OUR CONCEPT
OUR INSPIRATION
A modern American grill, Stoke & Rye is rooted in serving approachable yet elevated cuisine with an artisan approach. The menu reflects the Colorado landscape while embracing Chef Sandoval’s creative stylings, giving locals and travelers classic cuisine with a fresh flavor attitude.
OUR APPROACH
Dishes are genuine, time-honored, and traditional -- slow roasting in wood embers, braising, preserving, and smoking techniques bring the true flavors of America's great foods. Grilled steaks, flamed tomahawk, hand-cut steaks and chops, shucked oysters and seafood towers, rack of lamb with an herb crust, house-smoked line caught Colorado trout and more comprise the menu highlights, which also features a dynamic pastry program ranging from seasonal locally sourced selections to traditional offerings.
OUR BACKDROP
Located inside the Vail Valley’s award-winning Westin Riverfront, the spacious Stoke & Rye dining room is bright and airy, embracing the natural beauty of the Rocky Mountains with colorful fabrics, earthy textures, rustic mixed metal design elements and botanicals. Guests can enjoy unmatched views of Beaver Creek Mountain and the Eagle River on Stoke & Rye’s expansive patio, which offers multiple fire pits and a full-service outdoor bar.
OUR CHEF
Richard Sandoval is a global pioneer in contemporary Latin Cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors that span 50 locations and 4 continents.
Richard Sandoval is a global pioneer in contemporary Latin Cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors that span 50 locations and 4 continents.
A graduate of the Culinary Institute of America, Sandoval has earned many accolades over the course of his career including including:
Mexico's “National Toque d’Oro,” Bon Appetit’s “Restaurateur of the Year,” Cordon d'Or’s “Restaurateur of the Year” and one of The Inc. Magazine’s 10 Most Inspiring Business Leaders, a James Beard Semi-Finalist for “Outstanding Restaurateur” and received an Honorary Doctorate for Culinary Arts from Johnson & Wales University.
Chef Sandoval is commended for elevating Latin American dining in each market; he has a presence with best-in-class concepts, with regular features in publications like The New York Times and People. Sandoval is also credited for introducing Latin cuisine to the UAE, Qatar and Serbia.
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