Sous Chef Kevin Rundel

Kevin Rundel’s earliest memories of cooking date back to his family, from helping make rolls, toffee, or Sunday Suppers to sneaking some turkey before dinner at Thanksgiving.   A graduate from the Culinary Institute of Canada, on P.E.I., Kevin moved to the mountains to pursue his love of cooking. Beginning in hotels in Lake Louise and Whistler, Kevin came to Vail to focus on his career.

By working the hot line at Sweet Basil, he learned how to work efficiently at a fast-paced, consistently busy restaurant.  Then he moved on to PM Sous Chef for Beano’s Cabin where he was able to shine in accommodating special requests for a 6 course prixe fixe nightly menu. Kevin’s next move was to Dish, with a constantly evolving tapas style menu, he was able to experiment with different ingredients and cuisines.  Now Kevin, as the Sous Chef for La Tour, is happy to focus on French cuisine once more and to bring all the skills he has previously learned together in a top rated fine dining establishment.