February 4, 2016

Paul Wade has been appointed as Executive Chef at The Arrabelle at Vail Square, A RockResort

The Arrabelle at Vail Square, A RockResort today announced the appointment of Paul Wade to the position of executive chef. In his position, Wade will lead the property’s on-site restaurant, Tavern on the Square – one of the largest restaurants and most popular après and dining locations in Vail, as well as in-room dining and the property’s high-end banquets, which creatively hosts small to large groups and extravagant weddings both inside and on the grounds surrounding it. With more than 25 years of experience in fine dining, Wade’s work has been recognized by numerous publications including Robb Report, Wine Spectator, Zagat, Food & Wine and DiRoNA. He has appeared as a guest chef in both Australia and Italy, as well as at the James Beard House, where he received three additional awards from the foundation, and has worked with culinary luminaries such as Todd English, Nobu Matsuhisa, Jacques Pépin and Jean-Georges Vongerichten. Chef Wade joins The Arrabelle most recently from Toscanini in Beaver Creek where he was the executive chef, but his experience extends well beyond the Vail Valley. By age 28, Wade had cooked at The Four Seasons Maui, The Peaks in Telluride and the Park Hyatt Beaver Creek. In 2000, Wade joined Montagna Restaurant at the infamous Little Nell Hotel in Aspen, Colo. as founding chef while also overseeing Aspen Mountain's culinary operations. Wade has also served as executive chef and worked on special projects for The Eldorado Hotel in Santa Fe, N.M.; The Stone House in Little Compton, R.I.; The Cotton House on Mustique Island in the West Indies; Columbia Gorge Hotel in Hood River, Ore. and The Lodge at Vail, A RockResort, also in Vail, Colo. Wade has also served as the opening chef at The 10th on Vail Mountain, director of food and beverage at The Sebastian. Outside of the kitchen, Wade enjoys mushroom hunting and cycling in the Colorado Rockies as well as songwriting and dog rescue.

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