Employee Profile: Chef Adam Jess

A look into the mastermind behind C.B. Grille's menu, Chef Adam Jess.

Meals are an essential part of any ski day. While burgers and chicken tenders from the cafeteria still have their place, dining at many ski resorts has come a long way.

Copper Mountain’s C.B. Grille goes above and beyond your standard dinner or après. Located in the resort’s Center Village, C.B. (Covered Bridge) Grille combines a fine dining experience with Copper’s laid-back vibe. Throw on a nice pair of jeans or slacks but don’t doll up too much - you’ll stick out like a sore thumb.

While the dress code isn’t the fanciest, you’d think otherwise when you look at the menu. C.B. features top-notch fare including entrees like Pan-Seared Nebraska Pheasant Breast, Cedar Planked Steelhead Trout and Pistachio Topped Short Rib with truffle mac n’ cheese.

The man behind it all is Adam Jess, C.B. Grille’s Executive Chef. Hailing from Lincoln, Nebraska, Chef Adam found that cooking was his calling at a very young age. “I began cooking as a child with my mother at home helping her with daily meal preparation,” Jess says. “I did a little on my own too. I made the best grilled cheese.” Jess took his first job in the food industry as a dishwasher at the age 15.

As most of us around here can attest to, the mountains called and Adam moved to Summit County 22 years ago. Since then, he earned his education at the Rocky Mountain Culinary Institute then went on to graduate courses at the Culinary Institute of America in Napa, California. After working at resorts around the area, Jess was hired at Copper in 2002 and never looked back.

When Chef Adam opened the kitchen at C.B. in 2009, his philosophy was to present each dish as beautiful as possible with as many locally sourced ingredients as he can. “Whatever is fresh and delicious is the best inspiration,” Jess says. Channeling the likes of chefs Thomas Keller, Michael Ruhlman and Masaharu Morimoto, Jess continues these practices with each and every meal that comes out of C.B.’s kitchen.

When Chef Adam isn’t cooking, you’ll find him outside whitewater rafting, cycling or – you guessed it - out on the hill. If you don’t meet him in the restaurant, you might run into him on Patrol Chute in Spaulding Bowl.

Learn more about C.B. Grille and dining at Copper here: http://bit.ly/DiningatCopper.

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Presidents Day Weekend lift hours extended. Saturday, Feb. 18 through Monday, Feb. 20th lifts will open at 8:30am