Matt Doyle, Executive Sous Chef at the Sundeck and Aspen Mountain Club, started his career as a cook at a party planning company, where he learned to cook for all types of functions, ranging from small events in a private residence, to weddings for over 300 people. He then moved to St. Thomas to intern at Ritz Carlton in St. Thomas where he refined his skills working in a hotel kitchen, followed by a stint as a kitchen manager at a bakery in Rhode Island. Matt spent the next five years working his way up from Line Cook to Chef de Cuisine at La Valencia Hotel in California, then worked at Rancho Valencia Hotel as their Executive Sous Chef. After a stint as a chef consultant for a restaurant in Columbia, Matt packed his bags and moved to Aspen to work at The Little Nell in October 2017. He oversees The Little Nell’s venues at the top of the mountain, overseeing daily operations, along with weddings and events, at the Sundeck and Aspen Mountain Club.