Executive Chef Axel Torres grew up in San Juan, Puerto Rico. He developed a passion for the culinary world early and joined the restaurant industry at the age of eight. His career was later shaped at The Ritz-Carlton, Dorado Beach in Puerto Rico, where he was part of the opening team of one of the island’s most celebrated restaurants – Mi Casa by Michelin Star Chef José Andrés. Looking to grow in his field, Torres moved to Colorado in 2012 after hearing about the wealth of opportunities in the state from a colleague. He worked across restaurants in Vail Valley, including the former Hotel Talisa, a Luxury Collection Resort (now the Grand Hyatt Vail), Spago by Wolfgang Puck at Beaver Creek, and traveling across the U.S. to lead fine dining concepts at Ritz-Carlton properties such as The Ritz-Carlton, Half Moon Bay, The Ritz-Carlton, St Louis, The Ritz-Carlton, Downtown Washington, D.C., and numerous others. Chef Torres was named Chef de Cuisine for Gessner Restaurant at the Grand Hyatt Vail in 2017. Chef Torres joined The Hythe, a Luxury Collection Resort, Vail as executive chef in 2022, leading the culinary team across four new outlet offerings, weekly epicurean experiences, and hundreds of banquets annually. Each culinary concept at The Hythe, which includes Margie’s Haas, Revel Lounge, Mountain Ration and the 10th Mountain lobby bar, is inspired by the resort’s pillar cornerstone of Après All Day spirit to infuse an air of celebration into each meal. “My passion for cooking started at an early age. Bussing tables and helping my uncle cook are some of the most memorable moments in my career. I came here for just one season to explore what Colorado had to offer, and it has been more than a decade since I arrived in this wonderful and diverse place.”
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