Where some hotel restaurant meals fall flat, everything gets elevated at Wyld inside The Ritz-Carlton, Bachelor Gulch. In fact, chef Jasper Schneider and his team have created such a memorable experience, it’s one of the few Michelin recommended spots in the area.
It’s not just about the superb food either, the space proves stunning as guests enter the restaurant from the Great Room, taking in the grand three-story fireplace. Once inside the dining room the elegant space is framed by expansive windows showcasing the mountain. For those who prefer fresh air with their meal, the outdoor seating remains a vibrant option even during ski season afternoons, where heat lamps make for a comfortable alfresco experience.
The Wyld Chef
Chef Jasper Schneider started his career fresh out of high school in Hawaii, where he worked alongside chefs from around the world including Japan, Thailand, France, and Italy. His exposure to global flavors expanded in the East Hamptons with Mediterranean cuisine. Next, he deepened his education in New York City at the acclaimed Le Bernardin. Here he refined his expertise in seafood and French cooking under mentor Eric Ripert.
Schneider also spent time studying at the French Culinary Institute of New York, learning about farm-to-table practices at the CuisinArt Resort in the Caribbean. On the islands he worked 30,000 square-feet of cultivated produce, including a hydroponic farm. The chef came to Bachelor Gulch in Colorado in 2018, bringing his love for seafood, world cuisines, and well-sourced ingredients to The Ritz-Carlton.
The Wyld Menu
Wyld’s menu is characterized as seafood and vegetable-forward, emphasizing seasonal ingredients with a foundation in French technique and global influences from the countries Schneider and his team know well. Collaborating with chef de cuisine Manuel Gutierrez, who brings a dose of Argentinian and Spanish nuances to the table, Wyld’s menu is a curated display of skill and flavor that pushes the boundaries of what one might expect after a day on the skiing.
The first thing to note, the chefs aim to highlight the main ingredients, and make sure to partner with the bust purveyors possible. For example, Austin Family Farms provides sustainably grown produce. And for the in-house bread program, the team utilizes organic grains from Utah.
The Wyld Meat Program
When it comes to protein the quality remains paramount as well. Schneider goes into sourcing with the idea to shop quality first, price second, something his meat supplier, Buckhead Pride, understands. Known for having an experienced aging program, Buckhead supplies Wyld with top-tier meats including the 22-ounce chateaux, 36-ounce prime cowboy, and ground wagyu for the restaurant’s signature burger. After a long day skiing, fuel up while indulging in an opulent 50-day dry-aged, short-bone ribeye, which clocks in at 50-ounces. This exclusive, sharable cut remains so popular, it frequently sells out by the weekend.
While the ribeye steals the spotlight, Schneider highlights another standout, the Brick Organic Chicken ($51). Served with root vegetables, artichoke, and chicken jus, he dubs it the “sleeper” of the menu. Which means don’t overlook it, even if you need to come back to Wyld for a second night. Add on an Imperial Osetra Caviar Service (starting at $102) or let the chefs feed you with the seven-course tasting menu ($295). Or, on the lighter side, taste the season and Colorado bounty with a three-course prix fixe ($127). There’s really no wrong answer.
Wyld Additions To the Meal
Enhance the meal with a craft cocktail. There’s also the option to continue along the award-winning path with a bottle of wine from the list, which took home the accolade from Wine Spectator as one of the best in the state.
Pastry Chef Erik Taylor ensures a sweet conclusion to your meal with the dessert version of seasonal dining. Taylor’s desserts highlight his skills as a chocolatier, and though the menu changes frequently, you can expect something wonderful each day.
Wyld is open daily for breakfast from 6:30 to 10:30 a.m., lunch from 11 a.m. to 2 p.m., and dinner from 5:30 to 9:30 p.m. 0130 Daybreak Ridge Rd., Avon, ritzcarlton.com
Sponsored by Buckhead Pride
