Jasper Schneider

Coming Up

Training at French Culinary Institute of New York gave Jasper Schneider a formal base for the disciplined, ingredient-forward style now associated with WYLD at The Ritz-Carlton, Bachelor Gulch. Since 2018, that approach has been carried through in the Executive Chef role, where precision and attention to place stay central to the work.

Where They Are Now

Since 2018, Schneider has served as Executive Chef of WYLD in Avon. At altitude, the menu is built with the season in view, and that shows in the way the work is described: composed, attentive, and oriented around what is freshest and most alive. Among the Avon dishes credited to his kitchen is Sakaba’s choice Omakase, presented as an ultra-curated sequence of inventive nigiri and sashimi. The named standouts — buttery oh-toro with sudachi zest and uni over warm rice with fresh wasabi — turn on contrast: fat against citrus, warmth against sharp green heat, and a tight control of temperature and texture.

Signature

Jasper's signature dishes include choice Omakase, ocean-poached sea bream with crispy rice and tom kha broth, terra firma short rib-stuffed ricotta raviolini, and brick-roasted organic chicken. Taken together, they suggest a kitchen that moves cleanly between raw precision and more layered savory formats, with each plate organized around one clear focal point.

In Their Words “My mentor, Eric Ripert, taught me a long time ago that ‘the fish is the star,' so I like to spotlight one item and the sides are simply there to complement the star.” “Now that I have arrived in the mountains at the beautiful Ritz-Carlton, Bachelor Gulch, I’m inspired to create dishes utilizing fresh, local seasonal ingredients.”

Honors

Jasper's honors include MICHELIN-Recommended.