Chef Martin Oswald, Master Behind the JAS Labor Day Patron Chef Stations
We had another music indulged Jazz Aspen Snowmass Experience this past Labor Day weekend, but what made it even more spectacular this year was the opportunity to document the grand master chef, Chef Martin Oswald, the man in charge of all the food for the VIP Patron Chef Stations.
As music from top musicians such as; Stevie Wonder, Duran Duran, Train and Andy Grammer performed on the outdoor stage, framed by a silhouetted mountain backdrop against a velvety autumnal sky, we documented the maestro of food orchestrating his own symphony of flavors and dishes, a different, yet equally as impressive performance.
Owner of the popular local Nutritarian restaurant, Pyramid Bistro and Riverside Grill in Basalt, Chef Martin is well versed in the art of creating innovative and delicious menus. He also helps to curate the menu for the gluten-free restaurant, Bolay, located in Wellington Florida, featuring nutrient dense super foods.
Patron Tent Top Chefs
Alongside Chef Martin preparing the 7,000 dinners were top chefs; Franz Fruhmann, who Chef Martin worked with at the high volume Niedersteins Restaurant in Queens in New York, and who has worked as an executive chef in some of New York City’s top kitchens over the last 16 years including; Dan Barber, David Bouley and Christian Delouvrier. Other top chefs included Celebrity Chef Susie Jimenez of Spice it Up Susie and Food Network, and Chef Cloyce Martin, a 15 year old prodigy Chef from the television show, Man VS. Child.
Chef Martin Oswald
Meeting with Chef Martin for an interview at Pyramid Bistro, located upstairs in Explore Booksellers, I learned about what an enormous job it is to produce such an event, from the choosing of the menus (which changes daily), to seamlessly presenting fresh and delicious food. Over the course of our interview he fed me his famous Thai Corn Soup Puree, Vegetable Pot Stickers, Summer Spring Rolls and an Indian Spiced Red Lentil Slider. I have always loved his nutrient dense food and it is my goal to learn from him, and cook that way for my family who currently only desire meat and processed starchy foods — I have a long way to go! (Stay tuned for cooking tips).
Discovering all that goes into running such a big production was fascinating, but what I found intriguing was Chef Martin’s calmness, and his generosity in thanking his team of professionals who give their heart and soul to the biggest production they will work on all year; JD the logistics Manager for Pyramid Catering who has worked for Martin for over 15 years and Fabio Bianchi who manages the Chef Stations wait staff. With over 10,000 pounds of raw product delivered, it is imperative that Chef Martin compartmentalize the production and delegate the work to his efficient and organized team.
JAS Patron Menu
While we were gathering footage on location, I stood as close to Chef Martin as possible so I didn’t miss anything. With every visit to every station he zoomed in on the food, demonstrating to the wait staff how to add the finishing touches and ensuring that the timing of the cooking was perfectly matched with the arrival of the guests. With every station he stressed the importance of smiling to the patrons and handing them a perfectly prepared plate. He was indeed a master in his field, and visibly respected by all.