Chef Riley Romanin

Chef  Riley  Romanin

Chef Riley Romanin

Hooked and Revolution | Avon, CO |

Riley Romanin was born in Evergreen, Colorado before moving to the Vail Valley with his family when he was ten. His fascination for food and cooking manifested early, and he spent his childhood hovering close behind his mother and grandmother while they prepared meals. By the time he was fifteen he was stocking shelves at a grocery store and soon after was working in the kitchens of local restaurants, and he never looked back. Before he had even graduated high school Riley Romanin had worked in several restaurant kitchens at a professional level and been accepted into the Colorado Pro-Start program. This led to a scholarship with the culinary program at Colorado Mesa University.

After completing his degree, Riley moved to Santa Barbara, California where he landed work in the esteemed 5-star Wine Cask Restaurant. Here he honed his culinary voice through fine dining and found a new goal: bring this experience home to his native Colorado. At just age 21, he began working as a prep cook in a sushi restaurant, and less than seven years later he was opening up his first restaurant in the very same space. Hooked in Beaver Creek, an innovative sushi restaurant, quickly became a beloved hot spot for locals and tourists alike, garnering attention for Riley's adventurous, playful cuisine made with the best ingredients available.

As Riley Romanin became renowned for his culinary creativity at Hooked in Beaver Creek; he remained committed to showcasing local foods alongside the freshest fish - flown in daily - and often sources local products personally, such as 7x beef. This side quest for optimal quality is ongoing. Soon his exploration and natural curiosity led to his next restaurant adventure: Revolution Dining, opened in Beaver Creek Lodge in 2015. The name comes from Riley's fascination with the traditional, global styles of rotisserie cooking and how this technique ads depth to the flavor profile of meats. Trax, a grab-and-go concept located near the Beaver Creek Lodge became Riley’s latest project in 2017. This small corner shop has something for everyone from gourmet breakfast and lunches sandwiches to an oxygen bar that is carefully paired with complimenting beverages.

No matter the method - "hot or raw" fish, sushi, a rotisserie steakhouse - Riley's revolutionary enthusiasm about food shines through his culinary creations; and his constant exploration and innovation is drawing a crowd. With both Hooked and Revolution as venues for Riley Romanin's artistry, he keeps his eyes on the horizon and is always shifting his menus, evolving in new directions where his passion takes him.


Come see Chef Riley Romanin at Debut of the Rose, Lamb Cook-Off, Mountain Top Picnic and The Grand Auction and Tasting.

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