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Beaver Creek Winter Culinary Weekend Hugh Acheson Beaver Creek Beaver Creek Winter Culinary Weekend Carla Hall Beaver Creek Beaver Creek Winter Culinary Weekend

2017 Beaver Creek Winter Culinary Weekend, Presented by Audi

Ski. Eat. Drink - January 19 - 22, 2017

Set at the base of a World Cup mountain, Beaver Creek Winter Culinary Weekend offers a wide range of epicurean experiences – from intimate, luxurious culinary explorations to dynamic, high-alpine outdoor adventures. Mix and mingle with celebrity guest chefs, including Carla Hall, Hugh Acheson, Gabriel Kreuther, Suzanne Tracht, Maycoll Calderon, and Tobie Puttock, and get to know our world-renowned Beaver Creek host chefs, sip on exquisite cocktails and wines, and revel in endless hours of phenomenal skiing.

Work up an appetite snowshoeing through stunning McCoy Park, then indulge yourself at a perfectly-paired gourmet lunch. Kick back in your ski boots and enjoy a unique après affair in Beaver Creek Village. Seize the opportunity to tackle the mountain with expert instructors at the ever-popular Ski.Eat.Ski. and then relax into a luxurious fine dining experience with hand-selected wines. Raise a glass at Saturday’s Grand Tasting, the ultimate food and drink celebration. 

Don’t miss a minute of this fantastic, food-centric weekend — or a single run.

Thursday, January 19: Paired with  Patrón 7PM – 10PM
Experts from Patrón have hand-selected their most exclusive tequila for a one-of-kind food pairing event with The Metropolitan restaurant. Your taste buds will be treated to flavors from around the world, with a curated small-plates menu designed to enhance Patrón’s unique tequilas. From the new Patrón Roca, handmade in small batches, to the limited edition Gran Patrón Platinum, triple distilled and oak rested, this evening is a festive and educational journey highlighting tequila’s versatility in the culinary world.

Event Location: The Metropolitan 

Price: $70pp

Thursday, January 19: Allie’s Cabin Featured Wine Dinner 7PM – 10PM – SOLD OUT
Kick off the Beaver Creek Winter Culinary by visiting Allie’s Cabin, one of Beaver Creeks’ three famed private, on-mountain fine dining cabins. Guests arrive via open-air sleigh for a gourmet culinary experience in the cozy cabin prepared by Allie’s Cabin executive chef Kirk Weems. While savoring exquisite food and wine pairings, guests enjoy a warm fireplace and sweeping views of the Beaver Creek Village, illuminated by Thursday Night Lights Fireworks.

Event Location: Allie's Cabin

Friday, January 20: White Glove First Tracks 7:30AM – 10AM
Have you skied Beaver Creek at sunrise? Beaver Creek’s White Glove First Tracks experience invites guests to cherish unrivaled scenic beauty at sunrise, delight over premier access to flawless snow surface conditions, and savor a five-star gourmet breakfast on the mountain at the exclusive Allie’s Cabin on the mountain.  Guests board the Centennial Express Lift an hour before the mountain opens for the day to enjoy a private, guided tour of the mountain’s flawlessly curated slopes and relax over breakfast prepared by Allie’s Cabin executive chef Kirk Weems & guest chef Maycoll Calderon. (The price does NOT include a lift ticket or ski equipment.)

Event Location: Centennial Express Lift and Allie’s Cabin

Price: $150pp

Friday, January 20: Snowshoe & Gourmet Lunch with Guest Chef Gabriel Kreuther 9:30AM-2PM
Enjoy one of Beaver Creek's best-kept secrets, the secluded Beaver Creek Nordic Sports Center and McCoy Park, on a guided snowshoe tour. You’ll return ready for a delectable multi-course lunch with wine pairings prepared by  one  of  New  York  City’s  most  celebrated  chefs, James Beard award-winning and Michelin-starred chef Gabriel Kreuther, and Grouse Mountain Grill’s executive chef David Gutowski with wine pairings from Aratas Napa Valley. 

Event Location: Beaver Creek Mountain and Grouse Mountain Grill

Price: $150pp (All snowshoe equipment and foot passenger lift access provided with ticket)

Friday, January 20: Après-Ski Beer Garden 3PM-6PM
Après ski in Beaver Creek is a beer-lovers delight. Beaver Creek Village will be transformed into an outdoor beer hall, complete with traditional long tables, live music, food, games, and plenty of heaters to stay warm. No tickets required – food and beverage available for purchase.

