Sheraton Steamboat Resort is pleased to announce our new Executive Chef, Scott Przymus, overseeing all food and beverage offerings at the resort. A graduate of Colorado Mountain College’s culinary program and the hospitality management program at California’s American River College, Chef Przymus joins the Sheraton Steamboat from Keystone Resort, where he has been since 2006, most recently serving as the Executive Chef at The Inn at Keystone.
Chef Przymus has created a new concept for Sevens Mountain Grill at the Sheraton Steamboat, designing a menu replete with Colorado-sourced beef, seafood and produce that will change seasonally. Sevens, which features a light-filled dining room offering gorgeous MountWerner views, is now open for the winter season serving breakfast, and dinner daily. Signature dishes available this winter include Bear Mountain Buffalo Filet, which is served pepper seared with sautéed spinach, bleu cheese, caramelized onions, port poached pear and balsamic reduction and the Herb Seared Pork wings with roasted red potatoes and seasonal vegetables.
He will also oversee service in the resort’s Saddles Lounge, and 28,000 square feet of flexible indoor and outdoor meeting space.