| VailDaily.com

Meet Your Chef: Pascal Coudouy at Grand Hyatt Vail

Editor’s Note: The Vail Daily is showcasing area chefs in a new series called “Meet Your Chef” so you can learn a bit more about those creating art in the kitchen. If you’re a local chef and would like to be a part of this series, please email Tricia Swenson (tswenson@vaildaily.com) and Sean Naylor (snaylor@vaildaily.com).

Q: What is your name, where do you cook and what is your official title?

A: Pascal Coudouy, and I am the executive chef at Grand Hyatt Vail.

Q: How long have you lived in the valley and what brought you here?

A: I have lived in the valley for 22 Years. I came here in 2000 with my family to be the executive chef at Park Hyatt Beaver Creek.

Dine on trout at the Gessner at Grand Hyatt Vail.
Grand Hyatt Vail/Courtesy photo

Q: When did you first realize that you wanted to become a chef?

A: In France, my family owned a very well-known butcher shop. I would go with my father to deliver products to local restaurants. When we did deliveries, I was able to see the back of the house and kitchens and thought ‘wow, this looks like fun and something I would like’… and now here we are!

Q: Who has inspired you throughout your culinary journey?

A: A couple of chefs in France who worked in famous places like Chez Maxim and La Tour d’Argent inspired me.

Coudouy has been in the Valley for 22 years and is no stranger to the kitchen.
Grand Hyatt Vail/Courtesy photo

Q: What’s your favorite spice?

A: Le piment d’espelette – a spice from the south of France.

Q: Favorite protein?

A: Hard to say, they are all good. But I’ll say duck, because you cannot go wrong with a good duck confit.

Q: Favorite fruits and veggies?

A: I love anything seasonal.

Q: Name your carb: pasta, potatoes, rice, polenta, etc.?

A: Pasta carbonara, roesti potato, truffle risotto

Gessner restaurant at the Grand Hyatt Vail serves breakfast, lunch and dinner.
Grand Hyatt Vail/Courtesy photo

Q: What’s your favorite comfort food?

A: Roasted chicken and mashed potatoes

Q: Is there anything else about you we should share?

A: I am very happy to be back in the kitchen and hope to make Grand Hyatt Vail a place for locals as well as tourists to enjoy.

Meet Your Chef: Tiffany Crews at the Sebastian-Vail

Editor’s Note: The Vail Daily is showcasing area chefs in a new series called “Meet Your Chef” so you can learn a bit more about those creating art in the kitchen. If you’re a local chef and would like to be a part of this series, please email Tricia Swenson (tswenson@vaildaily.com) and Sean Naylor (snaylor@vaildaily.com).

Q: What is your name, where do you cook and what is your official title?

A: Tiffany Crews, I am the pastry chef at The Sebastian–Vail, a Timbers Resort in Vail Village.

Q: How long have you lived in the valley and what brought you here?

A: I have lived in the Vail Valley for three months now. I moved from Dallas, Texas for the position at The Sebastian–Vail. I absolutely love living in the Vail Valley, it is so different from Texas.

The Sebastian-Vail is home to Leonora Restaurant, which will be open again on Nov. 17 for dinner service Wednesday through Sunday, 5:30 to 9 p.m.
The Sebastian Vail/courtesy photo

Q: When did you first realize that you wanted to become a chef?

A: I have always loved baking and knew I wanted to be a pastry chef at 18. This is probably older than some who know what they want to do as a child, but I had many loves. It took me awhile to decide. 

Q: Who has inspired you throughout your culinary journey?

A: I know this will be different than most people’s answers about famous chefs they love and learn from; however, I have taken inspiration from family, friends and my personal tastes. I challenge myself with tasks given to me and take inspiration from things out of books I read. I see if I can create the recipe and make it better. 

Q: What’s your favorite spice?

A: My favorite spice, especially in pastries, is vanilla. It is wonderfully complex and subtle.  Depending on what region it comes from the flavor and fragrances can change so much. I love making my own vanilla extract and making so many different varieties.

Life is short, eat dessert first. Skip the entree and stop by Frost Bar and get a cocktail and one of Crew’s creative desserts. Frost is open daily at 4 p.m.
The Sebastian Vail/courtesy photo

Q: Favorite protein?

A: My favorite protein in cooking is beef. I am a steak girl for sure. In pastries I usually steer clear of protein unless it’s a ham and cheese croissant (my husband’s favorite).

Q: Favorite fruits and veggies?

