Our Sourcing
Inspired by Vail's pioneering spirit and the Kaemmer family's legacy, we create a welcoming table where shared meals become lasting memories. THE SIXTY TWO Vail is an Alpine-inspired restaurant where global flavors, intentionally sourced ingredients and warm hospitality come together at the table.
At THE SIXTY TWO, we believe the most meaningful dining experiences begin long before a plate is set or a glass is poured. They begin with intention; careful choices made thoughtfully and with respect for the people and places behind them.
Led by Executive Chef Jonah Friedmann, along with the culinary perspective of Chef Consultants Mark Adair and Nicolas Ferreira, our approach to sourcing is an extension of the hospitality experience itself. Their collective experience at the highest levels of the culinary world has shaped a philosophy rooted in restraint, clarity and uncompromising standards: start with the best possible ingredients, handle them with skill, and let their quality speak.
Every producer we work with is selected for more than quality alone. We seek partners who share our values — those who respect the land, practice responsible stewardship, and carry forward traditions rooted in craft and care. From ranches and fisheries to grain mills and small-batch producers, each relationship is built around shared commitment.
Butcher & Sea
Senku Filet
Paradigm Foods · Queensland, Australia
Named World's Best Steak 2026 at the World Steak Challenge in Amsterdam, also earning World's Best Grain-Fed Fillet and Oceania's Best Steak. Bred by fourth-generation graziers Adam and Hayley Rea.
MUSE Ribeye
Full Blood Australian Wagyu · Tasmania
Tajima and Shima bloodlines traced to Japan's National Registry. Raised on Tasmanian pastures and grain-fed for more than 450 days for exceptional marbling.
Creekstone Farms Beef
Black Angus · Arkansas City, Kansas
Selected Black Angus beef from a producer known for its animal-welfare program and a receiving facility designed with Dr. Temple Grandin.
Brunson Meat Co.
Dry-Aging Program · Denver, Colorado
Chef Justin Brunson's dry-aging program uses noble molds to develop deep, savory flavor and notes of brown butter over an extended aging period.
A5+ Olive Fed Wagyu
Japanese Wagyu · Olive-Fed Finishing
The olive-fed tradition brings together Japanese cattle raising and olive cultivation: processed olive pulp remaining after oil pressing is incorporated into the finishing ration. This approach gives value to an agricultural by-product while helping shape the beef's distinctive flavor.
Our A5+ selection pairs fine, abundant marbling with a tender texture and rich, rounded finish. Served in small portions, it is a centerpiece of our beef program.
Beeler's Pure Pork
Family Farm · Iowa
A family farming tradition dating to 1846. Hogs are raised without gestation crates, in open pens designed for natural movement and social behavior.
Tender Belly Pork Sausage
Denver, Colorado
Founded in 2010 by brothers Erik and Shannon Duffy. Its full-flavored pork sausage brings carefully selected ingredients and satisfying texture to our breakfast table.
Ōra King Salmon
New Zealand
Selectively bred king salmon, hatched in Takaka and raised in the Marlborough Sounds. Prized for consistent quality, rich texture and balanced fat content.
Seremoni Black Cod
Wild-Caught · U.S. Pacific Waters
Wild black cod harvested using advanced ike jime, the Japanese handling technique designed to preserve texture and flavor. Traceable to its source vessel.
Catsmo Gold Label Lox
Artisan Smokehouse · New York
Fresh Scottish Atlantic salmon, never frozen, is cured and smoked over apple and cherry woods using hands-on artisanal methods. Gold Label's gentle fruitwood flavor and silky, buttery texture make it a delicate partner for our bagels and cream cheese.
Regiis Ova Caviar
Founded by Chef Thomas Keller
Chef Thomas Keller and caviar authority Shaoching Bishop select farm partners for exceptional quality and consistency, bringing their exacting standards to every tin.
Cheese & Butter
Marcel Petite Comté AOP
Jura, France · 18–24 Months
Raw-milk Comté renowned for its savory depth and long, nutty finish. Marcel Petite practices slow affinage, including at Fort Saint-Antoine. Our 18–24-month selection brings complexity to fondue, mousses and mushroom bread pudding.
Vacche Rosse Parmigiano Reggiano
Italy · 30 Months
Made from the milk of historic Reggiana red cattle. Thirty months of aging develops a crumbly texture and concentrated aromas while preserving its sweet character. We also select 36-month Parmesan for deeply flavored finishing shaves.
OG Kristal Gouda
Old Groendal · Belgium
An aged Gouda-style cheese from the Deweer family's Kaasboerderij 't Groendal. Caramel and butterscotch notes meet a distinctive crystal crunch, giving salads and cheese preparations a balance of sweetness, savory depth and texture.
OG Ghost
Old Groendal · Belgium
The goat's-milk companion to OG Kristal, enriched with cream for a luscious texture. Sweet cream, caramel and almond notes bring a gentle, rounded character to this aged cheese, with a subtler tang than many fresh goat cheeses.
Gruyère AOP
Switzerland
Raw-milk Alpine cheese made from milk of cows fed grass and hay. Its protected designation preserves traditional methods. Our selections, including 1655, bring nutty complexity and a smooth melt to French onion preparations and our Reuben.
