Osprey at Beaver Creek debuts Fireside Grill, with new chef, new menu | VailDaily.com

Osprey at Beaver Creek debuts Fireside Grill, with new chef, new menu

Daily staff report
Executive chef Conor Shedor recently took over the helm at The Osprey Fireside Grill, the new restaurant at The Osprey at Beaver Creek.
Special to the Daily |

If you go …

What: The Osprey Fireside Grill.

When: Breakfast 7 to 10:30 a.m., lunch 11 a.m. to 2 p.m., apres 2 to 6 p.m., dinner 3 to 10 p.m.

Where: The Osprey at Beaver Creek, 10 Elk Track Road, Beaver Creek.

Cost: Breakfast buffet is $16 for children and $26 for adults, apres menu $6-$14, soups $8, salads $10-$14, shareables $8-$16, sandwiches $12-$14, desserts $5-$9.

More information: Call 888-605-3405, or visit ospreyatbeavercreek.rockresorts.com.

BEAVER CREEK — The Osprey at Beaver Creek recently announced the debut of the resort’s new restaurant, The Osprey Fireside Grill, and the appointment of Conor Shedor to executive chef. Shedor will bring his knowledge and experience with international cuisine to the restaurant’s reimagined menus.

“I’m eager to begin this new phase in my career at one of Beaver Creek’s most admired properties, especially with the evolution of The Osprey Lounge to The Osprey Fireside Grill,” Shedor said. “I am excited to work with the team to bring fresh culinary ideas and dishes true to the spirit of The Osprey and Colorado and to showcase the new menu to guests and locals beginning just in time for the holidays.”


A Chicago native, Shedor earned his Le Cordon Blue certification at the Cooking and Hospitality Institute of Chicago. He worked under James Beard Award-winning chef Douglas Rodriguez at De La Costa in Chicago and served as lead line cook at the five-star restaurant 28 Atlantic in Cape Cod, Massachusetts.

After moving to Colorado, Shedor opened Centre V at The Arrabelle at Vail Square, supervised the kitchen at Ocotillo Prime in Vail and worked as sous chef at Rick and Kelly’s American Bistro in Edwards. Most recently, he served as executive sous chef for the Vail Marriott Mountain Resort.

Over the past year, Shedor has been awarded three Marriott culinary honors, including the Award of Culinary Excellence, the Global Rising Star of the Year (Marriott Hotels Worldwide) and the Continental Rising Star of the Year (Americas Marriott Brand).

“The Osprey Fireside Grill will surely offer guests an exciting slopeside social atmosphere,” said General Manager Houston D. Perkins. “Not only is the dining experience new and exciting, but chef Conor’s familiarity with the area and his creativity in the culinary field are huge assets to the team.”

As part of the upgrade and rebranding, there is a new post oak and peach wood-fueled custom smoker outside The Osprey Backyard, adjacent to the Strawberry Park lift, and six new beer taps that will offer rotating beer flights, including Colorado brews.

Shedor plans to create a menu utilizing fresh, local ingredients for breakfast, lunch and dinner, in addition to creative apres offerings.

To complement its breakfast buffet, Shedor developed a menu item with Olympic and World Champion alpine ski racer Lindsey Vonn dubbed the “Lindsey Vonn-let,” an omelet complete with Lindsey’s must-haves, including avocado, bell peppers, onions, mushrooms, cilantro, roasted tomato, salsa, potatoes and toast.

Learn more and view additional sample menu items at http://www.ospreyat beavercreek.rockresorts.com.

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