The Lodge at Vail welcomes new chef David Clawson
VAIL – The Lodge at Vail, a RockResort, has announced the appointment of Executive Chef David Clawson to oversee all details of The Lodge at Vail’s culinary operations. Chef Clawson adds his gastronomic knowledge to the American cuisine at the resort’s signature restaurant, The Wildflower, as well as the Tuscan-style restaurant Cucina Rustica.Clawson’s passion for all things culinary began in laboratories where he studied biology and chemistry at West Virginia University.Clawson has worked as a culinary consultant for several luxury hotels and fine dining establishments across the country, including Ojai Valley Inn and Spa, Fairmont San Francisco and La Garita Club in Creede. He began his career at La Caravelle Restaurant in Manhattan and has since added to his knowledge in the culinary world through experiences at The Westbury Hotel and the Plaza Athenee training under chef Daniel Boulud in New York. He later accepted a position at The Inn at Little Washington in Virginia. Clawson also held positions as executive chef at Hotel Nikko in Atlanta and spent five years with The Ritz-Carlton Hotel Company as sous chef for three Ritz-Carlton properties.For more information about The Lodge at Vail, visit http://www.rockresorts.com or call (877)-LAV-ROCK.