We've launched our NEW website and would love to know what you think of it - please click here to email us your thoughts.

Also new to the Soupcon website is Gift Certificates!

Soupcon is open for the summer!!!
Seatings are at 6pm and 8:15pm Every Night!

Our Local Discount is Sunday Thru Wednesday,
Please call us for details!!

Please call us for reservations!

Check out our new Summer Menu!


Proud Sponsors of Crested Butte Adaptive Sports Center!

Proud Sponsors of The Center for the Arts!

Proud Sponsors of the Crested Butte Land Trust!


There is nothing sadder in this life than wasted talent.
-Robert DeNiro "A Bronx Tale"

Chef Jason A. Vernon hails from Westchester County New York. Cooking professionally for sixteen years, Chef Jason has cooked for and with some of the brightest in the business. After Graduating from the Culinary Institute of America in November of 2002, Chef Jason relocated to New Orleans, LA and accepted a position with Emeril Lagasse's Nola Restaurant under Chef Michael Rousse. Chef Jason then moved back to New York and found employment with Reza Korshidi in a new endeavor called "RK" an American Brasserie. Working from a Sous Chef position he was quickly promoted to Executive Chef.
Chef Jason soon longed for a restaurant of his own. While searching for the perfect one throughout Manhattan and beyond, he stumbled upon an advertisement in the New York Times stating that there was a restaurant for sale in the picturesque town of Crested Butte! In disbelief, for his family had gone skiing there once when he was a boy, he called the seller and requested more information. Upon receiving all the photos and pertinent information, Chef Jason booked the next flight to Colorado.
The rest of the story is simple, after arriving in town and seeing how wonderful a place this is, Chef Jason could not resist! He packed his things, placed his dog on the front seat of the moving van, and drove out to his new home and newest creation! The newest evolution of Soupcon!
Now successfully passing the three year mark of operation Chef Jason has found his stride and a level of comfort ability in this new and often challenging setting. He gives an enormous amount of credit to his handpicked staff that has been there since the beginning. "I could not have any measure of success without the absolutely wonderful people that I work with! I give my heart and soul in everything I do, and my staff follows directly in suit with pride and a big smile! Ask any of 'em!"

Sous Chef Ian Scott hails from the North East Kingdom of Vermont and has been cooking professionaly for 12 years. He is a Graduate of the New England Culinary Institute and has also worked with some of the best and brightest in the industry. From restaurants all over New England to a Bake shop in Virginia, and all the way to Colorado, Ian has experienced a variety of kitchens, techniques, and concepts all with a predominantly French background.
He now graces the Soupcon kitchen with his wonderous creativity, charm, skill, and professional attention to detail.