Executive Chef Riley Romanin

Executive Chef  Riley  Romanin

Executive Chef Riley Romanin

Hooked | 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.

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.

Events

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

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