Chef
Marlon Rambaran
- Discipline
- Chef
- Based in
- Aspen, Colorado, United States
i. Biography
Executive Chef Marlon Rambaran leads Hotel Jerome Century Room in Aspen, United States, after a route that begins in Trinidad and runs through classrooms, classic kitchens, Miami Beach, Washington, D.C., Sag Harbor, Las Vegas and the Rocky Mountains. Since 2021, he has been Executive Chef at Hotel Jerome, Auberge Resorts Collection in Aspen, Colorado, bringing an American-cuisine focus to the Century Room and a résumé shaped by French, Italian, Mediterranean and Japanese cooking.
Beginnings
Trinidad is the first point on Rambaran’s map. His formal education took him to the Academy of Culinary Arts in Mays Landing, New Jersey, placing a classically trained foundation beneath the broad range that would later define his cooking. Le Bec Fin in Philadelphia, Pennsylvania, was another formative name in that education. The pairing of structured training and a major Philadelphia kitchen helps explain the disciplined base behind a style that has moved across French, Italian, Mediterranean and Japanese cuisines without losing its classical frame.
The Rise
A Miami Beach turn came in 2014, when Rambaran was Chef de Cuisine at Scarpetta in Miami Beach, Florida. His career history also includes the Chef de Cuisine post at Scarpetta Miami Beach, keeping that coastal Florida chapter central to the climb. Washington, D.C, added two sharply different titles to the arc. He served as Consultant Executive Chef at The Dupont Circle Hotel, then as Executive Chef at the Pembroke, where his cooking was described as French-based and globally influenced. The dishes from that period were precise and layered. A lamb tagine arrived on saffron couscous with apricots, figs, preserved lemons and toasted almonds; Tom Sietsema described it as one of the best tagines he had eaten in recent memory. Saffron risotto Milanese came topped with gold leaf, built from saffron-scented carnaroli rice cooked to a fine, creamy state. Fluke crudo was arranged with winter citrus, fresh lime, olive oil and fleur de sel. Sag Harbor, New York, followed with an Executive Chef role at Le Bilboquet. Before Aspen, he also worked at L'Atelier de Joël Robuchon in Las Vegas, Nevada, until 2021.
Today
The next arrival was Hotel Jerome, Auberge Resorts Collection. In 2021, Rambaran took the Executive Chef role there, and his work at the Century Room centers on American cuisine in Aspen. His stated aim at the hotel has been to build relationships with local farmers and purveyors, creating both an atmosphere and a menu for the community and resort guests. That idea gives the mountain chapter a local spine rather than treating Aspen only as a stage. Recognition has followed the work. Hotel Jerome Century Room under Chef Marlon Rambaran appeared in the Opinionated About Dining Top Restaurants in North America ranking in 2023 and again in 2024. In 2025, the restaurant was ranked #458 on the same North American list.
Profile updated July 2026
FAQ
Asked of Marlon
What roles has Marlon Rambaran held?
Rambaran has held Executive Chef roles at Hotel Jerome Century Room, Hotel Jerome, the Pembroke and Le Bilboquet; Chef de Cuisine roles at Scarpetta and Scarpetta Miami Beach; and a Consultant Executive Chef role at The Dupont Circle Hotel.
What is Marlon Rambaran doing now?
Since 2021, he has been Executive Chef at Hotel Jerome, Auberge Resorts Collection in Aspen, with American cuisine at the Century Room.
Where else has Marlon Rambaran worked?
His career includes Le Bec Fin in Philadelphia, Scarpetta in Miami Beach, The Dupont Circle Hotel and the Pembroke in Washington, D.C., Le Bilboquet in Sag Harbor, and L'Atelier de Joël Robuchon in Las Vegas.
