Paul Ferzacca, a native of Chicago, entered Kendall College in Illinois with dreams of a career in architecture. A love of food and a curiosity about cooking tempted him into taking a culinary class, and, as they say, the rest is history. Following his graduation with a degree in culinary arts, Chef Ferzacca pursued his career with stints in some of Chicago’s most prestigious kitchens, including Spiaggia, The Ritz-Carlton Hotel, The Hotel InterContinental and The Racquet Club of Chicago.

In 1991, he was recruited by George Gillett, then the owner of Vail Resorts, to be the executive chef at the new Two Elk Restaurant on Vail Mountain. Cooking at an elevation of 11,200 feet was a challenge, but one that Chef Ferzacca soon mastered. He transformed on-mountain dining in the ski industry by offering high-quality food to thousands of skiers each day, a concept not considered possible by the old guard of resort management.

A new challenge presented itself in 1995 when Chef Ferzacca was picked to head the team that opened the exclusive Game Creek Club on Vail Mountain. His talent was soon recognized outside of the ski world, and culminated in an invitation to cook at the James Beard House in New York City, an honor extended to the most promising rising stars in the culinary arts. In addition to fulfilling his duties to Vail Resorts, he also found time to be an adjunct chef instructor at the Vail campus of Johnson & Wales University.

In 1998, Paul and his wife, Lourdes, fulfilled their dream by purchasing La Tour Restaurant in Vail Village. Together, they have turned this landmark into one of the most elegant yet trendy restaurants in the Vail Valley. The use of regional American products has allowed Chef Ferzacca to add a lighter and more contemporary twist to his menu, while at the same time maintaining the traditional French cornerstones of classic cuisine. He has overseen a significant upgrading of La Tour’s wine list, which has been recognized with a “Best of Award of Excellence” by Wine Spectator magazine for the past six years. Chef Ferzacca’s efforts have continued to garner praise from both national and local critics. In addition to accolades from The New York Times and The Denver Post, La Tour has been popular with Vail Valley publications and residents. The Vail Daily’s readers’ poll named La Tour “Best French restaurant in Vail Valley” and “Best food regardless of price,” as well as citing the restaurant for “Amazing restaurant service.”

“We are very loyal Seattle Fish Company customers and appreciate the efforts they make to ensure we have the finest and freshest seafood at 8,000+ feet. Mother Nature isn’t always cooperative up here but Seattle Fish has dedicated drivers that get us what we need efficiently and safely so that we can provide our customers with a one-of-a-kind experience.” - Paul Ferzacca, Chef Proprietor at La Tour in Vail, CO