Aaron Baxendale has been appointed Executive Sous Chef at The Ritz-Carlton, Bachelor Gulch in Avon
The Ritz-Carlton, Bachelor Gulch is delighted to welcome Aaron Baxendale as Executive Sous Chef of WYLD, the resort’s newly debuted signature restaurant. With more than 12 years of experience and a passion for embracing local flavors in his cooking, Baxendale blends harmoniously with WYLD’s sumptuous Alpine cuisine that brings the local Colorado bounty to life. A Cleveland native, Baxendale began his culinary career at Le Cordon Bleu at the Pennsylvania Culinary Institute, followed by the American Culinary Federation (ACF) accredited three-year apprenticeship program. His formal training led him to work in some of the finest restaurants in the country, including five years at the luxurious Greenbrier resort, two years at The Boathouse Club on Martha's Vineyard, and four years with Marriott International and The Ritz-Carlton – including most recently as Chef de Cuisine of Georgia’s Bistro at The Ritz-Carlton Lodge, Reynolds Plantation and Executive Chef of Old Hickory Steakhouse at the Gaylord National Resort in Washington D.C. During his first few weeks at The Ritz-Carlton, Bachelor Gulch, Baxendale has channeled his gastronomic approach of using simple yet bold flavors into the dishes he makes at WYLD, which pay homage to the resort’s pristine location rooted in nature and on the “edge of wild.” In his new role, Baxendale will lead the culinary team at WYLD to bring Colorado’s succulent bounty to life. The restaurant features an eclectic menu and refined mountain classics with a strong emphasis on locally sourced and sustainable meats, seafood, and seasonal vegetables. Signature dishes include Open-Face Lamb Dip with shaved Colorado lamb, horseradish cream, crispy onion, and au jus; Big Fat Toasted Grilled Cheese with Haystack chili jack, vacherin, and fontina cheeses paired with a tomato soup shooter; Niman Ranch Pork Bruschetta with lardo and Colorado wildflower honey; and more.
