Executive Chef Chris Tomboni joined The Cliffs Resort in August 2005 with a background of 5-star culinary experience. His expertise and passion for his work continue to enhance the guest experience at The Cliffs.

Included in Tomboni’s impressive culinary background are the French Room at the Adolphus Hotel in Dallas, La Playa Beach Resort in Florida and Lakeway Resort and Spa in Austin. 

A graduate of Hocking College Culinary School in Ohio, Chef Tomboni’s passion for cooking started at age 8, when his father would wake up at 4 a.m. to can 120 quarts of fresh tomatoes. It is his love for family and passion for cooking that has fueled his creativity and inspired his cuisine throughout the years. His cuisine is a blend of Caribbean and Southwestern cuisine, and he enjoys the delicate balance between the two.

 

Seth Fiertl, C.E.C.
Seth’s most recent position was the Executive Chef at Finn & Porter in Missoula, Montana where he achieved critical acclaim with his creations.

 

Seth began his career the age of 22 at the Four Seasons in Manhattan, NY where he worked under four executive chefs, eventually following one of them to open Café Panache in the city. After 15 years in New York City, Seth moved west to Salt Lake City where he earned a rave review in Gourmet Magazine while at the Capital Café. From there to Saratoga, California at the Le Mouton Noir then to Mammoth, California, and lastly to Missoula where he has been for the last 3 years.

 

We are excited about selecting Seth as our chef and look forward to his culinary creations.

 

Welcome Executive Chef Bryan Skelton to the Retreat Clubhouse. Bryan comes to us from White Bluff Resort where he has been the Sous Chef of the Lighthouse Restaurant. He is a 1999 graduate of the culinary apprenticeship program at El Centro College in Dallas. Bryan did his apprenticeship at the Harvey Hotel-DFW and Adams Mark- Dallas. He stayed with Harvey Hotel until joining Double Diamond in 2005.

 

Chef Skelton was born in Texas, but raised on a farm in rural Iowa and considers both to be the primary influences on his personal cooking style. He developed a love of fresh quality ingredients growing up on his family’s farm where they raised livestock and kept a garden and orchard that provided fresh produce all summer and through freezing and canning supplied them in the fall and winter. Bryan moved to Dallas in 1993 and was quickly drawn into the thriving restaurant culture. His years with Harvey Hotel gave him a love of Southwestern cooking and a commitment to the highest standards of service and quality. He considers his culinary style Texas cuisine as it is a fusion of Latin, Asian and southern cuisines with classical cooking technique.

 

Bryan lives in Whitney, Texas with his wife Amanda who is a college instructor and involved in theatre. He has two daughters; Ashley,12 and Hayley, 9, who both want to be chefs when they grow up. Chef Skelton enjoys camping, gardening and following the Dallas Cowboys in his spare time.