Vail’s Lord Gore Restaurant announces Eric Berggren as chef de cuisine
Ryan Summerlin December 11, 2013
VAIL — Manor Vail Lodge announced the appointment of Eric Berggren as its new chef de cuisine this week. Born in Michigan and raised in the small town of Cridersville, Ohio, Berggren moved to Colorado in 1999 where he resided in Summit County before relocating in 2005 to North Hollywood, Calif.
In California, Berggren attended the Le Cordon Bleu College of Culinary Arts in Pasadena. During his studies, Berggren held the position as executive chef at Blue Plate Restaurant of Santa Monica and Stevie’s catering. Now back in the Vail Valley, with more than 20 years of culinary experience, Berggren adds new knowledge and flair to the Manor Vail Lodge culinary team. Berggren plays a highly creative role next to Executive Chef Weston Schroeder in the production and orchestration of the Lord Gore Restaurant, The Fitz Lounge and Banquets/Catering services.
Berggren’s goal is to create an unforgettable experience of flavors, textures and creativity that will want guests and travelers coming back for more.
“I carry a very deep passion for creating amazing food with the freshest and most sustainable products from local sources,” he said.
Taste his talents in The Fitz Lounge and Lord Gore Restaurant at Manor Vail Lodge this winter season and experience wild game entrees such as bison medallions, elk loin and Colorado lamb rack. Opening on Thursday, from 5:30 to 9 p.m., the Lord Gore Restaurant will offer half priced wine bottles opening night.
For more information, call 970-476-4959 or visit www.lordgorevail.com.