Beverage Director and Master Sommelier
Sean Razee has the honor of being the Beverage Director and Sommelier for this fine establishment and currently holds the Master Sommelier diploma from the Court of Master Sommeliers. Razee is one of only 96 Master Sommeliers in the United States and the only person in the Vail Valley that holds the distinguished certification.
The MS diploma is indicative of Razee’s superior knowledge of wine theory, tasting and service, as well as liquor and cordial knowledge and service. Originally from Southern California, Sean began exploring the wine country in the early 1980’s through frequent weekend trips to Santa Barbara County. His extensive experience has allowed him to share his expertise in a quarterly wine column in Luxe Magazine, a monthly article in Vail Daily – as well as a seat on Ritz-Carlton brand’s Corporate Beverage Committee – offering his voice to 72 hotels and resorts, globally.
After graduating with a Bachelor of Science in Food Science and Nutrition from California State University Long Beach, the outdoor enthusiast soon moved to Colorado in pursuit of excellent mountain biking and to begin a career in the wine business. Sean worked in several of the finest restaurants in the Vail Valley prior to joining the opening food and beverage team for The Ritz-Carlton, Bachelor Gulch in 2002.
Having completed his goal of becoming one of the select few Master Sommeliers, Sean is now working toward a degree with the Institute of Masters of Wine. In a continuing focus to expand his palette and knowledge of wine, he continuously travels worldwide to the French regions of Champagne, Burgundy, Bordeaux, Loire Valley and Alsace as well as Piedmont, Veneto and Tuscany in Italy. Domestically, his ventures take him throughout California, Oregon and Washington. One of his lifetime goals is to travel to every wine-producing region in the world.
Chef Rainer Zinngrebe
Executive Chef of The Ritz-Carlton in Cancun, Mexico
Chef Rainer Zinngrebe feels right at home in his position as Executive Chef of The Ritz-Carlton in Cancun, Mexico. Chef Rainer’s culinary experience spans 27 years and three continents, from Asia to Europe and the Americas, where he was at the helm of some of the most superb dining establishments, including Margaux Restaurant at the Kowloon Shangri-La in Hong Kong, Mandarin Oriental, Kuala Lumpur in Malaysia, and The Fullerton in Singapore.
Rainer has travelled globally over the past two decades in search of the world’s finest cuisine. Often struck and inspired by the similarities of cooking and eating habits across borders and cultures, Chef Rainer collaborated with good friend and fellow chef, Rodrigo Torres Contreras, and renowned photographer, S.C. Shekar, to create a new cookbook, Small Bites, Big Taste: Innovative Recipes for Entertaining.
Small Bites, Big Taste: Innovative Recipes for Entertaining, is one of the most pleasurable and comprehensive cookbooks on Latin-Asian party foods ever published. It is practically an obligatory gastronomic reference for entertainment at home, and belongs on the kitchen counter of anyone who values friendship and enjoys welcoming guests into their home, whether indoors or outdoors. The uniqueness of its content is a focus on smaller portions, not huge dinner feasts with complicated recipes. According to the authors, cooking should be as enjoyable as meeting with friends, and that certainly is reflected upon the engaging approach to preparing each dish.