Event Location:  Beaver Creek Village

Price: FREE ADMISSION – Food/drink available for purchase

Friday, January 20: Guest Chef Dinner by Carla Hall 6PM-10PM                                                                               Spend an evening with guest chef Carla Hall, as she prepares a wine-paired, four-course dinner, made with love, and winemaker Andrew Schweiger of Schweiger Vineyards. The unique museum at SaddleRidge, with frontier artifacts such as Geronimo’s tomahawk and General Custer’s hat and canteen is the perfect setting for an intimate and delectable evening of culinary and conversational delights. 

Event Location: SaddleRidge

Price: $180pp

Friday, January 20: Dinner at Splendido with Guest Chef Hugh Acheson 7PM-10PM 
Join Food & Wine Best Chef award winner, local food advocate, and Top Chef judge Hugh Acheson, and executive chef at Splendido at the Chateau, Brian Ackerman, for this impressive multi-course dinner with exquisite wine pairings, hand-selected and presented by the winemakers from Chateau Potelle.

Event Location: Splendido at the Chateau 

Price: $200pp

Friday, January 20: Mules & Manhattans 8PM-11PM 
This speakeasy-inspired soiree features handcrafted cocktails and tasty bites. Dance the night away with a live swing band and have your password ready at the door… 

Event Location: Private Dining Room at the Park Hyatt Beaver Creek

Price: $50pp

Saturday, January 21: Ski.Eat.Ski. 9:30AM-2PM - SOLD OUT
Tackle the mountain and explore intermediate and advanced terrain. This event is a unique opportunity to explore the mountain’s best kept secrets with other food connoisseurs and an experienced ski instructor, who will provide you with tips and techniques throughout the day.  After working up an appetite, indulge in a gourmet wine-paired lunch created by guest chef Tobie Pottuck and winemaker Mark Vlossak from St. Innocent Winery.

Event Location: Meet at the Centennial Express Chairlift (#6) on Beaver Creek Mountain. 

Lunch Location: Zach’s Cabin on Beaver Creek Mountain

Price: $140pp (This event is limited to intermediate and advanced skiers and snowboarders only. The price does NOT include a lift ticket or ski equipment.)

Saturday, January 21: Cooking Demonstration & Gourmet Lunch with Guest Chef Suzanne Tracht 11AM-2PM - SOLD OUT
You will have a front-row seat as Suzanne Tracht, the executive chef/owner of the critically-acclaimed Jar Restaurant in Los Angeles, takes over Splendido at the Chateau's spectacular demonstration kitchen. The exclusive, one-of-a-kind event winds down with a convivial lunch prepared by Suzanne Tracht where guests will feast on top notch dishes paired with exquisite wines from Sterling Vineyards and winemaker Mari Coyle.

Event Location: Splendido at the Chateau 

Price: $140pp

Saturday, January 21: Strolling Après 3PM – 6PM
Taste the best of Beaver Creek’s restaurants with exclusive access to food, drink and retail specials by downloading the Winter Culinary Strolling Après Card. Guests can present this card to unlock offers at participating Beaver Creek Village establishments. Click here to download your Strolling Après Card!

Event Location: Beaver Creek Village Restaurants & Merchants
  • Participating Restaurants: Blue Moose Pizza, Beaver Creek Chophouse and Coyote Cafe 
  • Participating Merchants: Beaver Creek Gear, Beaver Creek Sports, Cowboys & Daisies, Eye Pieces,        J. Cotter Gallery, KJUS, SmartWool, Tony Newlin Gallery and Young Colors. 

Price: FREE ADMISSION – Just Download the Strolling Apres Card!

Saturday, January 21: Grand Tasting 7PM-10PM 
The Grand Tasting is the ultimate experience at the Beaver Creek Winter Culinary Weekend. The best chefs in Beaver Creek are joined by guest chefs from around the world, including Carla HallHugh Acheson, Gabriel KreutherSuzanne Tracht, Maycoll Calderon and Tobie Puttock. Delight in gourmet dishes served alongside wine, spirits, music and mingling at the weekend’s premier party. 

