We sat down with Executive Chef Seth Vider of Edwin, The Carter, and Canary at Hotel Alpenrock in Breckenridge, Colorado. Relax in elegance at The Carter, the ultimate après-ski lobby bar. Cozy up by the fireplace, indulge in expertly crafted cocktails, and soak in the vibrant atmosphere as you reconnect with friends or celebrate your day on the slopes.

Edwin at The Carter, Hotel Alpenrock in Breckenridge, Colorado

Tell us about what your morning routine looks like, and how you like to end your day?

My morning soundtrack is an essential ingredient that helps put me in the right head space for the day. I start off with a loud drive to work punctuated with 80s metal turned up way louder than it probably should be. That helps get me excited for the day and ease out any tension. Once I get to the kitchen, I reset with tea and shift into a calmer mindset so I can focus on the day. Evenings are simple and quiet. I enjoy a nightcap and getting to bed on the early side because I am not in my twenties anymore.

Do you have any awards or achievements you’d like to mention?

I have been fortunate to work with great chefs, great teams, and respected restaurant groups. I was part of a competitive culinary team in school and later served on a task force for Sage Restaurant Group, helping strengthen culinary operations around the country. At this stage of my career, I care less about awards and more about creating food people enjoy and experiences they remember. If the guests leave happy, that is the achievement that matters to me.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

There are a lot of chefs I admire. Some of the top that come to mind include Thomas Keller, Jacques Pépin, and Charlie Trotter. My advice to aspiring chefs is simple: be patient.

Learn the basics, taste constantly, stay humble, and accept that it takes time to find your own voice in the kitchen.

What do you typically cook at home?

At home, I cook simple, comforting meals. My favorite is what I call “what’s in the kitchen pasta,” using whatever ingredients I have on hand to create something different each time. It’s nice to be flexible at home and cook based on what’s available versus planning every detail.

What’s a food trend that you’re loving right now and why?

I do not really chase food trends. I try to cook food I care about and hope guests connect with it too. Quality ingredients, good technique, and honest flavor never go out of style, and that is the lane I stay in.

What’s the strangest food combination you’ve ever tried? And, did you like it?

Caramelized onion and cherry ice cream. While it was surprisingly good, I will say that it did not last long on the menu. I am always willing to try something new because you never know which combination will work or spark a great idea.

What drink do you enjoy most?

Water, as long as there is a little whiskey in it. After a long day, that is my kind of balance.

Have you ever cooked for a celebrity? Do you have a story to tell?

Yes, I have cooked for Peter Forsberg, John Elway, Jesse James, and Julia Roberts during my career. I grew up in Colorado and I’m huge hockey fan, so Peter Forsberg, who helped the team win two Stanley Cups, was a real highlight for me. He is the only celebrity I’ve cooked for who I came out and said hello to, and I’ll admit that I probably looked more starstruck than I expected to.

What’s your Instagram so readers can follow you?

Guests can follow Edwin on Instagram @edwinbreckenridge for updates, specials, and a look at what we are working on.

Why should readers visit Edwin at The Carter at Hotel Alpenrock in Breckenridge, Colorado?

Breckenridge is everything people love about Colorado, from the mountains to the fresh air to a town with real character and history. At Hotel Alpenrock, guests can experience that sense of place, enjoy great food and drink, and feel connected to nature and each other. I grew up in Colorado, and I want our guests to feel what I feel in these mountains, which is that life moves better at this pace and meals taste better when the day was well spent outdoors.

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