Executive Chef, Jasper Schneider
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.
"My culinary philosophy is ‘less is more' when it comes to the perfect dish," Schneider says. "My mentor, Eric Ripert, taught me a long time ago that ‘the fish is the star,' so I like to spotlight one item and the sides are simply there to complement the star."
That sentiment is evident in every dish served at Sakaba. Executive Chef Jasper Schneider's choice Omakase is one of Sakaba's north stars; it's an ultra-curated adventure of inventive nigiri and sashimi featuring standouts like buttery oh-toro with sudachi zest and uni over warm rice with fresh wasabi.
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.
"My culinary philosophy is ‘less is more' when it comes to the perfect dish," Schneider says. "My mentor, Eric Ripert, taught me a long time ago that ‘the fish is the star,' so I like to spotlight one item and the sides are simply there to complement the star."
That sentiment is evident in every dish served at Sakaba. Executive Chef Jasper Schneider's choice Omakase is one of Sakaba's north stars; it's an ultra-curated adventure of inventive nigiri and sashimi featuring standouts like buttery oh-toro with sudachi zest and uni over warm rice with fresh wasabi.
Adolfo Martinez, Sushi Chef
Innovative Presentations
A Vail Valley native, Adolfo grew up hanging out at the Mexican restaurant where his mother worked and become 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.
Today, the talented sushi chef boldly dives into boxes flown in from Japan, pulling off cuts of fish. He never knows what will be delivered until he opens the box and looks forward to being creative, delighting guests one artfully polished plate at a time. For Martinez, it's all about opening the box of fish from Japan and working his magic to find the perfect sweet-savory-spicy-umami balance. Inspiration arises from tasting the fish, knowing what pairs well with it and what kind of flavor profile he's working with.
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.
Today, the talented sushi chef boldly dives into boxes flown in from Japan, pulling off cuts of fish. He never knows what will be delivered until he opens the box and looks forward to being creative, delighting guests one artfully polished plate at a time. For Martinez, it's all about opening the box of fish from Japan and working his magic to find the perfect sweet-savory-spicy-umami balance. Inspiration arises from tasting the fish, knowing what pairs well with it and what kind of flavor profile he's working with.