Mackenzie Nicholson, Executive Chef at Beano’s Cabin, is spicing up Colorado cuisine with a dash of flair and a heaping spoonful of personality. Sure, her culinary chops deserve all the applause, but it’s her mastery of the Bone Marrow Luge (yes, you read that correctly) that screams hospitality for a new generation of luxury travelers and food-obsessed adventurers. Let me set the scene.
Last year, I found myself in Vail, CO, finally putting the “often overlooked” Beaver Creek on my itinerary. Friends had been hyping it up for ages, so I decided it was time to check it out. Naturally, my research started where it always does: food and drink. Enter Beano’s Cabin. Now, if you know me—or even just casually stalk my work—you’d know a secluded cabin in the woods isn’t exactly my vibe. I mean, dime loafers in rustic terrain? A risky combo. But Beano’s isn’t your typical cabin. This is fine dining halfway up Beaver Creek Mountain. Think cozy-meets-luxury, with a side of exclusivity. Bonus trivia: it’s one of the first ski-in/ski-out fine dining spots in the U.S. Unfortunately, skiing (or taking the snowcat ride) wasn’t on the table since my visit was in the fall. Instead, my choices were horseback riding or the shuttle. Considering my, let’s call it “complicated” history with horses (a story for another day), I opted for the shuttle. Safety first, people.
Fast forward to dinner: a welcome drink, a few courses in, and just as I’m settling into my food coma, a staff member approaches my table. “Chef Mackenzie wants to know if you’re interested in a Bone Marrow Luge,” she says. My head does a full owl swivel. “I’m sorry… Did you just say Bone Marrow Luge?” I’m deadpan. The waiter hesitates, unsure if my stoic expression means intrigue or terror. Spoiler alert: it was intrigue. When it clicks, I break into a grin and say, “Abso-(expletive)-lutely, but only if Chef Mackenzie joins me.”
Moments later, Chef Mackenzie herself arrives, and I’m already down on one knee, ready for luge action. She suggests I pair mine with Stranahan’s whiskey, while she opts for Sauternes wine. Naturally, I hop back up, laughing, shake her hand, and declare, “You’re doing yours with wine, we’re going to be friends.” I won’t say who won the Bone Marrow Luge race (okay, it might’ve been her), but that moment was bigger than just a quirky drinking experience. It was a reminder to rethink what we consider luxury and fine dining. Chef Mackenzie’s bold style isn’t just a gimmick—it’s a philosophy that’s redefining what fine dining can look like for the future.
In this Q&A, we dive into Mackenzie Nicolson’s incredible journey: from living in a chicken coop to kickstarting her culinary career, to deciding that being a sous chef wasn’t enough, to leading a fine dining restaurant perched on the side of Beaver Creek Mountain.
What is your earliest food memory?
One of my most vivid early food memories comes from what we used to call our “packing parties.” The dads would go hunting and return with their harvest, and four families would gather to package the meat together. We’d set up a big assembly line, and I was usually the one stamping names onto the packages. Looking back, I think that’s when my interest in butchery first began.
As for my connection to good food, I’ve been fortunate enough to travel a bit, including trips to the Caribbean. Seafood has always held a special place in my heart—it was something rare and memorable during my childhood. Even now, working with wild game around the cabin brings back those cherished memories of growing up surrounded by nature and family traditions.
Where did you grow up?
I was born in Aspen, Colorado, where my family has deep roots—we originally homesteaded there as potato farmers in 1888. That rich history has always been a part of my story. When I was five, we relocated to Conifer, a small mountain town about 45 minutes outside of Denver. Growing up in the mountains has shaped who I am, and they’ll always feel like home to me.
Which of your parents is the better cook?
It’s hard to choose—they each have their own unique style. My dad is amazing with elk dishes, using recipes passed down from his father. He makes this simple yet incredible breaded elk recipe that’s always a hit. On the other hand, my mom shines with comfort food. Just last night, we had her chicken and dumplings for dinner, and it was absolutely delicious. They’re both fantastic cooks, each with their own specialties.
When did you realize your passion for food could become a career?
It actually took me a while to figure that out. I started off studying criminal justice because I thought being a detective would be amazing. I also wanted to play hockey in college, so I headed to Wisconsin to pursue both. However, after a semester, I didn’t make the team. I returned to Denver and spent a semester at Metro, but I quickly realized that I didn’t want to be a cop, work in jails, or go through everything required to become a detective. [Laughs]
At that point, I knew I needed to pivot—I couldn’t just sit around. A friend of mine was attending culinary school, and it got me thinking. Even if it was just a way to buy myself some time, I figured learning about cooking could be something I’d really enjoy. And that’s how it all started.
