Benchmark Hospitality International, a leading U.S.-based hospitality management company, has named Timothy A. Ralphs executive chef for Cheyenne Mountain Resort. Todd Felsen, general manager for the property, a Benchmark Resort located at the foot of Cheyenne Mountain, made the announcement.
“It is a thrill to welcome Timothy to Benchmark Hospitality at Cheyenne Mountain Resort,” said Mr. Felsen. “He comes with important culinary experience gained in the U.S., Europe and Asia, and with an impressive set of credentials. We look forward to his leadership in our food and beverage department.”
Ralphs was previously executive chef for the Azul Hospitality Group where he was part of the opening team for the Aloft Hotel in Cupertino, Calif. Ralphs has served in the executive chef position for several luxury hotels and resorts throughout California. He gained international experience at the landmark Peninsula Hotel in Hong Kong and at Apicus, a 2 Star Michelin restaurant in Paris.
Chef Ralphs received his training at the prestigious L’Ecole Le Cordon Bleu, and at Scottsdale Culinary Institute where he received his Bachelor’s degree in the Culinary Arts, Sciences and Restaurant Management. He is an advanced sommelier through the International Court of Master Sommeliers and will soon receive his Cicerone Certification. Ralphs is active in the American Liver Association, Chefs for Humanity, SLO Food Movement and American Culinary Federation. He is relocating to Colorado Springs.