Editor’s note: To answer the Vail Daily’s Meet Your Chef questionnaire, email Assistant Editor Ross Leonhart (rleonhart@vaildaily.com) or Arts & Entertainment Editor Casey Russell (crussell@vaildaily.com).
Josh Marshall, executive chef of culinary operations at the Sonnenalp Hotel, came to Vail from China. He worked at hotels in Taiwan and Guangzhou, China, adding an Asian influence to his previous experiences in Denver; Jackson Hole, Wyoming; Naples, Florida; and Southern California, where he’s from.
Since joining the hotel this summer, Marshall has been bringing a healthy-ish flair to the mountain cuisine served in Bully Ranch and Ludwig’s at the hotel, while maintaining the European classics at Swiss Chalet.
Editor’s note: To answer the Vail Daily’s Meet Your Chef questionnaire, email Assistant Editor Ross Leonhart (rleonhart@vaildaily.com) or Arts & Entertainment Editor Casey Russell (crussell@vaildaily.com).
Chef Angel Muñoz Jr. – who was born and raised in Tijuana, Mexico, before he started his cooking career in San Diego has been greatly influenced by Mexican-American culture. A student of the Sustainable Cuisine program at Colorado Mountain College, he was hired as a line cook at The Westin Riverfront in 2012 and has risen through the ranks to take the lead position as executive chef.
Muñoz oversees Maya, the resort’s modern Mexican kitchen created by Richard Sandoval, as well as The Lookout lobby bar. He is also in charge of all food served in the resort’s more than 7,500 square feet of mountain event space, which includes the 4,000-square-foot Riverside Ballroom with floor-to-ceiling windows offering stunning views of Beaver Creek , and a 2,000-square-foot outdoor