A Special Chefs Collaboration Dinner
Two Landscapes, One Table
A Relais & Châteaux Chef’s Collaboration Dinner
Mii amo Executive Chef Zach Woodworth welcomes Chef Keith Theodore of The Little Nell, Colorado for a one-night culinary experience. This collaboration brings together two Forbes Five-Star, Relais & Châteaux chefs connected by shared values.
Though shaped by different environments, both chefs cook with the same intention, sourcing local ingredients, honoring seasonal rhythm, and nourishment that feels both refined and grounding, supporting overall wellbeing. Chef Theodore will showcase the flavors and products of Colorado, while Chef Woodworth highlights local proteins alongside plant-forward, seasonal elements that reflect Mii amo’s culinary philosophy.
Join us for a menu that unfolds as a dialogue between these distinct regions. Together, Chefs Woodworth and Theodore present a shared expression of Relais & Châteaux hospitality, where sense of place, partnership, and wellness come together at the table. Meet the Chefs
May 20th, 2026
Hummingbird at Mii amo
Seatings available from 5:00 PM – 8:30 PM
$175++ per person | $115++ optional wine pairing
*This exclusive dinner is included with the Mii amo Journey guest package (wine pairing not included). No reservations are required for Journey guests.
Enchantment guests, we invite you to make your reservations below or call 928.203.8569 to savor this rare collaboration. Limited seating available. Available exclusively to Mii amo and Enchantment guests.
Menu
Amuse Bouche
served with pumpernickel bread
Foie Gras Eclair (GF)
wood sorrel, rhubarb
Bluefin Tuna Taco (GF, DF)
porcini mushroom, shallot, potato
Spring Pea Tartlet (VEG)
yogurt, mint, preserved lemon
Starter
Horse Mackerel Tartare (GF, DF)
cucumber fumet, petite blooms, arbequina olive oil
Pasta
Langoustine Ravioli
basil, asparagus, cherry tomatoes, leeks, caviar
Poultry
Dry Aged Rohan Duck (DF)
consommé, braising greens, grilled leg confit
Beef
K4 Ranch NY Strip Steak (GF)
pea purée, pearl onion, demi glace, maitake mushroom
Dessert
Strawberry and Rhubarb Tart
peach sorbet
VEG - vegetarian | V — vegan | GF — Gluten-free | N — contains nuts
Meet Keith Theodore
Executive Chef, The Little Nell
Executive Chef Keith Theodore was raised in Maryland where, at ten years old, his father invited him to assist with dinner before he departed for his overnight shift as a police officer. Following a recipe from a “Williams Sonoma Cookbook,” Keith’s natural talent and affinity in the kitchen unveiled itself. Since then, cooking has been a personal and professional part of his life. In 1993, Keith joined Colorado Springs’ Five-Star, Five-Diamond hotel, The Broadmoor, where he worked as a cook’s apprentice under Siegfried Eisenberger, a three-time gold medalist at the Culinary Olympics, and he where eventually became sous-chef. In 2009, Keith visited Aspen and instantly fell in love with the town, making a move here the following winter. Throughout his career, Keith has played a critical role at several establishments including Omni la Mansion del Rio in San Antonio, Texas; The St. Regis Aspen, and Syzygy Restaurant that was among the top restaurants in Aspen until closing in the 2000s. He joined The Little Nell’s team in 2013 as Executive Banquet Chef and worked his way up to Executive Sous-Chef and Executive Chef. He left in 2020 to lead Beckon in Denver as Chef de Cuisine, returning to The Little Nell in 2023 as Executive Chef.
Meet Zach Woodworth
Executive Chef, Mii amo
Zach Woodworth, Executive Chef at Hummingbird at Mii amo, brings nearly a decade of fine dining and luxury resort experience. Originally from Hudson, NY, he has honed his craft at renowned Relais & Châteaux properties such as Blantyre in the Berkshires, Old Edwards Inn & Spa, and the five-star Le Bristol in Paris.
Chef Zach’s philosophy is rooted in simplicity perfected, utilizing clean ingredients that reflect a deep respect for the land and food sources, featuring Arizona purveyors like K4 Copper State Beef and Hayden Flour Mills grains. He seeks to create an inviting dining experience where guests feel welcomed like family, offering comfort and familiarity while nourishing them in every way—mind, body, and spirit.