Aspen, CO. – June 17, 2021 – The Gant Aspen has selected Christopher M. Vlasich to lead the resort’s food and beverage operations. In his new role, Vlasich is charged with enhancing the resort’s comprehensive culinary offerings for an array of leisure and group guests.
A seasoned food and beverage savant, Christopher M. Vlasich brings industry knowledge and dedication to The Gant Aspen. Vlasich previously spent several years refining his skillset at an impressive assortment of upscale hotels and resorts. Beginning as events operations manager at the Renaissance Boulder Flatiron Hotel, Vlasich managed and executed all phases of event-day operations. Upon his success in the role, Vlasich was quickly promoted to director of event operations to direct all event services, banquet catering, event technology operations and staff. Under Vlasich’s leadership, in 2018 the hotel was designated “Hotel of the Year” by Marriott International for Full-Service U.S. Franchises. Vlasich then traded Boulder for Aspen, serving as general manager of Prospect Restaurant within Hotel Jerome. As general manager, Vlasich was responsible for directing and managing Prospect’s restaurant, lounge, room service and pool service in accordance with management company, Auberge’s, luxury fine-dining standards. In doing so, Vlasich created the vision and annual business plan for the food and beverage operation.
Vlasich holds a Bachelor of Science degree in Tourism, Convention and Event Management from Indiana University. During his free time, Vlasich enjoys all things outdoors, from skiing and snowmobiling during winter to paddle boarding, mountain biking, camping and hiking in the summer.
“We are thrilled to fill this vital role with such impressive talent in Chris,” said The Gant Aspen’s Director of Sales and Marketing Lou Eppelsheimer. “Chris’s enthusiasm, experience and creativity will undoubtedly enhance our culinary offerings for both leisure and group guests alike. We are eager to see his passion for the restaurant and catering industry drive innovation and success at The Gant.”
