Ariel Robey has been named executive chef of the Steamboat Grand Hotel in Steamboat Springs, Colorado. Robey will oversee the culinary direction for the property including its award-winning signature restaurant, The Cabin, as well as the Grand Café, Poolside Bistro, Conference & Banquet and in-room dining.
“I couldn’t think of a more qualified individual for this position than Ariel and am excited about the enthusiasm and direction he will bring to the hotel in his new position,” said Mike Lomas, vice president and general manager of the Steamboat Grand. “Having worked at Steamboat Resort for several years, he not only knows firsthand what it takes to run a first-class culinary operation, but also brings a wealth of knowledge and exciting ideas with him.”
Robey, who has served as chef de cuisine at the Steamboat Resort’s signature mountaintop restaurant Hazie’s for the past two years, brings a distinguished 12-year background in the culinary arts to his new role as executive chef. His career has taken him from award-wining restaurants to working with industry leading chefs and cooking for individual diners to up to 305 people during special events and weddings.
A graduate of the Cooking and Hospitality Institute of Chicago, Robey began his career in the heart of Chicago’s rich culinary scene working with acclaimed French chef Martial Noguier at One Sixty Blue, Michael Jordan’s popular west loop restaurant. He moved to the Colorado Rocky Mountains to serve as executive chef at Catamount Ranch & Club, a member golf resort in Steamboat Springs for five years. Before settling down in Steamboat, Robey returned to Chicago as sous chef with chef Noguier at Chicago Magazine’s 2011 best new restaurant, Bistronomic.
“I am certainly honored to be offered such a great opportunity and am looking forward to continuing to work with the very strong culinary teams in place at both the hotel and on the mountain,” said Robey. “The Steamboat Grand is a first-class facility with a very talented and dedicated staff. As a team, we welcome the challenge to improve services and expand the quality culinary standards across the property.”
In addition to Robey, hotel guests as well as meeting and convention attendees will be greeted by numerous enhancements at the Steamboat Grand this season. An expanded pool deck significantly opens additional lounge space around the heated pool and large hot tubs; the Korbel Ballroom is covered with new carpet and an advanced wireless system accommodating up to 2,000 devices during meetings, the lobby goes plush with new designer carpet; and guest rooms move to light speed with state-of-the-art Ruckus Wireless, receive a fresh look with a stylish color paint scheme and other interior room improvements.
Located at the base of Steamboat Resort, the seven-story Steamboat Grand features 328 beautifully appointed guestroom accommodations, ranging from studios, parlors, double queen and king hotel rooms to one-, two- and three-bedroom condominiums and eight luxurious penthouses. The Grand is home to award-winning dining, a full-service spa and fitness center, an outdoor heated pool and two large whirlpool spas as well as 17,000 square feet of indoor/outdoor convention space including the hotel’s centerpiece 5,484-square-foot Korbel Grand Ballroom.