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Dunton Hot Springs, the Former Mining Ghost Town Turned Luxury Resort
in Colorado's San Juan Mountains, Appoints a New Culinary Team

Carrie Eagle Named Executive Chef, and Daniel Sopiwnik Named Sous Chef


New York - May 9, 2012:
Dunton Hot Springs, the former mining, ghost town-turned-luxury resort in Colorado's San Juan Mountains, has announced the appointment of a new culinary team -- Executive Chef, Carrie Eagle and, Sous Chef, Daniel Sopiwnik.

Carrie and Daniel's simple, straightforward, farm-to-table preparation fits perfectly into Dunton's existing food philosophy.  Signature dishes already in the works in the Dunton kitchens include: Slow-Roasted Bone-in Elk with Cauliflower and Parsnip Puree, Caramelized Onions, Bacon Brussels Sprouts and Huckleberry Demi-Glace; and Grilled Halibut Fillet with Creamy Chive Israeli Couscous, Salad of Grilled Radicchio and Fennel and Grapefruit Beurre Blanc.

Originally from Clovis, New Mexico, Carrie opened her first restaurant at the age of 27 which led to her being named a finalist in New Mexico's Entrepreneur of the Year.  She officially began her culinary training as a line cook at Albuquerque's premier fine dining restaurant, Savoy Bar and Grille.  In 2010, she helped open Albuquerque's first high-end fish & seafood restaurant as Executive Chef for Desert Fish.  The restaurant quickly won best seafood restaurant and best new restaurant awards in local New Mexico publications. Just prior to her appointment at Dunton Hot Springs, Carrie was Banquet Chef for the acclaimed Hotel Andaluz.

"What I most love about being a chef is being able to facilitate transformative experiences through food," says Carrie.  "When guests gather to share a meal, it is an opportunity to connect on one of the most basic and valuable aspects of being a human."

As a child, Daniel spent time with his grandmother, who was always in the kitchen focusing on farm-fresh, home-cooked meals.  Born just down river from Dunton in Durango, Colorado, Daniel grew up in Pagosa Springs in a small farming and hunting community.  While living in Albuquerque, Daniel had a chance meeting with Carrie Eagle, who offered him the job as Sous Chef at Desert Fish and the pair has worked together ever since.  As an avid gardener, Daniel has started to cultivate Dunton's own herb garden in the Bathhouse, and works closely with John Sutcliffe on the farm at the nearby Sutcliff Vineyard.

For more information on Dunton Hot Springs, visit www.duntonhotsprings.com.

ABOUT DUNTON HOT SPRINGS:
Opened in 2001, Dunton Hot Springs resort is a restored ghost town set in an extraordinary alpine valley. The town's original 19th-century "Wild West" log cabins have been transformed into 12 romantic and luxurious accommodations. Its spa is fed by natural mineral hot springs that have been curing body and soul for centuries, ideal for de-stressing from the myriad activities available to guests. And the town's old saloon is now a world-class restaurant serving organic fare paired with award-winning wines produced by the resort's own Sutcliffe Vineyards.

Contact:

Paula Franklin at WEILL
E-mail: pfranklin@geoffreyweill.com

Nestor Lara-Baeza at WEILL
E-mail: nlarabaeza@geoffreyweill.com

Tel: 1-866-PR-WEILL
www.geoffreyweill.com


 

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Also See: Dunton Hot Springs, Dolores, Colorado Appoints Edoardo & Christina Rossi as General Manager and Director of Marketing, Sales & PR / July 2010
.

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