Our Private Chefs & Catering Team
Red Maple Catering began as a passion project and has propelled into a multi faceted business to meet the desires of our many and varied clients. To learn more about our team see below. To learn more about our beginnings click OUR ROOTS.
JASON HARRISON
OWNER AND EXECUTIVE CHEF
There are few things better than a well-planned, beautiful meal- even better if you don't have to cook it. Chef Jason's passion is creating playful dishes with bright colors, complex flavors, and the most artistic presentations.
Presenting a 25-year pedigree from some of North America’s finest restaurants, hotels and resorts, Chef Harrison’s culinary expertise was refined at prestigious locations bearing such names as Four Seasons, Fairmont, The Ritz-Carlton and Bellagio Las Vegas. His background also encompasses a deep knowledge and appreciation of local, Colorado-sourced ingredients, and of their powerful appeal to international travelers. Chef Jason can make even the most imaginative meals happen with an elegance only a few possess.
FLETCHER HARRISON
OWNER AND DIRECTOR OF OPERATIONS
Fletcher Harrison has a rich and varied history spanning the country and all aspects of fine dining.
His hospitality career began at the Culinary Institute of America in New York. From there he worked at several remarkable establishments including the Ritz-Carlton Atlanta and Miami, the Four Seasons Chicago, and Charlie Trotter’s. Following this, Fletcher accepted the role of General Manager at Chicago’s Spring Restaurant, where he was able to develop his own team.
A chance meeting of the Sweet Basil team visiting Spring in Chicago led Fletcher and his wife to join their team in Vail, Molly in the kitchen baking bread and Fletcher in the dining room. He was then brought onto the Westin Riverfront Executive team to oversee the food and beverage operations in the award-winning hotel.
JOhan VaN Niekerk
owner & executive chef-Dallas
Johan Van Niekerk was drawn to the culinary arts from a very young age. Born in Bloemfontein, South Africa, his father owned a butchery in the country’s judicial capital and Van Niekerk helped out in the shop and on hunting trips. “I had a knife in my hand at age 10. There’s a real art to butchering game.”
Following training in kitchen management with The Ritz-Carlton in Naples, Van Niekerk was back in South Africa to help open the Pepper Club Hotel in Cape Town as executive sous chef. After a friend introduced him to the idea of working at sea, Van Niekerk landed as senior sous chef onboard a Crystal Cruise ship, where he met his wife, a Dallas native. “Eventually, we both got tired of working 96 hour weeks and began looking for opportunities on dry land.” His wife had her eyes on Beaver Creek, Colorado – a complete change of place for Van Niekerk, who to that point in his life had never seen snow.
LEE GRANDY
Owner & executive chef | park city, UT
Chef Lee’s big focus is on taking what seems like a familiar classic and imparts his unique style of French cuisine with southern influence while utilizing some of the west’s boldest flavors to create a truly special personalized experience.