Food & Wine nominates Viceroy Snowmass chef Will Nolan for People's Best New Chef award
Will Nolan, "chef de cuisine" at Eight K in Viceroy Snowmass, has been selected among 100 finalists for Food & Wine Magazine's People’s Best New Chef award.
The award, an extension of Food & Wine's Best New Chefs program, honors talented up-and-coming innovators who have run their own kitchens for five years or less. The dining public will determine The People’s Best New Chef winner via online vote now through March 11 at midnight.
The field of 100 nominees for The People’s Best New Chef award includes 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. The People's Best New Chef finalists and winner will be revealed on March 12; the winner will also be featured in July 2012 issue of Food & WIne, the same issue that profiles the Best New Chefs. (Note: Nominees for The People’s Best New Chef award remain eligible for a Best New Chef award.)
Nolan joined the culinary team at Viceroy Snowmass in late 2010 as chef de cuisine of Eight K. 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 Café Adelaide in Lowe’s Hotel, New Orleans. 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. Nolan began his culinary career in 2000 after graduating from Portland, Oregon’s Western Culinary Institute, a Le Cordon Bleu School.
At Eight K, Nolan’s New Orleans influences come through in signature dishes which include BBQ 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.”
The award, an extension of Food & Wine's Best New Chefs program, honors talented up-and-coming innovators who have run their own kitchens for five years or less. The dining public will determine The People’s Best New Chef winner via online vote now through March 11 at midnight.
The field of 100 nominees for The People’s Best New Chef award includes 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. The People's Best New Chef finalists and winner will be revealed on March 12; the winner will also be featured in July 2012 issue of Food & WIne, the same issue that profiles the Best New Chefs. (Note: Nominees for The People’s Best New Chef award remain eligible for a Best New Chef award.)
Nolan joined the culinary team at Viceroy Snowmass in late 2010 as chef de cuisine of Eight K. 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 Café Adelaide in Lowe’s Hotel, New Orleans. 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. Nolan began his culinary career in 2000 after graduating from Portland, Oregon’s Western Culinary Institute, a Le Cordon Bleu School.
At Eight K, Nolan’s New Orleans influences come through in signature dishes which include BBQ 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.”
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