1. Paul Wade is a California wine country native with a national reputation for his creative, unpre-
tentious approach to restaurant design and niche food styles speaking of hand crafted, organic,
sustainable and small farm food sources. During his youthful Napa days, Paul learned his craft at
Auberge De Soleil, Mustards, Travigna and Meadowood before moving on to Hawaii and Asia.
30 years of food and beverage experience in the culinary arts and restaurant concept and menu
design in both free standing restaurant and boutique high end hotels has garnered many coveted
awards including Conde Nast Gold List top 5 global food scores 4 years running, DiRoNA
awards, New York Times 4 stars, Food & Wine Magazine Top 50 Hotel Restaurants in America
three times, Food and Wine top 10 chefs of Hawaii, the AAA Four and Five Diamond awards, the
Mobil Travel Guide Four Star award, plus a feature chef dinner hosted by Jacques Pepin at the
James Beard House, including three awards from the foundation and multiple cook book contri-
butions, as well as many mentions in Forbes, Harper's Hideaway, Food Arts, Star Chefs and Wine
Spectator.
As an active lobbyist for sustainability in food sources including directly participating lobbying
the World Trade Organization calling for the ban on USA imports of Caspian Sea Caviars after
the fall of the USSR and the boon in black market overproduction, the team was vocal enough to
warrant a New York Times article calling for attention to the topic and it's eventual USA ban
quite successfully. A lecturer on sustainable oceanic species, guest Chef representing The United
States at Gold Coast Food and Wine festival at Hamilton Island Australia, Guest Chef in Malta,
Venice, Sicily, Rome add to an already aggressive schedule.
As a businessman, he also specializes in restructuring food and beverage operations including
opening Lumiere Hotel in Telluride Co, The Stone House in Little Compton Rhode Island and
Palmetto Bluff, a Montage Resort. After joining Vail Resorts, he was instrumental in the installa-
tion of Elway’s at Lodge at Vail, restructuring and revitalizing Restaurant Toscanini in Beaver
Creek, the revamp of the Beaver Creek Crepe Shoppe, Beaver Creek Club, Creating & launching
Aspen Grove at Broomfield,
Wade has also been active with the Eagle County School lunch program here in Colorado, as well
as representative and spokesperson along side Rick Moonen and Thomas Keller with California
Raisins, California Tomato Cooperative, Florida Tomato Commission as well as agricultural initia-
tives in The Grenadines in conjunction with the Caribbean office of the Chinese Embassy. Wade
even finds time for the occasional "to-do" as an active senior board member of Vail Chaine des Ro-
tisseurs.
Just as comfortable in chef whites as a suit and just as intense, Wade has made his mark as open-
ing chef at The Four Seasons Maui, the founding chef of Aspen's The Little Nell's Montagna as
well as oversight of all of Aspen mountain's culinary operations including the infamous and elite
Aspen Mountain Club, The creation of The 10th on Vail Mountain in Colorado, respectfully rat-
ing as best new restaurant in Vail within three months of opening. Wade has also served as Food
and Beverage Executive at The Eldorado Hotel in Santa Fe, The Sebastian and The Lodge At
Vail. His club experience extends beyond The Aspen Mountain Club to no less, the Vail Moun-
tain Club, Beaver Creek Club and Arrabelle Club.
Paul Shares his passion with his Wife Cris and his adopted doggies, as well as a non profit record
label where he serves as executive producer, musician and publisher. Paul loves the mountains,
cycling, mycology, viniculture, the sciences and the food and beverage arts.