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 Contact: The Lodge at Vail, A RockResort, Welcomes New Executive Chef K. David ClawsonVail, CO – July 15, 2005 – The Lodge at Vail, a RockResort, has announced the appointment of executive chef K. David Clawson to oversee all details of The Lodge at Vail culinary operations. Chef Clawson adds his gastronomic knowledge to the creative American cuisine at the resort’s award-winning signature restaurant, The Wildflower, as well as the Tuscan style restaurant, Cucina Rustica. Chef Clawson brings a wealth of experience to the RockResort food and beverage team from his previous positions as culinary consultant for several luxury hotels and fine dining establishments across the country including Ojai Valley Inn & Spa, Fairmont San Francisco, and La Garita Club in Creede, CO. He began his career at La Caravelle Restaurant in Manhattan and has since added to his depth of knowledge in the culinary world through experiences at The Westbury Hotel and the Plaza Athenee training under famed chef Daniel Boulud in New York. He later accepted a position at The Inn at Little Washington in Virginia. Chef 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 in Tyson’s Corner, VA, Pentagon City, VA and Cleveland, Ohio. “We are thrilled that David has joined our food and beverage leadership team,” said Paul E. Cardona, Director of Food and Beverage at The Lodge at Vail. “His dedication to combining classical cuisine with modern influences will strengthen the great culinary talent that is already in place at The Lodge at Vail,” he added. Chef Clawson’s passion for all things culinary began in laboratories where he studied biology and chemistry at West Virginia University. The Lodge at Vail, a RockResort renowned for relaxed luxury and impeccable personal service, is situated in the heart of Vail Village where guests enjoy shopping by day and renowned nightlife after dusk. Featuring mountain and village views, The Lodge’s 165 rooms and suites are reminiscent of a fine European chalet with accents of mahogany and marble. The intimate alpine resort offers two exceptional restaurants including The Wildflower, which is rated the number one restaurant in Vail by ZAGATSurvey, and Cucina Rustica, which serves as Vail’s premier Italian restaurant in winter months. There is also a live entertainment bar. For the ultimate secluded hideaway, The Lodge’s Game Creek Chalet is a four-bedroom, four-bath, European-style retreat situated 10,500 feet atop Vail Mountain. The Lodge at Vail was named one of Travel + Leisure’s 500 Greatest Hotels in the World. For more information about Lodge at Vail visit WWW.ROCKRESORTS.COM or call 877-LAV-ROCK. Photos of Chef K. David Clawson are available upon request. The RockResorts collection features casually elegant resorts in seven U.S. states. The RockResorts portfolio includes: The Lodge at Rancho Mirage in Palm Springs, Calif.; The Pines Lodge in Beaver Creek, Colo.; Keystone Lodge in Keystone, Colo.; The Lodge at Vail in Vail, Colo.; La Posada de Santa Fe Resort & Spa in Santa Fe, N.M.; Cheeca Lodge & Spa in Islamorada, Fla.; The Lodge & Spa at Cordillera, Edwards, CO; The Equinox Resort & Spa in Manchester Village, Vt.; Rosario Resort & Spa on Orcas Island, Wash.; and Snake River Lodge & Spa in Jackson Hole, Wyo. The Arrabelle at Vail Square, a RockResort in Vail Colorado, is also currently under development. RockResorts, based in Denver, CO, is a subsidiary of Vail Resorts, Inc., a publicly held company traded on the New York Stock Exchange (NYSE:MTN). Visit the new online pressroom, including downloadable image archive, at http://media.rockresorts.com. |
