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OWNER AND CHEF OF THE COSMOPOLITAN

Chef Chad Scothorn brought his culinary vision to Telluride in 1996 with twenty-two years experience as executive chef of restaurants in Beaver Creek, Oklahoma City, Salt Lake City and Las Lenas, Argentina. The Cosmopolitan, a fine-dining, 80-seat restaurant serving American cuisine, is located in the ski-in ski-out Hotel Columbia, just steps from the gondola in downtown Telluride. Scothorn’s other restaurant on the same premises, the Tasting Cellar, was opened in 1998, and serves tasting menus paired with wines. Recently, the Cosmopolitan was featured in Wine Spectator as “one of the prime movers of the local dining scene,” and has been listed in the Zagat guide for the past two years. The Cosmopolitan’s wine list has been awarded the Award of Excellence with the Wine Spectator for five years consecutively.

Scothorn has received national attention for his innovative American cuisine. Food critics from The New York Times, Nation’s Restaurant News, Snow Country, Esquire, Bon Appetit, Connoisseur and Town & Country have praised his creative, fresh approach to food preparation. In 2002, Scothorn was honored to appear at the prestigious James Beard House in New York City, and another James Beard Foundation performance in Aspen.

Before coming to Telluride, Scothorn opened a cafe and bakery, Cafe 501, in Oklahoma City, best known for artisan breads and pastries. In 1994, he was the chef of Log Haven in Salt Lake City, a 220-seat restaurant with banquet and a la carte service. In October 1992, Scothorn opened Chadwick’s at the Chateau in Beaver Creek, Colorado. At Chadwick’s, an elegant restaurant with an exhibition kitchen, Scothorn prepared French/American cuisine, incorporating local, seasonally fresh ingredients. Within one year of opening, Chadwick’s was recognized in the New York Times, Los Angeles Times, Nation’s Restaurant News and other publications as one of the best Alpine restaurants in the country.

Prior to Chadwick’s, Scothorn was the opening chef of Beano’s Cabin for six years, also in Beaver Creek. An on-mountain restaurant functioning as both an exclusive private lunch club and as a public restaurant accessible by sleigh ride in the winter and horseback in the summer, the award-winning Beano’s was named by Esquire magazine as one of the top new 100 restaurants in the United States.

His additional culinary experience includes grand opening executive chef at Hotel Pisces, a three restaurant, four-star establishment in Las Lenas, Argentina. Prior to Argentina, Scothorn worked for Val-Gene Associates in Oklahoma for over 11 years in management positions from kitchen to dining room manager, to director of food services and ultimately to executive chef. In 1990, as a consultant for Val-Gene, he designed Pepperoni Grill, a 120-seat Italian restaurant, now a national chain.

Scothorn has a bachelor’s degree in Hotel and Restaurant Administration from Oklahoma State University and an Associate’s Degree from the Culinary Institute of America. He has continued his education in the culinary arts at the intensive cooking class at the Culinary Institute of America in Sicily, and in classes for bread making and advanced pastries at the internationally recognized Ecole Lenotre, near Paris.

CHEF DE CUISINE

Executive Chef Christopher Crowl's resume reads like a jet-setting ski vacation with stops in snowy towns all over the Rockies. With each turn, Crowl sharpened his culinary skills at world renowned restaurants such as Matsuhisa in Aspen, Colorado; Krabloonik in Snowmass Village, Colorado; and Salvatore's in Sun Valley, Idaho -- but his journey began on the East Coast.

Born and raised in Ridgefield, Connecticut, the aspiring chef got his first taste of the restaurant business at age 15 as a dishwasher at a local grill: a humble but fitting start for the hard working Crowl. In 1993 he graduated from the distinguished Culinary Institute of America. His externship was completed at the Four Seasons Hotel "Fountain Restaurant," in Philadelphia, an establishment rated among North America's Top 25 Restaurants.

In 2003, Crowl and his wife April who he lovingly refers to as his own "sous chef" adopted Durango as their home. Avid snowboarders, the Crowls fell in love with Durango's proximity to the mountains, diverse community and the charming downtown area. Crowl especially enjoys Durango's access to organic and local products; he prides himself in the relationships he has developed with local farmers and purveyors.

Not only does Crowl have a consummate sous chef in his wife, but perhaps also an aspiring food critic in his son, Caven. Born in June of 2006, Caven reaps the daily benefits of his family's passion for food as Mom and Dad prepare his baby food from scratch, with the same commitment to local and organic food that Crowl brings to The Cosmopolitan. So far, Crowl boasts that Caven is hooked on his cuisine and keeps coming back for more.

Young Caven isn't the only one who appreciates Crowl's culinary stylings; in 2005 he took first place in the World's Best Steak competition held at the Silverton Mountain World Championship Grill-Off and in 1999 was awarded his Certificate level in the Court of Master Sommeliers.