Chef Timothy Durkos joins THE SIXTY TWO Vail as Chef de Cuisine, bringing more than two decades of culinary experience, CIA training, and deep roots in the Vail dining community.
Every great kitchen is only as strong as the people who lead it.
At THE SIXTY TWO™ Society Vail, we have spent considerable time building a culinary team that reflects our commitment to consistency, excellence, and the kind of genuine hospitality that defines a truly memorable dining experience.
It is with great enthusiasm that we welcome Chef Timothy Durkos to THE SIXTY TWO™ Society Vail as our Chef de Cuisine.
A graduate of The Culinary Institute of America, Timothy brings more than two decades of culinary experience to the role. His career has taken him through some of the most demanding and respected professional kitchens across New York, Las Vegas, Florida, and Colorado—where he has held leadership positions including Executive Chef, Executive Sous Chef, and Sous Chef.
Throughout his career, Timothy has developed a reputation that speaks for itself: consistency, strong kitchen leadership, and a calm, disciplined approach to service. His experience spans a range of high-volume and seasonal dining environments where precision, teamwork, and execution are not optional—they are essential.
Timothy brings the kind of experience and temperament that elevates every plate that leaves the kitchen—and every experience our members carry home with them.
Perhaps most notably, Timothy spent more than five years as Sous Chef at Vail’s Mountain Standard, where he became deeply familiar with the expectations and rhythm of the local dining community. His time there gave him an intimate understanding of mountain dining—and refined his ability to lead with precision in a fast-paced, quality-driven kitchen.
That familiarity with Vail is not incidental. It is a meaningful part of what makes Timothy an exceptional fit for our team. He understands this community, he understands the demands of alpine hospitality, and he brings the national experience and proven leadership to match.
As we prepare to welcome our founding members, Timothy joins Executive Chef Jonah Friedmann and our broader culinary and wine team—which includes Master Sommelier & Master of Wine Doug Frost—in crafting an experience worthy of the standard we have set for THE SIXTY TWO™ Society.
We are proud to have him in the kitchen.
The table is almost set.
Best,
Brad Kaemmer
Founder / Owner THE SIXTY TWO™ Society Vail