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| Staff |
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| Ken Hanson – Executive Chef |
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| In 1994, upon graduating from Johnson and Wales, Ken Hanson moved to the Vail Valley from Wilmington, North Carolina. For ten years Hanson worked throughout the restaurants of the Valley in a variety of roles, furthering his base of knowledge in the field and truly honing his culinary skills. |
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| In 2004 Hanson accepted a position with the Beaver Creek Chophouse. Due to his broad level of experience, Hanson quickly worked his way up through the ranks, and after only a short time with the company was offered the position of Executive Chef for the upscale steak and seafood restaurant. Hanson remains at this position today, bringing the freshest and best ingredients to each table and helping to guarantee an unparalleled dining experience for each of the Chophouse guests. |
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| Danny McGuckin - Bar Manager |
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Danny grew up in Rockville, Maryland. After high school he attended the University of Maryland, at College Park. It was at this time that Danny began bartending. |
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| His enjoyment of the outdoors brought Danny to Dewey Beach, Delaware where he bartended at the Rusty Rudder. After getting his fill for the beach, his love for snowboarding and the mountains, as well as his long time desire to live out West, brought him to Vail, Colorado. Danny began working at the Beaver Creek Chophouse in October, 2004, where he has been busy creating concoctions ever since. |
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