Vail Culinary Arts Faculty.

Todd Rymer, Director of Colorado Mountain Culinary Institute of Vail, has an extensive background in the Culinary Arts. Chef Rymer is Certified by the American Culinary Federation as an Executive Chef. His formal training as a chef began over twenty years ago at Robert Morgan Vocational Technical Institute in Miami, Florida. He further honed his craft for many years by cooking in several of Miami's finest restaurants and hotels including The Depot and La Casa Grande restaurants, the Sonesta Beach Hotel and the Hyatt Regency Coral Gables Hotel.

While continuing to work as an Executive Chef, Todd earned his Master of Science in Hotel and Food Service Management from Florida International University. He then became a Chef Instructor for Johnson & Wales University before becoming Director of Johnson & Wales University's Vail campus. When that program moved to Denver, he chose to remain in the beautiful Vail Valley as Director of CMC's Colorado Mountain Culinary Institute at Vail.

"Compared to traditional culinary schools, the apprenticeship program better prepares students for career success, says Todd. "The hands-on learning experience in outstanding professional kitchens allows students to develop superior hand and knife skills while reinforceing knowledge covered in classes. Students exposed to the realities of the workplace including production demands, the importance of organizational and communication skills, cultural diversity, etc. are well equipped to face these challenges in the workplace."

Prior to training as a Chef, Rymer earned his Bachelor of Arts in Religious Studies from New College of the University of South Florida. He lives in Vail with his wife, Michelle and two daughters Jessica, 19 and Valerie, 16.

Rick Kangas, Entrepreneur and James Beard award recipient

Kangas was born into a restaurant family- his grand-mother owned two restaurants in Butte and his mother worked in foodservice throughout his childhood. When she couldn't make it home to prepare dinner, she would tell him what to do over the telephone. At college, Kangas took a part time job in the kitchen of St. Mary's Glacier Hotel, and his fate was sealed. He worked at the Rocky Mountain Pasta Company in Bozeman, and then at the Stock Exchange and Broadway Bistro in Billings before returning to Glacier as sous-chef of the Lake McDonald Lodge. To expand his culinary repertoire, between seasons he traveled extensively, to San Francisco, New Zealand, Paris, and Copenhagen. In the fall of 1993, he and local restaurateur David Dowell opened Grouse Mountain Grill.

Known for its comfortable environment, friendly service and Kangas's contemporary American cooking, the Grouse Mountain Grill built a truly exceptional culinary reputation with dishes like his double-cut pork chops on apple-pear chutney with pickled figs and smoked red trout cakes. The restaurant has received a Wine Spectator Award of Excellence, an AAA Four-Diamond Award, and a top rating in the Rocky Mountain Zagat Survey while under the direction of Chef Kangas.

Chef Kangas currently owns and operates Chef’s Corner, a fine restaurant known for its wonderful artisan breads, charcuterie, cheeses and butter as well as breakfast and lunch. A former instructor for Johnson & Wales University, Chef Kangas teaches a wide array of courses, from Chacuterie to Computer Applications. Students are consistently impressed with his breadth of culinary knowledge as well as his teaching style.

Marshall Blanchard
Marshall teaches Introduction to Baking Principles, Baking: Cakes, Pies, Pastries and Cookies.

Owen “OJ” Moore
Job History: Executive Chef at Red Sky Ranch, Larkspur, Grouse Mountain, The Club at Cordillera.

Shawn Smith
Currently, Shawn Smith is co-owner of Mountain Flour Bakery that features homemade baked goods, ice cream and wedding cakes. He trained at many fine restaurants in Chicago before moving to Vail to become the Head Pastry Chef at The Lodge at Vail.

Steven Topple
Currently, Steven is the Executive Chef at Beano’s Cabin. He has also worked at the Wilcox Inn in South Carolina, Wolfgang Puck’s Postrio Restaurant in San Fancisco, the Sea Island Company in Georgia, and most recently The Wildflower at the Lodge at Vail. Chef Topple is a firm believer in seasonal, regional cooking. His menu at Beano’s showcases Colorado ingredients such as lamb, buffalo and elk and in the summertime features organic, Colorado produce.