From New york to aspen: an interview with adam gordon, Maroon creek club

Left: Adam Gordon, Executive Chef at Maroon Creek Club.
Right Adam Gordon with Executive Sous Chef Doug Folk. 

My first visit to Aspen, Colorado, was awe-inspiring, mainly as my flight descended over the majestic Rocky Mountains. Upon landing at the charming Aspen Airport, I was swiftly whisked away to the nearby Maroon Creek Club, conveniently located just a mile away. Exploring the culinary landscape in the winter months, I was delighted by the abundance of hearty comfort food, each bite more exceptional than the last. Please enjoy my interview with Adam Gordon, devoted husband, father of two, and Executive Chef.
~ Diana DeLucia

GK: Tell us about your childhood and where and when your interest in cooking developed. 

AG: I grew up on Long Island, New York. I am the middle of three children and the only son born to Mark and Doreen Gordon.  My Dad worked long hours in the linen industry, and growing up, I would ride with him into the city, visiting restaurants, making deliveries, and getting to know some local chefs. My Mom worked full-time in childcare and always made sure we had dinner on the table.  She was always in the kitchen, and I especially enjoyed learning from her as I helped her cook during the holidays. When I was looking for my first job, I gravitated towards kitchens and restaurants and took dishwasher, bussing, and prep cook roles when I was 14. 

I attended Baldwin High School on Long Island’s South Shore. After graduating, I didn’t have a clear path for my future, so I applied to business school at Northeastern University in Boston, Massachusetts. We have family in Massachusetts, and it seemed like a nice transition. I went there for a few years and realized nothing clicked as I started looking for my externships. I’m looking at all these business opportunities, which weren’t that interesting. I wanted to travel more. My roommate at the time, Erik Vose (who would later become my best man at my wedding), and I decided to head out west, and we settled in Lincoln, Nebraska.  Erik had some family out there that could show us around.  He started taking classes at the University, and I began working at two well-known restaurants in the Haymarket area. Once again, the kitchen is where I felt most comfortable.

GK: Where did the interest from Nebraska and Colorado come from?

AG: We lived in Lincoln for about a year and a half, and during that time, we took a road trip to visit Boulder, ​Colorado. I fell in love with the mountains and knew I had to find a way to get back here. My time in Lincoln was fun, but I was considering my next step the whole time. I decided to give a career in cooking a real shot.  

I applied and was accepted to The Culinary Institute of America (CIA) in Hyde Park.  Eric finished school, and we left Nebraska together. Eric went home to Newburyport, Massachusetts, and I headed to Long Island to get ready to attend the CIA. It was February of 1998, and it was a 21-month program. Within the first few weeks of school, I knew I had made the right decision, and this was what I wanted to do for the rest of my life. I was 20 years old. 

I instantly met other chefs from around the country, and everything fell into place. I lived on campus for a while, then got an apartment just north of Hyde Park in Rhinebeck. When it became time for my externships, I began to look at Manhattan restaurants. My Dad suggested I investigate “BR Guest” Restaurants founded by Stephen Hanson.

I interviewed with Chef Brett Reichler and started my externship at the Blue Water Grill in Union Square. I was the first student chef the restaurant had ever had. It was initially intimidating. However, I felt right at home instead of interviewing with a suit and tie-on and trying to get an accounting or statistics job. Having such a big restaurant group to work for was great for me. 

I got to work at Park Avalon and be a part of opening Ruby Foos on the Upper East Side.  I learned so much as a culinary student, and they paved the way for me in the four-month program. It was great for me because I lived at home when I worked there and saved on accommodation. 

It was my introduction to working long hours.  When I worked with my Dad, I’d pick chefs’ brains. They would always say, “If this is what you want to do, you have to love it because the hours are going to be long, and holidays, as you know them, will cease to exist.” I wasn’t afraid of that at all. I started working young, and my Dad had a good work ethic, which he passed on to me.  I liked the lifestyle. I enjoyed working in Manhattan. The culinary scene there was such a tight-knit community. David and I have had similar visions for two decades. Golf is fundamental here. It’s the highlight of the summertime. However, the F & B department serves our membership every day of the year except Christmas. We’ve built the labor force together, and it’s doubled since I got here. Initially, I was trying to run the kitchen with one sous chef and a few line cooks, doing 250 lunches daily in the ​Summer plus another 80 to 100 at night. It’s a lot, but it must get done. So, if you don’t have the labor, you are doing it yourself. I was fortunate to find Doug Folk, my Executive Sous Chef. - He is another fellow East Coaster from Pennsylvania who has been with me for 18 years. 

GK: The clubhouse has recently been remodeled; tell us about that experience.

AG: It took about nine months. During that time, we used the pool kitchen. It was a seamless transition. It didn’t affect the membership, I mean, a little bit with just the entryway, but they were thrilled to see what was to come. 

It was exciting for me and my staff; I hadn’t been through a remodel of that size before. Being involved in the process and being able to share my vision was cool. Chefs don’t get to experience that too often.  We had a kick-off party and were able to get right into the new space, use all the equipment, and see what the flow would be like. It was the opening of our busy season, so the timing was perfect.  

When the members came to their home away from home, or, better put, an extension of their home, they all came right here from the airport, and it was fun to greet them as they arrived. We’re beaming and excited to see their delight at all the changes we’ve made. The best thing about a club compared to a restaurant is how tight we are to the Members. They become an extended family in many cases.

GK: Do you and your staff have a good work-life balance here?

AG: We work hard in the golf season, but it slows down afterward. We can work that balance out more. It is nice  to be able to grow the crew that we have here. I have a lot of trust in these guys. Many of my line cooks have been here for over 12 years. That’s a testament to the program we run. It’s been rewarding to watch them start families of their own and watch them grow over the years.  I am very grateful to be a part of this Maroon Creek Club family. 

GK: How do you source products in the mountains? 

AG: In addition to larger suppliers, we use “Farm Runners,” a regional food distributor based in Hotchkiss, CO, that specializes in custom-harvested farm products. During the offseason, they’ll ask chefs if they want to come to tour the farms.  I’ve done a couple of tours, and they take you around to a dozen of the farms they source from.  You can talk to local farmers, walk through the fields, and get your hands on the fresh product.  It is comforting to see how close we are to some of the food we are consuming.

GK: What do you do in the Winter?

AG: The Winter is harsh. They still deliver, but obviously, they have fewer products available. We adjust to what they have available. They offer local organic eggs and fresh tortillas year-round, a great selection of melons and peaches in the Summer, and heartier greens in the Winter months.

The members trust Doug and me to provide the best quality products through daily specials and seasonal menus. They enjoy trying new things but sometimes just crave a classic tuna wrap.

To work in private clubs, you must enjoy making people happy, and that is your driving force. It’s a challenge, but we are up for it. When the members leave, we can be proud of their experience and look forward to welcoming them back.

"Adam and I started our journey at Maroon Creek 21 years ago, and we’ve been a dynamic duo ever since. His calm and friendly demeanor stood out to me early on, which is rare for an Executive Chef.

I recognized Adam's talent right away; he has transformed the culinary program with his creative yet approachable menu. Our members, accustomed to dining worldwide, regularly tell me that Adam’s food is the “best in Aspen,” a compliment we truly cherish.

Working with Adam over these two decades has been a pleasure, and I’m proud of him and the entire Food and Beverage team. I look forward to continuing what we started 20 years ago. Cheers, Adam!"

~David P. Chadbourne, General Manager, Maroon Creek Club. 

The 18th hole at Maroon Creek Club. Image by Evan Schiller, courtesy of Maroon Creek Club.