The Osprey at Beaver Creek, A RockResort Transforms Restaurant Concept with Debut of The Osprey Fireside Grill and Appoints Conor Shedor as Executive Chef
Beaver Creek, Colo. (December 21, 2015) – The Osprey at Beaver Creek, A RockResort, a world class mountain ski lodge in the heart of Beaver Creek, Colo., is pleased to announce the debut of the resort’s new dining experience – The Osprey Fireside Grill – and the appointment of Conor Shedor to Executive Chef. In his new role, Shedor will oversee the launch of the re-imagined menus at The Osprey Fireside Grill, bringing his extensive knowledge and experience with international cuisine and a bright culinary perspective.
“I’m eager to begin this new phase in my career at one of Beaver Creek’s most admired properties, especially with the evolution of The Osprey Lounge to The Osprey Fireside Grill,” said Shedor. “I am excited to work with the team to bring fresh culinary ideas and dishes true to the spirit of The Osprey and Colorado, and to showcase the new menu to guests and locals beginning just in time for the holidays.”
Most recently, Shedor served as Executive Sous Chef for the Vail Marriott Mountain Resort. A Chicago native, Shedor earned his Le Cordon Blue certification at the Cooking and Hospitality Institute of Chicago. Shortly after, he moved to Colorado where his past experience includes opening Centre V at The Arrabelle at Vail Square, A RockResort in Vail, supervising the kitchen at Ocotillo Prime in Vail, and Sous Chef at Rick and Kelly’s American Bistro in Edwards, Colo. He also previously worked under James Beard Award Winning Chef Douglas Rodriguez at De La Costa in Chicago, and served as Lead Line Cook at the Five Star restaurant, 28 Atlantic, in Cape Cod, Mass.
“The Osprey Fireside Grill will surely offer guests an exciting slope-side social atmosphere. Not only is the dining experience new and exciting, but Chef Conor’s familiarity with the area and his creativity in the culinary field are huge assets to the team,” says General Manager Houston D. Perkins. “Having extensive experience leading various high-end kitchens as well as culinary banquets teams, it will be essential to have his guidance and direction in reimagining the menus at The Osprey and our on-mountain retreat, Trappers Cabin.”
As part of the upgrade and rebranding, there is a brand new post oak and peach wood fueled custom smoker outside The Osprey Backyard, adjacent to the Strawberry Park lift, and six new beer taps that will offer guests rotating beer flights complete with local Colorado brews. Shedor will create a menu utilizing fresh, local ingredients for breakfast, lunch and dinner, in addition to creative après offerings. Signature dishes at The Osprey Fireside Grill will include Roasted Cauliflower Bisque, Dungeness Crab Mac and Cheese, Artichoke Fondue, Bone in Ribeye with Vermont cheddar gratin, roasted Portobello mushrooms, asparagus, smoked tomato vinaigrette and demi glaze, and Blackened Sea Bass with Anasazi bean cassoulet, carrot asparagus ribbon and beurre blanc. To complement its outstanding breakfast buffet, Shedor developed an all-star menu item with Olympic and World Champion alpine ski racer Lindsey Vonn dubbed the “Lindsey Vonn-let,” an omelet complete with Lindsey’s must-haves including avocado, bell peppers, onions, mushrooms, cilantro, roasted tomato, salsa, potatoes and toast.
Over the past year, Shedor has been awarded three Marriott culinary honors including the very prestigious Award of Culinary Excellence (ACE), the Global Rising Star of the Year (Marriott Hotels Worldwide) and the Continental Rising Star of the Year (Americas Marriott Brand). Outside of the kitchen, Chef Shedor is an avid snowboarder and loves to spend time in the Colorado Rockies.
For more information on The Osprey at Beaver Creek or The Osprey Fireside Grill, pleas