Our Social Purpose Rewilding Colorado

Viet Pham opened Forage Restaurant in Salt Lake City, UT in July, 2009. Though a unique concept in the Salt Lake City restaurant scene, Forage Restaurant quickly emerged as the top eatery in the area; it won Salt Lake Magazine’s Best New Restaurant in Salt Lake City in 2010, Best Restaurant in Salt Lake City in 2011, and Pham won Best Chef from the magazine in 2012. Pham won Food & Wine Best New Chef in 2011, after receiving a nomination from the magazine the previous year for People’s Best New Chef: Southwest. The James Beard Foundation nominated him as a Semi-Finalist for Best Chef: Southwest in 2011, 2012, and 2013. Currently Viet is the owner and operator of the award winning restaurant, Pretty Bird, a Nashville style hot chicken restaurant.

Mark Kiffin, owner of The Compound Restaurant, and James Beard Best Chef of the Southwest 2005 celebrated his 20th anniversary as the owner in 2020. A cornerstone of the culinary landscape in Santa Fe's Arts District on Canyon Road and elegantly located in the last surviving Alexander Girard-designed restaurant. Under the attentive, energetic leadership of Chef/Owner Kiffin, the Compound has received multiple accolades including recognition as New Mexico True, Wine Spectator’s Best of Award of Excellence Award 2020, 2015-2020 Certificate of Excellence Winner by Trip Advisor, Restaurant Legacy Award, and the 2015 James Beard Semifinalist for Service.

Chef Mark Tarbell moved to Arizona at 23 and joined The Boulders Resort in Carefree, becoming the youngest Food & Beverage Director of any Five Diamond property in the world. In 1994, he opened Tarbell’s Restaurant, followed by Barmouche in 1999 and The Oven (in Colorado) in 2004. Tarbell opened The Wine Store in 2013 and The Tavern in 2014. The James Beard Foundation nominated Tarbell for Best Chef of the Southwest. He is also a two-time inductee to The Arizona Hall of Culinary Fame, and his restaurants have earned more than 50 "Best Of" city and industry awards, including a Best Restaurant from Food and Wine magazine.

Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is known as a “Father of Southwestern Cuisine." After 20-plus years at The Mansion on Turtle Creek, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007. Since then, he and his popular menu favorites have been featured in The New York Times, USA Today, Newsweek, Food and Wine, Southern Living, Forbes, Fox News, Bon Appétit, Garden & Gun, Robb Report, The Food Network, Guitar Aficionado and more. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and was also presented with the Silver Spoon Award for sterling performance by Food Arts.

Bill Greenwood joined Madeline as Executive Chef in 2020. Inspired by the best of what’s in season from local Western Slope farms, Executive Chef Greenwood serves fresh, spirited takes on the hearty, rustic food you crave after a long day in nature. Greenwood’s experience at some of Colorado’s top kitchens and as a corporate executive chef in Texas and California allow him to oversee all food and beverage operations for the property, including its signature modern mountain restaurant Black Iron Kitchen + Bar, aprés lounge and local hotspot Timber Room, named one of America’s Best Outdoor Bars by Travel + Leisure in 2021.