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Executive Chef, Jasper Schneider

Traditional Sushi Restaurant in Vail at Sakaba

A Culinary Leader

Executive Chef Jasper Schneider has been a driving culinary force at The Ritz-Carlton, Bachelor Gulch since 2018, bringing with him a refined sensibility shaped by decades of experience in some of the world's great seafood destinations. Over the course of a 35-plus-year career, he's helmed kitchens in New York, the Hamptons, Miami, Hawaii, St. Thomas, and Anguilla. Each location deepened his devotion to pristine ingredients and ocean-born flavors.

Trace his path back to its roots and you'll find a formative chapter under the guidance of the 3-MICHELIN Star winning chef Eric Ripert at New York's Le Bernardin, where Schneider embraced a minimalist approach to seafood.

A Culinary Leader

Adolfo Martinez, Sushi Chef

Innovative Presentations

A Vail Valley native, Adolfo grew up hanging out at the Mexican restaurant where his mother worked and became involved with his high school's ProStart culinary arts and restaurant management program. After graduating from Battle Mountain High School, the aspiring chef when on to study at Boulder's Auguste Escoffier School of Culinary Arts, followed by a Disney World internship.

Back in Colorado, executive Chef Jasper Schneider was seeking a fresh-faced creative that was hungry to grow. A fast learner, Martinez worked his way up and was ready to step in. Martinez has spent the last 5 years earning his spot at the helm by absorbing every bit of Japanese sushi knowledge possible.

Chef Adolfo

"My culinary philosophy is ‘less is more' when it comes to the perfect dish."

EXECUTIVE CHEF, JASPER SCHNEIDER

"It's the uniqueness of every fish; they all taste different and that's the interesting part, that's what's fun." 

CHEF ADOLFO MARTINEZ