Framed by the majestic 14,000-foot peaks and wide blue skies of Colorado’s Rocky Mountains from its perch in Telluride’s Mountain Village, Madeline Hotel & Residences, Auberge Resorts Collection today announces Bill Greenwood as executive chef. Greenwood brings more than 13 years of culinary experience at some of Colorado’s top kitchens and as a corporate executive chef in Texas and California to his new role. Beyond helming the hotel’s signature modern mountain restaurant Black Iron Kitchen + Bar, Greenwood will oversee all food and beverage operations for the hotel, including M Lounge, the Sky Terrace, in-room dining, catering and creative pop-up culinary activations.
Farm-to-Table Movement Inspires Greenwood’s Sustainability Journey
“During these times, it is more important than ever to be inventive and thoughtful in delivering memorable culinary experiences and service excellence for families and friends to enjoy their time together,” said John Volponi, Regional Vice President, Auberge Resorts Collection. “We are excited for Chef Greenwood to unleash his endless curiosity and creativity to design unforgettable dining moments at Madeline for our guests and our community.”
Greenwood joins Madeline from Beano’s Cabin, the historic fine-dining on-mountain restaurant in Beaver Creek, Colorado. His previous culinary experience as a high-end corporate executive chef has taken him from Texas to California. Growing up, his father owned Greenwood’s Restaurant, an eatery in a suburb of Atlanta that was so loved by locals, it was considered an Atlanta institution. The restaurant was a pioneer in the farm-to-table movement, which ignited Greenwood’s profound interest in sustainability, foraging, and innovative restaurant supply techniques.
