Paul Wade named executive chef at Arrabelle at Vail Square
VAIL — This week, the Arrabelle at Vail Square announced the appointment of Paul Wade to the position of executive chef. In his position, Wade will lead the property’s on-site restaurant, Tavern on the Square, as well as in-room dining and banquets, hosting small to large groups and weddings both inside and on The Arrabelle’s grounds.
“Paul’s dedication to our local landscape, passion as a mentor and skill as a culinarian and conceptualist are just some of the reasons why Paul has been chosen for this position,” said Jonathan Brownlee, general manager of The Arrabelle at Vail Square. “He has a proven track record of creating successful restaurants and teams across a variety of food and beverage operations and culinary styles, all of which will be a great asset to The Arrabelle.”
High Caliber Chef
With more than 25 years of experience in fine dining, Wade’s work has been recognized by numerous publications, including Robb Report, Wine Spectator, Zagat, Food & Wine and DiRoNA. He has appeared as a guest chef in Australia and Italy, as well as at the James Beard House, where he received three additional awards from the foundation, and has worked with culinary luminaries such as Todd English, Nobu Matsuhisa, Jacques Pepin and Jean-Georges Vongerichten.
“I’m thrilled to be back with RockResorts and particularly with the crown jewel of the collection,” Wade said. “No other property in Vail can combine The Arrabelle’s refined charm and boutique ambiance with its truly ideal location, and I look forward to raising the culinary delights of the property to the same caliber.”
Wade joins The Arrabelle most recently from Toscanini in Beaver Creek, where he was the executive chef, but his experience extends well beyond the Vail Valley. By age 28, Wade had cooked at The Four Seasons Maui, The Peaks in Telluride and the Park Hyatt Beaver Creek. In 2000, Wade joined Montagna Restaurant at the infamous Little Nell Hotel in Aspen as founding chef, while also overseeing Aspen Mountain’s culinary operations.
Wade has also served as executive chef and worked on special projects for The Eldorado Hotel in Santa Fe, New Mexico; The Stone House in Little Compton, Rhode Island; The Cotton House on Mustique Island in the West Indies; Columbia Gorge Hotel in Hood River, Oregon; and The Lodge at Vail. Wade has also served as the opening chef at The 10th on Vail Mountain and director of food and beverage at The Sebastian.
Outside the kitchen, Wade enjoys mushroom hunting and cycling in the Colorado Rockies, as well as songwriting and rescuing dogs. For more information on The Arrabelle at Vail Square, visit http://www.arrabelle.rock resorts.com.