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.