You land at Eagle at eight in the evening. Bags, rental car, thirty minutes to Avon, and by the time you open the door of the place you rented it is nine and there are seven people standing in a kitchen with nothing in it.
Somebody volunteers to find a grocery store. That person loses the first night of the trip.
This is the part of a ski week nobody plans for, and it is the reason Chef Chris Mitchum built two services that work together: a kitchen stocked before you walk in, and a chef who cooks dinner while you unpack.
Chris and Kris built the stocked-kitchen service after their own trip to Hawaii, where they changed islands three times and walked into three empty rentals in a row. Coffee, eggs, something for the kids in the morning. Every arrival started with a grocery run.
For an Avon rental, the fix is simple. Tell him your dates and who is coming. Breakfast, snacks, and the things a group reaches for are in the refrigerator when you open the door.
Then the first dinner is his too, if you want it, which is the difference between a trip that starts at nine at night in a parking lot and one that starts at the table.
Chris trained at the Culinary Institute of America and is certified by the Court of Master Sommeliers. Both, in one man. The chef cooking your dinner is the one who chose the wine to go with it, which is rare enough that most people booking a house in the Vail Valley never learn it is available.
Over a week it compounds. The second dinner can answer the first. One person plans the whole run instead of a menu from one vendor and a wine list from another.
Placement agencies staff chefs across every resort in Colorado. Property managers hand you whoever is on their list. Both sell coverage, and neither can promise you a person.
You book Chris. Same chef every night, same chef next season.
The honest version, and Chris asks for it: three decades in professional kitchens, six years in this corridor. He will not claim to be a local who never left.
Thirty years is why dinner for a full house does not turn into a scene. Six years here is enough to have the purveyors, and Chris works the Vail Valley as much as he works Aspen and Snowmass.
Chef, wine, stocked kitchen, and luxury transportation from one operation. One number to call for the trip.
Send your dates, your headcount, the kitchen you are in, and anything the table cannot eat. Chris handles the stocking, plans the dinners and the wine, sources it, arrives, cooks, serves, and leaves the kitchen the way he found it.
Nobody in your group is managing anything.
The person plating the dish is the person who chose what goes in the glass beside it.
Yes. The Vail Valley means Vail, Beaver Creek, and Avon. Chris works all three, along with Aspen and Snowmass.
That is what the service was built for. Breakfast, snacks, and the things a group reaches for, in the refrigerator when you open the door.
Yes. Chris handles private aviation catering out of Eagle, Aspen, and Rifle. Eagle County Airport is the closest to Avon.
Yes. CIA-trained, and certified by the Court of Master Sommeliers. One person, both jobs.
Yes. You are booking Chris, not a roster.
Sooner than feels necessary. He cooks every booking himself.