What steps did you take to prepare for a culinary career?
I chose to attend Auguste Escoffier School of Culinary Arts in Boulder, Colorado. What drew me in was the program’s shorter duration—it was just ten months long. I couldn’t see myself committing to another four years of traditional schooling, so it was the perfect fit for me.
I hear you. Tell me about your experience at Auguste Escoffier.
The program moved at lightning speed—miss a day, and you’d feel like you lost a whole week. We dove deep into regional cuisines, explored the art of pastry, and paired dishes with wine. It was a crash course in everything culinary, and I loved every minute of it. I’ll never forget being 19 and watching one of my professors effortlessly create dishes without even glancing at a recipe. One day, he had us pull random ingredients from a basket. With no hesitation, he turned those mismatched items into a stunning three-course meal right before our eyes. That moment sealed the deal for me—I was hooked on the world of culinary!
What was your first job after culinary school?
My first job after culinary school took me to a guest ranch in Bailey, Colorado. I’ve always been fascinated by the cowboy way of life, so the opportunity to work on a ranch where guests stayed for a week was incredibly appealing. The ranch offered a range of adventures—fly fishing, horseback riding, whitewater rafting—all while guests stayed in charming cabins and enjoyed three delicious meals a day, plus snacks. It was an amazing experience and a perfect introduction to my culinary journey.
Did you live on the ranch or in town?
I lived on the ranch in a renovated chicken coop.
[Eyes wide, jaw on the floor] Hold on, run that by me one more time.
Yep, you heard it right—a giant chicken coop, cleverly divided into a “ladies’ wing” and a “gentlemen’s roost.”
[Laughing] What was the name of this ranch? I’d love to hear more about your experience there.
It was the North Fork Ranch, owned by Karen and Dean May. They’ve been running it for nearly 50 years, and it has such a unique charm. They have guests who return every year for a week or two, but they also welcome plenty of newcomers. The typical stay runs from Sunday to the following Sunday, and Karen designed the meal schedule with a thoughtful, predictable rhythm. Every Sunday was Thanksgiving dinner, Monday featured pork loins with raspberry sauce, and once a week we had an outdoor cookout on rotisseries.
During my time there, I really honed my pastry skills. I was responsible for all the baking except for one day a week, and baking at altitude added a real layer of challenge. I had to figure out how to keep cakes from collapsing or how to make baked goods lighter and airier. It was a lot of trial and error, but I learned so much through the process.
Being the only chef in the kitchen, handling breakfasts, lunches, dinners, snacks, and even packed lunches, was no small feat. It pushed me out of my comfort zone and taught me just how demanding the role could be. Despite the challenges, I absolutely loved my time at the ranch. That said, it was only a seasonal position, so my time there was limited, but the experience left a lasting impression.
I reviewed your CV, and it seems your next role added a wealth of skills to your repertoire.
Absolutely! I had the privilege of working at Vista Vino Modern Grill in Castle Rock, Colorado, owned by Michael and Janine Glennon. The restaurant had 56 seats, an open kitchen, and an incredible atmosphere. When I started, it was just Michael, another line cook, and me, which meant I was thrown right into the deep end. I began at the garmo station, mastering desserts and salads, and quickly learned a variety of techniques because we had no choice but to wear many hats with such a small team.
That experience was transformative. My time management improved exponentially, as did my understanding of mise en place and its importance. While culinary school emphasizes these fundamentals, it truly sinks in when you’re under pressure—buried deep in prep with only ten minutes until service starts. You learn to stay sharp, focused, and ready.
Over the five years I spent there, I worked my way up from line cook to Executive Sous Chef. I’m incredibly grateful for the opportunity Michael gave me. He was patient and invested in my growth but pushed me hard enough to help me develop independence and confidence as a chef at a young age. The experience prepared me well to step into the role of a head chef, and I’ll always value the foundation I built during my time there.
Was becoming a “Head Chef” always the goal? I know it’s not a path for everyone.
I’ve always enjoyed leading, having my ideas heard, and contributing to a team. After leaving Vista Vino, I moved to Winter Park, Colorado, where I was hired as a sous chef at Devil’s Thumb Ranch to manage one of their outlets. Within my first two months there in 2019, we cycled through three head chefs.
[Smirking] So, right before the pandemic hits, three head chefs quit within three months of you starting. This part gets interesting, doesn’t it?
I’d never seen turnover like that in any job I’d ever had. But honestly, it felt like an opportunity—a chance to prove what I could do. After the third chef left, there was a three-week period where management was exploring their options, and in the meantime, I had to step up. I took on everything the head chef was responsible for. It was a turning point for me—it made me realize I might actually be ready to become a head chef sooner than I thought.