A: My favorite fruit…it is a tie between bananas and blueberries. They both work well in pastries and are delicious. I am also a big fan of carrots. 

Q: Name your carb: pasta, potatoes, rice, polenta, etc.?

A: Carbs – I love anything potato.

Q: What’s your favorite comfort food?

A: My comfort food has always been sweets. It goes back to spending a lot of time with my grandmother.  She always makes the best sweets. My favorite comfort food is an old fashion blackberry peach cobbler like my grandmother would make.

Start your day with a fresh baked pastry on the breakfast menu at The Sebastian-Vail, serving from 7 to 11 a.m.
The Sebastian Vail/courtesy photo

Q: Is there anything else about you we should share?

A: I have a love for all things pastry. I really enjoy working with classics and giving them a new twist. I love experimenting with new ideas and continuing to challenge myself. I am currently in the running for the Greatest Baker Competition. Looking forward to see how far I can go.

Miller & Lux coming to Vail for the winter season

Four Seasons Resort and Residences Vail is excited to announce a winter takeover of Flame Restaurant by Food Network star and cookbook author, Tyler Florence and his highly acclaimed Miller & Lux restaurant for the 2022-23 ski and snowboard season.

Come enjoy après ski and dinner service at Miller & Lux Vail from Dec. 14 until April 15 with an alpine-inspired menu along with some of the San Francisco steakhouse’s signature dishes.

“It is an incredible honor to partner with Four Seasons Resort and Residences Vail to bring Miller & Lux to Vail,” Florence said in a press release. “With this winter takeover, I aspire to offer a refined, sophisticated menu and dining atmosphere as timeless and beloved as the après ski tradition itself.”

Florence will team up with Four Seasons Resort and Residences Vail executive chef, Simon Purvis, who has been with the Four Seasons for over 33 years at its properties in Vancouver, Melbourne, Berlin, Bali, Singapore, Scottsdale, Jackson Hole and Denver.  

The name harkens back to two men, Henry Miller and Charles Lux, who came from Germany to be a part of the Gold Rush in California in the 1850s. They opened a butcher shop in the meatpacking district in San Francisco and eventually became known as the Cattle Kings of California. That meat-packing district is where Chase Center, home of the Golden State Warriors NBA basketball team, stands now. Miller & Lux opened in Thrive City, which is the complex that surrounds the Chase Center, at the end of September 2021, coinciding with the opening of the basketball season in October 2021.  

The focus at Miller & Lux Vail will be on dry-aged steaks and a fresh raw bar, the M&L burger, French Dover sole and a hefty 46-ounce Tomahawk Ribeye. Many of the menu items will be served table side, including Miller & Lux’s signature Caesar for Two.

Skiers and snowboarders will be invited to Miller & Lux Vail for après ski from 3 to 5 p.m. and dinner starts at 5 p.m. nightly. The cocktail menu will feature signature staples including the Miller’s Manhattan and Lux Martini, along with other specialties including Dom Perignon by the glass.

Florence is a 1994 graduate of Johnson & Wales University and a two-time James Beard Award nominee for Best Chef West Coast. He is also a 26-year Food Network veteran and has authored 16 cookbooks.

“The launch of Miller & Lux Vail is the consummate partnership and marks an exciting new chapter for our resort,” says Meredith Macfarlane, general manager of Four Seasons Resort and Residences Vail. “Tyler Florence and his team share our commitment at Four Seasons to innovation, style, originality, and the highest caliber of hospitality. Our guests are sure to be delighted by this eagerly awaited collaboration.”

Meet Your Chef: Patrick Dahms of The Hythe Vail

Executive Chef Patrick Dahms joined The Hythe Vail in August of 2021, right before the property’s transformative remodel.
The Hythe Vail/Courtesy photo

Editor’s Note: The Vail Daily is showcasing area chefs in a new series called “Meet Your Chef” so you can learn a bit more about those creating art in the kitchen. If you’re a local chef and would like to be a part of this series, please email Tricia Swenson (tswenson@vaildaily.com) and Sean Naylor (snaylor@vaildaily.com).

Q: What is your name, where do you work and what is your official title?

A: My name is Patrick Dahms and I am the executive chef at The Hythe Vail.

Q: How long have you lived in the valley and what brought you here?

A: I first moved to Colorado in 2005, after Hurricane Katrina kicked me out of New Orleans, and began working as the executive chef of the St. Regis Aspen. Several years later, after time spent in San Diego and Michigan, I returned to Colorado and started at The Hythe Vail in August 2021, just before the resort’s transformation and reopening.

