Hotel Jerome, Auberge Collection in Aspen has appointed Zak Gregoire as Executive Chef, with responsibility for the property’s food and beverage programme.
Gregoire joins the Colorado hotel following a career spanning luxury hotels, restaurants and private clubs in the US and UK, most recently serving as Executive Chef at NoMad London.
Raised on Nantucket Island in Massachusetts, Gregoire developed an early interest in seasonal ingredients and open-fire cooking through fishing, camping and cooking outdoors across New England.
His professional career later included positions with NoMad in New York and Los Angeles before he became Executive Chef at the historic Groton Inn in Massachusetts.
Gregoire moved to the UK in 2023 and was appointed Executive Chef of NoMad London in 2024.
During his time at NoMad London, he was involved in the development of the hotel’s food and beverage offer, including Twenty8 NoMad, the New York-inspired restaurant launched in 2025.
At Hotel Jerome, Gregoire will oversee culinary operations across Prospect, J-Bar, The Living Room, Bad Harriet, Garden Room, events and Felix Roasting Co.
Prospect, the hotel’s signature restaurant, is currently recommended by the Michelin Guide and focuses on seasonal dishes using ingredients connected to Colorado and the surrounding region.
Gregoire’s approach will continue that emphasis on seasonality and regional produce while developing menus across the property’s different dining concepts.
Stéphane Lacroix, General Manager of Hotel Jerome, said: “We are thrilled to welcome Chef Zak Gregoire to Hotel Jerome.
“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.”
Gregoire said: “Joining Hotel Jerome is an incredible opportunity to become part of one of the world’s most iconic hotels.
“I’m inspired by Aspen’s rich history, remarkable local producers, and vibrant culinary community.
“I look forward to creating memorable dining experiences that honour the destination while bringing guests together around thoughtful, ingredient-driven cuisine.”
Enhancements to the hotel’s culinary programme will begin immediately, with Gregoire set to introduce refreshed menus in September.
The menus will focus on seasonal ingredients while retaining established signature dishes across the hotel’s restaurants and bars.
Hotel Jerome has operated in Aspen since 1889, when it opened during the Colorado town’s silver boom.
Its current food and beverage portfolio ranges from Prospect and the historic J-Bar to cocktail bar Bad Harriet and Felix Roasting Co., the coffee company’s first location outside New York City.
Gregoire’s appointment will see him lead the next phase of that operation while developing a culinary direction centred on seasonality, local producers and the food traditions of the region.
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