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Chefs Club Aspen Welcomes SPQR Chef Matthew Accarrino as Chef-In-Residence for Summer 2018
Chefs Club is open Tuesday – Sunday for dinner beginning at 6:00 pm; the bar opens at 5:30 pm.
Chefs Club Aspen will welcome celebrated San Francisco – based Chef Matthew Accarrino, of Michelin-starred restaurant SPQR, for a three-month long residency, running through September 6th, 2018.
Matthew’s residency will be the first of its kind at Chefs Club Aspen, and will give guests a taste of his creative, seasonal, and ingredient-driven cooking.
For the past eight years, Matthew has been at the helm of SPQR, garnering the restaurant a Michelin star every year since 2013. The five-time James Beard Award-nominated chef serves a menu of innovative and creative dishes alongside ingredients he often grows, harvests, and produces himself (from specially-bred varieties of peppers to his own line of caviar he harvests himself).
General Manager at Chefs Club Aspen
More About Chef Matthew Accarrino
Matthew Accarrino is the nationally recognized executive chef of SPQR in San Francisco. Born in the Midwest and raised on the East Coast, he moved west to California in 2007. He had originally hoped to become a professional cyclist until a leg injury turned his passion for cooking into a career. Now, 20 years later, he is doing both.
Matthew’s unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs.
In the kitchen Matthew takes full advantage of the bounty of opportunities California ingredients present. This includes a strong belief in direct sourcing, producing, and playing a role in the creation of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appetit, Saveur, The Wall Street Journal, The New York Times, and The San Francisco Chronicle.
Under his direction, the restaurant has been awarded a Michelin star every year since 2013. Matthew was named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. He has been nominated four times for the prestigious James Beard Foundation Award for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013, and editorially selected him for the prestigious “Best New Chef” award in 2014. Matthew co-authored and released his first book, published by Ten Speed Press – SPQR: Modern Italian Food and Wine – in October 2012.
In addition to successfully racing at the local and national level, Matthew is also the team chef for an elite cycling team in the Bay Area and a professional team based in Greenville, S.C.