About our Concept

Greg Topper

Born into a food and wine family, Greg Topper’s interest in the culinary arts began at a very early age. However, the actual start to his career began first as a waiter and then as a prep chef for The Beach Plum Inn in Martha’s Vineyard. What began as a summer job led to a career of working in some of the best kitchens in San Francisco, the Napa Valley and Aspen.

Upon graduation from Skidmore College, with a BA in Psychology-Sociology, Greg chose to pursue his first love, cooking. Returning home to Northern California where he went to work for Chef Bradley Ogden, owner of the famous Lark Creek Inn, in Larkspur. Inspired by Brad’s tutelage, Greg entered formal training at the Culinary Institute of America in Hyde Park, New York. After graduation, Greg returned to San Francisco where he honed his culinary skills at Bradley Ogden’s One Market Restaurant. In 1994 Greg accepted a position at the famed Napa Valley restaurant, Tra Vigna, working under the acclaimed chef and owner Michael Chiarello. After a short time Greg was promoted to sous chef and stayed there until 1996 when Chef Chiarello chose him to become executive sous chef at Aspen’s Ajax Tavern.

In 1998 Chef Chiarello once again promoted Greg to the position of Executive Chef of the Ajax Tavern. He applied a fusion of distinct cultural tastes and cooking techniques to the preparation of fresh local ingredients, creating inspired new flavors that delighted Aspen’s discerning residents and guests.

In 2000, Greg opened his own Aspen restaurant, Topper’s where he focused on serving fine, gourmet cuisine with rich and interesting flavors in a casual setting. Topper’s soon became a local favorite for everyone in town that wanted great food at a reasonable price.

After 10 years and due to the economic downturn of 2008, Greg closed his famed restaurant and became a Private Chef. Greg continued to exercise his creativity and deepen his experience with different types of cuisine as he both traveled with his exclusive employer and sought to satisfy that employer’s ever-changing palate. Four years later Greg returned to Aspen’s restaurant world as the Catering Chef for the Caribou Club. Subsequently he founded Topper’s Catering where he continued to build his culinary skills while working with clients in their homes, to create unique and memorable dining experiences.

Aspen Elevated Catering was born out of all the years of experience not only in the industry but here in Aspen. Seeing the ever-changing landscape of the culinary scene, Greg has partnered with Mike Ziemer and decided to team up to create and cook amazing food for large groups and events. Taking from the vast experience the two chefs have from their years in the restaurants and catering in the Aspen area now is the time to bring forth Aspen Elevated Catering.