We are proud to announce the advancement of sous chef Xavier Tillman into the Breckenridge Distillery Restaurant’s role of Executive Chef. The award-winning distillery is known for elevating high performers and talented individuals, something that Founder & CEO Bryan Nolt is proud to highlight throughout various departments within the company. We sat down with Xavier to learn more about who he is as a chef, and what inspires his culinary creations.
Background
Born in Kaiserlautern, Germany, to Dominican parents, Xavier Tillman’s culinary journey began in an unconventional way, “I watched Food Network as a child instead of cartoons. It helped me figure out the passion I had for food and flavor.” At 18, Xavier moved to Oklahoma City. Surrounded by diverse cuisine and flavors, his passion for food began to flourish. This passion led him to studying at the prestigious French Culinary Institute in New York.
Early in his culinary journey, Xavier worked with esteemed restaurants focusing on various cuisines. From Cattleman’s (OK’s oldest Steakhouse) to Cultivar (modern Mexican cuisine), Chef Xavier Tillman has built upon his classic French training, inevitably creating a diverse culinary profile. Combining this training with his own cultural upbringing, he has shaped a bold culinary style with nods to Afro-Caribbean, Asian, and French cuisine.
How would you describe your culinary style?
Breckenridge Distillery Restaurant is most simply defined as a ‘Modern American Steakhouse,’ and Tillman – much like his predecessors – strives to incorporate twists on classics. Chef’s culinary style is most typically described as ‘refined rustic with added flair,’ with dishes known for vibrant colors and bold flavors. The newest depiction of the Breckenridge Distillery Restaurant menu as of Winter ’24 features an Afro-Caribbean Steak House-style with French influences, reminiscent of food his mother cooked for him growing up.
What was an unforgettable moment in your culinary journey?
Early in his career, Tillman was shopping at a local grocery store and picked up a cow tongue – something most would turn away from – but Chef saw infinite possibilities. This moment epitomizes his innovative and adventurous approach to cooking, a pivotal moment in his journey.
What are your cultural and culinary influences?
With a rich heritage that includes Dominican, Native and African American roots, Xavier’s culinary style is deeply influenced by his background. While attending culinary school in NYC, his curiosity was sparked about connections between different cultures. His approach is strongly influenced by “travel, training, and research.”
How did you find Breckenridge Distillery?
“I had heard of Breckenridge Distillery before, but eventually moved to the town of Breckenridge because my best friend had spoken highly of the growing culinary scene – not to mention the well-known ski culture. The current chef at the time, Robbie Reyes thought our styles would mesh well, so I came to Breckenridge Distillery after experiencing this firsthand.”
How does Breckenridge Distillery Restaurant incorporate local Colorado flavors and ingredients?
Chef Xavier Tillman is passionate about incorporating local and seasonal ingredients into his culinary creations at Breckenridge Distillery – sourcing as many components as possible from within Colorado.
For example, Breckenridge Distillery works closely with a local cattle ranch, Fitch Ranch Farms. With the Restaurant housed at one of the fastest-growing craft distilleries in the U. S., this makes it possible to send the spent grain used in the whiskey mash process to Fitch Ranch. The farm is then able to feed their cattle using this grain and in-turn provide the restaurant with various steak cuts such as Tomahawk, Ribeye, Pincanha, and more.
This commitment to community enhances the dining experience with the freshest and most authentic flavors Colorado has to offer – a full circle experience for the whiskey aficionado and dining connoisseur alike.
How is it working with Liquid Chef Billie Keithley?
Chef Xavier Tillman and Liquid Chef Billie Keithley blend their talents to create a harmonious guest experience in the Restaurant. The two collaborate to ensure both dishes and cocktails stand out individually and can even enhance the overall flavor profile when paired together. This synergy between kitchen and bar highlights their shared commitment to quality, innovation, and memorable culinary experiences.
What’s your favorite Breckenridge Distillery Spirit?
Xavier noted that his favorite spirit from Breckenridge Distillery is the Breckenridge Jamaican Rum Cask Finish Whiskey – which takes a similar path the Breckenridge Rum Cask Finish, instead using imported Jamaican Rum barrels.
What’s your favorite Breckenridge Distillery Cocktail?
Tillman’s current favorite cocktail is ‘The Moon and Antarctica,” from the ’24 Winter Menu at Breckenridge Distillery Restaurant, a twist on a ‘Saturn’ cocktail that uses Breckenridge Gin.
What’s your favorite dish on the current Winter Menu at Breckenridge Distillery Restaurant?
“Easily the Pescado Frito ‘Boca Chica Style‘” he adds. This entree features a whole fried fish which will frequently rotate depending on freshness or quality, like Branzino or Red Snapper.
What do you enjoy the most about being a chef at Breckenridge Distillery?
“The culture, family atmosphere, and the shared passion of food and drink,” Tillman shares, adding, “Breckenridge is emerging as a culinary destination, and it’s exciting to be part a place that attracts adventurous skiers and now food and cocktail connoisseurs from all over.”
This winter, treat your tastebuds to the eclectic menu that Chef Xavier Tillman, Liquid Chef Billie Keithley, and their teams have created at Breckenridge Distillery Restaurant.
Breckenridge Distillery Restaurant is located at 1925 Airport Rd in Breckenridge, CO. Open Mon-Sun beginning at 2PM.
Call to book the FREE Breckenridge Distillery Shuttle at (970) 445-8613.
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