JOHN BESH
John Besh is the executive chef and co-owner of the Besh Restaurant Group based in New Orleans. His collection of restaurants includes August, La Provence, Lüke, Besh Steak, Domenica and The American Sector. He has been honored with a number of awards: In 1999 he was named a FOOD & WINE Best New Chef and the James Beard Foundation named him Best Chef in the Southeast in 2006. The Iconoclasts series featured him in 2007 as a creative visionary whose passion helped transform a culture.
John hosted TLC’s Inedible to Incredible and is currently hosting Chef Besh’s New Orleans on American Public Broadcasting. He was the runner-up on the Food Network’s hit series Next Iron Chef and appeared on Bravo’s Top Chef Masters to help raise money for and support the Make It Right Foundation. His first solo-authored cookbook, My New Orleans, was released in fall 2009.
TIM LOVE
Tim Love has become a nationally recognized culinary personality, known as much for his freewheeling personality as his signature urban Western cuisine. As chef and owner of The Lonesome Dove Western Bistro and The Love Shack in Fort Worth, his inspired and innovative dishes have earned critical and popular acclaim.
In 2007 Tim opened a classic burger joint called The Love Shack in the historic Fort Worth Stockyards district. The Love Shack was an instant hit, and was singled out as having the “most perfect burger on the planet” by The Fort Worth Star-Telegram. Love opened a second Love Shack in July 2009 and has plans for a third location in 2011. His charm and Southern hospitality are always on display, and guests love watching Love cook, whether it’s at his restaurants or during his appearances on Paula Deen, Top Chef Masters or Iron Chef America.
MARC MURPHY
In March 2004, Murphy opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Murphy opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog as well as other comfort food favorites. In 2007, Murphy was given the opportunity to open another Landmarc restaurant in the prestigious Time Warner Center where he brought his bistro-style cuisine midtown. Murphy’s restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Murphy also heads up the company’s catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations.
Today, Murphy’s involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on The Food Network’s newest weekly hit, CHOPPED as well as appearances on IRON CHEF AMERICA, HOT CHEFS, THE MARTHA STEWART SHOW, MAKE MY DAY, UNIQUE EATS, THE BEST THING I EVER ATE and THE TODAY SHOW among others.
STEPHANIE IZARD
Selected as one of the Best New Chefs in 2011 by Food & Wine, Stephanie Izard is the chef/partner of the Chicago restaurant Girl & the Goat. A 2011 James Beard ‘Best New Restaurant’ nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens, Chicago Tribune, Time Out Chicago, Chicago Magazine and Chicago Reader. Stephanie is a graduate of University of Michigan and the Scottsdale Culinary Institute, and has worked in some of the most respected kitchens in Chicago including La Tache, Spring, and Vong. She previously owned the highly acclaimed restaurant Scylla, which she sold just prior to appearing on and winning Season Four of Bravo's Top Chef. Izard’s first book, Girl in the Kitchen, was released this year (Chronicle).
LACHLAN MACKINNON-PATTERSON
Recipient of the 2008 James Beard Foundation Award for Best Chef: Southwest, Lachlan's burgeoning culinary career began at the Old Warson Country Club in St. Louis, Missouri.
Lachlan moved to Boulder, Colorado in the fall of 2003 to join Master Sommelier Bobby Stuckey and to pursue their vision of opening a neighborhood restaurant reminiscent of the Frascas they had visited in Friuli-Venezia Giulia, Italy. Today Lachlan applies his culinary talents at Frasca Food and Wine to create innovative yet traditional dishes true to the indelible spirit of Friuli, Italy.
In 2005, Lachlan was named one of Food & Wine Magazine’s “Best New Chefs” in America and was also recognized by the James Beard Foundation as the first-ever Rising Star Chef nominee in Colorado. In 2009, Lachlan appeared on Bravo TV’s hit show, Top Chef Masters, where he competed with some of the nation’s finest chefs to raise money for local charities. Frasca Food and Wine was also cited on the 2006 Conde Nast Traveler “Hot List”; it was the only Colorado restaurant to appear on the 2006 Gourmet Top 50 Restaurants in the US list; USA Today’s Jerry Shriver voted it as serving the 2007 “Meal of the Year,” topping some of the best restaurants around the world – from New York City to Paris; and Frasca Food and Wine was named Colorado’s Top-Rated Restaurant in the 2008 Zagat Survey.