Q: When did you first realize that you wanted to become a chef?

A: My family has very strong hospitality roots. My mom and my grandma were my first influences in northern Germany and my uncle and great uncle had restaurants in France in the Bretagne region. It was there that my true passion was awakened. Though this was after I had already graduated with English and history majors, English helped with my career in the U.S. and history is deeply linked and connected to a region’s culinary identity in my experience.

Dahms believes that history is deeply linked and connected to a region’s culinary identity. Margie’s Haas is named in honor of the legendary woman who used to feed the 10th Mountain Division soldiers from her valley home.
The Hythe Vail/Courtesy photo

Q: Who has inspired you throughout your culinary journey?

A: My first Master Chef during my apprenticeship in Hamburg, Germany was very passionate about sourcing the highest quality ingredients and presenting them in a simple and modern way with a connection to memories and comfort foods.

Q: What’s your favorite spice?

A: Fenugreek. My grandma would sprinkle it on cream cheese atop a crusty German bread and I later learned how to use it like “catnip for humans.” It’s in our signature Tyrolean “Schuettelbrot” at Margie’s Haas restaurant.

Dahms’ family has strong hospitality roots. His uncle and great uncle had restaurants in France in the Bretagne region.
The Hythe Vail/Courtesy photo

Q: Favorite protein?

A: Oxtail for its maximum beef “umami” and sea urchin as I’m an avid scuba diver. I was able to catch my own sea urchin in San Diego as well as feature it on the menu in diverse ways. It tastes like taking a bite out of the ocean.

Q: Favorite fruits and veggies?

A: For veggies it would have to be white asparagus. Being from northern Germany, we have the best white asparagus in the world and our hyper-local and hyper-seasonal cuisine features it in the best way in April, May and June.

Margie’s Haas restaurant at The Hythe Vail features contemporary alpine-American homestead cuisine.
The Hythe Vail/Courtesy photo

Q: Name your carb: pasta, potatoes, rice, polenta, etc.?

A: Sourdough bread. I’ve maintained a San Francisco-starter for over 15 years and who knows how old it was when it was given to me, but what it can produce is amazing. I feed my baby every morning.

Q: What’s your favorite comfort food?

A: Matjes Hausfrauenart. A northern German herring caught right before reaching maturity (Matjes means “plump virgin”) and salt-cured in barrels, then served with a yogurt/apple/onion/sour cream sauce.

Hikes and bike rides for charity, ski movie premiers, live music, a local artisan’s market and more: Tricia’s Weekend picks 9/18/20

Hikes and races for charity

This weekend offers a few ways to get your heart pumping while also funding local charities. The 12th annual Hike, Wine and Dine will be a virtual event this Saturday and Sunday. Instead of a large group gathering on the trails of Beaver Creek, trekkers will be asked to share where they are and virtually participate to raise funds for Jack’s Place, the cancer caring house adjacent to the Shaw Cancer Center in Edwards.

To take part, simply register at hikewinedine.com where you will get access to the special Strava, Facebook and Instagram groups where you can share your hike stats and photos. There will be some restaurant gift certificates given out for the hiker who posts the longest hike or the most elevation gain. Enter the prize raffle by posting a selfie on the Hike, Wine and Dine Facebook event page with a yellow Hike, Wine & Dine ribbon.

The money raised will help Jack’s Place, which provides affordable lodging for cancer patients who are undergoing treatment at Shaw Cancer Center. This year, in honor of Dr. Jack Eck’s retirement, a portion of the funds raised will go towards the initiative to keep Jack’s Place open on weekends over the winter season.

Down in Eagle, the Mountain Rats race returns with a weekend full of races for trail runners and mountain bikers. The half marathon, marathon and 55k races on Saturday are sold out, but spots are still available for the 5k run and 50k mountain bike race on Sunday. The 5k run will be on the paths around Eagle Ranch.

The 50k mountain bike race will showcase some of Eagle’s challenging mountain bike trails and will be a true test of the training you’ve been doing all summer long. Proceeds from the 50k bike race will benefit The Cycle Effect, a local non-profit with the mission to empower girls through mountain biking.

There are still a few spots left for the family-friendly Amazing Race, which is a 5-mile long team treasure hunt. There will be 10 stops along the paths of Eagle Ranch and you can only use human power (biking, walking, running) to find each clue before going to the next stop. Text a team photo to the Amazing Race Headquarters before solving the next clue and moving to the next stop. To register for any of these races, go to mountainrats.com.

