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We're Bringing The Fun Back To Vail - THE SIXTY TWO™ Society

A Conversation With Founder Brad Kaemmer, THE SIXTY TWO™ Society-Legacy, Hospitality, and the Future of Vail

THE SIXTY TWO™ Society Progress Report

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 Frequently Asked Questions Virtual Tour Schedule a Call

We are proud to announce that Chef Nicolas Ferreira , a Michelin-Starred and James Beard –recognized culinary talent, will lead the dining program at THE SIXTY TWO™ Society , opening at the base of Vail Mountain in Summer 2026. With more than two decades of experience in some of the world’s most acclaimed kitchens, Chef Ferreira’s career has been defined by artistry, integrity, and innovation. He spent over a decade with the Thomas Keller Restaurant Group ( The French Laundry, Per Se ) , later earning one Michelin star at Angler San Francisco, and has been celebrated nationally as a Food Network Chopped Champion. His extensive consulting and event experience brings an added layer of distinction, including collaborations with: • AMC Network’s Feed the Beast • Quince & Co. with Chef Michael Tusk • Tantris, Germany (3 Michelin stars) • Taillevent, France (2 Michelin stars) • Ferran Adrià Foundation • Super Bowl XLVIII – New York, 2014 • Tribeca Film Festival • The Rodham Institute “The essence of great food lies in honoring where it comes from,” says Chef Ferreira. “At THE SIXTY TWO™ Society , we have the opportunity to create something timeless and inspired — a dining experience that redefines alpine hospitality.” Working alongside Chef Mark Adair , whose four decades in hospitality have shaped celebrated culinary programs across the country, and Doug Frost , one of only four individuals in the world to hold both the Master Sommelier and Master of Wine titles, Chef Ferreira’s arrival strengthens our vision for a food and beverage culture unlike anything else in the Rockies. Opening Summer 2026 — Vail Village, Colorado A limited number of Founder Memberships are available. Schedule a Private Conversation to learn more about membership availability, where luxury and legacy meet. Best, Brad Kaemmer Founder / Owner THE SIXTY TWO™ Society Vail For Additional Information Please Contact: Amy Kaemmer amy@thesixtytwovail.com 970.763.1962 Frequently Asked Questions Virtual Tour Schedule a Call

Ski season returns to Vail on November 14. Founder Brad Kaemmer reflects on the valley’s rhythm, winter traditions, and what’s ahead for THE SIXTY TWO™ Society.

There is a distinct emotional difference between eating and dining — between a place that just serves food and a place that creates truly memorable culinary entertainment experiences. At THE SIXTY TWO™ Society , that difference extends far beyond each table. This is a limited social club built around connection, comfort, and culinary excellence — a place where hospitality is as intentional and cornerstone as the design itself. The blueprint of THE SIXTY TWO™ Society is more than architectural — it is a narrative where every project decision has deliberate purpose.  From the copper bar inspired by Vail’s alpine roots, to the amber-lit onyx back bar reflecting the mountain’s first original runs, to the mesquite herringbone wood floor out of our family’s Texas ranch; every interior element tells a unique story. While THE SIXTY TWO™ Restaurant stands at the heart of it all, the enjoyment is much broader: fireside gatherings, complimentary transportation, concierge resort services, intimate / private spaces, and effortless ski valet access just steps from Gondola One. Here, food is not an amenity — it is the anchor for a lifestyle that has long been missing in Vail. Every visit will feel personal, polished, and precisely what you didn’t know you were missing; culinary moments that linger. Take a closer look at what is taking shape with our 3-D Virtual Tour. It is a glimpse into the new standard of hospitality that Vail has long been waiting for again. Schedule a Private Conversation to learn more about membership availability, where luxury and legacy meet. Best, Brad Kaemmer Founder / Owner THE SIXTY TWO™ Society Vail For Additional Information Please Contact: Amy Kaemmer amy@thesixtytwovail.com 970.763.1962 Frequently Asked Questions thesixtytwovail.com Schedule a Call

