Steamboat Ski & Resort Corp. has hired Eric Wallace as its new culinary director, according to a statement released Wednesday.

Effective Monday, Wallace stepped into a new position with the Steamboat Food and Beverage team, where he will play a key role in shaping menus and guiding the resort’s overall culinary vision. His responsibilities include recruiting chefs and sous chefs, as well as mentoring team members at every level of the kitchen.

He will also partner with stakeholders to strengthen revenue streams while maintaining high standards of food safety throughout Ski Corp.’s dining outlets.

“Eric’s passion for elevating the food and beverage experience will help drive the resort’s overall F&B quality and consistency,” said Dave Hunter, president and COO of Ski Corp., in the statement. “We are thrilled to see how he inspires and grows our teams.”

Wallace, who attended the Culinary Institute of America, has over 25 years of experience in the culinary field, having been nominated twice for the prestigious James Beard Award. 

In his most recent role, he worked in Alaska as district manager for ICE Services, a private company focusing on catering and hospitality, where he managed camps accommodating between 48 and 400 guests and was responsible for scheduling, financial oversight and implementing safety programs.

In his personal time, Wallace enjoys reading, hiking, cycling and volunteering. In the statement, he said his work ethic is rooted in community engagement. 

“I’ve had the privilege of honing my craft in diverse and demanding environments,” said Wallace, who will report to Ski Corp.’s vice president of food and beverage, in the statement. “I’m excited for the opportunity to bring the full scope of my background to an already exceptional group with a stellar reputation. I look forward to contributing and growing alongside a team that values excellence and innovation.”