Free live music

There is a vast array of live music this weekend. Some of these performances are outdoors, so keep in mind that the cooler days and nights mean you’ll need to dress appropriately for outdoor seating. It’s a perfect excuse to get out those cute leather boots, scarves and fleece jackets or buy something to keep you cozy at the local shops. 

Friday:

Pop-Up show with Brother’s Keeper – Lionshead – 2 to 7 p.m.

Kevin Danzig’s eclectic mix – King’s Club Lounge, Sonnenalp – 7 to 10 p.m.

Saturday:

Brother’s Keeper – Children’s Fountain in Vail – 2 to 7 p.m.

Zusamenn – Featuring the sounds of Spinphony – Beaver Creek Plaza – 4:30 to 7:30 p.m.

Special Sunset LIVE! with Frisco Funk Collective and very special guests – Avon Performance Pavilion (west side) – 5 to 8 p.m.

Rewind 80s cover band – outdoors under the Riverwalk Theater marquee – 6 to 9 p.m.

Kevin Danzig’s eclectic mix – King’s Club Lounge, Sonnenalp – 7 to 10 p.m.

Local Designer Market

The valley is full of creative types and the Local Designer Market plans to showcase this talented bunch at the Riverwalk Amphitheater in Edwards on Saturday from 11 a.m. to 6 p.m.

Come shop locally designed goods like clothing for the outdoors, athleisure or streetwear as well as jewelry and art. Vendors include Moxy Evolution, Algorhythm Designs, Theo Rhodius Art, Ski Girl, Jennie Fancher Designs, Skye Design, Mountain Girl Creations, Mountain Wave Malas, Artspace Workshop, Rocky Mountain Resin and Kali Mala Jewelry Design.

There will be live music on the Riverwalk Amphitheater stage with Corrsound & Company playing from 12 to 3 p.m. and The Evolution from 3 to 6 p.m.        

“I created this event to show my support for all of our local designers, musicians and artists of all genres and creative entrepreneurs in the Vail Valley,” said event organizer Missy Erickson of Moxy Evolution. “I envision the Vail Valley becoming a Colorado certified creative district.”

Ski movie premiere

Vail’s opening day for the 2020-2021 snow sports season is about two months away and Matchstick Productions wants you to get psyched for winter with its latest film “Huck Yeah.”

“Huck Yeah” takes athletes to the high peaks of Alaska, British Columbia, Switzerland, Japan and iconic locations throughout the U.S. View the trailer here.  

Catch this action-packed flick at the Riverwalk Theater in Edwards on Friday night at 7 p.m. or at the Blue Starlite Drive-In in Minturn on Saturday night at 8:15 p.m. The Riverwalk Theater will be doing food and drink specials (don’t forget about Smokin’ J’s BBQ and an expanded concessions area that includes alcoholic beverages) before and during the show.

“Hosting ski movies in the fall before ski season is what the Riverwalk is all about. It’s about providing the opportunity to get together and share the stoke for the upcoming winter season with friends and your community,” said Grant Smith, owner of the Riverwalk Theater.

The Blue Starlite Drive-In lets you watch “Huck Yeah” from the comfort of your own vehicle at its location just south of the town of Minturn. If you purchase concessions when you buy your tickets online, your concessions will be given to you as you drive into the venue. Gates will open at 7:30 p.m. for the 8:15 p.m. show.

For ticket info and information on COVID-19 restrictions go to riverwalktheater.com or bluestarlitedrivein.com.

Oktoberfest at Antlers at Vail

Normally, the Vail Valley hosts several weekends of oompah fun with Oktoberfest celebrations spanning from Vail Village to Gypsum. This year, COVID-19 cramped the style of the usual festivals, but there is one Oktoberfest celebration that is happening this weekend.

The Antlers at Vail is throwing an Oktoberfest party for its hotel guests. This exclusive offering features lodging, vouchers to Oktoberfest, music by Vail resident and German native Helmut Fricker, Bavarian fare, hotel amenities like the hot tub, pool and more. Beer and wine will be available for purchase during the event.

This socially distanced Oktoberfest celebration will be limited to guests of the Antlers at Vail. The package starts from $295 plus tax per night for an Antlers studio suite and includes two Oktoberfest event vouchers, valued at $40 each. Locals, listen up, you could do a staycation this weekend right in Vail. A special discount is available to Eagle County residents with rates starting at only $199 plus tax per night. Just show your Eagle County ID at check-in. That rate also includes the two $40 vouchers and you can buy additional vouchers if necessary.

