Flame Restaurant's Executive Chef Jason Harrison is on a Rocky Mountain high "It's great to be back where people take pride in the product they grow and there are plenty of locals to partner with", says the Executive Chef of Four Seasons Resort Vail. A team sports fanatic who is into hockey and football, he fell for the fast pace and comparable camaraderie of the kitchen at a young age. And so Harrison's career path progressed from one highly rated dining establishment to the next, with posting in St. Louis, Atlanta, New Brunswick and the Canadian Rockies. His most recent assignment was the Executive Banquet Chef cooking a la minute in Las Vegas at the Bellagio Hotel. Vail has a lot of room for Harrison to flex his talent. His goal is to create seasonal menus with product grown within 100 miles of the hotel, including regular chef's tables plucked from a farmers market down the road. Harrison aims to make steakhouse dining fun again, offering playful menu dishes like elk corn dogs and maple bacon doughnuts with cherry bourbon compote, as well as a variety of share-able side dishes and 40 ounce porterhouse steaks. His favorite companion on his farmers market "foraging "excursions is his two year old son Beckett, who may be a budding chef himself! .