George Mahaffey Appointed Executive Chef for Hotel Jerome, Aspen

Heather Campbell Appointed Pastry Chef

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. October 14, 2008

ASPEN, CO, March 08, 2006. George Mahaffey has been appointed Executive Chef for Hotel Jerome, Aspen's celebrated landmark hotel. Mahaffey brings 26 years of experience at world-class Mobile Five-Star, AAA Five-Diamond and Relais & Chateaux properties, and will continue Hotel Jerome's tradition of culinary excellence. Named "Best American Chef" in the southwest by the James Beard Foundation, he demonstrates a deep passion for his culinary craft by delivering distinctive flair to the color, flavor, structure and execution of his menu.

"George possesses the kind of culinary talent that can transform a basic American dish such as steak and potatoes into an adventure for the senses," said General Manager Anthony M. DiLuca. "He is constantly exploring new techniques that rival conventional practices. We whole-heartedly welcome George as executive chef and feel that his reputation compliments our own."

In 2005, prior to joining Hotel Jerome, Mahaffey served as culinary director and on-going consultant for San Ysidro Ranch in Santa Barbara, California. He was instrumental in identifying the restaurant concept, designing the kitchen layout, and developing the F&B program, applying the insight and knowledge gained as the founder-president of his own consulting company, Restaurant Solutions. He advised on a variety of hospitality services in that capacity, proving him an exceptional project manager. His impressive client roster included Hotel Bel-Air in Los Angeles, The Little Nell in Aspen, Levy Restaurants in Chicago and Houston's Sake Lounge.

Mahaffey developed his culinary expertise as an executive chef in the kitchens of some of the nation's most renowned restaurants, including Hotel Bel-Air and Aspen's own, The Little Nell. During his tenure with Hotel Bel-Air, the property was rated "#1 Hotel in the World" by Travel + Leisure and Cond'e Nast. In 1996, while contriving exquisite entrees at The Little Nell, Mahaffey was awarded "The Ivy Award for Excellence."

Mahaffey graduated with a Bachelor of Science in philosophy from Virginia Commonwealth University and dabbled in graduate courses at the University of Virginia before discovering his true passion in the kitchen. His mother's suggestion to explore options in cooking classes later came to fruition when he completed a certified cook apprenticeship program at the American Culinary Federation.

A proud father of five, Mahaffey enjoys traveling with his family and exploring new places and cultures. In his spare time, he volunteers his culinary expertise to raise awareness and funding for numerous charities.

Heather Campbell She brings with her fifteen years of experience preparing and designing desserts in the luxury restaurant and hotel industry. "Heather embraces a 'from scratch' philosophy in her dessert creation that compliments the personalization of the wedding and special event services offered here at Hotel Jerome," said General Manager Anthony M. DiLuca. "We are certain her specialized dessert menu will tantalize our guests with its exquisite taste and presentation."

Campbell most recently served as pastry sous chef for the Disney MGM Studios in Orlando, where she was responsible for the oversight of the menu and pastry direction, as well as food service and event catering for eight outlets with a capacity up to 45,000. Prior to her employment with Disney, Campbell spent thirteen years developing her craft in pastry and wedding cake design for notable Hawaii-based establishments, such The Ritz Carlton Kapaula and The Grand Wailea Resort and Spa.

Campbell attended the University of Denver and earned a Bachelor of Arts in Mass Communications and English. She later enrolled in the Epicurean Culinary School in Los Angeles, where she graduated from the Professional Chef Program in 1991.

Campbell's work and expertise has been featured in such publications and forums as Spa Finder magazine, Pastry Art and Design, "Disney's Divas" and "Disney's Master Chef Series" for the Disney Magic Cruise Line. She has been recognized with a number of prestigious accolades such as "Certificate of Achievement" for a total of three years during the World Pastry Forum; and the "Special Recognition Award" at Ritz Carlton Kapalua for wedding cake design.

A long time fan of Hotel Jerome and Aspen, Campbell enjoys the outdoors, especially running and skiing. She is thrilled to have the opportunity to combine her two loves, culinary arts and nature.