Four Seasons Tenure
- Since 2014
- First Four Seasons Assignment: Banquet Sous Chef at Four Seasons Resort and Residences Vail
- Beaver Creek Chophouse, Lodge and Spa at Cordillera, Café 163, Toscanini, Vail Cascade Hotel and Club
- Boulder, Colorado, USA
- Associate Degree in Culinary Arts from Colorado Mountain College
Ashton Fichtl, Banquet Chef at Four Seasons Resort and Residences Vail, was born and raised in Colorado. Hailing from Boulder, he started working in the kitchen at a young age of 14 at his mom’s restaurant. “I originally wanted to be a forest ranger,” Fichtl says, “but then after growing up around the kitchen, I fully embraced the lifestyle and can’t image my life not in food and beverage!”
Fichtl moved to Vail, Colorado in 1999 to get an Associate’s Degree in Culinary Arts from Colorado Mountain College. While attending college, he worked at Game Creek Club, the Sonnenalp, and the then Vail Cascade where he was able to garner experience in all aspects of food and beverage from pastry to butchering. Upon graduating, they promoted him to sous chef and after a combined total of six years with them, he moved over to a local Italian restaurant, Toscanini, before heading to work at the Lodge and Spa at Cordillera as sous chef. Seeking a new adventure in his career, he left to open a restaurant in Edwards, Cafe 163, before returning back to Cordillera to accept position of executive chef where he was in charge of all outlets, banquets, weddings and off site catering. He then moved over to Beaver Creek Chophouse as executive chef in 2013 where he would provide food and beverage services for up to 1,200 covers a day.
Now having an understanding and background in the Vail culinary scene, he was ready to move over to the esteemed Four Seasons Resort and Residences Vail to become Banquet Sous Chef in November 2014, where he implemented new systems and menus. From getting rid of the large silver platters to making more composed smaller plates, and bringing to life action stations at various events, he became known for his beautiful garnishing on the plates for that "Four Seasons look" and feel.
He also created new menu items from which he gets his inspiration from the great outdoors. “I always use Colorado seasonal ingredients when possible. I frequent the local farmers market and farms for seasonal ingredients to add to my menus.” In the summer time, Fichtl’s green thumb allows him to grow herbs and lettuces in the Resort’s garden, which are then used in the Resort’s food and beverage offerings, as well as spa treatments.
Fichtl’s strong leadership in the kitchen allowed him to soon after be promoted to Banquet Chef in June 2016. He works closely with all departments on property, including Executive Chef Marcus Stewart, to ensure all aspects of his menus are kept similar to The Remedy Bar and Flame Restaurant offerings. “It’s all Colorado inspired so you continue to get that amazing modern mountain dining no matter which outlet or event you’re attending on property.”
When not at work, Fichtl enjoys cooking at home with his wife Paula, who is also a chef, and their two kids Ethan and Anna. He enjoys coaching his daughter in ski racing throughout the winter and riding motorcross in the summer, as well as hiking and camping. “I spend as much time outdoors as possible. Colorado is my home and the mountains are where I feel most at peace.”