Meet Our Chef
MEET THE VISIONARY BEHIND YOUR DELECTABLE MEAL
Filling dual roles as the Executive Chef and the Director of Food and Beverage, finding David in any one place for more than a few moments is almost impossible-except the kitchen. For Von Holten is no desk jockey, he rejoices in his roots as a cook and you will often find him in the "trenches" of the kitchen (you might catch him); whether it is preparing fresh pastries and desserts, butchering fresh meats and fish for the evenings' service or perhaps working the sauté, grill or garde manger stations, the kitchen is what he calls home.
Influenced by modern Italian, French, Asian and New World Cuisine, Chef David Von Holten brings his remarkable palette and distinctive perspective to fine dining in Snowmass, Colorado. He describes his food as "approachable" and "upheld with classic and modern flavor combinations." He loves finding the balance of tastes, textures and the visual impact of each ingredient as they are played off each other in each of his dishes. The wine menu reflects the attention that he has given to the food as each bottle is critiqued on its own personal characteristics and how it may flow with the varied cuisine.
A graduate of the Colorado Institute of Art in Denver, Colorado and having honed his skills at The Inverness Hotel & Conference Center, as well as the renowned Bloom & North in Scottsdale, Arizona, David Von Holten has been a welcome addition to the Snowmass Village dining scene.
A crowd pleaser at heart, Chef Von Holten has been featured in the Snowmass Culinary and Arts Festival as a guest Chef and has also been spotlighted on Plum TV. He's already won over the locals at this Snowmass, CO restaurant with rave reviews from Aspen Peak and Sojourner Magazine. Aspen Magazine declared him "the best new reason to go to Snowmass" and he has been featured in edible Aspen Magazine which can be viewed here.
In addition to work, he is a dedicated family man and father of two (Amber and Max), leaving little room for spare time. But Von Holten recharges in many ways. Armed with his snowboard in hand, he will find a way when possible to sneak out and enjoy the fresh powder of the previous night's storm. In the summer he takes advantage of the numerous outstanding mountain biking trails in the Snowmass and Aspen area. What's his favorite time of year? "Late summer and early fall. It's the peak of the local harvest and mushroom hunting season". Foraging the surrounding areas for porcini and chanterelle mushrooms are always a highlight of Von Holten's year.
Community minded, David is the organizer of the Snowmass Restaurant Group. Bringing the minds and talents of the Snowmass restaurant scene (that normally compete for business) to the table as a unified focus group that reviews past, current and future happenings in Snowmass Village, including how the food and beverage industry may affect the future of Snowmass Village.
For a taste of his mastery, try his recipe for Pan-Seared Scallops with Wilted Pea Tendrils in Hot Bacon Vinaigrette and Minted English Pea Risotto, or make a reservation today and experience the food for yourself.
FOR THE RISOTTO:
6 cups vegetable broth
1 tablespoon olive oil
2 yellow onions, diced
1½ cups Arborio rice
½ cup dry white wine
1 cup English peas
2 tablespoons finely chopped mint
4 tablespoons butter
1/3 cup freshly grated Parmigiano-Reggiano cheese
Sea salt to taste
Freshly ground black pepper
In a saucepan, warm the broth over low heat. In a skillet, add the olive oil, and stir in the onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup of broth to the rice and stir until the broth is absorbed. Continue adding broth, ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. At about the 10-minute mark of cooking the rice, add the peas. Remove from heat and stir in the mint, butter and cheese.
Season with salt and pepper to taste. Once the risotto is ready, allow it to rest as you prepare the scallops.
FOR THE SCALLOPS:
1-2 slices thick-cut applewood smoked bacon cut into ½ inch pieces
2 shallots, thinly sliced
1 tablespoon apple cider vinegar
1 tablespoon butter
8-12 ounces fresh pea tendrils
1 tablespoon olive oil (olive oil blend, not extra-virgin)
8-10 scallops (a little less than a pound)
Over medium heat, cook the bacon until it is cooked through and add the shallot. Sauté for 3 minutes and deglaze the pan with the apple cider vinegar.
Add the butter, followed by the pea tendrils. Toss to coat. In a separate pan add oil and sear scallops over high heat until dark golden brown on each side, or desired temperature. I suggest medium-rare. Serves 2.