RICHARD SANDOVAL
When Chef Richard Sandoval opened Maya in New York City 15 years ago, he dramatically changed the way diners thought of Mexican cooking. In 2012, as Richard Sandoval Restaurants celebrates its 15th anniversary, Chef Sandoval is firmly established as a pioneer of Contemporary Latin Cuisine, and one of the world’s most successful Latin chefs. In Denver, New York, DC, and Santa Monica, in Mexico, and the Middle East, his diverse restaurants explore the vast potential of Latin cuisine. Each menu is an embodiment of his signature style, expressed in the motto, “Old Ways, New Hands”: combining authentic Latin ingredients with international flavors and cooking
techniques to create unexpected and popular Latin dining experiences.
From Modern Mexican at Maya, La Sandia and Tamayo, coastal Mexican fine dining at Pampano and sustainable seafood at Raya, to Latin-‐Asian Zengo, and pan-‐Latin Cima and Toro Toro, every Sandoval concept resonates with diners’ varied and evolving tastes. Travelers are well served by his partnerships with American Airlines and The Four Seasons, Westin, Ritz Carlton, Le Royal Meridien and Yotel amongst other leading hotels. At La Biblioteca de Tequila in New York, and in the beverage programs of all of his restaurants, Chef Sandoval helps guests explore the richness of Latin spirits.
A native of Mexico City and a graduate of the Culinary Insitute of America, Richard Sandoval has received numerous awards: a “Best Chef of 2003” from New York Magazine; 2006 Restaurateur of the Year, Bon Appetit; Cordon d’Or “Restaurateur of the Year” in 2011; international accolades include MENA’s Best Fine Dining Restaurant award for Maya, Dubai, and the National Toque
d’Oro, Chef of the Year, Mexico.
ANTHONY GIGILO
Anthony Giglio has a reputation that borders on unique for a wine expert: He’s funny and entertaining, and he never indulges in snobbery or intimidation. He is a journalist, sommelier, educator and author who has written several books, including FOOD & WINE’s Wine Guide 2009 and 2010 (he’s currently tasting his way through 2011), the annual guide to 1,100 wines from around the globe. He also wrote Cocktails in New York and several editions of the enormously popular Mr. Boston Official Bartender’s Guide.
Throughout his career, Anthony has attracted countless fans and admirers nationally, all of whom appreciate his sense of humor as much as they do his insight and his perspective, which is that wine is best regarded as a pleasure, not a problem. Giglio is an award-winning contributor to numerous publications, including FOOD & WINE, Travel + Leisure, New York Magazine, Esquire, Details, Robb Report, Worth and Parade.
GROUSE MOUNTAIN GRILL
Executive Chef David Gutowski
Executive Chef, David Gutowski is from Peekskill, New York. He is a graduate of the Culinary Institute of America in Hyde Park, New York.
After an externship in Telluride, Colorado, David spent three years as the Sous Chef of the popular and upscale Beanos Cabin on Beaver Creek Mountain and moved on to become part of the opening staff of The Ritz Carlton Bachelor Gulch. As their Sous Chef, David spent his years with The Ritz Carlton at Remingtons, the flagship restaurant of this luxury hotel. When the company presented an opportunity for travel, David worked with Pastry in St. Thomas, following that, the restaurant in the Ritz New Orleans, and furthered his well-rounded experience in the banquet wing of Buckhead’s and Key Biscayne’s Ritz Carlton.
David began at Grouse Mountain Grill as Sous Chef in June of 2007 and was promoted to Executive Chef in September, 2009. He regularly participates in fund raising for charitable events as well as local culinary events. David has hosted several guest chefs in his kitchen, most recently Stephanie Izard, Cat Cora and Abraham Salum.
David specializes in staying in touch personally with the restaurant guests and staff ensuring nothing but perfection on the plate. His cooking style is contemporary with a regional focus with everything, including the bread and pastries, made in house.
SPLENDIDO AT THE CHATEAU
General Manager/Executive Chef David Walford
Chef David Walford is a seasoned craftsman who has spent the last 30 years immersed in the culture of the culinary world.
Growing up in Colorado, David Walford worked in Vail restaurants in the 1970’s mostly for the skiing. Then, deciding to become serious about his love of cooking and desire to become a chef he moved to California and then France to gain knowledge and experience in the industry.
