Executive Chef, The Stanley Hotel, Denver, CO
Culinary Arts, 1991
Richard Beichner tuned to food as a college student in New York in the late 1980s. He tasted his way around town, and remembers in particular one meal at Jean- Georges Vongerichten's JoJo that opened his eyes to French-Asian fusion and changed the way he thought about cooking. He went on to build a career in the kitchens of major luxury resorts, from the golf country of the Georgia coast and Grand Traverse, MI, to the slopes of Vail, CO, where he managed four restaurant kitchens for Vail Cascade Resort, a Condé Nast Traveler 2009 Gold List winner. His latest position is as the head chef at The Stanley Hotel in Denver.