Gilbert’s lauded international cuisine is showcased in all three of Capella Telluride’s dining destinations, including the fine dining restaurant, Onyx, the casual Gray Jay Café (opening Winter 2009) and the elegant Suede Bar, where patrons can sample après ski aperitifs and tapas. 

Whether joining Capella Telluride for a few nights or a week-long stay, guests will find each meal is a new experience – a moment of discovery – and Chef Gilbert’s modern approach to haute cuisine accomplishes this.  He thinks globally but sources locally to capitalize on the finest farm-fresh ingredients.

Gilbert brings over 16 years of experience to Capella Telluride, primarily with luxury resorts, private residence clubs and restaurant management companies in the Southeast.  Prior to joining Capella Telluride, Gilbert served as the executive chef for the BallenIsles Country Club in Palm Beach Gardens, Fla.  For three years preceding that post, Gilbert served as executive chef of The Ritz Carlton Golf Club and Spa in Jupiter, Fla., where he introduced 115 Prime Steak House.  Gilbert’s highly credentialed resume also includes a post as executive chef of the AAA Five Diamond, Mobile Five Star Lodge at Sea Island Golf Club in Sea Island, Ga., where he oversaw five restaurants and served as personal chef for world leaders during the 2004 G8 Summit. At the ripe age of 23, Gilbert’s career took off as he rose from chef de cuisine to executive chef of The Grill Room at Ritz-Carlton Amelia Island in Fla., which earned eight AAA Five Diamond awards during his tenure.

Gilbert has been invited to cook at the James Beard House in New York on multiple occasions, was named Star Chef of the Year by The Chef’s Garden and Culinary Vegetable Institute in 2005 and won The Food Network’s “Ready, Set, Cook” challenge in Jacksonville, Fla. in 2001.  He is a graduate of the Pennsylvania Culinary Institute in Pittsburgh, Pa.