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).
Like many people living in the valley, the mountains of Colorado lured chef Alex Rejonis here, but he’s found himself happily working creekside in Vail Village at Up the Creek
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1. How long have you lived in the valley and what brought you here?
I have lived in the valley since 2013, and snowboarding is what brought me to Vail.
2. Where did your passion for cooking come from?
My passion for cooking came from a childhood friend’s family in South Carolina. Their dad owned a restaurant and I would go there to hang out and learn from their dad and the chef about cooking. That is when my passion for cooking started.
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).
The Drunken Goat in Edwards has become a favorite spot for wine, cheese and charcuterie in the Vail Valley. Chef-owner Casey Glowacki works to ensure that all diners enjoy the food as much as the service.
Chef-owner at Drunken Goat Casey Glowacki enjoys providing casual, approachable food to diners in Edwards. (Special to the Daily)
1. How long have you lived in the valley and what brought you here?
Two years. A return to my beloved home state and an opportunity to buy a business.
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).
Spearheading Zino Ristorante’s casual yet contemporary vibe, chef Nick Haley loves the attributes that make Vail Valley dining unique. An avid skier, hiker and fisherman, he likes the bustling, small-town vibe of peak season, as well as the balance in the offseason, where he enjoys refreshing menus and hiking with his dogs.
Located in the Edwards Riverwalk, Zino has become a staple for its updated takes on true-to-form classics. Haley went to culinary school in Italy, after all.
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