Kevin Erving

Nestled in the heart of Vail lies the Sebastian Hotel, inside of which sits Leonora, the property’s signature dining room, and Frost, the hotel bar. 

In February, Kevin Erving was appointed as the new executive chef of both. Erving is no stranger to the valley: He comes to the Sebastian fresh off of a five-year stint at Beano’s Cabin in Beaver Creek, and prior to that, he was the executive chef of Flame at the Four Seasons in Vail Village (which, coincidentally, is just across the street).

Although Erving doesn’t intend to
drastically shake up either menu, he will focus both on a bounty of seasonal ingredients. “My philosophy on food is simple,” he says. “Treat each ingredient with the respect it deserves, and don’t overcomplicate it.”

As cliché as that may sound, it reflects the chef’s Pacific Northwest roots. Erving got his culinary start at 19 shucking oysters for the Four Seasons in Seattle. That eventually led him to Hawaii, where he cooked for the Four Seasons on the island of Lanai off the coast of Maui. A new dish on the summer menu promises to combine all of Erving’s culinary inspirations and offers a glimpse of what’s to come: an ahi tuna poke flatbread with pickled Fresno chiles and avocado puree. Fresh, bright, and promising—just like the chef.

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