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.
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 20-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, 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.
When he isn't hard at work in the kitchen, Chef enjoys spending time with his wife Amy and his little Sous Chef Beckett. Chef can be found golfing in the summer near his Eagle home and skiing the fresh powder of both Vail and Beaver Creek during those famous Colorado winters. Well-grounded and family-oriented, Jason finds pleasure entertaining in his downtime and knows the importance of dining well in the home.
CO 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.
Fletcher Harrison’s tapestry of experiences have woven together to form a well rounded perspective - one with extensive experience managing front of house as well as kitchen and wine.
Fletcher abides by the philosophy of “doing what is best for the guest; no matter what you do…it does not pay for us to ever take shortcuts.”
Alongside Jason Harrison, Fletcher started Red Maple Hospitality in 2014. He lives in Lake Creek, Edwards with his wife Molly (owner of Hovey & Harrison Cafe in Edwards) and their daughter Abigail.
CHEF DE CUISINE
Our Chef de Cuisine Jarrod Morrah possesses over 20 years of experience. His career began at the Four Seasons Chicago after graduating from Indiana University of Pennsylvania in 1995.
Chasing the dreams of deep powder and furthering his culinary knowledge, Jarrod moved to Vail and began working for Grouse Mountain Grill in Beaver Creek.
In 2002, looking for the next adventure he became a private chef. Living and working summers in the Cape provided an introduction and appreciation to a whole new culture of food and ingredients. Wanting to return to the hustle and excitement of the restaurant life Jarrod found himself in the perfect position at the right time and joined Kelly Liken's opening team in Vail 2004. Since then, he has owned his own cafe as well as working for the Sebastian Vail as Chef de Cuisine and Executive Chef of Sonnenalp Golf Club in Edwards.
Jarrod credits his grandmother's inspiration for his interest in food and cooking. Jarrod spent his childhood summers in western Pennsylvania, sitting on the porch husking corn, snapping beans and getting everything ready that they picked up at the local farm stands. He believes that it's the quality of the ingredient and the pure flavor that is really at the heart of good food and cooking.
Jarrod enjoys travel including through Australia and Europe. However he is most content here at home in Vail snowboarding in the winter and fishing, biking and hiking in the summer with his wife Julie and their two Labrador Retrievers Bella and River.
Jarrod looks forward to creating your next spectacular meal with Red Maple Catering.
DIRECTOR OF EVENTS
Our Director of Events, Heather McDonald comes to Red Maple Catering with nearly two decades of experience. Her career included 17 years with Vail Resorts, with 7 as the Membership Services Manager of the Arrabelle Club. She has worked almost 480 weddings over the years. When it comes to weddings and special events, Heather has seen it all including what works and what does not work for parties of all sizes and styles.
Her positive, friendly and organized nature makes her ideally suited to the myriad of tasks within guest relations and event direction. She absolutely excels at creating special meals and events that your friends and family will remember for years to come.
In her spare time, Heather loves to be outside and enjoys mountain climbing, rafting, skiing and snowshoeing.
Heather looks forward to helping you put together your next Red Maple Catering event.