Edwin Scholly appointed Executive Chef at The Hythe, A Luxury Collection Resort in Vail

The Hythe, a Luxury Collection Resort, Vail, proudly announces the appointment of Edwin Scholly as Executive Chef, marking an exciting new chapter in the resort’s celebrated culinary program. With more than three decades of global experience and accolades, including 24 years at the White House and James Beard Award winner, Chef Scholly brings a legacy of excellence, creativity, and a passion for developing the next generation of chefs.

At The Hythe, Chef Scholly oversees the resort’s four distinct dining concepts and banquets – Revel Lounge, Margie’s Haas, Mountain Ration and 10th Mountain. Chef Scholly’s menus reflect the refined mountain spirit and alpine camaraderie of Vail, blending European tradition with modern local Colorado flavors. Each dish is crafted with locally inspired ingredients, presented with elegance and warmth.

Raised in his family’s hotel, restaurant, and vineyard in Heidelberg, Germany, Chef Scholly began his career apprenticing under the legendary Paul Bocuse in Lyon, France. He went on to earn the esteemed title of Master Chef in Germany, receive a James Beard Award in 2011, and achieve certifications as a Sommelier, ACF Executive Chef (CEC), and Certified Culinary Educator (CCE). Most recently, Chef Scholly served as the Executive Chef at Craddock Terry Hotel in Lynchburg.

Outside the kitchen, Chef Scholly is a lifelong advocate for culinary mentorship. He leads The Hythe’s Chef Apprenticeship Program, a registered initiative through the Colorado Department of Labor offering hands-on training. As the only program of its kind in the state, the certified journeyman program provides aspiring chefs with immersive, hands-on training in a world-class hospitality environment. Participants earn certification through World Association of Chefs’ Societies along with credits towards a bachelor’s degree in culinary arts.