profile weddings, corporate retreats, and the annual Food & Wine Classic in Aspen. Gregoire will manage large-scale banquet operations, ensuring that the quality of food in the ballroom matches the standard of the a la carte restaurants. Additionally, he will oversee the partnership with Felix Roasting Co., which provides an elevated coffee and pastry experience for guests and locals alike.
Strategic Vision and Regional Context
The appointment of a chef with Gregoire’s pedigree reflects the broader trends within the Aspen hospitality sector. Aspen has long been a destination where the culinary offerings are as significant a draw as the skiing. With the presence of Michelin-recognized establishments and a sophisticated local dining scene, Hotel Jerome must continually innovate to retain its market share.
Gregoire’s vision for the property is rooted in "ingredient-driven cuisine." This involves not only sourcing the best local trout, lamb, and produce from the North Fork Valley but also utilizing techniques that highlight the natural flavors of these products. His leadership style is described as collaborative, focusing on mentorship within the kitchen—a critical factor in an industry currently facing significant labor and talent retention challenges.
Stéphane Lacroix, the General Manager of Hotel Jerome, emphasized the importance of this fit. "Zak’s passion for thoughtful cuisine, collaborative leadership, and respect for regional traditions make him an exceptional addition to our team," Lacroix stated. He noted that Gregoire’s ability to "blend classical technique with a fresh perspective" is essential for elevating the dining experiences that have defined the hotel for over a century.
Timeline of Implementation
While Gregoire has assumed his role immediately, the transition of the culinary program will follow a structured timeline to ensure consistency for guests during the busy summer season.
- Immediate Phase: Gregoire is currently conducting an audit of existing operations, implementing minor enhancements to service standards and ingredient sourcing across all outlets.
- September 2024: This month will mark the official debut of Gregoire’s refreshed menus. This timing is strategic, allowing the kitchen team to prepare for the transition from the late summer harvest into the autumnal flavors that define the region before the winter peak season begins.
- Winter 2024/2025: The full realization of Gregoire’s vision will be on display during the winter season, traditionally the hotel’s highest-occupancy period, where the culinary program will serve as a primary differentiator for the property.
Analysis of Implications for Aspen’s Luxury Market
The hiring of an Executive Chef with significant experience in the NoMad group—a brand synonymous with the "cool" factor in luxury hospitality—suggests that Hotel Jerome is looking to further bridge the gap between its historic roots and a more contemporary, lifestyle-oriented guest profile.
Aspen’s culinary scene is currently undergoing a period of hyper-professionalization. As more luxury brands enter the valley, the pressure to deliver world-class F&B (Food and Beverage) programs increases. By bringing in a chef with international experience from London and major U.S. markets, Auberge Resorts Collection is positioning Hotel Jerome to compete not just locally, but on a global stage.
Furthermore, the emphasis on "regional traditions" and "sense of place" addresses a growing demand among luxury travelers for authenticity. In an era where high-end dining can often feel homogenized, the ability to offer a menu that is demonstrably linked to the Roaring Fork Valley and the history of the Jerome is a significant competitive advantage.
Gregoire himself expressed his enthusiasm for this challenge, noting the inspiration he draws from Aspen’s history and its vibrant community of producers. "I look forward to creating memorable dining experiences that honor the destination while bringing guests together around thoughtful, ingredient-driven cuisine," he remarked.
As the industry looks toward the upcoming winter season, the performance of the culinary program under Chef Zak Gregoire will be closely watched by critics and patrons alike. His success will likely be measured by his ability to honor the 137-year legacy of the Jerome while ensuring its kitchens remain at the vanguard of the modern American culinary landscape.
