MEET OUR
EXECUTIVE CHEF

Rob Zack
Executive Chef

Introducing exciting culinary concepts in Aspen fine dining throughout Hotel Jerome, Chef Zack’s mission upon assuming the role was to create an elevated yet approachable dining experience with regionally inspired dishes that delight. And this popular Aspen Chef delivered, once again positioning the hotel – with the upscale American bistro, Prospect, at its culinary center – as a local dining landmark.

In August 2012, Chef Rob Zack had a homecoming of sorts, when he was named Executive Chef of the historic Hotel Jerome, the iconic Aspen hotel where he began his career as a line cook nearly 20 years earlier. Under Chef Zack’s direction, the culinary offerings throughout the hotel reflect a modern take on classic dishes incorporating the freshest of local ingredients. Prior to returning the Hotel Jerome restaurants in Aspen, he served as the Executive Chef at the Viceroy Hotel in Snowmass, where he opened and oversaw the acclaimed signature restaurant, EightK, as well as the slope-side location, Nest. Prior to that, he ventured out on his own as chef-partner at the popular fine dining restaurant, Crave Kitchen, in Basalt, Colo., and he also worked as Executive Chef at Brexi Brasserie. 

“I want the menu to be approachable, so much that guests have a hard time choosing what to order!”
Executive Chef Rob Zack

SPECIALTY DISHES FROM OUR MENUS

An Elevated Experience in Rocky Mountain Cuisine


Prospect

  • Colorado Lamb T-Bones
  • Slow Roasted Cauliflower
  • Grilled Colorado Peaches

Delightful Desserts

  • Peanut Butter Semifreddo
  • Spiced Beignets
  • Warm Skillet Cookie

J-Bar

  • Jerome Burger
  • Flat Iron Steak
  • Maine Lobster Cobb Salad

Famous J-Bar Drinks

  • Aspen Crud
  • Black & Blue
  • Auberge Margarita

Living Room

  • Short Rib Tacos
  • Little Gem Salad
  • Bison Patty Melt

Signature Cocktails

  • Bourbon Banshee
  • Bitter Italian
  • Couple’s Therapy

RECIPES

pumpkin_bread

GLUTEN FREE PUMPKIN BREAD

Makes 1 Loaf


  • 1 (15 ounce) can pumpkin purée
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups gluten free all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Method:

Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Bake for about 50 minutes.

– Pastry Chef, Hotel Jerome

RECIPES

Couples Therapy

COUPLE’S THERAPY

As Served at The Living Room


  • 1 oz. Hennessey VS
  • 1 oz. Benedictine
  • 1 oz. Grand Marnier
  • Fresh Lemon Juice
  • Lavender Bitters

Method:

Add all ingredients into a shaker. Shake vigorously. Double-strain into a chilled cocktail glass. Peel an orange over the glass to express orange essence. Rim the edge of the glass with peeled orange and drop into drink. Garnish with a sprig of fresh lavender for a calming and complementary scent while you drink.

– Living Room Manager, Hotel Jerome

 

RECIPES

granola

[share_row download=”/media/recipe_granola.pdf” email=”mailto:?body=I%20thought%20you%20might%20be%20interested%20in%20this.%0D%0A%0D%0Ahttp%3A%2F%2Fesperanzaresort.com%2Fdining%2Ffrom-our-kitchen%2F”]

HOTEL JEROME GRANOLA

As Served at Prospect


  • 5 cups old-fashioned rolled oats
  • 1/2 cup raw almonds, coarsely chopped
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup green pumpkin seeds
  • 1/2 cup skinned hazelnuts, coarsely chopped
  • 1/2 cup unsalted pistachios
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup wheat germ
  • 1/2 cup (½ stick) unsalted butter, cut into 4 slices
  • 1/2 cup honey
  • 1/2 cup maple syrup
  • 1/4 cup light brown sugar
  • 1/4 cup undiluted orange juice concentrate
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 tablespoon water

Method:

Set the oven at 325 degrees. Have on hand 2 large rimmed baking sheets, 12 by 17 inches each.

In a large bowl, combine the oats, almonds, walnuts, pumpkin seeds, hazelnuts, pistachios, coconut, and wheat germ.

In a saucepan over medium heat, stir the butter, honey, maple syrup, brown sugar, orange juice concentrate, cinnamon, vanilla, salt, and water, until the butter melts. Bring to a boil and when the liquid bubbles at the edges, remove the pan from the heat. Carefully pour the maple mixture over the oat mixture and stir thoroughly until the oat mixture is coated all over. Spread on the baking sheets (it should not be more than ¾ inch thick).

Bake for 15 minutes. With a large spoon, stir well. Bake for 15 minutes and stir again. Continue to bake, stirring every 10 minutes, for 10 to 15 minutes more, or until the granola is dark brown and mostly dry. It will crisp as it cools. Total baking time is 40 to 45 minutes.

Set the pans on wire racks to cool; do not stir. When cool, use a metal spatula to loosen the granola from the pans. Store in airtight containers for up to 3 weeks or freeze.