Flame at Four Seasons in Vail brings South American flavor to the mountain steakhouse

Since opening in December 2010, Flame at Four Seasons has lived up to its name, burning brightly as a bastion of creative, fine dining in Vail. A flame is also cleansing, signaling rebirth and renewal amidst change. Following the winter 2022-23 takeover of Flame Restaurant by Tyler Florence (a pop-up of Florence’s Miller & Lux concept), Executive Chef of Four Seasons Resort & Residences Vail Simon Purvis is back. However, for those expecting the familiar “modern mountain steakhouse,” well … hold on to your ski boots.

Flame is now shining a light on South American flavors and cuisine, Chef Purvis explains. Jerome Arribas, who took the helm as general manager at Four Seasons Resort and Residences Vail in September 2023, wanted to give guests from the southern hemisphere a “taste of home with a Colorado focus.” Chef Purvis accepted the challenge and, in his inimitable style, has created an exciting and unforgettable experience at the venerable restaurant.

For starters, take a tangy trip to Mexico with the Sinaloa spicy aguachile. This refreshing shrimp dish is spicy, but it’s the kind of complex spice that clears quickly and leaves you returning for another hit. (A request was made for a vat of it to go, but that’s not currently an option). Pursuing a preference for Portugal? The bacalao potato cakes serve as a portal to Paço de Arcos, combining the salty goodness of dried codfish with pillowy potato, perfectly crusted and topped with caviar. Artistic souls should opt for the apple and watercress salad, a colorful column of multi-hued apples supported with blue cheese and walnuts.

Purvis says that he’s never worked with a general manager who was so invested in a menu. Arribas, who has worked in the UK, France and the Seychelles before moving to Vail from Boston, was integral in the creation of the dishes, weighing in on various iterations before finalizing recipes. It’s been fun to play with new flavors and creations, Purvis says, but the winners are truly the guests.

When it comes time for entrees, choose from one of the chef’s signature dishes, like the Piedmontese filet mignon Rossini, or the lemon and black pepper Chilean seabass. For those who are in a sharing mood, the taste of the Colorado Rockies is an exploration of the state’s wild game and produce, including the 7x Wagyu ribeye, juniper elk loin and venison sausage. Or, continue with the international flavors with the chipotle and miso-baked Alaskan cod — a dish that seems as if it could melt away in its buttery tenderness. Best to finish it while it still exists on the plate. Flame continues to set fire to preconceived notions of what mountain resort dining could and should be. Whether you indulge in a leisurely brunch with build-your-own Bloody Marys or carve out time to take a tour through the dinner experience, Flame burns bright in a culinary constellation.