New chef at Rocks Modern Grill in Beaver Creek
BEAVER CREEK The Beaver Creek Lodge, a Kessler Collection property, has appointed Greg Barnhill executive chef of Rocks Modern Grill. In the role, Barnhill will be using his unique culinary influences to redesign the restaurants menu this spring, the first redesign of the menu since the hotels opening, as well as adding a Sunday Brunch offering by summer. We are thrilled to have Chef Barnhill and his solid culinary background here at Beaver Creek Lodge, said Simon Chen, general manager of the luxury hotel. His creative and innovative approach will ensure a memorable dining experience for our guests. Barnhill brings a distinguished culinary track record and vast experience to the 72-room Beaver Creek Lodge and Rocks Modern Grill. A Colorado native, Barnhill was born into the restaurant business and developed his culinary interest at a very early age. As a young teen, he spent summers with his sister (pastry chef Deborah Mitterhauser) and brother-in-law (Klaus Mitterhauser) at their collection of Minneapolis restaurants: The 510 Groveland, La Tortue, Mitterhauser La Cuisine and The Anchorage. After a three-year apprenticeship at these locations, Barnhill returned to Colorado to work under Hans Wyppler at the Black Bear Inn in Lyons and completed his culinary training under Chef Peter Egli at Camparis. It was this round of intensive European-style training which prepared Barnhill, at age 24, to become part owner and chef of the award-winning Wine Cellar Restaurant in Fort Collins.Early in the 1990s Barnhill moved to Florida as a part of the opening team for many of the restaurants in the Universal Studios Theme Park including Hard Rock Cafe and Park Plaza Gardens. From there, he opened the California Cafe in the Hyatt Regency Pier 66 Hotel in Ft. Lauderdale. There Barnhill was named the inventor of Califlorida Cuisine. While at the California Cafe he also worked with British Airways to upgrade their meal service and also with the NFL during the 1994 Superbowl.In 1996 Barnhill returned to Colorado to open the California Caf in Denver. After eight years at California Caf, Barnhill moved on to run the kitchens of Three Tomatoes Catering in Denver where he was responsible for the culinary operations of Mile High Stadium, The Denver Botanic Gardens, The Sprint International Golf Tournament at Castle Pines and many other events serving as many as 5,000 guests at a time. For information, visit http://www.rocksmoderngrill.com or call 845-1730.
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