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- Telluride Tradition -


Let's dish!


Chef Will Nolan


Chef Will, a New Orleans native, moved to Colorado in 1995 and has been a part of the culinary scene and an advocate of sustainable sourcing ever since.  Will has had cooking in his blood as long as he can remember taking his first job at a young age in New York at The Mashomack Hunting Club, where he learned how to clean game birds and the art of the kitchen.  During high school in New Orleans, he worked his way through all the ranks at BBQ restaurant, Tipton County until he finally became the youngest pitmaster around. After high school, he moved around the world to learn the culinary arts leading him to Singapore, where he helped to create a restaurant concept before moving back to New Orleans where he became saucier at the prestigious Grill Room in the Windsor Court Hotel.  This experience ignited a kickoff into hotels where Will enjoyed a successful career working as the Executive Chef of hotels including The Wyndham Bourbon Orleans, The Palace Restaurant ( General Palmer in Durango ), Auberge's Hotel Madeline in Telluride and the Viceroy Snowmass.

Will's appreciation for sustainable sourcing has lead him to numerous accolades and local and national TV features.  Will is known for his support of local farmers and ranchers in every area he has lived in. He has traveled with the CTO ( Colorado Tourism Office ) to Denver and Washington D.C. to represent Colorado chefs who support local Colorado agriculture and ranchers.  Will has also worked alongside Mountain Primal Meats in events to benefit our nation's veterans. He won the inaugural "Iron Horse Chef" competition in Durango in 2008. Will was nominated in 2012 for Food & Wine’s best new chef and in the same year was featured on NBC's the Today Show.  Nolan also won the Cochon555 Denver in 2017 and has been the host chef of numerous Heritage Fire in Snowmass.

Today Will and his wife, Emily, are in the process of opening Rico BBQ Co. in their hometown of Rico, Colorado, expected to open in June of 2019.  Will is now the Chef at La Marmotte, a historic French Bistro in Telluride.


Food & Wine


Our menu is filled with flavors for you to explore.

"Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level."

- Joël Robuchon -

The Cocktails

from Scratch

We make our own syrups, oleos, tinctures, and liqueurs to use with our freshly squeezed juices and fine spirits.


Contact Us

It would be our pleasure to get to know you. Please feel free to contact us.