Telluride Sets Standard for Resort Culinary Excellence

Jake Linzinmeir Hired to Bring Fresh Flare to Mountain Dining Telluride, CO - The name Telluride is synonymous with world class skiing, and with world class dining. Continuing to raise the bar as the industry benchmark, Telluride Ski Resort has recently hired renowned restaurateur Jake Linzinmeir as Executive Director of Culinary Services. Telluride’s restaurants and cuisine are more often compared with New York and L.A than mountain resorts. With options ranging from the rustic and historic Gorrono Ranch to the European elegance of Alpino Vino located at almost 12,000 feet, Telluride Ski Resort offers an unmatched quality and variety of dining for all tastes. Linzinmeir has been a Telluride restaurateur since 1992, owning and operating several restaurants, including The Excelsior Café, Blue Point Grill, X Café and Telluride Conference Center through his Alchemy Hospitality Group. The company also consults on restaurant concept development and design. “With his dedication to the industry and innovative ideas, Jake is a great addition to the team,” said CEO Dave Riley. “We look forward to seeing the dining experience and quality of cuisine at Telluride Ski & Golf taken to a level not found in the mountain resort industry.” Originally from the Midwest, Linzinmeir had the opportunity to travel the world and experience an array of cuisines and cultures with his family. His father a pilot, they traveled together around Asia, Europe and America experiencing a world of sights, aromas and flavors. With this influence, he chose to attend Cornell University's acclaimed School of Hotel Administration. Linzinmeir later went on to attend the Culinary Institute of America and the Italian Culinary Institute for Foreigners, where he received his Masters Degree in Italian Culinary & Wine and was selected to stage with the Michelin Three Star Le Calandre with Chef Massimiliano Aljamo, in Padova, Italy. Linzinmeir has been featured on NBC’s The Today Show, in Bon Appétit, Food Arts and Newsweek, and was recently selected as one of the industry’s Rising Stars by Restaurant Hospitality magazine.