New Executive Chef Makes Strides at Breckenridge Ski Resort

27 December 2016
BRECKENRIDGE, Colo. — Dec. 27, 2016 — Breckenridge Ski Resort and Vail Resorts are excited to announce the appointment of the resort’s new Executive Chef, Ernest Brown. Chef Brown brings culinary excellence and extensive knowledge to Breckenridge, overseeing food operations at on- and off-mountain restaurants part of the Vail Resorts family at Breckenridge including Ski Hill Grill, TBar, Vista Haus, Overlook Restaurant, The Maggie, TenMile Station, Sevens and the newly opened Pioneer Crossing.
Chef Brown began learning and expanding his culinary skills and knowledge from a young age. Working on a ranch and learning how to butcher along with the daily collection of fresh produce for his mother started his interest in the culinary field. He began his culinary career working in the steakhouse owned by his father. After moving to Las Vegas, Chef Brown’s culinary interest became his career.  Working his way from prep cook to Sous Chef and then to Executive Chef, he built a solid foundation of skills that he instills in all of his culinary creations. Chef Brown’s knowledge from the ground up led him to the challenge of opening the House of Blues inside the Mandalay Bay Hotel & Casino.  
After the success of opening the House of Blues, he helped open several different restaurants in New Orleans, Chicago and Anaheim.  In 2010 Chef Brown joined Caesar’s Palace working as an Executive Chef opening restaurants with Bradley Ogden, Gordon Ramsay and Guy Savoy. Later, he would help create large epicurean events for Bon Appétit and networked with various chefs including Francis Payard, Giada, Bobby Flay and Emeril Lagasse. Being a family man, the family atmosphere of Breckenridge helped him make the move from Las Vegas to Breck this fall.  
“We are so happy to welcome Chef Brown to Breckenridge Ski Resort. His extensive experience and knowledge will elevate the on-mountain experience for all guests and we know he’ll work well with our current team of experienced chefs and staff,” said Amy Geppi, senior director of mountain dining for Breckenridge Ski Resort.
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About Breckenridge Ski Resort
With five huge peaks, 2,908 acres, four terrain parks, a 22-foot Superpipe, 11 bowls, the highest chairlift in North America, family-friendly terrain and a world-class ski school, all situated above an authentic, hip mountain town with awe-inspiring views, there are good reasons why “Breck” is one of the most popular ski resorts in the Western Hemisphere. Renowned for the welcoming spirit and friendly character of its locals, with more than 200 restaurants, bars, and shops, and numerous year-round activities and events, Breck embodies more than just a destination, it inspires a way of life.
About Vail Resorts, Inc. (NYSE: MTN)
Vail Resorts, Inc., through its subsidiaries, is the leading global mountain resort operator. Vail Resorts’ subsidiaries operate ten world-class mountain resorts and three urban ski areas, including Vail, Beaver Creek, Breckenridge and Keystone in Colorado; Park City in Utah; Heavenly, Northstar and Kirkwood in the Lake Tahoe area of California and Nevada; Whistler Blackcomb in British Columbia, Canada; Perisher in Australia; Wilmot Mountain in Wisconsin; Afton Alps in Minnesota and Mt. Brighton in Michigan. Vail Resorts owns and/or manages a collection of casually elegant hotels under the RockResorts brand, as well as the Grand Teton Lodge Company in Jackson Hole, Wyo. Vail Resorts Development Company is the real estate planning and development subsidiary of Vail Resorts, Inc. Vail Resorts is a publicly held company traded on the New York Stock Exchange (NYSE: MTN). The Vail Resorts company website is and consumer website is



Media Note: Images of Chef Brown are available here: 
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