Executive Pastry Chef, CURTIS CAMERON

curtis cameron little nell pastry chef aspen
Curtis Cameron joined The Little Nell as Pastry Chef in late 2014, overseeing all desserts, breads and pastries for the hotel. Curtis’ initial culinary focus was on traditional Japanese cuisine and sushi at the California Culinary Academy Le Cordon Bleu. In 2006, he transitioned to pastry, transferring to the Scottsdale Culinary Institute Le Cordon Bleu where he worked under Pastry Chef Perino Jermonti, a James Beard nominee, at the Four Star-rated Royal Palms Resort and Spa. He honed his pastry skills over the next few years at Five Star, Five Diamond resorts such as The Arizona Biltmore in Phoenix, Arizona, and Stein Eriksen Lodge in Deer Valley, Utah. He describes his approach towards desserts as “simplistic and natural, highlighting seasonal flavors and ‘outside of the box’ thinking.” An outdoorsman, Curtis enjoys trail running, backpacking, and rock climbing with his wife. He’s also an avid fly-fisherman and enjoys hand tying flies and exploring Aspen’s gold medal waters.

Contact

675 E. DURANT AVE
ASPEN, CO 81611

element47@thelittlenell.com

Phone

970.920.6330

Hours

BREAKFAST: 7 AM - 10:30 AM
LUNCH: 11:30 AM - 2:30 PM
BAR: 11:30 AM - 11 PM
DINNER: 6 PM - 10 PM

Goodies Goodies Goodie

chair 9 apres ski goodie
Chair 9 Apres-Ski Bar
Your reward for putting in a hard day on the mountain. Drop-in for beer, wine, cocktails and bar fare from 3 pm - 9 pm, and enjoy DJs daily from 3:30 pm - 7:30 pm.
snowcat powder skiiing aspen mountain
Your Aspen Adventure Awaits
We love finding ways to provide our guests with enticing Aspen experiences that go beyond the hotel’s amenities. This winter, we’re excited to offer six such exclusive experiences: First Tracks, Snowcat Powder Tours, Snowcat Academy, Ski Patrol Sweep and Groom the Mountain.
thomas troisgros guest chef dinner at the little nell
Thomas Troisgros Guest Chef Dinner
Brazilian Chef Thomas Troisgros will take over element 47 for a one night only, five-course dinner. Thomas is part of the fourth generation of chefs in the Troisgros family, a revolutionary name in contemporary gastronomy. He currently works in his family’s restaurants in Brazil, alongside his father Claude.


The Little Nell