Orders were going out on time, food costs were under control, the dining room was full, and the team was working well together. And here I was—27 years old, with just one prior stint as a sous chef. It was a lot, but somehow, it was all working.
Then, I get a call to come down to the office. Honestly, knowing my personality at the time, I was thinking, this is either going to be really good or really bad. I had no idea what was coming. The manager just says, “Can you come down to the office?”
So, I’m sitting there, and Chef Kim turns to Victoria and says, “Do you want to tell her, or should I?” Victoria says, “Go ahead.” And then Kim looks me in the eye and says, “We’d like to make you the head chef of Heck’s Tavern.”
My jaw hit the floor. I just stared at them, completely stunned, and all I could say was, “What?”
HA! Four chefs in just three months since they hired you. Were you surprised?
I was completely shocked—absolutely floored. I mean, there were people who had been there longer than me, super talented folks with experience at the fine dining restaurant on the property. I never even thought I’d be considered. Then, out of nowhere, they said, “Here’s the opportunity. Do you want it?” And I was like, “Um, yes, please!”
Why did you want the role?
For most of my career, I’ve worked under someone else’s direction, and while that’s served me well, I started to wonder—what if I was the one making the key decisions? Could I build a team that stayed together for more than just a season? Could I elevate the menu to a level where people would genuinely want to dine with us?
The restaurant had become a spot mostly for tourists, not somewhere locals wanted to go for breakfast, lunch, or dinner. But in a vibrant ski community like ours, it had so much potential—imagine if it became the place for locals to enjoy brunch or a great dinner.
I wanted to take on the challenge, to see what I could accomplish if I leaned into the opportunity fully. And then, just a few months in—Covid hit.
What do you think is the biggest difference between being a sous chef and a head chef, from your experience? How does it feel going from being number two to number one?
Becoming a head chef means stepping into full responsibility. If your team doesn’t succeed, you don’t succeed. It’s on you to make everything work the way it should. For example, in a transient resort like ours, we often have inexperienced staff joining us during the season. As the head chef, it’s crucial to invest time in building their skills—because as a chef, you’re only as strong as your weakest link.
For me, the most rewarding part of being a head chef has been the opportunity to push my team to reach their full potential. I wanted to be the leader who inspires everyone to be their best. On top of that, having the chance to create a menu entirely based on my own ideas was incredibly exciting. While I had some input as a sous chef, being able to fully design and execute a menu myself was a thrilling and fulfilling experience.
How did you end up at Beano’s Cabin in Beaver Creek, Colorado with Vail Resorts?
A recruiter reached out to me about opportunities in the Vail area, and I immediately wanted to learn more. I’ve always been drawn to that part of the mountains and had been looking for a way to get back. When she mentioned Beano’s Cabin, I knew it was the one. A cabin tucked away in the middle of a mountain? How cool is that?
She connected me with Chef David Gutowski, who oversees all culinary operations at Beaver Creek Resorts and is now my boss. We had a phone interview that lasted about two and a half hours—our first conversation ever. We immediately clicked, bonding over our shared passion for hunting. Chef David is an incredible chef, and his enthusiasm for Beano’s Cabin was contagious. He had worked there for three years in the ’90s and spoke with such pride and nostalgia about the place.
He described the incredible sense of community, the unique events like the Birds of Prey races, and the members-only experiences such as hiking lunches and patio lunches. It was everything I was looking for—a chance to be part of something truly special, where the work feels meaningful and connected to the environment. I couldn’t wait to join the team.
Clearly, the phone interview went well, but I’m guessing you also had an in-person interview with a tasting?
That’s right! The first thing I did was review the current menu at Beano’s, which was French. [Laughing] It didn’t seem to match the vibe of the place, so the night before my tasting and interview, I decided to have dinner there. I’ve always told myself I’d never accept a job at a restaurant I haven’t experienced firsthand. That visit was invaluable. I got to observe the kitchen and watch the staff in action—completely unaware of who I was until the very end.
What did you prepare for your tasting the next day to impress them?
I crafted a five-course menu: a soup, a salad, an appetizer, an entrée, and a dessert. I decided to push the boundaries a bit. I featured dishes like beef cheeks and rabbit ragù, aiming to let my personality shine through the menu. While French cuisine is undeniably elegant, I felt it was important to embrace the setting—you’re in a cabin in the woods, after all. Why not celebrate that with wild game on the menu?
You got the job and started in the summer of 2022. What were the first few months like leading up to the high season?
