2015 Chefs and Sommeliers
Feast on the Extraordinary at A Grateful Harvest - 2015 Chefs and Sommeliers
A Grateful Harvest, five talented chefs will prepare a delectable multi-course dining experience and exquisite wines expertly paired by a master sommelier. Each course was prepared to ignite the senses featuring both regional and seasonal ingredients. We are proud and excited to introduce you to the chefs who will donate their time and talents to prepare an extraordinary feast at A Grateful Harvest.
Kevin Erving | Executive Chef, Flame Restaurant | Vail, Colorado
Hailing from the Pacific Northwest, Chef Erving is an expert in the farm-to-table cuisine and is passionate about keeping an emphasis on seasonality and sustainability. Chef Erving Executive Sous Chef for Flame Restaurant at The Four Seasons Resort Vail has been a veteran of the Four Seasons for 23 years . Erving continues to share his culinary passion with his two children in Vail through camping, fishing and creating the ultimate ice-cream flavors together. Erving began his career at the Four Seasons Hotel Seattle and has held a positions in Hawaii with the Four Seasons Resort Lana’i, Four Seasons Manele Bay and Four Seasons Resort Lodge at Keole. He also worked at the Four Seasons Hotel Vancouver, the Ritz-Carlton Hotel Chicago, A Four Seasons Hotel. Now at the the Four Season’s Flame Restaurant in Vail, Erving’s creativity, leadership and passion for food consistently impresses and inspires guests from the world over.
Paul Ferzacca | Executive Chef and Owner, La Tour Restaurant | Vail, Colorado
A Chicago native, Chef Paul Ferzacca’s love of food and curiosity about cooking drew him into a cooking class and away from architectural studies. With a degree in Culinary Arts, Ferzacca began his culinary career in some of Chicago’s most prestigious restaurants. In 1991, then owner of Vail Resorts, George Gillette, hired Ferzacca as executive chef of the resort’s new Two Elk Restaurant. Ferzacca’s talents became known beyond the mountains. As a rising culinary star, Ferzacca received an invitation to cook at the James Beard House in NYC. In 1998, Ferzacca and wife Lourdes purchased La Tour Restaurant in Vail. Together they turned this landmark into one of the Vail Valley’s finest restaurants. Ferzacca is dedicated to donating his time and skills to the community and the culinary industry.
Nick Haley | Executive Chef and Owner, Zino Ristorante | Edwards, Colorado
Born in Regina, Saskatchewan, Zino Ristorante’s Co-Owner/Executive Chef Nick Haley has fond memories of learning to cook and forage with his grandmother. Haley’s formal studies at the International Culinary Institute for Foreigners (ICIF) in Piedmont, Italy, exposed him to the intricacies of regional Italian food and traditional techniques, and fed his hunger to see the world. After Italy, Haley spent 5 months in France for a professional extension program at Ecole Feronde in Paris. While in Paris, he spent time between the classroom and his work at La Chibarta, a Michelin one-star restaurant. Haley has lived in the Vail Valley for 10 years. He and wife Bekah enjoy traveling, taking care of their dogs, skiing, fishing and foraging for mushrooms.
Kelly Liken | Vail, Colorado
One of Colorado’s most promising and influential young chefs was born and raised in Pittsburgh. Liken’s love of cooking began in high school, inspired by her mother’s passion and talent for cooking, especially with market fresh produce. At 18, while working at an upscale seafood restaurant, Liken had an epiphany that eventually led her to the world-renowned Culinary Institute of America in Hyde Park, New York where she graduated first in her class. James Beard nominee for Best Chef Southwest (2009, 2010 and 2011), Liken garnered national recognition for her culinary creativity and her commitment and passion for her craft. She has appeared on Food Network’s Iron Chef America and was a contestant on Bravo’s Season 7 of Top Chef D.C. Restaurant Kelly Liken is a popular Vail dining spot for guests and locals alike.
Vishwatej Nath | Executive Chef, The 10th Restaurant at Vail Mountain | Vail, Colorado
Chef Vishwatej Nath joined The 10th from Vail Resorts’ Grand Teton Lodge Company (GTLC) where he led all culinary operations for four of GTLC’s properties including the AAA Four Diamond Jenny Lake Lodge. Among his past endeavors, he served as executive sous chef and banquet chef at Vail Marriott Mountain Resort & Spa and as sous chef at The Boca Bay Pass Club in Boca Grande, FL. He re-ignited his passion for pastry at Madalay Bay in Las Vegas. Nath’s diverse expanse of culinary experience ranges from quick-service to Four Diamond cuisine, banquets, baking and pastry. He is a graduate of the prestigious Institut Hotelier Cesar Ritz in Le Bouveret, Switzerland.
Sean Razee | Master Sommelier | Vail, Colorado
Sean Razee, MS, AIWS works as Beverage Director & Master Sommelier for Vail Resorts overseeing all 10 ski resorts’ beverage programs across the country. Prior to working with Vail Resorts, Sean worked as a key account specialist selling a world-class portfolio of wines to elite accounts throughout Colorado’s mountain resorts. Early in his career, Sean cultivated an extensive knowledge on wine, spirits and beers while creating award-winning wine lists and cocktail programs for The Ritz-Carlton and Wolfgang Puck’s Spago. In order to serve the profession and act as a mentor to other aspiring sommeliers and wine professionals, Sean works as one of the teaching and examining Masters for the Court of Master Sommeliers’ Introductory, Certified, and Advanced Courses. When not reading, traveling, or learning about wine Sean enjoys speaking, writing, cycling and cooking—striving to one day become an acclaimed home chef.
Damon Ornowski, MS