David has been Executive Chef at Splendido since 1994. In 1997, he was appointed General Manager/Executive Chef of Splendido and became the owner in 2006.
GROUP970 RESTAURANTS
Corporate Chef Jay McCarthy
Born in New York, raised in Jamaica and educated in Texas – Chef McCarthy comes from an extremely diverse background. Through this vast experience McCarthy has developed a unique and innovative culinary style that has earned him repeated accolades.
Designated as a Certified Culinary Professional, McCarthy is a well respected and well renowned member of the culinary community. Through his time in the profession he has overseen all aspects of several notable establishments, including San Antonio’s Cascabel Restaurant, a South Texas landmark, the kitchens of HEB Central Markets and the train kitchen for the American Orient Express (AOE). Due to his vast experience, McCarthy is also highly sought after as a guest lecturer and spends much of the year traveling the world for the Texas Beef Council, Nebraska Beef Council and U.S. Meat Export Federation.
For the past several years McCarthy has filled the role of Corporate Chef for GROUP970 restaurants. Chef McCarthy can be found most days travelling throughout the company’s six operations perfecting the menus of each and consistently working to assure nothing short of a extraordinary guest experience.
ALLIE’S CABIN
Executive Chef Kirk Weems
A love of skiing brought Kirk to Colorado in 1994 and a love of good food started his Beaver Creek culinary career in 1995. Starting at Saddleridge, Kirk has worked in many of the kitchens in Beaver Creek, including Beano’s, Toscanini, Rendezvous Bar & Grill, The Bristol at Arrowhead, Spruce Saddle and The Rendezvous Club .
In the fall of 2006 Kirk became the Executive Chef at Allie’s Cabin and now splits his summer and winter seasons between Allie’s and The Rendezvous Club Restaurant at the Beaver Creek Golf Club.
Working with many fine chefs over the past 15 years has allowed Kirk to develop and refine his culinary skills in the unique environment of Beaver Creek. He has worked culinary events with such esteemed chefs as Cat Cora, Ming Tsai, Eric Ripert and Hubert Keller and is a regular participant in the various culinary festivals that occur in Beaver Creek each year.
When not in the kitchen, Kirk can often be found in a local trout stream or spending time with his wife and young daughter.
8100 Mountainside Bar & Grill at the Park Hyatt Beaver Creek
Executive Chef Christian Apetz
Christian Apetz graduated with a culinary degree from Johnson and Wales in Providence, Rhode Island and started his culinary career at the Hyatt Regency Phoenix in 2000 where he was quickly promoted to chef de cuisine. In 2003, he was promoted to Hyatt Valencia in California, where he held the position of banquet chef.
In 2005, Apetz became the banquet chef at the Hyatt Regency Hill Country Resort and Spa in San Antonio, Texas. He accepted the position of executive sous chef at the Hyatt Harborside in Boston in 2007; he was promoted to executive chef in 2009.
Apetz’s wife Ashley and his daughter will be joining him in his move to Colorado. Apetz’s enjoys spending time with family and anything having to do with outdoors, making his move to the Vail Valley that much more of an adventure.
MIRABELLE RESTAURANT
Executive Chef/Owner Daniel Joly
Belgian born Master Chef Daniel Joly graduated from the Culinary Institute of Brussels in 1986. He trained at the best tables of renowned Belgian restaurants, such at Comme Chez Soi and Barbizon.
After a short stop in South Carolina Daniel arrived in Beaver Creek as chef- manager for Mirabelle Restaurant in 1992. He and his wife Nathalie purchased Mirabelle in April 1999, Mirabelle and chef Joly's unique cooking style have been acclaimed by numerous publications and institutions such as Wine Spectator, the James Beard House, Zagat, Mobile (four stars), SKI Magazine and Bon Appetit, to mention just a few. Chef Joly also hosts the popular "Something's Cooking with Daniel" on Vail‘s TV8.
Chef Joly is a certified Belgian Master Chef and takes great pride in his work but if you ask him what gives him the most satisfaction of all his awards and accomplishments he will simply say that awards and peer recognition are great but a customer complimenting him for a great dining experience is the best of all "That what keeps me going, I enjoy making guests happy...That is why I love cooking and what I do"..