NEW YORK--(BUSINESS WIRE)--The St. Regis Aspen Resort today announces an exclusive partnership and licensing agreement with FOOD & WINE to debut Chefs Club by FOOD & WINE, an innovative new restaurant concept that will bring FOOD & WINE brand to life through their signature Best New Chefs Awards platform, which honors the country’s most promising up-and-coming chefs. Pioneered by OptAsia Capital, Starwood Hotels & Resorts Worldwide, Inc. (NYSE: HOT - News) and FOOD & WINE, Chefs Club by FOOD & WINE is scheduled to open in June 2012 in conjunction with the annual FOOD & WINE Classic in Aspen and will mark the completion of the $40 million redesign of The St. Regis Aspen Resort, destined to set new standards in five-star luxury, service and culinary excellence in Aspen.
“The introduction of Chefs Club by FOOD & WINE is a pivotal moment in the history of our signature Best New Chefs platform. In collaboration with St. Regis, for the first time we are making the cuisine of our talented chefs accessible in one magnificent location,” FOOD & WINE Vice President and Publisher Christina Grdovic explained. “We couldn’t be more pleased about the timing of our restaurant opening coinciding with the 30th anniversary of the FOOD & WINE Classic in Aspen because it adds another exciting layer to our offerings for passionate epicurean travelers.”
Chefs Club by FOOD & WINE will select a group of FOOD & WINE’s Best New Chefs to curate a unique menu of seasonally-inspired, American Regional cuisine for The St. Regis Aspen Resort. George Mendes (2011) of Aldea, New York, NY, James Lewis (2011) of Bettola, Birmingham, Alabama, Alex Seidel (2010) of Fruition, Denver, Colorado and Sue Zemanick (2008) of Gautreau's, New Orleans, Louisiana, have been chosen to inaugurate the menu, which will rotate bi-annually. These chefs will be in attendance at the 2012 FOOD & WINE Classic in Aspen.
“St. Regis’ commitment to bespoke service and unrivaled luxury combined with FOOD & WINE’s expertise and passion for culinary arts is sure to be a winning recipe for Chefs Club by FOOD & WINE at The St. Regis Aspen Resort,” said Carlos Becil, Vice President, Starwood’s Luxury & Design Brands, North America. “As one of the world’s most affluent resort destinations, Aspen has become a ‘must’ on today’s New Grand Tour and St. Regis is inimitably positioned to cater to the needs of these global travelers.”
The next group of Best New Chefs, including recipients of the recently announced Best New Chef class of 2012, will be announced later this year to curate the Fall/Winter menu, which will launch in November 2012. Throughout the year, chefs will make appearances at the resort to showcase the concept to guests, residents and the local community.
Additionally, FOOD & WINE editors will create custom wine and cocktail lists to coincide with the seasonally rotating menu. Executive Wine Editor Ray Isle will pair wines with the Best New Chef dishes and Jim Meehan, one of the nation’s top mixologists, FOOD & WINE Contributing Editor and Deputy Editor FOOD & WINE Cocktails, will craft an original selection of cocktails.
Chefs Club by FOOD & WINE will be a cornerstone to the comprehensive redesign of The St. Regis Aspen Resort by award-winning designer Lauren Rotett, reinforcing the hotel’s style, innovation and position on the new global Grand Tour itinerary – a tradition beginning in the early 19th century when each generation of affluence travelled through Europe to collect experiences and cultivate culture. Subsequently, today’s elite communities travel to Old World cities including London, Rome and New York in addition to new world hotspots as diverse as Aspen, Shenzhen, New Delhi and Abu Dhabi. The redesign of The St. Regis Aspen Resort illustrates John Jacob Astor IV’s vision to create ‘the finest hotel in the world’ with the most exquisite culinary offerings.
Chefs Club by FOOD & WINE at The St Regis Aspen Resort will be open for lunch and dinner seven days a week and will feature an open kitchen and a chef’s table along with several private dining areas. The art displayed in Chefs Club by FOOD & WINE will also be curated seasonally by local artists.
For more information about The St. Regis Aspen Resort, please visit www.stregis.com/aspen. For more information about FOOD & WINE, please visit www.foodandwine.com.
Combining classic sophistication and modern luxury, the St. Regis brand remains faithful to its commitment to excellence. Founded by John Jacob Astor IV, with the opening of the first St. Regis Hotel in New York City over a century ago, the St. Regis brand of hotels and residences is known for its unique luxury dimension, customized service and refined elegance in the best destinations worldwide. Plans for the brand to globally continue its legacy include long-awaited St. Regis hotels and resorts in Buenos Aires and the Riviera Maya. In Asia, St. Regis has also announced plans to open hotels in Changsha, Chengdu, Kuala Lumpur, Lijiang, New Delhi and Zhuhai. In Europe, Africa and the Middle East, the St. Regis brand will continue to expand in Abu Dhabi, Amman, Cairo, Doha and Mauritius. The distinctive trait of the St. Regis experience is customized service and attention to detail through signature St. Regis Butler Service, coveted locations and luxurious design. For more information on St. Regis Hotels & Resorts, please visit www.stregis.com and for the privilege of residential ownership, please visit www.stregis.com/residences.
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).
Harrison & Shriftman
St. Regis Hotels & Resorts
FOOD & WINE