Jon Stojan
Courtesy of Snow Lodge
One has to have been on Mars the last couple of years, not to have heard of the uber trendy Snow Lodge in Aspen. So, we were naturally excited to meet their new chef, Preston Hix who at the moment is overseeing Snow Lodge’s three dining concepts.
Preston is the chef for Jade Room Lounge, Supper Club and Après. Here he shares his story and thoughts on modern dining with us at LA Weekly.
Chef Hix, who hails from Denver, remembers wanting to be a chef from an early age. His wish sort of came true at the age of fourteen when he was hired to be a dishwasher at a small Italian Bistro. Just a couple of months later he was working as a line cook in the kitchen. His boss was so impressed with his budding talent, he let him work as a prep cook every summer. After that began a long and illustrious career in Colorado including La Tour in Vail and Le Bilboquet in Cherry Creek North.
This was followed by nine years in Miami. First working for Michael Mina and then at Klaw.
Courtesy of Snow Lodge
Now, Chef Hix has brought his love of local produce to Snow Lodge, since he is a great believer in working with suppliers who are providing for family farms. When asked about his go to suppliers, Chef Hix mentioned Tonali’s out of Denver, which is a family-owned wholesaler for meat, and the best tuna possible from True World.
His rare day off is spent snowboarding and spending time with his girlfriend and family. As for which restaurant he enjoys when he is not cooking himself? The answer is Matsuhisa.
Courtesy of Snow Lodge
So, what dishes does Chef Hix recommend you try the next time you are at Snow Lodge: Hamachi Crudo, Veal Milanese, and the Tuna Tartare.
Jayma Cardoso, Owner and Creative Director for Snow Lodge is proud of the new elevated dishes, “I love that Preston is so supportive of our local farmers, and excited about his new caviar menu from Petrossian paired with Dom Perignon.”
Courtesy of Snow Lodge