PEOPLE & PL ACES
venue and Walford the teacher of choice for many aspiring chefs. At Splendido, cooks and chefs engage in a dying culinary art — scratch cooking. There are cheaper ways to cook, but none as good as when fresh ingredients are transformed into tantalizing, creative dishes. Although Walford spends his long days cooking in Splendido’s kitchen and overseeing the entire operation, it’s his chef de cuisine, Brian Ackerman, who runs the kitchen top down. Except for a short time at Restaurant Kelly Liken in 2003, Ackerman has been a mainstay at Splendido since 2001. In 2004, when he was promoted to chef de cuisine, Ackerman assumed the responsibility of running the kitchen day and night. Whether it’s hiring, training and scheduling staff, creating menus with Walford and sous chef Quintin Wicks, or simply cooking, Ackerman the general has become commander-in-chief Walford’s right hand in the kitchen. They are waging a war against processed food and mediocre dining experiences. And they are winning. Under Walford’s
Chef Walford has an excellent team in the restaurant, but he still preps items such as toasted almonds (pictured) and gnocchi.
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BEAVER CREEK LUXURY G 2 013 A N N UA L
Sous chef Quintin Wicks and chef de cuisine Brian Ackerman begin their day in the kitchen long before diners fill the dining room.
direction, which is one that encourages creativity but demands excellence in all things, Ackerman, Wicks and pastry chef Alex Daley are a formidable team of culinary professionals. The chefs’ creative cuisine, the warm, elegant ambiance, stunning views, and the brand’s cache draw visiting celebrities to Splendido, particularly world-famous chefs who participate in winter and summer culinary festivals. One of Walford’s fondest celebrity visits was a guest appearance of
AT SPLENDIDO, COOKS AND CHEFS ENGAGE IN A DYING CULINARY ART — SCRATCH COOKING. legendary chefs Andre Soltner, former owner and chef of Lutece, and Alain Sailhac, original executive chef at Le Cirque. As if cooking with two French culinary masters wasn’t enough of a grand experience, the evening was topped off when a third culinary legend, Jacques Pepin, strolled in after service. Pepin joined his two close friends, Soltner and Sailhac, in the bar, where they serenaded staff and guests with old French songs late into the night. Walford’s list of loyal clients continues to grow and he’s now serving the third generation of Beaver Creek regulars.
His first loyal customers who became close friends through the years are Harry and Sandy Lederman. Splendido’s second night in business was Thanksgiving 1994. On a whim, the Ledermans chose Splendido’s offering of a traditional Thanksgiving feast for their holiday evening. The next night, the Ledermans returned. Although night three of Splendido’s life was the premiere of Walford’s prized new menu, his new devotees were in search of more of the delicious turkey and trimmings from the night before. Ever the professional who delights in pleasing clients, Walford had the leftovers reheated and plated for his first repeat clients. Though Splendido has evolved since that first week, the same spirit of hospitality remains. Now, nearly 20 years later, the name forced on Walford for his culinary baby has become the single most recognizable word for fine dining in Beaver Creek: simply, Splendido.
P H OTO G R A P H Y BY D O M I N I Q U E TAY LO R