ASPEN, CO – Hotel Jerome, the Auberge Resorts Collection’s crown jewel and a cornerstone of Aspen’s social and cultural fabric for nearly 140 years, has officially announced the appointment of Zak Gregoire as its new Executive Chef. This high-profile leadership transition marks a significant moment for the historic property as it seeks to harmonize its deep-rooted Colorado heritage with a modern, globally-informed gastronomic vision.

Gregoire, a seasoned culinary leader with an impressive pedigree spanning luxury hotels in New York, Los Angeles, and London, will now helm one of the most complex and celebrated food and beverage programs in the American West. His arrival signals a commitment to "elevated regionalism"—a philosophy that prioritizes the hyper-local bounty of the Roaring Fork Valley while employing the refined techniques of international fine dining.

Main Facts: A Strategic Leadership Transition

The appointment of Zak Gregoire comes at a pivotal time for Hotel Jerome. As Aspen continues to solidify its reputation as a global culinary destination—bolstered by the recent arrival of the Michelin Guide in Colorado—the stakes for the town’s most iconic hotel have never been higher.

In his new role, Chef Gregoire will oversee all culinary operations for the property’s diverse portfolio of venues. This includes the signature restaurant Prospect, the legendary J-Bar, the sophisticated Living Room, the avant-garde cocktail lounge Bad Harriet, the Garden Room, Felix Roasting Co., and the hotel’s extensive banqueting and private event services.

Gregoire’s mandate is clear: to honor the 137-year legacy of the "Silver Queen" of Aspen while steering its culinary identity toward a future defined by sustainability, seasonality, and innovation. While his influence is already being felt across the kitchens, the hotel has confirmed that a full suite of refreshed menus, designed to reflect the transition into the autumnal harvest, will debut in September.

Chronology: From Nantucket to London and the Journey to the Rockies

Zak Gregoire’s path to the helm of Hotel Jerome is a study in diverse environments and high-pressure excellence. His culinary identity was forged not in a classroom, but on the rugged shores of Nantucket Island, Massachusetts.

The Formative Years: Nantucket and the Atlantic

Raised in a coastal environment, Gregoire’s early relationship with food was defined by the elements. Fishing the Atlantic and camping across New England provided him with a foundational understanding of the "hook-to-table" and "field-to-fire" philosophies. These formative years instilled a respect for the raw materials of cooking—learning how to handle fresh catch and the nuances of open-fire preparation. This primitive yet precise approach remains a hallmark of his style today.

The NoMad Era: New York and Los Angeles

Gregoire’s professional ascent began in earnest when he joined the NoMad group, a brand synonymous with blending casual elegance with world-class technical execution. Working in the high-octane environments of NoMad New York and NoMad Los Angeles, he refined his skills under some of the industry’s most demanding standards. It was here that he mastered the art of managing large-scale luxury operations without sacrificing the intimacy of the guest experience.

Leadership and International Expansion

Before moving abroad, Gregoire served as the Executive Chef at the historic Groton Inn in Massachusetts, where he gained experience managing a property with deep historical roots—a precursor to his work at the Jerome. In 2023, his career took a global turn when he relocated to the United Kingdom. By 2024, he was appointed Executive Chef of NoMad London, located in the former Bow Street Magistrates’ Court. His time in London exposed him to the European tradition of "terroir" and further sharpened his ability to lead diverse, multicultural teams.

In mid-2024, the call of the mountains and the opportunity to lead an Auberge Resorts Collection property brought him back to the United States, specifically to the high-altitude challenges of Aspen.

Supporting Data: The Jerome’s Multi-Faceted Culinary Portfolio

To understand the scale of Gregoire’s new role, one must look at the sheer breadth of the Hotel Jerome’s food and beverage operations. Unlike a standard boutique hotel, the Jerome operates as a multi-venue culinary ecosystem, each with a distinct personality.

Prospect: The Signature Stage

Prospect is the hotel’s flagship dining room. It is designed to be a "living room for the community," offering a menu that celebrates the natural rhythm of the Rocky Mountains. Under Gregoire, Prospect is expected to lean further into the "bounty of the region," utilizing local ranchers and foragers to create a menu that is unmistakably Coloradan.

