Brian has been with Splendido for over a decade, working as a sous chef and then for years as chef-de-cuisine. He purchased the restaurant in the spring of 2016, and as executive chef he is committed to carrying on the restaurant’s pronounced legacy within the Colorado culinary scene. Brian focuses on the highest quality ingredients, with creative yet streamlined preparations so food is always presented in pure and delicious renditions.
Brian doesn’t always have time for leisure reading, but he does enjoy learning about interesting flavor combinations in cookbooks. He enjoys the relaxation and challenge of fly fishing, and he’ll pick up a hockey stick and drop into games occasionally. Most days off, however, are spent sharing activities with his daughter, Scarlet, so singing, dancing, skiing and figure skating mostly full their family plate.
At home, Brian will keep cooking simple with staples like grilled cheese sandwiches (likely the best you’ll ever taste), and to quench his thirst, he’ll reach for a Budweiser when it’s casual, and an Old Fashioned for a more festive occasion.
Matthew’s love for food and restaurants started early. As a child he began ordering off the menu for the entire table, and it wasn’t long before his passion for hospitality became an inevitable career fit. He started as a bus boy at Jim’s Steak House, an institution in his hometown of Peoria, Illinois.
Matthew moved to Colorado in 1997, following his dream of living in the magnificent Rocky Mountains. Settling in Vail, he quickly immersed himself in the community and found fulfillment in the hospitality driven, world class ski resort.
Before joining the Splendido team in December of 2015, Matthew gained experience at several well-known Vail Valley establishments including Sweet Basil, Mountain Standard, Root & Flower, La Tour and the Hotel Gasthof Gramshammer. He also attended hotel school at University of Nevada, Las Vegas, and was part of the opening team of Wolfgang Pucks’ CUT steakhouse at the Palazzo hotel. Matthew also spent several seasons managing the food and beverage department at the Peaks Resort and Spa in Telluride.
When he’s not delighting guests at Splendido, Matthew can often be found spending quality time with friends and family, playing on the mountain or practicing in the yoga studio.
Bill’s Vail Valley story is shared among other who move to this area: come for the snow season after season, then stay for one summer and stay. Originally from New Jersey, Bill moved to Vail in 1992 as an avid snowboarder. He spent four years working as a chef going back and forth from the mountains in the winter to the beach in the summer. Once Bill saw what the area has to offer from June through September, from fly fishing to mushroom foraging, he was hooked.
His work at Splendido started in the kitchen as Chef de Cuisine from 1998 to 2000. Bill then developed front-of-house experience as a manager at Montauk Seafood Grill in Vail as well as Grouse Mountain Grill in Beaver Creek. Beginning in 2008, he also worked shifts at Splendido behind the bar and in 2016 Bill accepted a new, full-time role at the restaurant. As Sommelier and Assistant Manager, Bill’s desire is for every guest to feel welcome and to find perfect wine pairings for every table.
Alisa is a new addition to the Splendido team, although she worked at the restaurant in the late-1990s. Her evolution in the hospitality industry has made her a mastermind at planning, organization and execution of events, a complement to her keen sense of business strategy and development.
With two kids, Alisa says her family loves to travel to the beach every year but also keeps it local exploring the beautiful state of Colorado. On most summer evenings you will find her either mountain biking or gardening in her backyard. Once the snow falls, she spends most weekends on her snowboard trying to keep up with her daughter.