Meet the Chef at Hotel Jerome, Auberge Collection, Aspen: Zak Gregoire on Prospect, Seasonality, and a Historic Table
Meet the Chef · Aspen
Meet the Chef at Hotel Jerome, Auberge Collection, Aspen: Zak Gregoire on Prospect, Seasonality, and a Historic Table
From Nantucket to Aspen by way of London — the executive chef of Hotel Jerome, Auberge Collection, on 4:30 a.m. starts, the return to simplicity, and cooking that honors a 137-year-old institution.
For 137 years, Hotel Jerome, Auberge Collection has been the social heart of Aspen — a brick landmark built in the silver-boom year of 1889, and still the place where the town gathers for food, drink, and warmth. Leading its kitchen today is Executive Chef Zak Gregoire, who was raised fishing the Atlantic off Nantucket, honed his craft through NoMad in New York, Los Angeles, and London, and arrived in the Rockies to oversee the hotel's acclaimed culinary program — including Prospect, its Michelin Guide–recommended signature restaurant. We sat down with him to talk about 4:30 a.m. mornings, the food trend he is most drawn to, the chefs who shaped him, and why Hotel Jerome, Auberge Collection offers something increasingly rare.
"In a world where so much can feel curated for social media, Hotel Jerome, Auberge Collection offers something increasingly rare: a genuinely authentic experience, and a feeling of being part of Aspen rather than simply visiting it."
A Day That Starts at 4:30 a.m.
Gregoire's day begins early — usually around 4:30 in the morning — and it begins the same way every time. The first thing he does is greet the staff. It is a small ritual with a deliberate purpose: he believes it starts the day right and sets a positive mood across the team. The hours at the other end of the day have changed since he moved from London to Aspen, and for the better. Growing up on Nantucket gave him a deep connection to the ocean and the outdoors, and the Rockies have let him lean back into it. When he is not working, he is often on the Roaring Fork, fishing with his partner Rachel and their dog Stevie — time on the water that has always grounded him.
The Chefs Who Shaped Him
Ask Gregoire about a favorite chef and he resists naming just one, preferring to credit what he admires across many — discipline, creativity, the way they run their businesses, the relationships they build. He singles out Dave Beran, the chef behind the acclaimed Los Angeles tasting-menu restaurant Dialogue, for a deep connection to farmers and the thoughtful progression of his dishes, and Santiago Lastra of KOL in London, who built a Latin American restaurant almost entirely from British ingredients — making guacamole without avocados, for instance. "That kind of creativity, resourcefulness and commitment to concept really stands out to me," he says. His advice to young cooks is cut from the same cloth.
"Stay curious, stay disciplined, stay passionate — and always put yourself in a kitchen with a chef who will challenge you every second of the day to level up."
A Return to Simplicity
The food trend Gregoire is most excited about is, in a sense, the opposite of a trend. He points to a return to simplicity — cooking that feels more like what a grandmother might make, where the focus is on great ingredients, locality, and letting the flavor speak for itself. He welcomes renewed attention to technique and the craft behind a dish, rather than how it photographs. "For me, the best food is about substance, quality and flavor first," he says. It is a philosophy he is building into the menus at Hotel Jerome, Auberge Collection, with dishes he is genuinely excited about — a Peak Farms mushroom risotto, and a Berkshire pork chop with Colorado apple, white miso, and burnt mustard that he describes as the ultimate grown-up version of pork chops and applesauce.
Off the Clock
At home, that same instinct toward simplicity holds — flavorful, but effortless. After a full day's work, Gregoire gravitates to quesadillas, barbecue and plancha dishes, Neapolitan-style flatbreads, fried rice, and pasta: dishes built on great ingredients rather than fuss. His adventurous streak shows up elsewhere. During a run of charity collaborations in London, he tried combinations most people would hesitate over — mortadella with spicy mustard, aerosol cheese and onions, mussels with mezcal — and, for the record, loved them both. As for what he drinks, he no longer drinks alcohol and has turned to mocktails, favoring something with a sharp, acidic base — lime juice or pineapple — mixed with a little chili heat. Light, bright, and sharp.
