Chef David Walford is considered 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.

With an enthusiasm for fine foods and modern culinary challenges, David is a serious, hands-on chef who brings a delicate sensibility to unique and hearty dishes. David relies on coaxing rather than manipulating the best flavors out of quality ingredients and complimenting them with delicate

yet flavorfully distinct flavors.

David was Executive Chef at Sweet Basil in the Vail Village for 9 years before becoming Executive Chef at Splendido in 1994. His dedication to staying current on what is new and interesting in food and cooking has kept him in the ranks of the very best in excellent dining experiences.

Brian Ackerman was born and raised in the St. Louis, Missouri area. Brian trained at the Culinary Institute of America in Hyde Park, New York and after working for noted restaurants in New York, Boston, San Francisco and France, his love for fishing and skiing led him to Colorado in 2001 where he joined David Walford and the staff of Splendido at the Chateau. Today he is the Chef de Cuisine of Splendido.