PRIVATE CHEF EXPERIENCE IN A WORLD-CLASS DESTINATION

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*These menu items may be served raw, undercooked, or contain raw or undercooked items.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Written information regarding the safety of these items, is available upon request.

 

RED CANYON CATERING | VAIL, COLORADO

970-390-3279

OUR TEAM

Brian Farquharson, Chef and Owner

 

Brian has pursued the culinary arts for 30 years, and is the proud owner of Red Canyon Catering- a private chef service in the Vail Valley of Colorado. It has been his passion and pleasure to serve delicious meals to the discerning palate; while providing warm and friendly ambiance to the resort-destination client.

 

While Brian's college education was science driven, he was always drawn to the world of food and fine dining. A wealth of knowledge was obtained from restaurants worked at during his schooling years. With degree in hand and 8yrs kitchen of kitchen skills, he was drawn further into the culinary arts and began an apprenticeship at 3-star Sienna Restaurant in Deerfield, Massachusetts. 

 

During his training at Sienna, he was mentored by Jonathan Marohn, a former student of Jean-Louis Palladin of the Four Seasons New York. Chef Jonathan instructed him on the wonders and simplicity of provincial French cooking, and the trends of mixing ethnic ingredients with classic culinary techniques. Many brisk fall New England days were spent making Bayonne-style ham, dry-aged steak, cured salmon, and duck confit for the Cassoulet employee meal. A garden with fresh herbs and vegetables would greet the chef team everyday at the back door of the kitchen. It was here that Brian really began to embrace his formal training, while being introduced to the origins of nouvelle French cuisine and creative American fare.

 

After 10 yrs experience in Massachusetts, he was given a tournant position at the Ritz-Carlton Naples, Fla. Training with acclaimed chefs in this flagship 5-star hotel provided the ultimate inspiration to become a professional chef, and his commitment to the service industry was sealed. After the Ritz-Carlton he was hired as Sauciere at the private Game Creek Club in Vail. There, his experienced ripened alongside his management skills, as he was given the responsibility of teaching intern students basic charcuterie and methods of stock/sauce preparation.

 

Brian was fortunate to be able to train with a wide variety of chefs during his culinary years. This allowed him to learn as much as possible in a field of ever-changing trends. The next phase, with culinary training and appreciation complete, was tackling the management side of being a chef.  

 

Management of high volume hotel kitchens and quick ascension to an Executive Chef position at Cordillera Resort were great achievements, but after many years, his interest was now shifting into the private sector. After an exciting season of hospitality service for an Indy race car team, he was hired as a personal chef and house manager for a family in Beaver Creek, Co. It was a great experience, and was instrumental in learning how to anticipate and accommodate the selective client.  His free-lance private chef service blossomed from that position, and has allowed him many opportunities to advance in his career.

 

Red Canyon Catering (RCC) has booked 500+ events since its inception in 2003, and has fostered a firm business relationship within the destination resort community of Exclusive Resorts, Inspirato, Luxury Home Rentals, East West Resorts, and the Ritz Carlton Club.

The professional and personal skills gained have given him the experience needed to excel in a field where accommodation and ultimate satisfaction can be the only outcome. We look forward to entertaining you and your guests with an exceptional private chef experience fit only for a world class destination.

 

Jason Fox, Sous Chef

 

Culinary team member Jason Fox brings 20 yrs of fine dining experience to the Red Canyon table. Jason graduated from the Culinary Institute of America (Hyde Park, NY) in 1998 and furthered his education with intensive culinary training in the progressive Hudson Valley area of upstate New York.  Jason trained under acclaimed chef Melissa Kelly, embracing the “farm to table” philosophy using local lamb products, hand-crafted cheeses, and organic garden vegetables.

 

Arriving in Colorado in 2000, Jason began employment with Mark Fischer, a restaurateur at the forefront of Colorado’s modern culinary movement. Honing his front of house skills, Jason completed certification through the Court of Master Sommeliers and was instrumental in helping Mr. Fischer develop menus and suitable wine lists. Most recently, Jason has provided high quality service for clients in the Aspen area and currently supervises food production at Whole Foods Market, Basalt, CO.

 

Chef Jason always comes prepared and looks forward to creating a world class experience for Red Canyon clients and guests.