Cooking for a Full Room
Over the years, Gregoire has cooked for his share of notable guests — among them actor Will Poulter, who joined a dinner in London and was, he recalls, incredibly kind and genuinely complimentary of the experience and the team. He has also cooked for dinners with actors and directors, including a City Harvest collaboration that Poulter took part in. Those nights, he says, are always special — the chance to bring people together through food and build a memorable experience around the table.
More Than a Hotel
For Gregoire, the appeal of Hotel Jerome, Auberge Collection runs deeper than its kitchen. It is, he says, more than a hotel — an institution and a true social hub in Aspen. In the hard winter months, historically, it was where the community could gather for food, drink, and warmth, and that legacy of hospitality still runs through the place. He points to the small details that carry its history, like the old mail slots behind the front desk once used by local residents, and the hotel's longstanding relationships with the Aspen community and its farmers. As it looks ahead, he says, Hotel Jerome, Auberge Collection continues to honor that history while evolving alongside the town around it.
Why Visit
That sense of place is, finally, the reason Gregoire gives for visiting. In a world where so much can feel curated for social media, he says, Hotel Jerome, Auberge Collection offers something increasingly rare — a genuinely authentic experience, a strong sense of place, and the feeling of being part of Aspen rather than simply passing through it. It is a fitting pitch from a chef who starts each day by greeting his team and ends it on a mountain river: a belief that the best hospitality, like the best food, is about substance before spectacle.
Hotel Jerome, Auberge Collection & Prospect — At a Glance
- Executive Chef
- Zak Gregoire
- Property
- Hotel Jerome, Auberge Collection
- Signature restaurant
- Prospect — Michelin Guide–recommended
- Cuisine
- Seasonal, ingredient-driven American — rooted in Colorado
- Established
- 1889 — an Aspen institution for 137+ years
- Address
- 330 East Main Street, Aspen, CO 81611
- Other venues
- J-Bar, The Living Room, Bad Harriet, Garden Room, Felix Roasting Co.
Plan Your Visit
Hotel Jerome, Auberge Collection sits on Main Street in the heart of Aspen, home to the Michelin Guide–recommended Prospect, the legendary J-Bar, and the Bad Harriet speakeasy. Book a stay or reserve a table to experience the chef's seasonal, Colorado-rooted menus.
Plan Your VisitFrequently Asked Questions
Who is the executive chef at Hotel Jerome, Auberge Collection in Aspen?
Zak Gregoire is the executive chef at Hotel Jerome, Auberge Collection. Raised on Nantucket and shaped by NoMad in New York, Los Angeles, and London, he oversees the hotel's culinary program, including its Michelin Guide–recommended signature restaurant, Prospect.
What is the signature restaurant at Hotel Jerome, Auberge Collection?
Prospect is Hotel Jerome, Auberge Collection's signature restaurant, recommended by the Michelin Guide. It focuses on seasonal, ingredient-driven dishes connected to Colorado and the surrounding region. The hotel also houses J-Bar, The Living Room, Bad Harriet, the Garden Room, and Felix Roasting Co.
What kind of food does Chef Zak Gregoire cook?
Gregoire's cooking centers on seasonality, locality, and craft — a "return to simplicity" that lets great ingredients speak for themselves. Dishes he has developed at Hotel Jerome, Auberge Collection include a Peak Farms mushroom risotto and a Berkshire pork chop with Colorado apple, white miso, and burnt mustard.
Where is Hotel Jerome, Auberge Collection located?
Hotel Jerome, Auberge Collection is located at 330 East Main Street in the heart of Aspen, Colorado. The historic brick landmark was built in 1889 during Colorado's silver boom and has been an Aspen institution for more than 137 years.
Is Prospect at Hotel Jerome Michelin-rated?
Prospect is recommended by the Michelin Guide. The recognition reflects its seasonal, regionally sourced menu and its place within Hotel Jerome, Auberge Collection's acclaimed, multi-venue culinary program.
How do I book a stay or table at Hotel Jerome, Auberge Collection?
You can book a room or make a dining reservation through the Hotel Jerome, Auberge Collection website at auberge.com/hotel-jerome. The property offers year-round dining across several venues in the heart of Aspen.
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