Event Location: Park Hyatt Beaver Creek Resort & Spa-Ford Hall 

Price: $175pp

Sunday, January 22: Snowshoe & Sunset Supper at Trappers Cabin 1:30PM – 6:30PM - SOLD OUT
Beaver Creek’s exclusive and luxurious on-mountain log cabin is open for a rare culinary treat. The afternoon begins with a guided snowshoe tour of the majestic McCoy Park, culminating at Trappers Cabin, nestled among aspen and pine trees at 9,500 feet with magnificent sunset views. Slippers and warm drinks greet guests, followed by an intimate wine-paired supper from Monchiero Carbone, led by Suzanne Hoffman, author of Labor of Love: Wine Family Women of Piemonte

Event Location: Beaver Creek Mountain, Trappers Cabin

Price: $200pp (All snowshoe equipment and foot passenger lift access provided with ticket)

Beaver Creek Winter Culinary Weekend, Presented by Audi 

2017 Guest Talent


Carla Hall

 Carla Hall Carla Hall is a co-host of ABC’s popular lifestyle series The Chew, seated alongside restaurateurs and Iron Chef America stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz. Hall is best known as a competitor on Bravo’s “Top Chef,” where she won over audiences with her fun catch phrase, “Hootie Hoo” and her philosophy to always cook with love. Carla’s approach to cooking blends her classic French training and Southern upbringing for a twist on traditional favorites. She is committed to health and balance in everyday living.

Carla Hall’s Southern Kitchen — the chef’s first restaurant — open in NYC in late 2015.  A fast-casual love letter to Nashville, the restaurant features iconic Nashville Hot Chicken and southern sides, anchored by Hall’s family recipes and perfected with her personal touches.  Hall is also the owner of Carla Hall Petite Cookies, an artisan cookie company that specializes in creating sweet and savory “petite bites of love” and other desserts. Her newest cookbook, Carla’s Comfort Food: Favorite Dishes from Around the World, was published in April 2014, and her first cookbook, Cooking with Love: Comfort Food That Hugs You, was published in November 2012 and recently re-released in paperback.

A native of Nashville, Tennessee, Hall received a degree in Accounting from Howard University, but traveling through Europe awakened her passion for food and inspired a new career path. She attended L’Academie de Cuisine in Maryland where she completed her culinary training, going on to work as a Sous Chef at the Henley Park Hotel in Washington, DC. She also served as Executive Chef at both The State Plaza Hotel and The Washington Club, and has taught classes at CulinAerie, Sur la Table and her alma mater, L’Academie de Cuisine. Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a reservation”.

Carla is also active with a number of charities and not-for-profit organizations that reflect her passion for causes close to her heart. She serves as a Board Member for the Pajama Program and GenYouth. Carla also actively works with Chef Jose Andres’ World Central Kitchen Chef Network, DC Central Kitchen, The USO, St. Jude’s Children’s Hospital, Feeding America, WCR (Women Chefs and Restaurateurs) and she serves on the advisory boards for the Edible Academy for the New York Botanical Gardens and for the Food and Finance School in New York City. She lives in Washington, DC with her husband, Matthew Lyons, and stepson Noah.

Hugh Acheson

 Beaver Creek Winter Culinary Weekend Hugh Acheson

Winner of Food & Wine’s award for Best Chef, local food advocate, and judge on Bravo’s Top Chef, brings a fresh perspective on how we cook, grow, and shop for food to the table. The founder of Seed Life Skills, Acheson has helped rebuild communities from the ground up, literally, by raising awareness about sustainable farming, the importance of shopping local, and how to create healthier schools and homes. Hugh has reinvented southern cooking and has garnered two James Beard Foundation Awards in the process.

Before he showed everyone how to grow food, he showed them how to cook. Working under established chefs, he learned traditional French wine, cuisine, and etiquette all while developing his now signature style of pure, honest food with a deep knowledge of traditional Southern culture. He is chef and partner at Five & Ten and The National in Athens, GA and the Atlanta-based Empire State South. His fifth restaurant, The Florence, opened in Savannah in June 2014.

He has appeared in The New York Times, Food and Wine, Bon Appetit, The Wall Street Journal, GQ, Southern Living, and Gourmet. Acheson has won Food & Wine's award for Best Chef and has earned six James Beard nominations - winning in 2012. Fellow chef Mario Batali chose Acheson for the book Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs.

Acheson's first cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, won the 2012 James Beard Foundation Book Award for American Cooking. I-le followed A New Turn with Pick a Pickle in 2014 and 2015's The Broad Fork: Recipes for the Wide World of Vegetables, his latest cookbook, which focuses on using seasonal ingredients, farmers markets, and CSAs.


