Meet the Team
Chef Todd Bemis
Born in Edmond, Oklahoma and having spent his childhood in North Texas, Todd grew a passion for cooking at an early age. His first experience with food was working in an ice cream store cooking hamburgers and hotdogs at the age of 16. Todd's formal culinary training was with American Culinary Federation Apprenticeship at the Anatole Hotel near Downtown Dallas. Todd's apprenticeship involved formal training within the 12 different outlets at the Anatole, including time spent in the pastry kitchen and with the garde-manger.
At the end of his apprenticeship, Todd cooked for several different chefs as business required. He started working at the Bristol Hotel Company's flagship hotel in 1987 as a Sous Chef. During his 16 year tenure at Bristol Hotels, Todd held the following positions: Sous Chef, Executive Chef, Food and Beverage Director, Director of Convention Services, Rooms Director, and General Manager. As GM, Todd was responsible for renovating and repositioning five properties, all with heavy food and beverage operations in Jackson MS, Atlanta GA and Omaha NE. Todd completed the American Hotel Motel Association's Certified Hotel Administration program in 1996. He was awarded as "Hometown Hero" by the Jackson MS Chamber of Commerce and inducted into the Chamber's Leadership Jackson program.
Todd moved back to Texas in 2000 and started working as District Manager and Corporate Executive Chef for Alonti Café and Catering managing eight stores. In 2005, Todd moved to Hot Springs, Virginia to join The Homestead culinary team where he worked as the Banquet Chef and Executive Sous Chef. In 2011, Todd moved to Vail, Colorado to head up the culinary team as the Executive Chef at Vail Cascade Resort & Spa, a Destination Hotels & Resorts' property.