The Peaks Resort & Spa in Telluride announced today the addition of Executive Chef Patrick Laguens to the already extraordinary lineup of staff and amenities at the renowned and award winning resort in Colorado.
“We are truly excited for the addition of Patrick to our culinary staff,” said Mike Hess, Sales and Marketing Director at the resort. “Patrick’s expertise with a menu is an experience to behold. His knowledge of food and wine is an asset to this community and resort.”
Recently named “Executive Chef” of the month by Colorado Beverage Analyst, Patrick Laguens arrives at the Peaks resort with over 25 years of culinary experience. Excelling in every aspect of the restaurant industry, Laguens held the positions of Executive Chef and Sommelier at three award winning restaurants and has owned and operated three additional restaurants of his own. Originally trained under Master Chef Antonio Race in Naples, Italy, Laguens has garnered 7 Wine Spectator “Awards of Excellence”, written over 50 food menus, created over 70 wine lists, and published 25 articles on the art of cuisine.
“I am thrilled to be a part of this extraordinary resort and spa,” said Laguens. “It is truly an honor.” Aside from producing his own line of designer wines in Sonoma County California, Patrick earned a Master’s Degree in Philosophy and has a beautiful son named Jupiter. “Cross culturally every society celebrates around the table, and I am genuinely honored to participate in the significant moments in many people’s lives. Basically, I celebrate for a living.”
Appetizers to entice the palate include vennison carpacio, monkfish cakes and colossal crab cobbler. Superb entrees created by Laguens feature pumpkin ravioli, classic beef tenderloin, and 24-hour braised beef short ribs with roasted vegetables.
The Peaks Resort & Spa boasts two newly opened decks off the Great Room and Palmyra, with nightly après ski featuring superior cocktails and Chef Laguens’ delicious appetizers and entrees.