November 4, 2015

Aaron Boyd has been appointed as Executive Chef for 9600 Kitchen at DoubleTree by Hilton Hotel

The DoubleTree by Hilton Hotel at Breckenridge is pleased to announce the appointment of Aaron Boyd to the position of Executive Chef at 9600 Kitchen. Bringing more than 18 years of extensive knowledge and experience with restaurant and hotel management, as well as developing creative and fresh menus, Chef Boyd will oversee the launch of 9600 Kitchen's refreshed menus and dining experience, debuting this winter just in time for ski season. Chef Boyd's first mission in his new role is to revamp the menu at 9600 Kitchen, staying with the pasture-to-plate concept, and focusing on hearty comfort food with an outdoorsy mountain twist. Examples of new menu items include bison meatloaf, pheasant pot pie, and primal cuts of steak. Using locally-sourced food is an important focus for the new menu, from responsibly-sourced beef from Colorado such as Frontiere Natural Meats Longmont, to local cheese from Broken Shovels Farm. That's in addition to the year-round herb garden on property, providing mint, rosemary, thyme, basil, oregano, Kale, tomatoes, squash, and more. In addition to food menu updates, the specialty cocktail menu is being refreshed to include a list of well thought out wines, local craft beers and signature cocktails, all at an affordable price. Most recently, Chef Boyd served as principal of the Boyd Company, a consulting firm that specializes in restaurants, hotels, and resorts. Chef Boyd earned a Bachelor of Science in Tourism and Hospitality from San Diego State University and has since held a variety of positions within the restaurant and hotel sectors. He was kitchen manager at Jake's On The Lake in Tahoe City, Calif.; general manager, partner and executive sous chef at dual Restaurant in Gilbert, Ariz.; food and beverage director and executive chef at Crowne Plaza and general manager at Radisson Hotel, both in Phoenix, AZ.

Food & Beverage USA & Canada United States Colorado Breckenridge