Chef Biographies


Paul Ferzacca- Chef/Owner, La Tour Restaurant and Zacca Za! A Red Sauce Joint

Paul Ferzacca, honored at the James Beard House in New York City, is one of Vail's most celebrated and respected chefs. He has served in some of the most prestigious restaurants in the country, from The Ritz Carlton (Chicago) and Spiaggia Restaurant (Chicago) to the The Racquet Club of Chicago and the Game Greek Club in Vail. Since buying La Tour in 1998, Chef Ferzacca has taken contemporary French cooking to a new level in Vail. La Tour features culinary elegance set in a "chic and trendy setting," according to one writer. As a result, La Tour is known by Vail Valley locals as the restaurant "where the chefs go to eat."
Chef Ferzacca's culinary leadership extends beyond his peers. To give back to the industry that he has enjoyed for two decades, he donates countless hours to teaching the art of cooking to high school and college students. As a result, the Colorado Restaurant Association through its Pro Start program, named Chef Ferzacca Mentor of the Year in 2003. His students have taken first place in state competition the past two years in a row, and second place in the national contest, reflecting on the high standards of their teacher. In addition, he has been named a "Distinguished Visiting Chef" at the prestigious Johnson and Wales University in Denver, the first Colorado chef to receive this honor. He has been featured as a guest chef at numerous wine and food festivals throughout the country. A certified sommelier, Chef Ferzacca has made sure that La Tour's high quality also extends to its wine list. With more than 350 selections, La Tour has been given an "Award of Excellence" the past seven consecutive years by Wine Spectator magazine. La Tour has six sommeliers certified with the Court of Master Sommeliers on its staff, more than any other restaurant in Colorado.

Kelly Liken- Chef/Owner, Restaurant Kelly Liken & Rick & Kelly's Bistro

Kelly Liken, one of Colorado's most promising and influential young chefs, was born and raised in Pittsburgh, Pennsylvania. Her mother was an outstanding cook, constantly exploring new recipes and seeking out fresh products at the local farmers market, which led Kelly to develop her love for cooking in high school. At 18, she landed a job preparing salads at an upscale seafood restaurant. "From the moment I stepped foot into a professional kitchen, I knew it was where I wanted to be...it was like an epiphany," Kelly recalls. Studying physics at the University of Colorado in Boulder was just a detour for Kelly, who cooked at night not only to pay the bills but also to feed her true passion. Kelly could not suppress her growing enthusiasm for the world of fine cuisine and enrolled at the prestigious Culinary Institute of America in Hyde Park, New York, where she graduated first in her class in 2002. She interned at the renowned Inn at Little Washington, outside of Washington, D.C., where Chef Patrick O'Connell introduced her to the techniques of refined American cuisine. After graduation, Kelly headed west to work at Splendido at the Château in Beaver Creek, Colorado. Her year-and-a-half tenure at the restaurant was significant, not only from a culinary perspective, but also because it was where she met her future husband, Rick Colomitz, who was working the front of the house. A promising culinary star, Kelly passed on offers from heavyweight establishments like Charlie Trotter's in Chicago and New York City's Restaurant Daniel to stay in Colorado, where she felt more grounded. Then at the youthful age of 27, she felt it was time to open her own restaurant. "I was cooking great food at Splendido, but it was somebody else's recipes," she explains. In 2004, she took over a dilapidated Chinese eatery at the entrance to Vail Village and transformed it into Restaurant Kelly Liken, one of the state's most sophisticated dining destinations, where the restaurant's cosmopolitan décor and progressive American cuisine are reflections of the owner/chef's personality. Later that year, she and Rick Colomitz were married. Rick now serves as General Manager and Wine Director at Restaurant Kelly Liken. Kelly is passionate about her adopted home state. Her menu reflects the incredible bounty of Colorado and a reverence for the seasons. She explains, "Colorado has an amazing selection of ingredients you can't get at the local farmer's market including Bison, Elk, wild porcini mushrooms grown on the local hillsides, or turnips and potatoes grown at 8,300 feet above sea level, that are truly divine." To accommodate her heartfelt market-driven philosophy, Kelly nurtures close relationships with small family farmers, ranchers and artisanal food producers. "If I can't find an ingredient or product from Colorado, I won't buy it from someplace else," she says, forcing her to change her menu frequently as various products come into, and go out of, season. Her loyal clientele relishes this approach, which ensures consistent freshness and endless variety. In her spare time, the passionate 31-year-old chef enjoys Colorado's magnificent Rocky Mountain environment, whether mountain biking through rugged terrain with her husband or testing recipes in the new outdoor home kitchen she designed. Kelly and Rick generously support local charities dedicated to improving the quality of education in Colorado.

