19 Nov ANDREW HELSLEY
Executive Sous Chef
Mountain Division / Aspen Skiing Company
Born and raised in the Catskills of upstate New York, Andrew has lived in the mountains his entire life and been involved in the restaurant business almost as long. After college the call of bigger mountains and powder brought Andrew from New York to Aspen. He landed a job at The Little Nell under then Chef Paul Wade and worked his way up the ranks. Not long after Chef Ryan Hardy started at the Nell, Andrew was promoted to Chef de Cuisine at the Little Nell’s renowned Montagna (now Element 47) restaurant. Andrew was a driving force in the establishment of the Nell’s farm-to-table philosophy that still resonates today. He fostered relationships with local farmers and artisans in the valley and put those ingredients to good use at Montagna during a time when Chef Ryan was nominated for two James Beard awards.
After almost six years at The Little Nell, Andrew moved to his next position with Aspen Skiing company as Executive Chef job at the Sundeck and The Aspen Mountain Club on top of Aspen Mountain. It suited him well and he was able to seamlessly combine his knowledge of fine dining and local products with the unique challenges of cooking at 12,000 feet. His passion for cooking and the outdoors is the perfect combination in his newest role as Executive Sous Chef for Mountain Food and Beverage for Aspen Skiing Company. In this role he works alongside Executive Chef Jim Butchart to form the team that oversees all on mountain dining in Aspen Snowmass.