Meet Our Chefs
Cheyenne Mountain Resort's culinary masters hail from a variety of backgrounds and experiences, creating a diverse team of chefs dedicated to crafting unique menus to please every palate.
Director of Food & Beverage
Chef Edwards brings more than 20 years of culinary experience as an Executive Chef. Prior to joining the four diamond Cheyenne Mountain Colorado Springs, A Dolce Resort, Chef Edwards worked at the Wyndham Grand Orlando Resort Bonnet Creek, Wyndham Orlando and the Wyndham Sugar Bay in St. Thomas, U.S. Virgin Islands.
Chef Edwards has a passion for using the freshest locally grown and sustainable products. While being a leader and mentor in the kitchen, he infuses a worldly culinary view with the resort's food and beverage program.
His culinary achievements are a testament to his success, and include being awarded Executive Chef of the year for all Omni Hotels in 2000. Chef Edwards posted the best guest and employee satisfaction while having the highest profit in the company. Chef Edwards is known for his life size Gingerbread Houses for the holidays, Chef Edwards also constructs multiple ice carving presentations, chocolate and sugar showpieces and has a knack for Molecular Gastronomy.
Chef Edwards started his training in the U.S. Army, 94 Bravo Culinary Specialist and has been an Executive Chef since 1996 in four and five Diamond hotels.
Executive Sous Chef
Chef Jesse Amaro brings more than 15 years of experience to the Cheyenne Mountain Colorado Springs, A Dolce Resort culinary team. His passion for food was ignited at a very young age by his grandmother. Some of Chef Jesse’s favorite memories are of standing on the kitchen bench next to the stove and watching her cook breakfast each morning for their large family. This imparted a lasting impression on him and led to a life-long love affair with the culinary arts.
Prior to joining the four diamond Cheyenne Mountain Colorado Springs team, Chef Jesse worked at Saffron’s in Guasti, California, The Victoria Country Club in Riverside, California and the Wedgewood Wedding and Banquet Center in Fallbrook, California, where he assisted with cooking for over 170 weddings a year. Chef Jesse also dabbled in the catering world, and opened his own catering company, called A&J Sweet Tooth Catering, which specialized in gourmet barbeque, homemade tacos and ice-cream.
Chef's Jesse's hotel experience includes working at the Pacific Palms Resort and the historic Mission Inn Hotel & Spa in California, under the tutelage of French Chef Ludovic Giglio.
Chef Jesse started his culinary career at the Riverside Culinary Academy in California. He graduated in 2002 and has been pursuing his passion ever since.