ALEXANDER BAILEY

Welcome to Colorado, Chef Alexander Bailey is here to meet all of your fine dining experiences here in the beautiful rocky mountains. He comes from very humble beginnings, and has worked in the top rated restaurants in Los Angles, to the shores of the East Coast. Alexander has studied under Master chefs of the reputable Greenbriar Resort and Michelin star chefs of Paris, and is ready to showcase his high mountain style to your party. Chef Alexander’s many restaurant experiences has brought him to enlighten your wonderful time on the mountain today. With his internships throughout the country and Europe, Alexander is here to create a once and life time experience for you and party. With his professional background in the fine arts, anthropology, and nutrition, Alexander is sure to gift you with a wonderful dining experience.

BEN ROSS

A native of small town Carlisle, Iowa, Ben found his calling to cuisine after moving to Colorado when he finished school. After obtaining a bachelor’s degree in physics with minors in math and computer science, Ben’s adventurous nature called him to Breckenridge to get his fill on the mountain and try his hand in the kitchen before starting a career in his field. Under the tutelage of two knowledgeable chefs, most recently executive chef Steve Arndt, Ben rose to sous chef in a Vail Resorts restaurant. He was put in charge of running the fine dining dinners as well as assisting and occasionally running weddings at two popular on mountain venues. Seizing the opportunity to broaden his culinary experiences, he became a private chef for At your Breck and call. Currently Ben enjoys the freedom and creativity that the niche allows him.

BRENTON LOTT

Brenton was born in Townsend, Vermont. He grew up gardening with his dad and pickling and working in the kitchen with his mom. After high school he attended the New England Culinary Institute in Northern Vermont. During his time there he gained many different skills and techniques that he would continue to use over the 11 years following graduation working in many different fine dining restaurants throughout New England. He has also enjoyed traveling to Europe, South America and South East Asia where he has developed a pallete for many different types of culturally diverse cuisines. He recently moved to Colorado where he obtained the position of Kitchen Foreman at CB Grille which is located at the base of Copper Mountain. One of his biggest passions is working with fresh ingredients obtained from local farmers in order to create unique dishes that are not only delicious but also sustainable and visually appealing.

Private Chef Brenton Lott

BRETT CHARLES

I'm from Chicago, IL and came to Colorado to explore mile high nature. I moved to summit county 10 years ago and started my culinary adventure which I have a great passion for. I started off as a line cook, moved up to a sous chef, and now have been an executive chef for the last 7 years. I love nature, hiking, kayaking, snowboarding and all outdoor activities. But most of all I LOVE my little corgi PETRIE.

CHIE RONNEBERG

I was born and raised in Japan until I came to the US as an exchange student when I was 16 years old. I studied Fine Art and Graphic Design at Metro State University of Denver. I was trained as Sushi Chef at Sushi Tazu in Cherry Creek where I worked while going to school. I’ve been always passionate about food and cooking which led me open Japanese, Korean and Thai restaurants in Rapid City, SD. Other than cooking, I love outdoor activities like snowboarding, hiking, and camping.

ELIGAR (Eli) SADEH

I am passionate about food and health for people and the planet. Cooking for others is my love language. We can thrive together in community through food. I have been cooking for 40 years with inspiration from my mother and as a Personal Chef. I specialize in Mediterranean, Asian, Farm-to-Table Colorado, and Plant-Based cuisines.

JOHN ARPIN

Growing up on the Jersey Shore I started cooking seafood with my grandfather at age 7. I moved to Summit County in 1994. I've had the pleasure of traveling all over the West pursuing my passions of cooking and fly fishing. I'm very blessed to be able to share these same passions with my 10 year old son Brody. To bolster my career I graduated from Johnson and Wells in 2000 which has enabled me to hold a head chef position for the last 25 years.

KAREN SAFRIS

I became interested in cooking as a child and loved to help my mom garden, cook and bake. As an adult, I loved to host dinner parties and cook for my friends. I graduated from the Iowa Culinary Institute with a degree in Culinary Arts. During that time, we created internationally-themed gourmet dinners for 200+ people and had the honor of working with a group of chefs from France as part of an exchange program to learn skills from them and create gourmet dinners. I also worked in the Bistro to create lunch menus and learn each cooking station. I have also worked for a catering company for two years where we did all different size events from intimate dinners to large weddings. In addition, I worked as a Food Stylist for Meredith Corporation where we made and styled food for publications such as Better Homes and Gardens, Family Circle, Food and Wine, and Southern Living as well as special interest publications.

STEVE C ARNDT

I started in the restaurant business at the age of 14 at the Tea Room Alpenrose in Vail, Colorado. I have pursued this passion over the last 40 years in various capacities ranging from Dishwasher to Senior Executive Level Chef. I graduated from College with a Culinary Arts degree, I have worked in over 28 restaurants, and have opened 7 of those from the ground up. Locations in Tucson, AZ; Vail, Colorado; and Casco Veijo, Panama. I have also catered many large events such as The Pro Challenge, Wings over Denver, Make - a – Wish Foundation, Tour De Tucson, Tucson Beer Fest and the Invictus Games to name a few. I have been married for 25 years, have 3 teenagers, and I enjoy spending time with them. Also, having grown up in Vail, Colorado, I love the mountains and all that they offer. Food is a passion of mine and being able to create a unique culinary experience is something I strive for.

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