About
Executive Chef Matt Zubrod began his career with Ritz-Carlton, initially working in Aspen, Naples and Boston before moving on to the historic Hotel del Coronado in San Diego as Executive Sous-Chef. In 1999, he took over The Vail Cascade Resort as Executive Chef and opened The Ritz-Carlton, Aspen Highlands as Executive Chef in 2001. He next moved to Hawaii where he opened Monette’s at Mauna Kea Resort, which he ran for several years. A short stopover in California at Rancho Valencia Resort & Spa brought Matt, his wife, Denise, and their children back to the mainland. In 2013, they returned to Aspen where he served as Executive Chef at BB’s Kitchen until joining The Little Nell. Matt’s style of cooking encompasses a variety of flavors informed by Alpine and coastal influences from his time working in the Rocky Mountains and by the Pacific Ocean. As Executive Chef, Matt’s main objective is “to continue establishing The Little Nell as the culinary hub of Colorado.”
