Quantcast
X
Learn More

Plan A Trip

Chefs

Chris Wyant
Resort Executive Chef
Steamboat Ski & Resort Corporation

Chef Wyant came to Steamboat from Snowshoe Mountain Resort in West Virginia, where he served as food and beverage director. From 2003 to 2005, he held the executive chef and food & beverage director position with the Steamboat Grand. Prior to joining The Grand, he held numerous positions with Keystone Resort including executive chef of The Outpost, an 11,444’ mountaintop facility that includes the AAA Four-Diamond restaurant, Alpenglow Stube, the Der Fondue Chessel, and the Timber Ridge Café; Chef de Cuisine of Alpenglow Stube; Sous Chef of Der Fondue Chessel Restaurant; as well as held numerous culinary positions at Keystone’s Conference Center, IdaBelles, and the Edgewater Café.

Erik Hyslop
Executive Chef
Steamboat Grand Hotel

A graduate of the Culinary Arts Institute of Seattle, Chef Erik Hyslop has held the executive chef position with the hotel since 2009, where he has cultivated a diverse menu that utilizes the freshest ingredients focused on organic, natural and local fare. Before returning to the Grand, Hyslop served as chef de cuisine for Isabel Pearl, a standout in the heart of the Pearl District in Portland, Oregon, known for food, culture and architecture. He has held the sous chef and chef of restaurants with the Steamboat Grand overseeing all culinary aspects across the property. In addition, Hyslop held numerous positions with some of Seattle’s best culinary establishments including the Troiani and Hotel Vintage Park’s Tulio restaurant.