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. He was the executive chef/general manager at Bistro Toujours, Levy Restaurants in Deer Valley; executive chef/managing partner at Adega Partners in Denver; executive chef at Stir Food Group in Washington, DC; and culinary director with Tenzing Wine & Spirits in Chicago. He was recognized by Food & Wine magazine as one of America’s Ten Best New Chefs in 2003.
Bryan’s style of cooking is truly the alpine mountain cuisine that put Aspen on the map, according to Little Nell General Manager Simon Chen. “He will continue to promote our farm-to-table ethos and devotion to great local products, but what guests should expect to see is a heartier approach to food with deeper flavors and sustenance.”
Moscatello looks forward to working with the hotel’s team of dedicated chefs and cooking dishes like Colorado lamb with charred local onion, sautéed kale and Yukon gold gnocchi with wild chanterelle mushrooms.
He also looks forward to getting back into Colorado’s famous healthy lifestyle.
“I was so much healthier when I lived in Aspen,” he said. “I can’t wait to start snowboarding and mountain biking again.”