Rahm Fama Executive Chef, The Wildflower and Cucina Rustica The Lodge at Vail, A RockResort

Contact:
Sara Geen  / Carrie Mosner
Laura Davidson Public Relations
Tel: 212-696-0660
Email: sara@ldpr.com / carrie@ldpr.com

RAHM FAMA
EXECUTIVE CHEF, THE WILDFLOWER AND CUCINA RUSTICA
THE LODGE AT VAIL, A ROCKRESORT

Rahm Fama is executive chef for The Lodge at Vail, A RockResort, overseeing all culinary operations including the signature AAA Four Diamond Award winning restaurant, The Wildflower, and the Tuscan-style dining venue, Cucina Rustica.  In this position, he is responsible for creating and planning the menus, as well as overseeing general day-today operations.  Since Chef Fama’s addition to the food & beverage team in the fall of 2007, he has reinvigorated the menu at The Wildflower, introducing new items such as Veal Short Ribs “Osso Bucco” with marrow filled potato, parsnip puree and sautéed mirepoix, as well as Potato Wrapped Pacific Halibut with warm cippolini onions, pancetta and Brussels sprouts leaf salad with chervil cream. The Wildflower offers one of the area's only tasting menus, which changes weekly and utilizes seasonal fruits, herbs and vegetables.

Chef Fama, who has 11 years of fine dining experience, joined the lodge from fellow RockResort The Lodge & Spa at Cordillera, where he was executive chef overseeing two restaurants, including the upscale dining venue Mirador. Prior to that, Chef Fama spent more than four years as executive chef of La Posada de Santa Fe Resort & Spa, where he transformed the award-winning Fuego restaurant into a world-class destination. He began his career at The Phoenician Resort in Scottsdale, Arizona. He then moved on to Stratta’s at The Broadmoor in Colorado Springs, CO, where he was chef de cuisine until March 2001, when he left to become the executive chef and general manager of both Sierra Grande Lodge and Spa and Raoul’s in New Mexico and New York, respectively.   Chef Fama was invited to cook at the James Beard House in January 2006.

In a culture where many care about speed and quantity versus quality, Chef Fama’s goal is to slow things down and let guests take the time to appreciate what they’re eating. He explains, “People have to eat, but how many meals are a truly memorable, enriching experience of aromas, fine quality ingredients and presentation.”