J-Bar: A Piece of History

The J-Bar (Jerome Bar) has remained largely unchanged since the 19th century. It is a legendary watering hole that once served as Hunter S. Thompson’s "office." Gregoire’s challenge here is to maintain the beloved classics—such as the famous J-Bar burger—while ensuring the quality of execution meets modern luxury standards.

Bad Harriet: Innovation and Intrigue

Named after the wife of the hotel’s founder, Jerome B. Wheeler, Bad Harriet is a subterranean cocktail destination. The culinary program here focuses on small plates and "social food" that complements a sophisticated, experimental drink menu.

The Living Room and Garden Room

The Living Room serves as the heart of the hotel, offering elevated mountain comfort food, while the Garden Room provides an alfresco experience that highlights the fleeting but beautiful Aspen summers. Gregoire will also oversee the partnership with Felix Roasting Co., ensuring that the property’s coffee and light-fare program remains at the cutting edge of the industry.

Official Responses: A Vision of Collaboration and Tradition

The leadership at Hotel Jerome has expressed high confidence in Gregoire’s ability to bridge the gap between the hotel’s storied past and its ambitious future.

Stéphane Lacroix, General Manager of Hotel Jerome, Auberge Resorts Collection, emphasized the Chef’s unique blend of skills. “We are thrilled to welcome Chef Zak Gregoire to Hotel Jerome,” Lacroix stated. “Zak’s passion for thoughtful cuisine, collaborative leadership, and respect for regional traditions make him an exceptional addition to our team. His ability to blend classical technique with a fresh perspective will further elevate the dining experiences that have long defined Hotel Jerome.”

For Zak Gregoire, the move to Aspen represents more than just a career milestone; it is a return to the ingredient-focused cooking that first inspired him as a child. “Joining Hotel Jerome is an incredible opportunity to become part of one of the world’s most iconic hotels,” Gregoire said. “I’m inspired by Aspen’s rich history, remarkable local producers, and vibrant culinary community. I look forward to creating memorable dining experiences that honor the destination while bringing guests together around thoughtful, ingredient-driven cuisine.”

Implications: Gastronomy in the High-Altitude Luxury Market

The appointment of a chef with Gregoire’s international pedigree has several implications for the broader Aspen market and the Auberge Resorts Collection brand.

1. The "Michelin Effect"

With the Michelin Guide now evaluating Colorado, Aspen’s top-tier hotels are in an arms race for culinary excellence. By bringing in a chef with experience in major global food hubs (NYC, London, LA), Hotel Jerome is positioning itself to be a primary contender for future accolades. Gregoire’s focus on "seasonality and regional traditions" aligns perfectly with the criteria used by international critics who value a "sense of place."

2. Strengthening Local Supply Chains

Gregoire’s emphasis on "remarkable local producers" suggests a shift toward deeper integration with Western Slope agriculture. This not only improves food quality but also bolsters the local economy and appeals to the modern luxury traveler’s desire for sustainable and ethical dining options.

3. Preserving Heritage in a Changing Town

As Aspen undergoes rapid modernization, the Hotel Jerome remains one of the few places that feels tethered to the town’s silver-mining roots. Gregoire’s challenge—and opportunity—is to ensure the food feels contemporary enough for the global elite while remaining grounded enough for the locals who have frequented the J-Bar for decades.

4. The September Launch

The announcement that refreshed menus will debut in September is strategically timed. September in Aspen, often referred to as the "Secret Season" or "Golden Season," is a time of transition. It allows Gregoire to showcase his skills with the fall harvest—squash, root vegetables, and game—before the frantic pace of the winter ski season begins.

Conclusion: A Legacy Reimagined

As Zak Gregoire takes the reins at Hotel Jerome, the culinary community will be watching closely. The "Silver Queen" has seen many eras come and go, but the core of its appeal has always been its ability to provide a warm, authentic, and high-quality refuge in the heart of the mountains.

By marrying his Nantucket-born love for the outdoors with the polished techniques acquired in the world’s great culinary capitals, Gregoire is uniquely positioned to write the next chapter of the Jerome’s history. For guests, this means a promise of meals that are not just eaten, but experienced—rooted in the soil of Colorado and served with the finesse of a world-class institution. When the new menus arrive this September, they will likely offer the first definitive look at how this 137-year-old icon intends to taste in the 21st century.