The Antlers at Vail Oktoberfest package requires a two-night minimum stay and is subject to availability. Keep in mind, the Antlers charges no resort fees. For more information, go to antlersvail.com.

Open for Business: Altitude Bar and Grill

Name of business: Altitude Bar and Grill

Physical address: Evergreen Lodge 250 S. Frontage Rd. W. Vail, CO 81657

Phone number: 970-306-2619

Email: daver@evergreenvail.com

Website: www.evergreevail.com/dining

What goods or services are you offering at this time? 

We are currently offering dining, patio and takeout service.

How have you adjusted to serve your customers during these unprecedented times?

We have adjusted by practicing social distancing, employees face masks, frequent hand washing, sanitizing stations, frequent cleaning of common areas

How can the community support you?

They can support us by dining at our restaurant and ordering takeout.

What’s the best source to keep up to date with your offerings?

Facebook is the best way to stay up to date

What’s the response been?

The response from locals and hotel guests have been great and we appreciate their support

What are your plans going forward as the “new normal” evolves?

The plans going to forward is to continue social distancing and sanitation as we protect our customers and hotel guests

Open for Business: Antlers at Vail

Name of business: Antlers at Vail

Physical address: 680 Lionshead Place Vail, CO 81657

Phone number: 970-476-2471

Email: sales@antlersvail.com

Website: antlersvail.com

What goods or services are you offering at this time? 

Antlers at Vail is open for business with new health and hygiene processes in place.

In special appreciation of our local Eagle County residents, the Antlers at Vail is offering a highly discounted nightly rate of $149 for studios to one-bedroom condos with bunkrooms. Play tourist in Vail during May through September of 2020.

Enjoy the Antlers at Vail’s spacious condos with full kitchens, private balcony with grill, daily housekeeping, picturesque pool, complimentary Wi-Fi and fantastic location footsteps from the mountain and easy access to all Vail has to offer.

Splash in the creekside heated pool with two natural rock hot tubs, views of the mountain and river. Take a hike or bike ride up Vail Mountain. Or, cruise the bike path along the river to play at Pirate Ship Park, with a stop at Sunbird Park. Fish or just enjoy the sounds of the river. In the evening savor dinner on the patio of your favorite Vail restaurant or grill on your own private Antlers balcony with views of the mountain.

Use code ” LOCALSLOVE” when booking at antlersvail.com to receive this special rate. Please bring local ID to show at check-in.

How have you adjusted to serve your customers during these unprecedented times?

For summer 2020 we have created a no-penalty cancellation policy when reservations are canceled 48 hours or more prior to arrival. In addition, we’ve implemented new health and safety protocols that include the American Hotel Lodging Association approved cleaning process. We are leaving rooms empty 48 hours between guests, sanitizing frequently touched surfaces several times a day, and more.

How can the community support you?

Come and enjoy a staycation at the Antlers at Vail!

What’s the best source to keep up to date with your offerings?

All of the above. We keep our website (https://www.antlersvail.com/eagle-county-resident-rate/) up to date and the best pricing can be found right there in our booking engine. But we also have fun videos and other information on our Facebook and Instagram pages.

What’s the response been?

We are seeing summer bookings start to come in and our homeowners and guests are excited to be able to return to Vail. Since we just announced the special Eagle County resident rate, we are looking forward to hosting our local community here in the near future. Of course, our employees are glad to be working, and in a safe environment.

What are your plans going forward as the “new normal” evolves?

We have the necessary health and safety processes in place to welcome guests back to Vail for a summer of outdoor fun in a safe environment. We’ve already seen an uptick in bookings and are looking forward to bringing back our repeat guests whom we consider a part of our family.

Open for Business: Pepi Sports

Name of business: Pepi Sports

Physical address: 231 Bridge St. Vail, CO 81657 

Phone number: 970-476-5202

Email: pepisports@pepisports.comskishop@pepisports.com

What goods and services are you offering at this time? 

Pepi Sports is open downstairs offering all 2019-20 skis marked down 50%, as well as 40% off all ski boots, goggles and helmets. We have temporarily moved clothing, jewelry and furniture displays into Pepi’s Bar while our main showroom is renovated. In the bar, you can find 50-70% off all men’s and ladies’ skiwear. Bikes and e-bikes are available for half-day and full-day rentals. We are open seven days a week from 9 a.m. to 5 p.m.