Gabriel Kreuther

One  of  New  York  City’s  most  celebrated  chefs,  James  Beard  award-winning  and  Michelin-starred  chef Gabriel Kreuther  serves  a  harmonious  menu  of  refined,  French-influenced  cuisine  with  a  distinctly  New York  spirit  at his  eponymous  restaurant,  Gabriel  Kreuther.  This  fall,  he’ll  open  Kreuther  Handcrafted Chocolate, a new chocolate shop next door to Gabriel Kreuther restaurant.

A  native  of  Alsace,  France,  Kreuther  was  born  in  a  region  whose  history  has produced  one  of  the  most renowned  cuisines  in  France.  Raised  on  a  family  farm  in  Niederschaeffolsheim,a  small  village  north  of Strasbourg, Kreuther grew up surrounded by fresh local produce and seasonal game and first learned the art  of traditional  Alsatian  cuisine  by  cooking  with  his  mother.  During  school  vacations,  Kreuther  often visited  his uncle, who  owned  a  bustling  hotel  and  restaurant  in  the  nearby  mountains,  and  at  barely  12 years old, Kreuther helped out everywhere, soon discovering the kitchen.

In  1984  he  enrolled  in  culinary  school  at  École  Hôtelière  in  Strasbourg,  where  he  began  his  formal education and in 1987, won the prestigious Concours National du Meilleur Apprenti Cuisinier de France –Fernand  Point,  a  highly competitive  national  contest  that  determines  the Best  Kitchen  Apprentice  in France from among 170 nominees.

After  embarking  on  a  work-exchange  program  in  Washington  D.C.  and  working  his  way  up  the  ranks  of Michelin-starred kitchens in Germany, France, and Switzerland, Kreuther arrived in New York City in 1997, where he worked as sous chef at the much-lauded La Caravelle before becoming chef de cuisine at Jean-Georges.  In 2002, Kreuther  assumed  the  role  ofexecutive  chef  at  Atelier  at  the  Ritz  Carlton’s  iconic Central Park South location, during which time he was named one of Food & Wine Magazine’s Best New Chefs.  Under  Kreuther, the restaurant was  also  nominated  for Best  New  Restaurant  by  the  James Beard Foundation, received a three-star rating from The New York Times, and also received The American Academy of Hospitality Sciences’ coveted Five Star Diamond award.

In  2004,  Kreuther  joined  Danny  Meyer  to  open  The  Modern,  where  his  cuisine  garnered  the  restaurant critical acclaim  and  numerous  accolades  including Best  New  Restaurant  from Esquire  Magazine,  one Michelin  star,  the title  of Top  Rated  Newcomer  2005  by  Zagat  Survey,  and Best  New  Restaurant by Time Out New York. The Modern also received a glowing three-star review from The New York Times, and the  2006  James  Beard  Foundation Awards  for Best  New  Restaurant  and Outstanding  Restaurant Design.  Having  been  nominated  in  2006,  2007, and 2008,  Kreuther  himself  won  the  James  Beard Foundation Award for Best Chef: New York City in 2009.  

After  nearly  a  decade  as  executive  chef  of  The  Modern,  he  moved  on  to  open  Gabriel  Kreuther  in  June 2015. Here, Kreuther combines his classic French training with his love of New York City dining to create a comfortably luxurious  experience  in  the  heart  of  Midtown  Manhattan.  Since  opening,  Gabriel  Kreuther has received three stars from The New York Times and been awarded a Michelin star. When Kreuther isn’t in the kitchen, he is a member of the Bocuse d’Or Culinary Counsel, and was proud to be part of the 2015 coaching team for the silver medal-winning United States team.  


 Susan Tracht

Suzanne Tracht, chef and owner of the critically-acclaimed Jar Restaurant, was born and raised in Phoenix, Arizona. She began cooking professionally at the age of 19, when she left college for an apprenticeship under Siegbert Wendler, legendary chef at the four-star Arizona Biltmore Resort and Spa. After three years she moved to Southern California to work in the kitchen of the prestigious Hotel Bel-Air and later served as sous-chef at Noa Noa. In 1992, she became chef de cuisine at Nancy Silverton and Mark Peel’s Campanile. Four years later, she embarked on her first solo venture at executive chef at the Cal-Asian restaurant, Jozu. In its debut year, Jozu ranked number two for "L.A.’s Best New Restaurants" in Los Angeles Magazine’s restaurant issue.

