At high altitudes, oxygen and humidity levels change, affecting cooking times. Human taste buds even behave differently above 8,000 feet. Under these conditions, creating an exceptional dining experience takes a rare combination of skills.
That’s precisely what Executive Chef Paul Voboril brings to the table — specifically, any table where you choose to sit down and enjoy a meal at Angel Fire Resort. From Legends to The Summit House, he’s put all his know-how into crafting menus to satisfy every taste and fit every member of your party’s needs.
We recently asked Chef Paul to give us a behind-the-scenes tour of our busy kitchens. In the process, we also learned a little more about him, his culinary background, and his vision for the future of Rocky Mountain cuisine. Keep reading to learn more.
Where are you from originally?
How long have you worked at Angel Fire Resort?
This year marks my fifth anniversary here.
How would you describe the professional journey that brought you to work at Angel Fire Resort?
I always worked in restaurants growing up. Once I got to college, I decided to major in culinary arts. In 2002, I earned my degree (and graduated with honors) from Colorado Mountain College. Before coming to Northern New Mexico, I worked at several ski resorts in Colorado, including Keystone, Breckenridge, and Arapahoe Basin.
What are your primary duties as Angel Fire Resort’s Executive Chef?
I oversee the procurement of all the ingredients that go into the dishes we serve here and make sure that food costs meet our standards. I also prepared all of the food served at our banquets. If you’re looking for me, you’re most likely to find me in the kitchen at Legends Grill.
How has dining at Angel Fire Resort changed or evolved since you joined the team here?
I helped develop the concept for El Jefe, which mixes authentic Mexican taqueria-style tacos and burritos with New Mexican cuisine and even a few Tex-Mex favorites. I also formed a relationship with ranchers in Texas who raise Wagyu cattle. We use their patties, pastrami, and other cuts of beef at several of our restaurants.
Wagyu beef is incredibly tender. This mouthfeel comes from marbling — the percentage and distribution of fat in the meat itself. That marbling also gives Wagyu beef an exceptional flavor. It’s the ultimate in umami.
What is the one menu item you would recommend all Angel Fire Resort guests try?
It’s hard to choose only one. I would call it a toss-up between the Wagyu Chicken Fried Steak and the Wagyu Pastrami Sandwich at Legends. Your best bet is probably to order both and share.
What’s the most memorable dining experience you’ve been a part of at Angel Fire Resort?
I’ve loved every Wine and Wagyu Weekend we’ve hosted at the top of the mountain. I look forward to bringing this summer event back.
How do you like to spend your spare time?
I like to travel, especially to destinations where I can fish and hike.
In terms of dining experiences, what can Angel Fire Resort guests look forward to this summer — and next winter?
The Summit Haus will be open for the rest of this season and all summer long. It offers a great casual dining experience: comfort food, a full bar, and amazing views of the Sangre de Cristos. We’ll also be doing food and beverages at Frontier Park during their summer concert series.
Ready to experience the many different flavors of Angel Fire Resort? Book your stay now — and remember that your last chance to play in the Best Snow in New Mexico is March 20th!