How have you adjusted to serve your customers during these unprecedented times?

We are taking advantage of the bar location to offer a more open-air shopping experience in addition to social distancing practices. We also use a spray hand sanitizer to ensure bikes and other rental equipment is clean after each use.

How can the community support you?

We are lucky to have an amazing community around us that can still call the store for personal shopping and questions on equipment and rentals. Our website is up to date with the latest discounts and super deals for at-home shopping. Pepi Sports Upstairs Ladies Boutique will be available for shopping on June 1.

What’s the source to keep up to date with your offerings?

Visit Pepisports.com, find us on Instagram or call the shop at 970-476-5202. The ski shop can be reached at 970-576-5206.

What’s the response been?

Everyone has been thrilled that we have been able to assist them with their Alpine touring gear as they try to get their last turns in before the snow melts.

What are your plans going forward as the “new normal” evolves?

As things evolve, we will continue to evolve and adjust to the times so we can continue to serve the valley with the same great service they have become accustomed to over the last 50 years. As always, our goal is to keep the customers safe and healthy in both their adventures and beyond.

Open for Business: Well & Being Spa at Vail Marriott Mountain Resort

Name of business: Well & Being Spa at Vail Marriott Mountain Resort

Physical address: 715 W. Lio​nshead Circle, Vail, CO 81657

Phone number: 970-479-5004

Email: reservations@wbvail.com

Website: www.wbvail.com

What goods or services are you offering at this time? 

We are selling e-gift cards and have a limited time offer: Purchase an e-gift card for a 50-minute service and receive an instant upgrade to an 80-minute and a complimentary spa gift upon arrival when we open back up. Get something for mom for Mother’s Day and the e-gift card will be sent right to her inbox.  

How can the community support you?

Purchasing e-gift cards for a future spa appointment once the spa reopens. e-gift cards can be purchased here. (https://vmmr1657.na.book4time.com/spagift/)

What’s the best source to keep up to date with your offerings?

www.Wbvail.com

Facebook: https://www.facebook.com/wellandbeingvail

Instagram: https://www.instagram.com/wellandbeingvail/

What are your plans going forward as the “new normal” evolves?

Our spa will be taking an enhanced approach to safety and wellness to ensure every employee and guest feels safe. Stay tuned to our social media channels and www.wbvail.com for the full list of action items our team will be making.

Executive chef Marco Fossati welcomes you to Four Seasons Vail

Most hotels have a lobby bar where you can gather before going out to dinner or wait for the rest of your party to come down before heading out and about. But at the Four Seasons Resort and Residences Vail, the lobby bar is more of a destination. Even people who aren’t even staying at the hotel flock to enjoy the views, libations and delicious food at The Remedy Bar.

The Remedy Bar, the Four Seasons Vail’s lobby bar, has become a Vail favorite. Its big-screen televisions are a draw for sports enthusiasts looking for the big game. The drinks draw in those looking for a creative concoction and foodies love the diverse items on the menu. And everyone loves the views, including the Four Seasons Vail’s new executive chef, Marco Fossati.

“After spending 10 wonderful years in California, I think it was time to come to the mountains. When you sit in Remedy and that is the view, it’s just fantastic,” Fossati said while gesturing to the large windows that face the ski slopes of Vail Mountain.

Fossati was with the Four Seasons properties in Palo Alto and Santa Barbara, CA and the Four Seasons Hotel Milano in Italy. He also has spent his early years working at various establishments including luxury hotels, Michelin-starred restaurants and private clubs. He’s worked at amazing locations such as Tuscany, Milano, Sardinia, Paris, Hamburg and London.

Fossati’s energy is contagious. His warmth, spirit, Italian accent and desire to make you feel welcome give you the feeling that you are in his own home rather than at a restaurant. Fossati likes to share the experience with the guests and Remedy’s new open-air kitchen puts its culinary artistry on display.

He likes to pay attention to the small details as well. The honey drizzled over the signature grilled cheese comes from Knapp Ranch in Edwards. The micro herbs that top off the beetroot hummus are also from Knapp Ranch. Much of the bread that is on the menu comes from Hovey and Harrison in Edwards. “One of the owners at Hovey and Harrison is my neighbor, so sometimes we meet for coffee and chat about products we can use,” Fossati said.

Fossati said he’s excited to change the menu often and get creative by using local and regional ingredients. But first, he wants to hit the slopes. “It’s been over 20 years since I’ve skied, so on my next day off I am going to go up on the hill.”