In 2001, she opened her modern chophouse, Jar, with her longtime chef de cuisine Preech Narkthong. Quickly, Tracht and Narkthong built a reputation for cooking cozily familiar American retro food – pot roast, steaks, pork chops, braised lamb shanks — with a modern twist. The following year she was named one of Food and Wine magazine’s Best New Chefs. Since then she has made numerous national appearances on the Today Show, Food Network and Extra. Tracht was inducted into the Fine Dining Hall of Fame by Restaurant News in May 2007. She participated in Fortune magazine’s Most Powerful Women Summit in 2003, 2005, and 2009. Tracht was honored at the 2009 Women in Food James Beard Foundation Awards gala in New York, was a featured chef at the 2010 World Equestrian Games in Kentucky, and is the featured host chef for Argentina444, a culinary expedition highlighting top chefs and wineries of Argentina. To this day, fans of "Top Chef Masters" remember Tracht’s inventively winning dish of Fried Shallot Rings with Microgreen Salad and Dr. Pepper Aioli created for a challenge that required cheftestants to create an amuse-bouche using ingredients found in a vending machine.

Jar still regularly wins praise from the press, from inclusion in Pulitzer Prize winning food critic Jonathan Gold’s "Best 101 LA Restaurants" to Eater LA’s "The Best Lobster Dishes To Eat in LA Right Now". In her review of the restaurant, Los Angeles Times restaurant critic S. Irene Virbila wrote, "Tracht’s attention to detail sets Jar apart. It’s not only good, it’s absolutely reliable. How rare is that?" Brad Johnson of Angeleno Magazine wrote, "I can’t think of anyone who makes a better pot roast than Tracht."  (On The Food Network’s "Best Thing I Ever Ate," Chef Rocco DiSpirito seconded Johnson’s opinion by selecting Tracht’s pot roast as his all-time favorite.) In his review of Jar, Los Angeles Magazine’s Patrick Kuh remarked that Tracht might have "the most finely tuned and modern sensibility of any cook working in L.A." and that she has "a French sense of proportion, and Italian appreciation of minimal intervention, and a Japanese awareness of modulation." For years Jar has been among Los Angeles Magazine’s top 75 restaurants named in the magazine.

In light of the success that cooking has brought her, Tracht believes in giving back to her community. In 2009 Tracht donated to SOVA, a community food and resources program of Jewish Family Service of LA, her $10,000 prize from her stint on Bravo’s show Top Chef Masters. She continues her work with SOVA and other important causes, like the Cedars-Sinai Women’s Heart Center, Inner-city Arts, and Saban Clinic. Suzanne has two children, Max and Ida. 



Maycoll Calderon 

Maycoll Calderon
Maycoll Calderón was born in Venezuela on 1983 and in his short life, has lived in nine different countries including United States, Spain and Mexico. Maycoll’s artistic influence comes from his father, Wilson Calderón who is a spectacular painter and sculptor originally from Colombia and his mother, who is a great architect.  

At the young age of 18 years Maycoll started working in Zarautz, a small city close to San Sebastian with the famous Chef Karlos Arguiñano at his restaurant-hotel named after him.  Karlos Arguiñano was the first Spanish chef with a TV show and one of Spain's most famous chefs. Arguiñano combines recipe preparation with tips, jokes and amateur singing.  His rustic One Michelin Stars Hotel -Restaurant set within a former castle is in a wonderful location on the seafront in the pretty seaside town of Zarautz since 1978.  

Calderón also worked in Spain for Juan Mari’s restaurant  Arzak in San Sebastian on 2002. This restaurant was awarded the Universal Basque award for "adapting gastronomy, one of the most important traditions of the Basque Country, to the new times and making of it one of the most innovative of the world" and has been a Three Michellin Stars since 1989.

Maycoll lived in Puerto Rico for a short period of time to spend time with his family in 2005 and work with local chefs restaurateurs  Treviño and Mario Pagán. Soon after that he moved to New York City and started working for one of the most famous Chef around the world, Jean-Georges Vongerichten at his main restaurant Jean Georges.This restaurateur and business man has over thirty restaurants around the world mainly influenced by French-Asian flavors and is recognized by Three and Four Michellin.