Jeremy Kittelson- Executive Chef, Restaurant Avondale

Jeremy Kittelson is no stranger to the farm to table concept. An Iowa native, Jeremy's grandmother nurtured a bountiful garden. It was a way of life to harvest the ripest vegetables and build the meal around those ingredients. He never thought of making cooking a career, though by the time he went off to Luther College, earning his spending money in restaurant kitchens was natural. His talent led him to a job at Giovanni's in Cedar Rapids, then the most popular place in town. Jeremy was intrigued when he learned that a coworker was about to attend Scottsdale Culinary Institute. This possibility opened an exciting new career choice; Jeremy transferred to SCI to pursue a culinary future. Ten years later, his resume reads like a Who's Who of the restaurant scene. He worked full time at the Mobile Four Star 'Vincent's on Camelback' while going to school at SCI. Upon graduation, he moved to Chicago to join the team of Jean-Georges Vongerichten's French-Asian 'Vong'. Under the demanding eye of chef -Geoff Felsenthal, Jeremy honed his technical skills for a year and a half. An opportunity arose at the sleek and sophisticated 'Blackbird' in Chicago in 2001. Chef/Owner Paul Kahan became an important mentor as Jeremy learned the artistry of presentation and created new flavor profiles for the menu. The success of Blackbird led to the birth of several siblings including Avec, the Publican, and Vie, and for each, Kahan promoted one of his Blackbird chefs. This group of culinary professionals holds a number of awards, including Food & Wine Best New Chefs and James Beard Chef of the Year. In 2004, Jeremy had his first offer of executive chef, at the elegant, refined Tapawingo in the resort town of Ellsworth, MI. With a farm just one half mile away, he was able to bring the best of fresh produce to his menu. Together with Chef/Owner Harlan 'Pete' Peterson, Jeremy led Tapawingo to a Mobile Four Star status and several laudable reviews in the Wall Street Journal, Food & Wine, and Detroit's Hour Magazine. One of Tapawingo's regular patrons suggested Jeremy explore a possible opening in Colorado for a new challenge. At the base of Beaver Creek Mountain, Restaurant Avondale was preparing to open in summer 2008 and would be the third concept of acclaimed Chef/Owner Thomas Salamunovich. Preceded by fine dining establishment, Larkspur, in Vail, and the quick-casual Larkburger in Edwards, CO, Avondale was designed to bridge the gap and offer straightforward, seasonal, regional cuisine in a casual, but stylish setting. Jeremy currently leads the kitchen as executive chef, and brings the farm to table concept to this new Rocky Mountain gem.

Armando Navarro- Executive Chef, Larkspur Restaurant

Armando Navarro relocated from Mexico to Monterrey, CA in 1981, leaving family behind in hopes of pursuing a profession and securing a future. He was immediately drawn to the vast restaurant scene, reminding him of the food and work ethic he grew up with on the family ranch. A natural talent, he worked his way through various kitchens, refining his new skills with precision. His appetite for learning and inherent gift for cuisine led to the decision to enroll in the Napa Valley Cooking School in 1995. Upon graduation, Armando secured a line position at the prestigious Auberge du Soleil in Rutherford, California. The next five years, he steadily worked his way up as one of the most promising talents. As the executive sous chef, Auberge provided opportunities to travel to Badrutt's Palace in St.Moritz, Switzerland and Palmero Bluff in South Carolina. After such exposure, Armando wanted to elevate his career to new heights by working for some of the best in the business. In New York, he secured apprenticeships at such restaurants as Le Bernardin, Jean Georges, Daniel Boulud, and The Essex House. After honing his craft with master chefs and acquiring a taste of city life, Armando moved to San Francisco. There he continued to challenge himself by working in Jardiniere and accepting the executive sous chef position at Masa's. In November of 2005, Armando made a full circle returning to Napa Valley. He opened Redd, in Yountville, as the chef du cuisine. He held his role through May 2008 when meeting Thomas Salamunovich led to an offer as the executive chef at Larkspur Restaurant in Vail, Colorado. Armando was eager to step up and lead his own kitchen and crew. Armando's future is bright at Larkspur as the guests rave about his cuisine saying "Armando has raised the bar at Larkspur." After considerable time invested in the industry, Armando has cultivated a style uniquely his own, rooted in seasonality and sensibility.

Kevin Nelson- Chef/Owner, Terra Bistro

Kevin Nelson, a Long Island, New York transplant, relocated to Vail, Colorado in 1991. He was hired on at Terra Bistro in 1993 and took over as Executive Chef in 1999. At Terra Bistro, Nelson discovered a passion for a healthier approach to quality cuisine. Since then, Chef Nelson's approach to healthy cuisine has evolved from merely excluding fats and sugars to providing carefully balanced dishes using all natural whole foods purposefully combined to provide complete nutrition. After becoming a partner in Terra bistro in 2006, Chef Nelson launched a complex breakfast program at Terra Bistro, which he calls "an extreme health - conscious approach to the most important meal of the day". Dubbed the "Thousand Year Breakfast", the menu very strictly utilizes only foods that could have been attainable or produced naturally since before modern civilization. Additionally, Chef Nelson is a contributing chef for the "Healthy Vail Kids Cooking Camp", which teaches local children alternative insights into healthy eating and activities. Also in 2006, Nelson joined as a board member with the Taste of Vail, a local epicurean event, which raises money for local charities and showcases the talents of local chefs. In 2007 Chef Nelson was one of five featured Chefs for "Ein Prosit", Food and Wine Festival in Valbruna, Italy. In 2008 he will be a featured chef for Festival Gourmet International in Puerto Vallarta, Mexico. In addition to being the featured chef at these events, Chef Nelson has participated with a featured chef at the James Beard House in Manhattan. Nelson trained at Long Island University and Farmingdale University. He has also attended courses at the Culinary Institute of America.