Story
serving modern mountain comfort cuisine since 1987.
Welcome to the Golden Eagle Inn. Started in 1987 by Don Bird and Pepi Langager as a game centric approach to seasonal mountain comfort cuisine. Don and Pepi embraced an European influence and a hunger for local ingredients. Don masterfully selected and paired the wine and bar program while Pepi raised the local Elk. Still today The Golden Eagle prides itself on the richness and versatility of Elk. In 2008 Don became the sole proprietor and remodeled the dining room bringing a fresh contemporary approach to the same comfort game traditions he and Pepi built.
As one of the most established gems in Beaver Creek, The Golden Eagle welcomes all! Whether you are joining us for a formal dinner, a quick bite during the ski day, or a refreshing cocktail after a round of golf our menu represents the freshest seasonal ingredients.
Executive Chef: George Washington Pincay
After Graduating Le Cordon Bleu, chef George was enchanted by the cooking and lifestyle of New England. Boston was an exciting place to be culinarily for a young man in search of new adventures. Chef George fell under the tutelage of Anthony Mazzota, a French Laundry alum. There he gained extensive knowledge of Northern Italian cuisine and the respect for ingredients to express cooking at an elite level.
Never truly far from his mother’s cooking, he began to see cuisine through the lens of flavors and culture, recognizing early on the interconnectedness of all truly great cooking. His experiences in Boston opened an opportunity to take the head chef position at Hopsaint Brewing in Torrance, California. At Hopsaint, chef George continued building on his deep respect for food pairings and established important relationships with farmers and producers of high quality, locally produced foods. He saw the importance of working with locally sourced foods as a unique way to give back to the community not just a marketing ploy. This aspect of chef George is the thread that runs through his life, as both a veteran of the 10th Mountain serving in Iraq and as a chef. It is all about the people, the guests, and his family. He fights for it; he cooks for it.
In 2018 chef George made his way to Central Texas, always in search of new possibilities. He was here that he formed a relationship with Chef Jacob Hilbert at Ramble in Salado, Texas. He found that the world around him was more than landscapes, it was how he defined his terroir driven cuisine.
January 2022 chef George made the decision to take his experiences to the Vail valley and became the executive chef of the Golden Eagle Inn where his professionalism, hunger for adventures, and palate has been the continuing success of this quaint Beaver Creek restaurant. Each day he furthers his readiness to perform at the elite level as a father, husband, and chef mentor for the next generation.
