Nestled in the scenic Castle Creek Valley in the heart of the rugged Elk Mountains, the Pine Creek Cookhouse represents American Alpine Cuisine at its finest. Our culinary philosophy is a reflection of the surrounding environment, emphasizing sustainability in respect to the pristine valley that we call home.
Our ingredients are locally sourced and responsibly raised, utilizing natural and organic products whenever possible, and our seasonal menus take cues from great mountain culinary traditions, from the Alps to the Himalayas. Combined with the unparalleled beauty and scenery outside our windows, the results are uniquely Coloradan. Dining at the Pine Creek Cookhouse is truly a feast for all of the senses. We also host Special Events and Aspen Weddings.
Parties under 6: 48 Hour Cancelation Policy, within 48 hours, full price + Tax and 20% Service Charge .
Parties 7+: 100% up front, 100% non refundable for any reason, within 72 hours, full price + Tax and 20% Service Charge.
HOLIDAY WEEKENDS: (December 23-January 3rd, January 15-18, and February 12-15) 100% upfront deposit, 100% Non refundable. No shows or cancelations within 72 hours billed tax and 20% service charge in addition.
Anthony Nelson grew up on a farm and ranch in northeastern Colorado. It was there that he gained an appreciation for where food comes from and began his passion for cooking. After graduating from Evergreen State College Olympia Washington, he moved to New Orleans, where his culinary career began. His interest in cuisine took him to the Culinary Institute of America, which he graduated in ’02. From there, he spent time cooking in Las Vegas at Nobu and Social House before taking time off to work for the super high-end purveyor, Mikuni Wild Harvest. There, his understanding of high-end niche ingredients really elevated his palate. He followed this understanding to Nashville where he worked at Lockeland Table and Silo, were both were premier farm to table restaurants. While in Nashville, Anthony reconnected with a former CIA classmate Neal Wavra and took the job as Executive Chef of Field & Main Restaurant. Being at Field & Main has given Anthony the opportunity to explore what the Piedmont Region has to offer while cooking with live fire. Locally sourced and seasonal product created a menu that would change daily.
Johnny has been in the Ashcroft Valley since day one. Having grown up at the end of this stunning valley, Johnny has never stopped having a passion for the experiences and wonders this place has to offer. After returning from 7 years in Los Angeles working for MotorTrend, Johnny has dived in deep on outdoor adventure, hunting, fishing, dirt biking, and creating unique experiences for guests at Pine Creek Cookhouse and Ashcroft Ski Touring. Johnny leads the outfitting and restaurant teams, ensuring a great experience from the horseback ride through the lunch experience. Johnny knows every inch of this valley and loves to share everything he can with guests about this place!
Having grown up in Newport, RI both Coastal & New England cuisine have a special place in my heart. I
knew at a young age that being in food & beverage was for me. I worked the counter serving “cabinets”
(aka milkshakes) & hot dogs at my church’s annual summer feast at the age of 14 and was immediately
hooked to the hustle social aspect of it all. After working all positions at pizzeria’s, waiting tables on
the weekends at a diner, serving & bartending at a banquet facility on Navy Base, a dive bar, a chain
restaurant, a high volume family Pub as well as a Relais & Chateau property, I have found myself calling
Aspen, CO home since 2010. All of these experiences left me wanting to dive a bit deeper within this
industry. The food and beverage community here in Colorado has been nothing short of gratifying! In
20I5 I began my journey in furthering my education in the world of wine. I completed and passed the
introductory Sommelier course and have since achieved my level 1 Sommelier Certification. I have been
met with amazing and continued support from my peers within this wonderful community and am
proud of the surrogate families and friends I have acquired over the years in this great business.