Chef picking herbs In garden for restaurant
Chef picking herbs and vegetables in a garden

Join Chef Mads Refslund

Dine with a Noma legend, who helmed the Best Restaurant in the World

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Two men foraging for vegetables
Local chefs foraging for vegetables
Chef Mads Refslund Salmon dish
Patio restaurant with views over the ocean in Chileno Bay Mexico
Comal restaurant at Chileno Bay Resort and Residences

Dine with a Legendary Chef Who Helmed The Best Ranked Restaurant in the World

Join Chef Mads Refslund, one of the initial partners of the groundbreaking Danish restaurant Noma, for an immersive behind-the-scenes look into the world of foraging and no-waste cuisine at five award-winning Auberge properties. Scuba dive off the coast of La Paz, Mexico in search of seaweed, learn how to spot and harvest edible wild plants deep in the forests of Connecticut, and take master classes and workshops on how to use local, foraged ingredients in a sustainable, waste-free fashion. Refslund, one of the original proponents of cooking with food scraps, will also host one-of-a-kind dinners, cocktail receptions and more to showcase how some of the most wasted, neglected ingredients can yield the most extraordinary results.

Chef Mads
Chef Mads Refslund

Meet Chef Mads Refslund

Mads Refslund is a Danish chef living in New York City and an advocate for New Nordic cuisine/terroir-based kitchen. He just came out with his first cookbook about how we can turn waste food into treasure. In the autumn of 2020 he will open his first New York-based restaurant with the concept of fire and ice. In the early years of his career, Chef Refslund earned his reputation working up the Copenhagen ladder at Michelin-starred restaurants Formel B, Restaurationen, The Paul, and Kokkeriet. Together with Rene Redzepi and Claus Meyer he co-founded Noma, received 2 Michelin Stars and was four times ranked the best restaurant in the world by Restaurant magazine (2010, 2011, 2012, and 2014).

Journeys with Chef Mads
Take a behind-the-scenes look into the world of foraging and no-waste cuisine at five award-winning Auberge properties.

Winter 2020

Chef Mads will take over dinner service at Prospect restaurant from February 1-March 31, 2020. His menus will emphasize his sustainable and no-waste cooking philosophy, and highlight produce from local farms, along with proteins from Colorado ranches.

Taste Baja through the work of world-renowned Chef Mads Refslund, co-founder of Noma in Copenhagen - hailed as the "Best Restaurant in the World" four times. Explore Cabo together on a trip to an organic farm in Pescadero and draw inspiration from Chef Mads commitment to no-waste cuisine. Then, dive into the underwater world on a scuba excursion. Before the weekend ends, experience a sublime dinner, created by Chef Mads and our Chef Yvan, crafted from locally-sourced, eco-conscious ingredients.

Spring and Fall 2020

Accompany Chef Mads on a foraging expedition to learn how to spot not just what’s edible, but what’s wildly delicious. The immersive weekend also includes a private yoga class open to nature, a private dinner at Solstice, and a cocktail class incorporating ingredients from Solage’s edible flower and herb garden.

Meet Chef Mads at a cocktail reception in the Bistro, followed by a dinner prepared by the Danish chef in the atmospheric Dining Room. On May 22, Chef Mads leads a Masterclass on how to turn food that would normally go to waste, from vegetable peelings to overripe fruit, into incredible creations that epitomize his no-waste, sustainable cooking style.

Hike through the meadows and wetlands in and around Litchfield Hills with Chef Mads and expert forager Tama Matsuoka Wong to learn how to spot delicious wild edibles from cattails to lemony yellow sorrel, along with the best techniques for harvesting each. The weekend also includes a cocktail reception with Chef Mads and dinner highlighting foraged ingredients and his no-waste cooking style.

Experiences for Intrepid Gourmands

chef mads
The staff, the room, the food, the many dining options on property, and location are amazing. My expectations were exceeded and the history of the property is so well shown yet in a modern way. Have stayed at the other 5 star options in Aspen, and now have one preferred hotel!
Carol H via Trip Advisor

Our Partner Stories

Chef Mads at Prospect in Hotel Jerome

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I fell in love with Aspen over a decade ago, won over not only by its first-rate powder and wide-open sense of space, but also by its phenomenal cultural and dining scenes. It’s a small town, but one with a world-class sense of self. The latest case in point? One of my favorite restaurants, Prospect, has lured Mads Refslund, an initial partner in the groundbreaking Danish restaurant Noma, to be its chef-in-residence through March.

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Shallow, clear, and like a bowl of tranquility, nearly one thousand kettle ponds dot the brilliant terrain of the Northeast. When my family and I first began to plan our trip to Mayflower Inn & Spa, I thought we would spend all of our time enjoying the area’s plentiful hiking trails through meadows and woodlands. But thanks to an insider tip, we ventured off-the-beaten-path to these isolated freshwater pools, where we had the water all to ourselves.

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snorkeling near one of the best beaches in Cabo San Lucas

Chileno Bay An Insider’s Guide to Sea Life at Chileno Bay

A favorite among Cabo San Lucas hotels on the beach, Chileno Bay Resort & Residences sits along one of Cabo’s most swimmable beaches, a half-mile stretch of golden sand that leads to some of the calmest, most tranquil waters in the region. The Blue Flag-certified beach is also home to one of Los Cabo’s best snorkeling reefs, where you’ll discover a hidden underwater world brimming with colorful sea life. “You’ll feel like you’re swimming in an aquarium,” says one recent fan.

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Hotel Jerome Lobby Aspen

Hotel Jerome What We’re Thankful For: 130 Years of Hotel Jerome

This Thanksgiving, we’re thankful for the many guests who’ve become a part of the Hotel Jerome family through the years. We’re also thankful for reaching a very special milestone: 130 years since the hotel’s namesake owner Jerome B. Wheeler first opened our doors on Thanksgiving Eve 1889.

Hotel Jerome Concierge
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Bocce Ball

Solage Toss a Pallino, Sip on Chardonnay

They say there’s a first time for everything. For me, it was discovering bocce ball, an ancient sport played since the days of the Roman Empire, and a game I learned to play during a family vacation at Solage. We arrived to the outdoor patio under a brilliant scarlet sunset at Solbar, where we ordered a few small bites and cocktails while our sons Jake and Luke expressed their desire for a bit more activity. Fortunately, beyond the rectangular fire pit past the outdoor seating, we noticed two beautifully groomed bocce ball courts.

Learning New Games
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fish dish

Chileno Bay A Little Acidic Citrus, a Pop of Chile or a Rich Avocado

A little minerality from the land and the salty, sweet flavor of the Sea of Cortez along with what is in season, organic and sustainable are my favorite ingredients. I like to think that all our raw ingredients have a story.

chef
Yvan Mucharraz
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Executive Chef
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