PROFILE
goreng in Bail, hot chocolate, and croissants for breakfast in Normandy on my first school trip abroad, the most amazing fish and chips in Wellington NZ... but I would go back to the first bowl of mussels I shared with my grandfather in Bordeaux, France when I was little, I remember the white wine broth and dipping crusty baguette into it... just magical. From where do you get inspiration for your menu? I would say from my travels, having lived in many countries around the world I like to incorporate flavors that enhance a local ingredient, an example of this would be a Porcini dish we are running as a special now, Fresh porcinis, pan-seared then grated fresh ginger, shallots and garlic are added, once cooked deglazed with Mirin and Miso, and finished with sesame seeds and Scallions. Describe the focus of the cuisine at Four Seasons Resort and Residences Vail. In our Modern Mountain Steakhouse Flame, we focus on the highest quality meats and seafood paired with fun unique twists, Remedy is a cool bar with amazing views, the food here is varied and approachable. How often does the menu change? We have staples that stay on year-round, these are the items that our guests expect to see every visit, with that being said, we do a fall, winter, spring, and summer menu change. What are some of the challenges and benefits to operating in a hotel? One challenge is that we are always open, 24 hours a day 7 days a week; the benefits are we have access to buy the best ingredients and have free rein with creativity and menu content. How would you describe the cuisine/culinary scene in Vail? Vail has some excellent restaurants and restaurateurs, some of the talent that ends up in Vail is just amazing.
Q+A with Four Seasons Resort and Residences in Vail, Executive Chef Simon Purvis. How did your career in the culinary arts begin? Growing up in southern England in the late ‘70s and early 80's I can honestly say that we did not have a relevant food scene, what I did have was a mother that cooked every day and a grandmother that would cook lavish meals at family gatherings, I would look forward to every meal they prepared...it all really began for me when we would go on family camping trips to France and Spain, I was in awe of the different foods we would eat and the markets we would visit, I would say that this is where my attraction to food really started. Fondest food memory? There are many… Noodles at the fish market in Tokyo, my first nasi 74 | UPSCALELIVINGMAG.COM | WINTER 2022
Are there any chefs whom you really admire or have been role models in your career? My Chef at the Caledonian Hotel, Jeff Bland, was calm, focused, and hands-on... and then Wolfgang Von Wieser, worked with him for quite a few years in three properties, just a great Chef with a calm focused presence. Least favorite ingredient to cook with. Snails, I just can't eat them. What is your signature dish? Tomorrow night’s special, I have some fresh Matsutakes coming in from the PNW and some fresh yuzu. The one kitchen tool you cannot live without. I have this old Victorinox French knife, it's sharp and versatile, can be doing lobsters one minute and then fine diced shallots the next What would your last meal be like? Char Kway Teow.... just love the texture of the fresh rice noodles and the char flavor from the wok.
