Executive Chef, Mountain Division, Aspen Skiing Company

Butchart’s culinary training is firmly rooted in the traditions of French cuisine, but years of experience have incorporated a wealth of American influences.  His passion for food and cooking has taken him across the U.S. with stints at Mark Miller’s Coyote Café in Santa Fe, New Mexico, four years in Savannah, Georgia at the Sapphire Grill, The Chatham Club and The Ford Plantation.  His ongoing quest for education in haute cuisine led him to stages at acclaimed restaurants such as The Inn at Little Washington in Virginia’s Shenandoah Valley,  Napa Valley’s The French Laundry, Bouchon, Atlanta’s Joel Restaurant and Charlie Trotters in Chicago.

In 2003 Jim was appointed the opening Executive Chef for The Greenbrier Sporting Club, in White Sulphur Springs WV.  Soon after he became the company’s Corporate Chef, overseeing culinary operations in the Turks and Caicos, British West Indies and Jackson Hole Wyoming.

After five years in West Virginia, the mountains of Aspen, Colorado and the opportunity to re-launch The Little Nell’s Ajax Tavern as the Executive Chef was enough to entice Chef Butchart to pick up and move once again.  Under his leadership, the restaurant was voted John Mariani’s Top Twenty New Restaurants, Esquire Magazine.

In his current role as Aspen Ski Company’s executive chef, Butchart handles all the menus for Aspen Highlands, Buttermilk, Snowmass Mountain and ASC Catering.


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