Miles Angelo has developed a following among the elite dining crowd in Aspen, Colorado, a Rocky Mountain destination known for its snow-capped peaks, crisp alpine air and rolling streams. Aspen, a mountain playground for the rich and famous, is also known for its multi-million dollar homes, fine boutiques, and great cuisine. A native New Yorker and relative newcomer to the Aspen scene, Miles Angelo lures foodies with a daring menu at a private eatery called the Caribou Club. His menus, sprinkled with Southwestern flavor, might include dishes such as caribou tartar on brioche with foie gras, or barbecued duck quesadillas.

Angelo's culinary adventures began in his youth, as he went hunting and fishing with his father in upstate New York, foraged for wild mushrooms, and tended to the family's prolific vegetable garden. After college, he moved to Southern California and ended up becoming executive chef at the North Beach Bar and Grill in Venice, called "one of the ten hottest restaurants in Los Angeles" by Ruth Reichl. When he moved on to work with John Sedlar at Abiquiu in Santa Monica, Angelo developed an insatiable interest in Southwestern fare.

It was during his work at Angelo 206 that he first crossed paths with Caribou (the restaurant). Angelo's name had become synonymous with all things chipotle at Angelo 206, where New York's Gael Greene commented that he cooked "as if he had inhabited Frida Kahlo's inner eye." Caribou’s owner Harley Baldwin, stopped in for dinner one night, and was so impressed with the food that he not only demanded an introduction to the chef, but extended an invitation for Angelo to come West for a visit. Visions of big game and clean mountain air were too tempting to turn down, so Angelo packed his bags and headed to Aspen where diners can experience what John Mariani calls a "true palate power surge."






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