John Zavoral
Born and raised on a hobby farm in rural Minnesota, growing crops and raising various animals, John Zavoral attended Le Cordon Bleu Minneapolis/St. Paul right out of high school. He moved to Colorado in 2006 to do his externship at the former Wildflower at the Lodge at Vail. Chef John has a deep background in Italian Cuisine, working at various restaurants in the Vail Valley including the Cucina Rustica, Campo di Fiori, La Nonna, and as the Executive Chef at Toscanini Ristorante for four years. He has taken a love for fresh pasta, making and eating. Giving back to his roots, John likes to connect locally where he can, since he knows how much hard work it takes to grow various products. He emphasizes freshness and prioritizes sourcing seasonally.