KALTBACH Raclette
Cave-Aged · Switzerland
Matured in a natural sandstone cave, where time and cellar conditions develop its pronounced aroma and savory character. Melted over our olive-fed Wagyu French dip, it brings the warmth and richness of the Alpine table.
Jasper Hill Cheeses
Vermont's Northeast Kingdom
Cave-aged cheddar gains natural-rind character, a crumbly bite and savory depth through careful affinage at the Cellars at Jasper Hill. Bayley Hazen Blue offers a different expression: dense, creamy texture and rounded, nutty blue-cheese flavor.
Fulvi Pecorino Romano DOP
Italy · Sheep's Milk
A traditional sheep's-milk cheese with granular texture, assertive saltiness and a piquant finish. It anchors our cacio e pepe fries, where warm potatoes and Tellicherry pepper let the cheese's character lead.
Calabro Hand-Dipped Ricotta
Connecticut · Italian Cheesemaking Tradition
Founded by Sicilian cheesemaker Joseph Calabro, this dairy specializes in fresh Italian cheeses. Its hand-dipped ricotta has a delicate, creamy, spoonable texture and clean milk flavor: a cheese we choose for freshness and finesse.
Ben's Jersey Cream Cheese
Our Breakfast Schmear
Selected for its rich texture and clean, tangy flavor. Whipped with chives for our bagel service, Ben's Jersey cream cheese complements the silky texture and delicate fruitwood smoke of Catsmo Gold Label lox.
Beurre d'Isigny AOP
Isigny Sainte-Mère · Normandy, France
Made in Normandy's protected Isigny region, where coastal pastures shape the milk. Traditional culturing and churning develop fresh-cream and hazelnut notes. Its natural golden color, soft texture and richness elevate our bread service, sauces and purées.
Pantry & Producers
Our Asian Pantry
Fermentation, Origin & Purpose
The same care we give our steaks and cheeses extends to the ingredients behind every broth, glaze and dressing. Sourced through Altamira and our specialty distributors, our pantry includes named producers chosen for the flavor they bring: clean acidity, rounded fermentation and depth that builds a dish from within.
Ito Shoten Organic Tamari
Japanese Brewing Tradition
Brewed with whole soybeans and no wheat, Ito Shoten organic tamari develops a rich, rounded savory flavor through fermentation. We use it in stocks, glazes and marinades where concentrated umami supports the main ingredient.
Pearl River Bridge Superior Soy
China · Naturally Brewed
Our Superior Light Soy Sauce brings the aroma and savory character of naturally fermented soybeans. Alongside tamari and usukuchi-style Japanese soy, it gives our kitchen distinct tools for seasoning: each sauce is chosen for flavor and color rather than treated as interchangeable.
Iio Jozo Rice Vinegar
Tango, Kyoto · Founded 1893
A family vinegar brewery known for traditional static fermentation and pesticide-free rice grown in its home region. Its rice vinegars offer rounded acidity and depth, allowing our vinaigrettes and sauces to taste bright without a harsh finish.
Saikyo White Miso & Red Boat
Kyoto Tradition · Vietnamese Fish Sauce
Saikyo-style white miso brings the gentle sweetness of rice koji to our miso-caramel black cod. Red Boat 40°N is a first-press fish sauce made from wild-caught black anchovies and sea salt, aged in barrels. Used thoughtfully, both create savory layers throughout our cooking.
Peaks Mushrooms
Peak Farms · Gypsum, Colorado
Our local mushroom partner grows gourmet mushrooms indoors in Gypsum. Founded by Dave Curulewski, Peak Farms supplies restaurants and the Eagle Valley community with mushrooms and microgreens. This nearby relationship brings freshness and deep mushroom flavor to our ragùs, roasted mushroom preparations and breakfast dishes.
The Chef's Garden
Jones Family Farm · Huron, Ohio
The Jones family grows specialty vegetables, herbs and edible flowers for chefs, with generations of experience and a focus on flavor and thoughtful farming.
Michel's Bakery
Colorado
Fresh breads sourced from a local bakery to accompany our table and support Colorado bakers.
La Amalia 1888
Colombian Specialty Coffee · 100% Arabica
Rooted in a longstanding family coffee tradition. Colombian Arabica beans are carefully selected and roasted in small batches for a balanced, aromatic cup.
Crushed Brown Sugar from Hateruma Island
Hateruma Island · Okinawa, Japan
This wonderful Okinawan sugar comes from tiny Hateruma Island. On the tongue it tastes of brown sugar with earthy mineral tones and savoriness. The fragrance is deep with hints of tobacco. Use this amazing sugar in your favorite desserts. It's also a great addition to many savory dishes such as braises, broths, etc.
Runamok Maple
Sorkin Family · Fairfax, Vermont
Founded by Laura and Eric Sorkin. Pure maple syrup from their organic, bird-friendly sugarbush and a network of family producers in Vermont.
Ess-a-Bagel
New York
Established in 1976 by Florence and Gene Wilpon and Florence's brother Aaron Wenzelberg. Coming from an Austrian baking family, the art of baking or crafting the perfect bagel came naturally to them. Within two years of opening, Ess-a-Bagel was voted #1 in the Tri-State area.