Kevin Delonay has been promoted Executive Chef at Beaver Creek’s Westin Riverfront in Avon
Chef Delonay will oversee all cuisine for Maya, The Westin Riverfront’s modern Mexican kitchen created by Chef Richard Sandoval, the Lift, the Lobby Bar and Starbucks. In addition, he will oversee all food offerings for the resort’s more than 7,500 square feet of banquet and meeting space, including the 4,000 square foot Riverside Ballroom, which features floor-to-ceiling windows offering stunning Beaver Creek Mountain views, and 2,000 square foot outdoor banquet terrace. A graduate of Virginia’s James Madison University, Chef Delonay has been a member of The Westin Riverfront team for more than five years, most recently serving as Executive Sous Chef. Since moving to the Vail Valley in 2006, he has cooked at several top restaurants, including Sweet Basil, Dish and the Game Creek Club.
