The St. Regis Aspen Resort Dishes Up Top Culinary Talent to Curate Next Menu at Chefs Club by FOOD & WINE

The St. Regis Aspen Resort today announces a new class of FOOD & WINE Best New Chefs to curate the next menu at Chefs Club by FOOD & WINE. The innovative new restaurant concept, which brings the FOOD & WINE brand to life through their signature platform honoring the country’s most promising up-and-coming chefs, rotates four chefs bi-annually to create a unique menu of seasonally-inspired cuisine for The St. Regis Aspen Resort. Previously, Best New Chefs: George Mendes, James Lewis, Alex Seidel and Sue Zemanick were chosen to inaugurate the menu at the restaurant, which opened in June 2012.

The culinary showcase continues at the resort’s award-winning Remde Spa with a one-of-a-kind Farm-to-Massage Table menu, pairing spa treatments with a tasting menu that use the same aromas, textures and flavors. As a special add-on for the holiday season, the treatments will be infused with seasonal flavors such as apple cider and peppermint.

Chefs Club by FOOD & WINE at The St Regis Aspen Resort is open for lunch and dinner seven days a week, featuring an open kitchen and chef’s table as well as several private dining areas. The art displayed in Chefs Club by FOOD & WINE is curated seasonally by local artists. The next group of Best New Chefs will be announced in the spring to curate the Summer/Fall menu, which will launch in June 2013.

OptAsia Capital is an Asian based dedicated investment bank specializing in transactions focused on the real estate and hospitality sectors. OptAsia actively manages its client’s investments (discretionary and non-discretionary) by tailoring innovative concepts and asset management solutions designed to extract the maximum value potential out of particular situations.

FOOD & WINE is the modern, stylish, trend-spotting, talent-seeking epicurean brand. Created by American Express Publishing, the luxury-lifestyle authority, FOOD & WINE includes a monthly magazine with a circulation of 925,000, digital editions of e-readers and tablets, a books division and the website foodandwine.com, with updates on Twitter (fandw) and Facebook.

Every year since 1988, FOOD & WINE has awarded its highest honor, the Best New Chef title, to the country’s most promising up-and-coming talents- innovative chefs with a distinctive vision creating exceptionally delicious food. Only chefs who have run their own kitchen for five years or fewer are eligible. Among the superstars honored: Thomas Keller (’88), Nobu Matsuhisa (’89), Tom Colicchio (’91), David Chang (’06), Roy Choi (’10) and Stephanie Izard (’11).