After working for four years at the Jean Georges kitchen Calderón was responsible for the opening and success of Mark Restaurant by Jean-Georges Vongerichten in New York City. Later he was send to the St. Regis Bahia Beach in Puerto Rico to open Fern, another Jean-Georges Vongerichten concepts Chef de Cuisine. Under his command Fern was recognized as one of the best restaurants in 2012.

In May of 2012, Chef Maycoll opened J&G Grill another concept from Jean-Georges Vongerichten at the St Regis Mexico City. In short time J&Grill has become a staple restaurant in Mexico City. Currently Maycoll is chef and owner of Huset “Cocina de Campo” and a Hanky Panky a speakeasy bar. Huset “Cocina de Campo” is considered one of the best restaurants in Mexico City. In 2016 Huset “Cocina de Campo” was won best Restaurant Opening in Mexico by Gourmet Awards. Hanky Panky, his other project, is a speakeasy bar in Mexico City. Hanky Panky is considered by the New York Times and Washington Post as one of the best bar in Mexico.

 Tobie Puttock

 Tobie Puttock Tobie Puttock began his cooking career at Melbourne’s Cafe e Cucina, before traveling to picturesque Lake Como, Italy to work at the beautiful Hotel Florence. After years of perfecting his culinary skills, Tobie traveled to the UK to work at the famous River Café, cooking alongside a young Jamie Oliver, who shared his passion for simply cooked Italian food and became a close friend.

Tobie returned to Melbourne, Australia in 2000 after further stints in Italy and Switzerland, to set up restaurant ‘Termini’.  In 2002 his old mate Jamie presented him with a new challenge – to return to the UK to become Head Chef of the first Fifteen Restaurant, a social enterprise to teach under-privileged youths to become chefs in a gourmet environment. Tobie seized the opportunity and was instrumental in helping Fifteen, London achieve its status as ‘Tatler's - Restaurant of the Year' in 2003.

In 2005, Tobie returned home to Melbourne to establish Australia’s own Fifteen Restaurant and Charitable Foundation. Opening in September 2006, Tobie continued Jamie and the Fifteen Foundation’s work giving 15-20 under privileged Australian youths each year the opportunity, training and support to become qualified chefs.

Tobie’s honest, light-hearted approach and passion for topics such as organics, sustainability, seasonality, and ethical eating, has seen him in high demand as a guest on some of Australia’s favorite television programs, The Circle, Good Morning Australia and Ready Steady Cook as well as writing for Australian titles such as Good Taste Magazine, Delicious and Sunday Life. Tobie also appears regularly at major food events around Australia includingthe Good Food and Wine Show, Organic Expo, Great Barrier Feast and The Gluten Free Expo.

Since returning to Melbourne, Tobie has featured in the Channel 10 hit series, Jamie’s Kitchen Australia (2006) and Lifestyle’s FOOD TV series, Tobie and Matt - Europe and Asia (2008) as well as several years as a Guest Judge with Channel 7’s ratings hit My Kitchen Rules, and most recently co-hosting ‘Wonderful Indonesia Flavours’ Season One and Two for the Asian Food Chanel (2015).

Tobie has written and released four best selling cookbooks, Daily Italian (2006), Italian Local (2008), Cook like an Italian (2010) and The Chef Gets Healthy (2015), which sees Tobie take a new 
direction toward healthy eating and a balanced lifestyle.

He has also created a series of short format video cook eBooks that are available via iTunes in 25 countries.

In 2013 after over 20 years in restaurants Tobie has turned his focus to several new and exciting projects including a youTube channel that’s proudly become part of Jamie Oliver’s Food Tube network. He has also worked closely with Jamie and Woolworths on online video series ‘Jamie’s Table’.

Tobie is proud to be an ambassador for Jamie Oliver’s Ministry of Food Australia, Prahran Market in Melbourne and Jenny Craig where Tobie helps with the development of some recipes. As well as these ongoing roles Tobie has featured in major campaigns for Heinz, Woolworths, Fisher & Paykel, National Australia Bank, Oliana foods and many more.

