A Legacy of Taste: Welcoming Doug Frost to THE SIXTY TWO™ Society

A Legacy of Taste: Welcoming Doug Frost to THE SIXTY TWO™ Society

At THE SIXTY TWO™ Society, every element of the member experience has been designed with precision and purpose.  So when it came time to define the soul of our wine and beverage program, we turned to one of the world’s most respected names in the industry:


We are proud to share that Doug Frost, one of only four individuals in the world to hold both the Master Sommelier and Master of Wine distinctions, has officially joined THE SIXTY TWO™ Society as our official wine and beverage consultant.


A Rare Distinction, A Perfect Partnership In Vail Village

Doug’s dual credentials represent one of the highest achievements in the world of wine — a mastery that combines technical expertise, sensory acumen, and deep respect for craftsmanship. His ability to interpret terroir, pairing, and balance has made him a sought-after authority in global hospitality circles.

At THE SIXTY TWO™ Society, Doug’s role will go far beyond curating labels. He will shape the very philosophy behind our 2,000-bottle cellar, collaborating closely with Founder Brad Kaemmer — himself a sommelier, restaurateur, and lifelong hospitality craftsman — to design a beverage experience as refined and thoughtful as the cuisine itself.


A Cellar Without Compromise At The Top Of Bridge Street

Under Doug’s guidance, our cellar will reflect the same attention to detail that defines every element of the Society. Each selection — from rare vintages to hidden gems — will be chosen for its story, integrity, and sense of place. Beyond the cellar, the bar program will celebrate craftsmanship through signature cocktails and spirits that mirror the sophistication of the space and the mountain it serves.

Doug’s philosophy aligns seamlessly with our own: that great wine and great hospitality are never about excess — they’re about balance, authenticity, and the people who share them.


Crafting An Elevated Experience In Vail

This partnership marks another defining step toward creating what THE SIXTY TWO™ Society was always meant to be — a haven where legacy, hospitality, and culinary artistry converge. With Doug Frost shaping the beverage program and Chef Nicolas Ferreira and Chef Mark Adair leading the culinary charge, members can expect a dining and social experience unmatched in Vail, and rare even by international standards.


This is not just another club.
It’s a modern interpretation of alpine refinement — where food, wine, and service come together in harmony, and every glass poured tells a story of craftsmanship and connection.

Let’s share a glass soon.

 

For Additional Information About Membership Please Contact:

Amy Kaemmer

amy@thesixtytwovail.com

970.763.1962

 

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A Club Should Be Inspirationally Alive

February 5, 2026
When you imagine the kind of club that truly belongs in Vail, one thing becomes clear very quickly: it should feel inspirational and alive —not static, not routine, and certainly not ordinary. It should be a place that evolves naturally and organically, season after season, in step with the people who gather there. At THE SIXTY TWO™ Society Vail , that belief is foundational. We believe that any meaningful social space should evolve, innovate, and elevate—never age out or grow tired. The most memorable culinary moments and family celebrations happen in environments that feel vibrant, where energy shifts naturally with the seasons and dayparts, and every visit offers something subtly refreshed to enjoy. This philosophy shapes every aspect of the member experience we are creating and protecting. From thoughtfully planned interior updates, to continuously evolving culinary offerings, to a libations and wine program that develops throughout the year, to curated social moments that feel timely and relevant—membership at THE SIXTY TWO™ Society is intentionally designed to remain fresh, engaging, and socially magnetic. As we bring together an intimate community of just sixty-two members , we are building a foundation that will never feel stagnant. With such a boutique membership and a locally owned, hands-on management approach , the experience remains nimble and personal. Nothing operates on autopilot. Each season brings its own refinements, and every visit feels both comfortably familiar and newly energized. Members can expect: Seasonal design updates that keep spaces warm, current, and inviting Evolving culinary and beverage experiences , guided by an exceptional leadership team, introducing new flavors, thoughtful pairings, and moments worth savoring Intentional programming and curated gatherings that shift throughout the year, reflecting the rhythm of the Mountain and the interests of the members themselves This level of care only works when the community is intentionally kept small, and member voices truly matter . That is what allows THE SIXTY TWO™ Society to remain vibrant, elevated, and continually renewed— never predictable, never complacent, and always personal to the families who belong here. We are genuinely excited about what lies ahead and look forward to welcoming those who feel drawn to this philosophy as we approach our final remaining membership opportunities. Should you have any questions or wish to explore participation further, we are always here to connect.  For Additional Membership Information Please Contact: Amy Kaemmer Amy@thesixtytwovail.com 970.763.1962 Learn About The Society Schedule A Call With Concierge Schedule A Site Tour Take A Virtual Tour Frequently Asked Questions Reimagined Social Events

The Standard Behind Every Plate

By Amy Kaemmer • January 23, 2026
As we continue to shape and define THE SIXTY TWO™ Society Vail, I wanted to share more about one of the most deliberate choices we have made from the infancy of our endeavor: how we source and what we serve. Great food does not start in the kitchen; it starts long before that, with the people who raise it, grow it, harvest it, and protect its ultimate quality. Our culinary team , led by Chefs Nicolas Ferreira and Mark Adair , have already begun approaching our sourcing with patience, industry knowledge, and most importantly, deliberate intention. The goal has never been to impress with excess, but rather to honor core ingredients that speak for themselves. We have sought out the best vendor partners who care deeply about their craft and stewardship with integrity. • Ranchers who value animal welfare without compromising flavor profiles • Farmers who understand their land and seasons and deliver only the most premium crops • Fisheries and seafood producers who protect future supply by doing things the right way for centuries to come These are relationships built on trust, integrity, and purpose — not convenience. When ingredients are chosen with this level of care, the culinary experience changes. Our meals will feel grounded, balanced, consistent, and elevated, without needing a culinary label or defined cuisine style. This allows our Chefs to focus on clarity and execution rather than complexity, and it allows our Members to simply enjoy the dining moment in front of them. For us, sourcing is not a talking point; it is a core value and responsibility. It is part of how we respect the people who gather at our tables and the time they choose to spend with us. To learn more, please visit our vendor partners page. Rest assured, we are securing some of the best ingredients imaginable — choices that will resonate through truly remarkable flavor profiles and craveable cuisine. For Additional Membership Information Please Contact: Amy Kaemmer Amy@thesixtytwovail.com 970.763.1962 THE SIXTY TWO™ Society Membership FAQs Schedule A Call Schedule A Site Tour Take A Virtual Tour Bringing The Fun Back To Vail
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