Chefs Catering Menus

Wedding Catering and Dinner Menus

There are no words to describe the feeling of walking down the aisle on your wedding day. However, many words and feelings may come to mind when picking your wedding menu. This is where we come in. Our dedicated teams of culinary professionals are here to ensure your celebration runs smoothly and elegantly. We offer a variety of culinary options that enable you to customize your menu to be just like your day, unparalleled.

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Chef Chris Wyant

Chris Wyant
Resort Executive Chef,
Steamboat Ski Resort

Chef Wyant came to Steamboat from Snowshoe Mountain Resort in West Virginia, where he served as food and beverage director. From 2003 to 2005, he held the executive chef and food & beverage director position with the Steamboat Grand. Prior to joining The Grand, he held numerous positions with Keystone Resort including executive chef of The Outpost, an 11,444’ mountaintop facility that includes the AAA Four-Diamond restaurant, Alpenglow Stube, the Der Fondue Chessel, and the Timber Ridge Café; Chef de Cuisine of Alpenglow Stube; Sous Chef of Der Fondue Chessel Restaurant; as well as held numerous culinary positions at Keystone’s Conference Center, IdaBelles, and the Edgewater Café.

Chef Ariel Roby

Ariel Roby
Executive Chef
Steamboat Grand Hotel

A graduate of the Cooking and Hospitality Institute of Chicago, Chef Ariel Robey, began his career in the heart of Chicago’s rich culinary scene working with acclaimed French Chef Martial Noguier at One Sixty Blue, Michael Jordan’s popular west loop restaurant. He moved to the Steamboat to serve as executive chef at Catamount Ranch & Club, a member golf and club resort for five years. Before settling down in Steamboat, Robey returned to Chicago as sous chef with Chef Noguier at Chicago Magazine’s 2011 best new restaurant, Bistronomic. He recently served as chef de cuisine at the resort’s mountaintop restaurant, Hazie’s, for the past two years.