Mountain Vacation Magazine
"[...] Nelson came onboard to help redesign Pacifica´s menu in 2004 as part of its remodeling and reopening. Currently, he manages an eclectic menu of Pacific seafood by maintaining relationships with fisherman an oyster farmers from British Columbia to Hawaii and personally cutting every fish that is delivered." - Mount Vacation Magazine Winter 2009
Bryan Nelson Private Chef in Aspen
The ST. Regis Magazine
"[...]"The ocean and his bounty should be treated with special care," Nelson says. Such special care goes into his dishes, which include Alaskan king salmon, with soy garlic spinach, Colorado potatoes and blackberry bordelaise, Hawaiian Ahi Tuna, served with shiitake mushrooms, pea shoots, wasabi potatoes, yuzu vinaigrette and ginger soy. [...] Desserts are anything but ordinary. - The ST. Regis Magazine Winter
Edible Aspen Magazine
"Every day, Nelson, executive chef, surveys reports on what is in season and precisely where his products are coming from. Not only does Nelson order as many of his fruits and vegetables possible from nearby, he spent much of this spring at Paonia´s Hillside Acres, an organic farm, helping to coordinate planting to the benefit of both the farm´s operation and his own cooking." - Edible Aspen Magazine Summer 2010
Aspen Sojourner Art & Dining
"Chef Bryan Nelson and his team have created a remarkably wholesome and innovative menu that evolves the concept of healthy, fresh and light fare. [...] Chef Nelson´s creative cuisine - like the tantalizing tartare trio - gives you the kind of taste experience you´d imagine on a holiday. It´s one of Aspen´s unexpected pleasures. - Aspen Sojourner Summer 2005
Aspen Connoisseur Magazine
"The more restaurants I worked at, the more I found myself in the back talking to the chefs about food. So I went to culinary school in Portland, Oregon, and it was the first time I had truly applied myself to something. I never missed a day." - Bryan Nelson in an interview with the Aspen Connoisseur Magazine
Chef at "A Cooking School of Aspen"
Chef at "A Cooking School of Aspen | and epicurean alley" in 2000.
Chef at the Thunderbowl Market-Cafe
Executive Chef Bryan Nelson at the Thunderbowl Market-Cafe in Aspen.
Sous Chef Bryan Nelson in 1999
Sous Chef Bryan Nelson in 1999 at the Renaissance - the alchemy of food restaurant.
The early beginning
"It all started here - cooking with my childhood friends Amy and Matt in March of 1976 and with my family" - Bryan Nelson
Bryan´s best friend Oscar
On the beach in California.