Tim Baldwin, food and beverage director

Prior to joining the Little Nell as Assistant Food and Beverage Director, Tim spent 12 years at the five-star, five-diamond Broadmoor Resort in Colorado Springs.  At the Broadmoor, Tim was a pivotal agent in opening the Summit restaurant, named a “Top 10 Hotel Restaurant in the USA”... Read more

Csaba "Chubby" Oveges, assistant food and beverage director 

Csaba "Chubby" Oveges, has charmed and served diners as Maitre' D at The Little Nell's Element 47, previously Montagna, since 2009. This Advanced Sommelier and now assistant director of food and beverage at The Little Nell has fashioned drinks, managed restaurants and epitomized the highest standard of hospitality for years, here in Aspen as well as across the globe. Read more

back of house

Bryan Moscatello, executive chef

Chef Bryan Moscatello

Executive Chef Bryan Moscatello has taken on the helm of culinary operations at The Little Nell, after serving in the position from 1992 to 2000. He has since worked at a variety of acclaimed restaurants around the country. 

Moscatello most recently has been the chef partner at Storefront Company in Chicago, where he earned three stars from the Chicago Tribune.  Read more

Danielle Riesz, executive pastry chef

Executive Pastry Chef Danielle Riesz began her career at an early age in upstate New York, at her family owned and operated restaurant and motel.  In addition to washing dishes, hosting guests and serving food at the restaurant, she cut potatoes, cracked eggs and made desserts with her mother... Read more

front of house 

Carlton McCoy, wine director, master sommelier

Wine Director and Master Sommelier Carlton McCoy began his career in food and beverage in high school, in a culinary arts course. A scholarship to The Culinary Institute of America called McCoy to his true passion: wine and service.  Read more

Nick Barb, sommelier

nick barb, sommelier

Nicholas “Nick” Barb began his wine career like many professionals in the culinary world with a humble high school job in a local kitchen. He was instantly drawn to the smells, tastes and flavors, eventually landing in a Thai restaurant and learning how to create traditional Thai food. Read more