Picture this: In a large-scale venue, a church or an art museum perhaps, attendees of a themed dinner orchestrated and prepared by chef Alex Forsythe are seated, blindfolded, around a long table. The guests—winners of a four-course gourmet meal auctioned to benefit Aspen Camp of the Deaf and Hard of Hearing—are greeted by a variety of sounds, scents and flavors in creative combinations and sequences meant to heighten sensory awareness. The chill of blasting CO2 is followed by a warm soup; the crisp, clean aroma of hickory smoke accompanies morel risotto. Mexican music is a prelude to poblano relleno, the chef’s specialty, and the sweet rice beverage horchata.

Chef Alex is here to provide one of the best culinary experiences in the comfort of your own home. Local meats and produce are always a highlight. Chef Alex is always on the lookout for the best farmers in the roaring fork valley to bring their fresh delights to life for you and your family. He is always creating amazing flavors from his diverse background with sustainable ingredients that’s always pleasing to the eye as well as the palate. Contact your favorite Aspen private chef today.

Chef Alex Forsythe recently showcased his eco-friendly, organic cuisine at Macy’s Cellar Kitchen in New York. He used fresh, local ingredients to create dishes like Muscovia sugar-injected strawberries, a roasted harvest medley, and a unique Buffalo Wellington, emphasizing the importance of mindful food choices.

Read about one of Chef Alex’s voyages on the Point Sur research vessel that was purchased by the University of Southern Mississippi. He prepared meals for the Point Sur’s crew and visitors during its journey from Monterey, California, to Gulfport, including a few days in March when a group from Southern Miss journeyed through the Panama Canal aboard the vessel.

An absolutely delicious recipe for Tea Smoked Salmon with Honey-Wasabi Drizzle and Spring Fling Salad is included with the blog post.

Chef Alex Forsythe’s culinary passion ignited at the tender age of four, although his oven-baked Lego pie might not have been a crowd-pleaser. His dedication to the craft led him to hone his skills at prestigious institutions like the Culinary Institute of America, Le Cordon Bleu in Paris, and the Apicius International School of Hospitality in Florence.

But Chef Alex’s culinary curiosity didn’t stop there. He further expanded his expertise by attending Solar Energy International, the leading school in the solar industry. This unique training equipped him to master the innovative and sustainable art of solar cooking.