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.

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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.

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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?

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

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

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.