Chef Sanchez joins Stowe Mountain Lodge after most recently serving as the Executive Chef at The Westin Resort in Snowmass/Aspen & Wildwood Snowmass. He also spent time at Ko’a Kea Hotel & Resort in Kauai, HI as the Executive Chef, and the current Destination property, Inn and Spa at Loretto in Santa Fe, New Mexico. As a three-star Michelin trained chef with experience at El Bulli in Roses, Spain, his approach to cuisine is creative and cutting-edge. Recently he staged at La Mar and Astrid Y Gaston in Lima, Peru. Chef Sanchez has been featured in several cookbooks and culinary publications around the world.
Born in the Philippines, Jackie was introduced to the culinary world at a young age by her mother, who owned a traditional Chinese restaurant just outside Manila. After moving to California, she carried her passion for Asian cuisine with her by incorporating traditional lessons learned from her family with her work at the California Culinary Academy, an affiliate of Le Cordon Bleu. Her culinary travels brought her to Aspen, where she was tasked by renowned culinary arts magazine Food & Wine to form a Chef’s Club. There, she generated a positive learning environment, rotating four Michelin Star or James Beard Award winning chefs every six months to teach her staff how to perfect specific dishes. Since joining our team in 2014, Chef Cochran has continued to bring her experience in culinary coaching and a mastery of modern cuisine to the Stowe Mountain Lodge. She is committed to delivering great food and a positive, comfortable environment to our guests.
Leading the new Stowe Mountain Lodge team is Director of Food & Beverage, Scott Cochran. Cochran, who has extensive culinary experience at several of the top ski destinations in North America, which includes opening the St. Regis at Deer Valley, recently arrived from the Wildwood Resort in Snowmass, Colorado, where Executive Chef, Ronnie Sanchez and Cochran brought the culinary team to new levels. Cochran received his Grand Diploma in Culinary Arts at the French Culinary Institute in New York, New York. He is a certified member of the Court of Master Sommeliers, while also honing his palate working alongside James Beard Winning Chefs, Ken Oringer and Jean Georges.