Beaver Creek’s Toscanini welcomes new chef
Ryan Summerlin December 6, 2012
BEAVER CREEK, Colorado – Toscanini Restaurant, the Italian-inspired restaurant overlooking the ice rink in Beaver Creek Village, welcomes Tyler James Cyre as its new executive chef.
Cyre made some menu changes to complement the restaurant’s remodel and expanded hours, now providing another village option for lunch, apres, and late night in addition to their dinner service.
No stranger to the Vail Valley, Cyre began his career in Vail before venturing to Manhattan to join the alumni of the French Culinary Institute where he graduated among the top of his class, achieving the Grande Diploma in culinary arts, with honorary recognition for community service. While in New York, Cyre worked in some of New York’s top restaurants including Mario Batali’s BABBO, Dan Barber’s Blue Hill at Stone Barns, and Francois Payard’s Payard. He then was recruited to Los Angeles, joining Joachim Splicheal at Patina Restaurant Group. Patina Restaurant Group offered Cyre the chance to open a three-star restaurant, Leatherby’s Cafe Rouge, as the executive sous chef before being transferred back to New York to Brasserie on Lexington. After Patina, he joined Chef Ron Shunouaski at Sfoglia as his chef de cuisine for a summer before settling into his first executive chef role in Washington D.C. with a restaurant group called Culinaire International. Recruited once again, Cyre later was appointed to the prestigious Raffles L’Ermitage Hotel in Beverly Hills, Calif., a Forbes Five Star, AAA Five Diamond property as the chef de cuisine.
Highlights of Chef Cyre’s menu include the new stone-oven baked Italian style pizzas like the smoked salmon, horseradish cream base, caviar, shallots and chive pizza or the caramelized balsamic onions, maytag and chopped rosemary option. Italian-inspired favorites return to the entree menu with Colorado lamb spieideni and salmon al forno.
To book your reservation at Toscanini at Beaver Creek visit www.toscaninibeavercreek.com or call 970-754-5590.