Douglas Farnsworth has been appointed as Executive Chef at The Hythe, a Luxury Collection Resort, Vail
The Hythe, a Luxury Collection Resort, Vail proudly announces the appointment of Douglas Farnsworth as Executive Chef, welcoming a seasoned culinary leader to guide the resort's next chapter of culinary excellence and elevated guest experiences.
Farnsworth brings decades of culinary leadership and experience across fine dining, luxury hospitality, high-volume resort operations and acclaimed restaurant concepts. As Executive Chef, he will oversee the resort's four dining concepts and banquet operations: Revel Lounge, Margie's Haas, Mountain Ration and 10th Mountain.
His career has taken him through a diverse portfolio of celebrated hospitality and culinary operations, including the Historic Mission Inn Hotel & Spa in California, as well as leadership positions with Marriott, Hilton Hotels and Troon Golf. His culinary background also includes serving as Executive Chef at 555 East American Steakhouse and Regional Culinary Manager for King's Seafood Company. He played a key role in conceptualizing Meat On Ocean in Santa Monica, where he developed a dry-aged beef program subsequently adopted by other flagship restaurants. Most recently, Farnsworth served as Culinary Director at Xperience Restaurant Group, where he oversaw multiple heritage-driven brands, combining a deep respect for traditional culinary techniques with a passion for modernizing and elevating the guest experience.