European born and trained, Executive Chef Coudouy brings to the Grand Hyatt Vail over 30 years of experience that began in the south of France. Chef Coudouy most recently owned and operated Gore Range Brewery, a microbrew pub and local staple in Edwards, Colorado. Prior to owning and operating his own establishment, Chef Coudouy served as the Park Hyatt Beaver Creek’s Executive Chef and Food and Beverage Director from 2001 to 2011. During his time at the Park Hyatt Beaver Creek, the hotels restaurants were named by Zagat as one of the top 100 restaurants in the United States as well as Esquire Magazines “Top 15 Not to Miss,” and received Wine Spectator’s Grand Award of Excellence. Preceding his experiences in Colorado, Chef Coudouy spent five years in midtown Manhattan where he elevated the renowned Le Perigord Restaurant to one of Zagats ‘”Top Fifty Restaurants in New York” garnering attention and accolades from magazines such as Forbes, the Wine Spectator, and Gourmet. The year prior, Chef Coudouy was specializing in Parisien Bourgeois cooking at the Chez Pauline restaurant in Paris, France. Again in New York from 1987 to 1994, his dishes were presented to presidents and statesmen at the United Nations Plaza Hotel in New York. He also served as Executive Chef at the West Park Winery and as Executive Chef/Owner of the Gascogne Restaurant in the heart of New York City. He began his career in 1976, first as a butcher at Boucheire Coudouy, in Laruns, France, a family owned butcher shop, and then as Comis Tournant at the Chez Pierre in Paris, France and Executive Sous Chef at La Belle Epoque in Nice, France. Raised in a ski resort in the French Pyrenees, Chef Coudouy was at the top of the list of culinary school graduates in the entire country of France. He was the youngest chef at a Michelin two-star restaurant where from 1984-87 he trained in Gascon cooking under Hotel du France world renowned chef Andre Daguin.