Will Nolan, Chef de Cuisine at Eight K in Viceroy Snowmass, is one of 100 chefs from across the country who have been selected as a finalists for the 2012 Best New Chef.The award is an extension of Food and Wine's Best New Chefs program, which honors talented up-and-coming innovators who have run their own kitchens for five years or less. The dining public will determine a winner via online vote on www.foodandwine.com.Voting began Monday and continues through midnight on March 11.Nolan will showcase his talent in a live cooking demonstration on the Today Show on March 9 at around 9:45 a.m.At Eight K, Nolan's New Orleans' influences come through in signature dishes including barbecue wild Sonora-shrimp and grits served with soft-poached egg, pan-roasted Jidori chicken breast with garlic sausage, creamy polenta and Agrodolce and seared gulf wild snapper with sweet potato puree, chorizo, laughing bird shrimp, oyster mushrooms, Chimichurri butter."We are thrilled that Will's talent and creativity in the kitchen are being recognized with this nomination," said Hugh Templeman, general manager of Viceroy Snowmass. "He's flying the flag for Viceroy Snowmass, for Aspen/Snowmass and the Roaring Fork Valley, and of course for his beloved New Orleans. All the hotel guests, associates at Viceroy Snowmass and members of the wider community will be supporting Chef Nolan this week."Nolan began his culinary career in 2000 after graduating from Portland, Ore.'s Western Culinary Institute, a Le Cordon Bleu School. He joined the culinary team at Viceroy Snowmass in late 2010. His culinary experience includes executive chef at Paillard's in the Wyndham Bourbon New Orleans. During his tenure, Paillard's was named one of New Orleans' best new restaurants. Chef Nolan developed his culinary technique under two renowned New Orleans chefs - executive chef Jonathan Wright in the Grill Room at the Windsor Court Hotel, New Orleans, and Kevin Vizard at Caf Adelaide in Lowe's Hotel, New Orleans. Next, Nolan traveled to Singapore to open a New Orleans-style restaurant called "The Big Easy." He was awarded first place in Durango, Colo.'s first "Iron Horse Chef Battle" during a stint at Durango's Palace Hotel.Nominees include 10 chefs in each of 10 regions across America. The chefs with the most votes in each of the regions will be named finalists. Of those 10 finalists, the one with the most votes overall will be named The People's Best New Chef. Contest finalists and winner will be revealed on March 12; the winner will also be featured in the July 2012 issue of Food and Wine Magazine.
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