Chef David Walford is a seasoned craftsman who has spent the last 30 years immersed in the culture of the culinary world.
David developed his respect for classic food traditions and refined French technique while training with masters such as Masa Kobayashi at Auberge du Soleil in California’s Napa Valley, with Udo Neschutneys at Miramonte in St. Helena, California, Roland Mazère at the Hotel Le Centenaire and Bernard Loiseau at La Côte d’Or in France.
Enthusiastic about fine foods and modern culinary challenges, David is a serious, hands-on chef who brings a delicate sensibility to unique and hearty dishes. He encourages his chefs to coax rather than manipulate the best flavors out of quality ingredients and to compliment them with delicate yet distinct flavors.
David was Executive Chef at Sweet Basil in the Vail Village for 9 years before becoming
Executive Chef at Splendido in 1994.