Pierson Shields Named Executive Chef for 285-Room Grand Hyatt Vail in Colorado
Grand Hyatt Vail, home to Vail's only resort-side open air quad lift, announces the appointment of Executive Chef Pierson Shields.
Shields brings significant experience within the hospitality and culinary fields. Most recently, he served as Executive Sous Chef at Hyatt Regency Denver Convention Center following culinary appointments at Hyatt Regency Lake Tahoe, Warwick Hotel, Tom's Urban 24, Hyatt Recency Phoenix and as private chef to Kenny Chesney. Shields also serves as a board member for both the American Culinary Federation and Auguste Escoffier Culinary School.
As Executive Chef, Shields will lead the resort's array of culinary offerings for guests and locals, including its signature Gessner restaurant, Fireside Lounge, The Market Café, Knock and Drop room service, Gore Creek Food Truck at Chair 20 and al fresco Fire and Ice Bar.
"I'm thrilled to join the team at Grand Hyatt Vail," Shields states. "I'm eager to bring creativity and consistency, and want diners to know they can return often with family and friends and be assured of the same quality and experience."
Beyond the kitchen, he enjoys hiking, backpacking and traveling with his wife, Sarah, and their two dogs.
"It gives me great pleasure to announce Pierson Shields as Executive Chef," says Dan Johnson, General Manager, Grand Hyatt Vail. "His experience, passion and industry knowledge will undoubtedly contribute to meaningful experiences for guests, locals and visitors alike."
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