ML - Aspen Peak

2014 - Issue 2 - Winter

Aspen Peak - Niche Media - Aspen living at its peak

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THE ALIMENTARY ALCHEMIST WILL NOLAN To say that Will Nolan is a busy man is quite an understatement. As the executive chef at Viceroy Snowmass (130 Wood Road, Snowmass, 970- 923-8000; viceroyhotelsand resorts.com), Nolan, 40, crafts creative culinary experiences for diners at the swanky Eight K; casual gastropub fare at poolside Nest Public House; and, most recently, has taken the helm of Ricard, Snowmass's nod to the Parisian brasserie. But the tattooed skateboarder and avid snowboarder (he managed 101 ski days last year) is not aiming for the middle. After graduating from Portland's Le Cordon Bleu outpost, he took on executive chef roles in Durango; his hometown of New Orleans; Singapore; and fi nally Snowmass, where he's generated major buzz with a stint on the Today show and as a fi nalist in Food & Wine's "People's Best New Chef" competition, in 2012. One need only hear that sultry Southern drawl explaining his pioneering Creole-meets-Colorado cuisine to know that something new— and special—awaits. How would you describe your culinary MO? People no longer want to pay 70 bucks for an entrée and still leave hungry. So I blend my rich Creole history with classic Colorado fare, like elk and lamb, in an approachable way. And you don't need to stop at In-N-Out Burger on the way home. Do you have any food phobias? There's nothing I'm scared of. I actually fi nd myself holding back from using exotic ingredients like squirrel, rabbit, frog, or alligator. Did you ever think you'd be living in Aspen? My goal in life has always been to have a place in the mountains. I feel at home here. What is your fashion style? I grew up a skateboarder, so I'm very much a Vans and Dickies and Levi's kind of guy. But my wife has been helping me focus on getting things in the right size… including shirts with buttons! What do you drink to wind down? I'm a red wine fanatic. And I love sipping rums…

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