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.
Reservation Cancellation Policy
DEPOSIT POLICIES: CREDIT CARDS REQUIRED FOR ALL DINNER RESERVATIONS, AND FOR LUNCH GROUPS OF 6 OR MORE. 72 HOUR CANCELATION POLICY FOR LUNCH AND DINNER. ANY CANCELATION WITHIN 72 HOURS FOR ANY REASON WILL BE CHARGED FULL PRICE OF THE LUNCH OR DINNER PLUS TAX AND 20% SERVICE CHARGE. ALL HOLIDAY RESERVATIONS (DECEMBER 22ND- JANUARY 2ND, JANUARY 14-17, FEBRUARY 18-21) FOR ALL GROUP SIZES REQUIRE A CREDIT CARD AND DEPOSIT IN FULL, 100% NONREFUNDABLE AT THE TIME OF BOOKING, FOR ANY REASON, AND FOR ANY GROUP SIZE. NO SHOWS WILL BE CHARGED TAX AND 20% SERVICE CHARGE THE NIGHT OF THEIR RESERVATION.
GROUPS OF 10 OR MORE: 100% UP FRONT, 100% NON REFUNDABLE FOR ANY REASON. CANCELATIONS WITHIN 72 HOURS CHARGED TAX AND 20% SERVICE CHARGE IN ADDITION TO THEIR DEPOSIT.
COVID-19: AS PER CDPH ANY GUEST WHO HAS BEEN EXPOSED OR TESTS POSITIVE MUST QUARANTINE AND WILL BE REQUIRED TO FORFEIT RESERVATION DEPOSIT. WE APOLOGIZE BUT ARE ALL WORKING TOGETHER TO OFFER AN UNFORGETTABLE AND SAFE DINING EXPERIENCE.
Please Call us at (970) 925-1044 with any questions.
Thanks, and we look forward to hosting you!
David’s fascination with all things culinary began at a young age—inspired by his grandmother, an Italian immigrant who was also a professional chef.David trained at Johnson & Wales University in Charleston, South Carolina. Working and training under many French Master Chefs and hospitality benchmark companies helped to build a diversified repertoire that includes French, Japanese, Mediterranean, Mexican, Alpine & Italian cuisines as well as plant-based concepts.Throughout his 25+ year culinary career, David’s passion for turning first-rate ingredients into clean creative cuisine is what has earned him critical acclaim and hospitality awards which include articles in Gourmet, Spectator, Philadelphia Magazines and The NewYork Times & NY Newsday. David also has received the Dirona Award of Excellence and appeared as guest chef for NBC and CBS Philadelphia.
In 2012 David fulfilled his lifelong dream of opening his own restaurant in Northport, NY, a suburb of NYC. The Purple Elephant was a restaurant that was the first of its kind on Long Island. The menu featured an equal showing of plant-based cuisine as well as global cuisine using local organic ingredients. In 2017 David sold the restaurant to a colleague to move to Nosara, Costa Rica to work on a project in the beautiful surf town. The Purple Elephant continues to run with its original concept and menu.
Most recently David was Chef de cuisine at Turtle Bay Resort and Executive Chef for Handcrafted Restaurants, both on Oahu, Hawaii.
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 dove 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.