The first few months were a steep learning curve. I was somewhat familiar with the hiring dynamics at ski mountain resorts, where specific skill sets align with certain kitchens. Across our portfolio, we have a variety of kitchens suited to different individuals, so placing the right person in the right role was crucial.
What stood out to me, however, was that many staff members weren’t here to build a career in food—they were here for the lifestyle. Whether it was skiing, snowboarding, or rock climbing in the summer, their passion often lay outside the kitchen. The initial challenge was finding ways to motivate them and encourage care and pride in the food they prepared, even if cooking wasn’t their primary focus.
Beaver Creek, much like Vail and Aspen, attracts visitors from all over the world. Not everyone is going to want to eat rabbit, so how do you create a menu that feels cohesive while appealing to a wide range of tastes?
My goal is to craft a dining experience that brings everything together seamlessly. What’s great about Beaver Creek Resorts is the variety it offers—we have a Mediterranean restaurant, an Italian restaurant, and what I like to call Colorado cuisine. To me, Beano’s Cabin embodies Colorado cuisine. It’s a fusion of New American style, blending techniques and flavors from around the globe into dishes that feel distinctly American.
Full transparency, Chef—your food is outstanding, and the ambiance at Beano’s Cabin is top-notch. But what truly set the experience apart for me was the Bone Marrow Luge. That moment was life-changing! It was fun, unique, and proved that luxury dining doesn’t have to feel stuffy. Do you offer that often?
[Laughing] You’re actually the only guest I’ve done it with personally, but I’ve encouraged others to try it. I’ve watched them, cheered them on, and it’s always a great moment to be part of. For me, it ties back to the philosophy of using every part of an ingredient until there’s nothing left to use. An empty bone already tastes incredible, so why not make it even more exciting? Plus, who doesn’t enjoy a little drink paired with dinner? It’s also a chance to spotlight amazing partners like Stranahan’s, while adding an interactive, memorable element to the overall guest experience. People really love it—just recently, I had a table of 16 order seven plates of bone marrow!
What do you enjoy doing for leisure outside of work?
Hunting with my father is a big part of my life, especially during hunting season. I spend a lot of time hunting ducks and geese, and I’ve recently started adding antelope and elk to the mix. When I’m not hunting, I enjoy playing hockey. Another favorite pastime of mine is visiting a local coffee shop in Eagle, where I like to bring a cookbook, read through it, and jot down ideas.
Who’s the better shot—you or your father?
With a pistol, it’s definitely me! But when it comes to long-range rifle shots, he’s got the edge—he can hit targets over 700 yards away.
Who do you admire in the industry and why?
- Chef Dominique Crenn – She’s an absolute force of nature. Her success and unwavering passion are incredibly inspiring, and her fearless approach to her craft makes her someone I deeply admire. She’s not just talented—she’s extraordinary.
- Chef Michael Glennon – I owe so much of my growth to him. He genuinely cared enough to teach me what I needed to learn, and working under him gave me a firsthand look at what it takes to be a great leader and make things happen. He, along with his wife, pushed me to see my potential and held me to high standards—all of which helped me get to where I am today. I’m incredibly grateful for their guidance and tough love, which motivated me to push myself harder than I ever thought possible.
And Michael managed to overlook the fact that you’re a ginger.
[Laughing] Exactly. If he can get past that, there’s hope for anything!
What’s Next for You with Beano’s Cabin?
My goal is to refine and elevate what we do at Beano’s Cabin. I want to focus on more intricate plating and emphasize hyper-local ingredients. My vision is to source as much as possible from Colorado or the Rocky Mountain region—well, with the occasional exception, like scallops, which might not be feasible.
Another priority is building a strong, family-like team. This is the first season where we have more than one returning team member, and I’m excited to build on the foundation we established over the summer. The plan is to take everything to the next level this winter, both in terms of our food and our team dynamic.
I want staff at Beano’s who are passionate about their craft, who are dedicated to being the best at what they do, and who care deeply about delivering excellence. It’s not just about clocking in and out so they can hit the slopes—it’s about being part of something bigger, something meaningful.
Any Final Words?
Make the most of the time you’re given and use it to its fullest potential. For me, any day I’m not working on improving my food or building a stronger, more cohesive team feels like time lost—time I’ll never get back. So, the question is: what will you do with your time?
I strive to be the best version of myself and to help my team reach their fullest potential too. Be smart with your choices. Don’t spend time on things that don’t bring you happiness or put yourself in situations that stifle your growth.
I’ve been lucky to have incredibly supportive parents throughout my life. They’ve always encouraged me to make my own decisions, figure things out for myself, and grow, while making sure I knew they were there for me, no matter what. That’s the kind of leader I aim to be for my team—someone who supports and uplifts them every step of the way.