At infancy, when we envisioned THE SIXTY TWO™ Restaurant , it was never meant to feel like a hotel dining room, cafeteria, casual Mexican space, or just another crowded bar at the base of Vail Mountain across from Gondola One. It had to be something far more curated and grandiose, advanced in every ingredient sourcing detail, comfortable cuisine, yet approachable and refined enough to feel genuine; an authentic, intentional and thoughtful sense of culinary entertainment. Too often, traditional club dining in Vail has been reduced to oatmeal packets, power bars before first tracks or a marginal grab-go-lunch — amenities meant to fill the gap rather than create truly remarkable or noteworthy food & beverage experiences. That is so counterintuitive to our vision and approach to cuisine at THE SIXTY TWO™ Restaurant, where different gastronomy styles and flavor profiles will meld to create crave worthy encounters. Rest assured, THE SIXTY TWO™ Society’s cuisine will always be central and paramount, never secondary. Members will have open access to a full-service establishment just steps from Gondola One, with options designed to fuel the day and evenings crafted to evoke connection and engagement. Seasonal menus, fireside après cocktails, and a wine and spirits program curated by Doug Frost, one of only four people that are a Master Sommelier & Masters of Wine in the world, will ensure every table reflects intention and quality.  At the end of the day, we are not just a locker room / ski storage facility with food as an afterthought or nuisance…….we are a polished upscale, multi-dimensional restaurant with fully kitted concierge benefits, reciprocal services, and local amenities embedded. We invite you to take a virtual tour . Elevated. Comfortable. Purposeful. Your table will be waiting. Cheers, Brad Kaemmer Founder, THE SIXTY TWO™ Society Vail Frequently Asked Questions Learn More thesixtytwovail.com Schedule a Call

When I think back to growing up in the Vail Valley , I remember far more than just the mountains. I remember the dreamers and doers who built something extraordinary here, who believed this remote alpine town could become the greatest ski resort in the world. Not with grand plans on paper, but with handshakes, warmth, and a belief that hospitality was about welcoming people in as family. At that early age, I didn’t fully realize how much those initial experiences would shape and move me. Like many young locals, I dreamed of going out into the world, proving myself, and building something extraordinary. Leaving Vail with that aspiration in mind, I immersed myself in the world of all things food and beverage — studying, practicing, and honing my craft until hospitality became not just a career, but a calling. Along the way, I promised myself: if I ever came back to Vail, it would only be for something truly remarkable, something uniquely differentiated . Something that would honor this community, the 1960’s pioneering spirit of the founders, while at the same time redefining what hospitality could mean for generations to come. Influenced by Pioneers That promise was anchored in the lessons of those in Vail who came before me. The Valley’s earliest pioneers taught me that hospitality was never about flash or profit — it was about people. It was Walter & Mary Claire Moritz making guests feel like family as if they were lifelong old friends. Sheika & Pepi Gramshammer infusing Old World warmth into the alpine experience, making visitors feel as comfortable at their table as they would in their own home. Renie & David Gorsuch bringing craftsmanship, style and genuineness to every element, pouring their passion into every detail, proving that excellence and authenticity could live side by side.  These and so many others proved that conviviality is about creating spaces where people feel welcomed, recognized, and at home; those moments, often small and unassuming, taught me that the spirit of true hospitality was about genuine heartfelt connection. Their examples formed the foundational DNA of what would eventually become the spirit of THE SIXTY TWO™ Society Vail. Shaped by Peers While chasing my own ambitious career path, those lessons stayed with me as I pursued my profession across the food and beverage landscape. I was fortunate and had the privilege of working alongside some of the most talented and visionary leaders in the industry, learning from noteworthy peers whose influence shaped not just my career, but my overall executional philosophy. People like Paul Fleming , whose influence on concept creation and restaurant culture taught me the importance that courageous visionary ideas mean little without the discipline of execution. Colleagues such as Rick Federico who instructed me that it is the people, that drive the quality of operations that result in sales and profits and finally Rob Samuels , who reinforced that real leadership is measured not by what you gain, but by how you treat the people you serve and whose standards of excellence and commitment to people over profit left an indelible mark. These relationships, forged across decades and diverse settings, were more than professional collaborations — they became masterclasses in how to lead from out front, how to build top performing teams, and how to create spaces where people truly want to belong. These pioneers and peers — some I knew from a boyhood vantage point, others I worked beside as a professional — together formed the circle of influence that guides me today. Their decades of operational excellence and wisdom have been woven into every decision behind THE SIXTY TWO™ Society — from the way our dining service strategy is curated to the core values and executional ethos we are cultivating within our walls. Returning With Purpose In truth, it would have been easier to sell the parcel of land and step away, but that’s not who I am. I felt — and still feel — a deep responsibility to give back to the town that gave so much to my upbringing and my career. That responsibility became a vision: to bring energy back to the top of Bridge Street at the base of Gondola One. To create a space that is intentionally intimate and extraordinary, where families connect, friendships deepen, and legacy roots are cemented in stone. THE SIXTY TWO™ Society is not a money grab. It is a passion project. A legacy project. A generational tribute to Vail’s earliest days of authentic hospitality and the many people — pioneers and peers alike — who shaped my journey. This is not just a place to store skis. It is a place to belong. With appreciation, Brad Kaemmer Founder, THE SIXTY TWO™ Society Vail If you would like additional information about membership, please fill out the form below or schedule a call today.