Brian Wallace is the Executive Sous Chef at Roaring Fork Club. Raised in Morgantown, West Virginia, he began his culinary career twenty-five years ago as a dishwasher at a small local café, embracing every opportunity to learn and grow in the kitchen and never looking back.
Eager to push his cooking further through competition, accountability, and disciplined training, Wallace completed the renowned culinary apprenticeship program at The Greenbrier Hotel in 2009, training under Peter Timmins, CMC, and Richard Rosendale, CMC. After graduating, and intent on staying close to the stove, he accepted a saucier position at Gasparilla Inn & Club, again working alongside Timmins.
After a brief return to Morgantown, Wallace joined The Broadmoor as a sous chef, a role that quickly evolved into Chef de Cuisine of Natural Epicurean and later The Penrose Room. During his tenure, his teams successfully defended both Forbes Five-Star and AAA Five Diamond distinctions.
Wallace then moved to The Little Nell, where he oversaw large-scale charcuterie and preservation programs. The experience deepened his commitment to full product utilization and sparked a more nuanced understanding of terroir-driven cuisine.
Prior to joining Roaring Fork Club, Wallace spent nearly four years at Dunton Hot Springs, a Relais & Châteaux property outside Telluride. There, he immersed himself in cooking rooted in place—foraging in the San Juan National Forest, building close relationships with local farmers and ranchers, exploring regional ancestral cooking and cultivation practices, expanding a whole-animal butchery program, and emphasizing sustainability and responsible sourcing. During his time at Dunton, the team earned a Two Michelin Key distinction—the only property in Colorado to receive the honor, which it continues to hold.
Wallace’s cooking is grounded in classical training with European influence, shaped by ingredient-driven execution, seasonality, and direct relationships with the people who grow and raise the food.
