Rick Colomitz

General Manager & Wine Director

Rick Colomitz was born in Brooklyn and grew up in Middletown, New York until his family moved to Orlando, Florida, where he attended high school. At the age of 16, he was first introduced to the food and beverage industry by working at a casual dining restaurant at Walt Disney World theme park. With a dream of becoming a doctor, Rick enrolled at Florida State University, majoring in biology.

As Rick continued his studies towards a medical degree the possibility of working in the fine dining industry became more appealing. Though he eventually put his dream of becoming a doctor on hold, his desire to help people did earn him a license as an emergency medical technician. In 1991, while taking additional paramedic training in Cocoa Beach, Florida, Rick went to work for The Mango Tree Restaurant as a waiter and captain. During his time at the restaurant, he realized how much he enjoyed attending to people during non-medical emergencies and remained at the restaurant for six years. Seeking a complete change of environment and lifestyle, Rick moved sight unseen to Beaver Creek, Colorado in 1997. During his first winter there he worked a total of three jobs, including two at fine dining establishments Splendido at the Château and La Berge, as well as at a Marriott hotel. The following summer, he began working full time at Splendido, where he had advanced from Assistant Server to Captain. It was there that Rick met his wife-to-be, a chef named Kelly Liken, who had dreams of opening her own restaurant.

Just prior to opening Restaurant Kelly Liken in 2004, Rick worked at Grouse Mountain Grill at The Pines Lodge in Beaver Creek where he further refined his knowledge of contemporary American cuisine. Primed to venture out on their own, Rick and Kelly opened the sophisticated new Restaurant Kelly Liken in May 2004, conveniently located at the "gateway" to the village of Vail. The couple soon married later that year.

At Restaurant Kelly Liken, Rick oversees a wide range of operational and marketing responsibilities, while supervising and training a front-of-the-house staff of about 15 service professionals. He is also dedicated to building the restaurant's wine program into one of the finest in the Rocky Mountain region, "I try to incorporate hard-to-find, rare wines from boutique and small family-owned wineries that truly enhance the personable experience we offer here at the restaurant," says Rick.

Rick is committed to rigorous staff training and meets daily with his servers offering first-hand knowledge of the art of hospitality. As a team Rick engages them in frequent food and wine tastings and they are regularly queried on every aspect of the restaurant, from culinary issues like how and where seasonal ingredients are sourced, to architecture. "We aim to exceed expectations and want our guests to be blown away by the entire experience," Rick reports, explaining, "We treat them as if they were guests in our home."

When Rick is not on the dining room floor, he can be found outdoors enjoying the spectacular Vail Valley, hiking, rock climbing, snowboarding, kayaking, or mountain biking with his talented wife, Kelly. "I love being able to introduce a guest to a new food and wine pairing and going the extra mile so that the dining room is running flawlessly," notes the reflective, 38-year-old Wine Director and General Manager, adding, "It also brings me closer to my wife."