Chef Matt O’Neill
As executive chef of David Burke Kitchen Aspen, Chef Matt O’Neill brings a decade of experience working in some of the nation’s best restaurants, as well as accolades from The New York Times, The Boston Globe, Food & Wine and the Aspen Times. Previously, he was executive chef at Ajax Tavern located in the iconic Little Nell hotel, where he oversaw the kitchen and event execution for the Food & Wine Classic in Aspen. Before that, he worked alongside Tony Maws in Boston’s celebrated Craigie on Main.
Other experience includes being sous chef at Bar Boulud and August Restaurant and chef de partie at DANIEL. O’Neill has a degree in Culinary Arts from the New England Culinary Institute in Vermont.