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| Greg Topper |
| Greg Topper, the chef-owner of Topper's, graduated from the Culinary Institute of America (CIA) in New York in the early 1990s. Before he went to the respected institution, Topper worked for renowned chef Bradley Ogden at Lark Creek Inn in California. After Topper finished at CIA, he returned to work for Ogden once again at One Market in San Francisco. Initially paying his dues as the breakfast cook, Topper worked his way up the ranks and eventually became the establishment's dinner cook. The talented chef later made the move to Tra Vigne in St. Helena in the heart of Napa Valley where he worked as the sauté cook before getting promoted to sous chef six months later. After a few years, Topper was presented with the opportunity to come to Aspen to work at Tra Vigne's sister restaurant, Ajax Tavern, and the devout skier instantly jumped at the opportunity. In the spring of '96, he became Ajax Tavern's executive sous chef and quickly rose to position of chef de cuisine. After four years at Ajax, Topper was inspired by the steadily growing trend of people eating at home more and decided to create a laid-back restaurant of his own that served food as delicious as the most formal restaurant. In 2000, he created Topper's, which has been an Aspen favorite ever since for savory dishes that are easy to take out and eat in the comforts of your home or to enjoy in the casual confines of the restaurant. Topper's is fine cuisine with rich flavors and a gourmet flair without the stuffy attitude. |
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Lunch
11:30 AM Daily
Dinner
Nightly
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