2017 Beaver Creek Talent

8100 Mountainside Bar & Grill

Chef Christian Apetz

Allie's Cabin

Chef Kirk Weems

Beano's Cabin

Chef Kevin Erving

Beaver Creek Chophouse

Chef Ryan DeBoard

Blue Moose Pizza

Chef Brandon Klopfenstein

Coyote Cafe

Chef Eric Giron Cruz

Dusty Boot Roadhouse

Chef Jace Reed

The Golden Eagle Inn Restaurant

Chef Jose Rodriguez

The Metropolitan

Chef Brian Armstrong

Mirabelle at Beaver Creek

Chef Daniel Joly


Chef Adam Roth

Splendido at the Chateau

Chef Brian Ackerman


Chef John Zavoral

Zach's Cabin

Chef Ron Jackson

1. When will tickets be mailed out?

Tickets will not be mailed out. When you book your tickets online, you will be sent a confirmation via e-mail. It is not          necessary that you print and bring each ticket with you.

2. What is included in the ticket price?

The per person ticket prices includes tax and service gratuity at each event.  Any gratuities for valet, coat check, etc.          are at the discretion of each guest. 

3. Where can I buy tickets?

Tickets are only available online at www.BeaverCreek.com.  If there are tickets available the day of the event, you         may be able to purchase tickets at the door. 

A ticketing and registration office will be located in George Townsend room at the Park Hyatt Beaver Creek Resort & Spa. Below are the                      registration and ticket office hours:

Thursday, January 19th: 1:00PM-5:00PM
Friday, January 20th: 10:30AM-2:30PM
Saturday, January 22nd: 10:30AM-2:30PM

4. What is the refund policy?

All tickets for the event are non-refundable. 

5. How do I trade in my tickets for a different event?

All sales for each event are final; however, tickets are transferable to another guest name.

6. Are there ID requirements or an age limit to enter the event?

Yes, all events are restricted to guests 21 years of age or older. Please be prepared to show a valid ID at each event. 

7. Are there any age restrictions for the events?

Yes, all events are restricted to guests 21 years of age or older. Please be prepared to show a valid form of ID to               access each event.

8. Where do I park?

Self-parking is available at the following locations:

Villa Montane - in the Main Village, off Avondale Lane. Paid parking garage for visitors from 7:00am to 11:00pm.             Hourly fees apply.

Village Hall- in the Main Village, before the skier bridge. Paid parking garage for visitors from 7:00am to 11:00pm.           Hourly fees apply.

Bear Parking lot- located at the base of the west entrance to Beaver Creek (at the Beaver Creek roundabout go               west on highway 6 and take a left at the stop light). Daily flat rate of $10 per day and complimentary after 1pm, with          complimentary shuttle service to the Main Village.

More information on parking is available here.

Transportation within Beaver Creek:

Beaver Creek offers complimentary shuttle service for all guests staying in Beaver Creek, Bachelor Gulch, and                     Arrowhead village to anywhere within the resort.

For more information or to schedule a pick-up, call Village Transportation at (970) 949-1938 or ask your concierge to          book a shuttle, allowing 10-20 minutes for pickup.

Valet Parking is available at the following venues:

• 8100 Mountainside Bar & Grill and the Gerald R. Ford Hall-located in the Park Hyatt Beaver Creek Resort & Spa
• Grouse Mountain Grill-located in the Pines Lodge
• Splendido at the Chateau

9. Is there assigned seating at the events?

There are assigned tables for the dinners at Splendido and SaddleRidge on Friday, January 20th.  Seating for all other         events will be unassigned. 

10. Are there any events open to the public at no charge?

Yes, Friday’s Apres-Ski Beer Garden and Saturday’s Strolling Apres events are free admission and do not require any           advance tickets. Food and beverages will be available for purchase.

11. Is smoking allowed?

Smoking of any kind is not permitted on-mountain or at any of the events. 

12. What is the dress code for each event?

White Glove First Tracks: Warm skiwear, boots and skiing accessories. Please layer appropriately to ski in the

morning and have breakfast in a warm, indoor venue.

        Snowshoe and Lunch: Layer warm clothes to snowshoe, and then layers can be removed for lunch. Bring a change           of shoes to the Hiking Center and these will be at the lunch venue for you to change into. 

Guest Chef Dinners (SaddleRidge and Splendido): Cocktail*

Ski.Eat.Ski: Warm skiwear, boots and skiing accessories. Please layer appropriately to ski in the morning and have              lunch in a warm, indoor venue. 

Grand Tasting: Cocktail*

Snowshoe and Sunday Supper: Layer warm clothes to snowshoe - layers can be removed for supper.
*Cocktail:  Collared shirts and jackets are encouraged, cocktail dresses. 


Thank you to our 2017 Winter Culinary Weekend Sponsors!

Audi     Stella Artois Beaver Creek


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