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cheyenne fine dining

Dining

Meet the Chef

CARLOS ADDARICH, C.E.C.

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.

CARLOS ADDARICH, C.E.C.

Executive Chef
 

  • Carlos L. Addarich was born and raised in Mayagüez, Puerto Rico; the oldest son of Carlos L. Addarich, a pharmacist, and María Del Carmen Quintana, a health department secretary.

 

  • In 1990, while attending the University of Puerto Rico and majoring in Industrial Management, Carlos had a change of heart and decided to study the Culinary Arts. After attending and graduating from Baltimore International College in Maryland and The European Educational Centre in the Republic of Ireland, Carlos returned to his native Puerto Rico to join the opening team of the Ponce Hilton Hotel & Casino. While working on the island, Carlos received a call from his mentor, Chef Peter Timmins, to join and train with him at The Greenbrier Culinary Apprentice Program - the most renowned culinary program in the United States. Carlos moved to White Sulphur Springs, West Virginia and in the spring of 1995 he started working at The Greenbrier Resort.

 

  • In 1998 Carlos packed his bags and went back across the Atlantic to the Old World in search of  a culinary opportunity and the snow-clad Alps. He landed at the Hotel Allegro & Congress Kursaal in Bern, Switzerland as demi-chef tournant, where he assisted with the food production for banquet events and their satellite restaurants: Euroasia, Allegretto and The Bistro. Then, it was back to the New World to become a sous chef and later a restaurant chef at the Walt Disney World Swan and Dolphin Resort in Lake Buena Vista, Florida.

 

  • In 2001 he became the executive sous chef at the exclusive Cap Juluca in Anguilla, British West Indies. In 2003 he took part in the opening of the Seminole Hard Rock Hotel and Casino in Tampa and later that year, he returned to the Walt Disney World Swan and Dolphin as banquet chef. In 2006 he became the chef de cuisine at Todd English’s bluezoo, and in the spring of 2007 Carlos joined the Peabody Hotel Orlando as executive banquet chef where he was one of the key players during the expansion and inauguration of the new property. In 2012 he became the resort executive chef at Hammock Beach Resort & Country Club in Palm Coast, Florida, named one of  The Best 50 Resorts in Continental USA by Travel & Leisure in 2014.

 

 

  • When asked about the chefs who influenced his own culinary prowess, he lists some of the biggest names in the business: Pasquale Carpino, Marco Pierre White, Alain Ducasse and the most important of all, his friend and mentor, Chef Peter Timmins, Certified Master Chef. Chef Carlos brings an updated trendy culinary level to the team. He likes to keep up-to-date with trends and techniques, experiment with innovative flavor combinations and demonstrate superb plate presentation that surpasses upscale restaurants.