Director of Sales & Marketing
The Ritz-Carlton, Bachelor Gulch
Phone: (970) 343-1025
Flavorful Alpine Cuisine and a Colorful Colorado Backdrop
BEAVER CREEK, Colorado – March, 2017 – The Ritz-Carlton, Bachelor Gulch is delighted to introduce a new Executive Sous Chef, Aaron Baxendale, to the now unleashed signature restaurant, WYLD. An array of sumptuous fare anchored around flavorful Alpine cuisine will guide him in this new venture.
Hailing from Cleveland, with more than 12 years of culinary experience under his belt, Baxendale joins the luxurious resort this March. After attending Le Cordon Bleu at the Pennsylvania Culinary Institute and completing the American Culinary Federation (ACF) accredited three-year apprenticeship program, Chef Aaron pursued a distinguished career that has taken him to some of the finest restaurants and bistros in the country. With five years at the luxurious Greenbrier resort, two years at The Boathouse Club on Martha's Vineyard, and four years with Marriott International and The Ritz-Carlton – including most recently as Chef de Cuisine at The Ritz-Carlton Lodge, Reynolds Plantation's signature bistro-style restaurant, Georgia's Bistro and Executive Chef of Old Hickory Steakhouse at the Gaylord National Resort in Washington D.C. – he is perfectly poised to take over WYLD.
WYLD pays homage to the resort’s pristine location rooted in nature and on the “edge of wild,” featuring an eclectic menu and refined mountain classics, as well as having a strong emphasis on locally sourced and sustainable meats, seafood, and seasonal vegetables. It is the ideal new home to Chef Aaron’s gastronomic approach; he believes that quality ingredients and products speak for themselves and using local elements is key. “I am very - supportive of smaller farms and smaller purveyors,” said Baxendale. “When dealing with those types of individuals, you are not a number to them. It is a relationship that they value, and you find that value in their product and their philosophy. It is a partnership, not a business arrangement.”
Baxendale has a simple culinary perspective, “Make it good.” His philosophy is that a hamburger should inspire and delight the senses as much as a nine-course menu and leave a lasting impression. In this new role, Chef Aaron will lead and guide his team through a variety of cooking techniques including a 1200-degree broiler as well as signature houseblended seasonings that will bring Colorado’s succulent bounty to life.
From skiing to hiking, fishing and concerts, an outdoor enthusiast, Chef Aaron Baxendale, is thrilled to delight in all Colorado has to offer along with his family – his wife, eight-year-old daughter and five-year old son will join him in the Vail Valley.