New chef at Willow Creek Bistro
December 18, 2007
ASPEN ” Newly-appointed Chef de Cuisine Jami Flatt has assumed his duties in the kitchen at Willow Creek Bistro at The Ritz Carlton Club at Aspen Highlands.
This winter, the restaurant is poised to introduce a new menu featuring what Flatt calls “decadent comfort food.”
Flatt’s penchant for comfort food started at an early age in Dubuque, Iowa where he grew up cooking at his mother’s stove. By 22, his restaurant career had begun with formal schooling, and an introduction to fine dining and cuisine at the Scottsdale Culinary Institute’s Le Cordon Bleu program.
Then, Flatt worked as tournant cook at Michael’s at the Citadel and sous chef at The Ritz-Carlton, Phoenix before joining The Ritz-Carlton Club at the base of Aspen Highlands in 2006 as sous chef.
For the winter menu, Flatt’s focuses on using fresh, local ingredients. Featured salads include warm spinach with smoked duck and roasted butternut squash with frisee and arugula. Small plates include Maine lobster macaroni and cheese, and Buffalo sliders with onion marmalade, roasted garlic, herb aioli and cheese fondue dipping sauce.
For main courses, Flatt offers Kobe beef meat loaf with chive mashed potatoes, osso bucco with braised baby vegetables and elk bolognaise lasagna.