Our Team

Anders graduated Summa Cum Laude from Johnson and Wales University in Norfolk, Virginia. Upon graduation, he went work at the Homestead Resort in Hot Springs, Virginia. Here he learned under classically trained European chefs and was exposed to continental cuisine and classical technique. Anders then cooked "California cuisine” after working at the Four Seasons Hotel in Newport Beach, California. The next stop was Colorado where Anders honed his skills running four and five-star kitchens at the Brown Palace Hotel in Denver and The BroAdmoor Resort in Colorado Springs.It was from here that he moved to Vail to be the Chef de Cuisine at Sweet Basil. After one winter season,with his experience and dedication to his craft, Anders was promoted to Executive Chef and has been running Sweet Basil’s kitchen since 2006.

A snowboard fanatic, Anders 'clears his head' by boarding Vail mountain, when he's not at home with his wife Theresa and daughter Vivian.

Ferraro arrived in Vail in June of 2001 after just completing his senior year at Penn State. Graduating with a degree in Management, Ferraro set a goal of moving to the mountains for a year...that was nine years ago. He chose Vail because it offered “the ability to work in city level restaurants without the a city stop lights”. 

Ferraro had barley started at Sweet Basil when his talents and personality quickly moved him up as one of the top servers in the restaurant with patrons asking for him by name! In April of 2003 he was promoted to Assistant Manager and in 2010 grabbed the top spot in the dining room as Dining Room Manager."I enjoy having 300 opportunities every evening to make someone's night."

Ferraro spends his free time fly fishing, camping, hiking and skiing.

Brian "Bobby" Brouillard, Chef de Cuisine

Brouillard moved to Vail in 1999 to pursue his culinary career. He found just the spot at the renowned Splendido Restaurant in Beaver Creek.  After spending two years there, the St Louis native came to Sweet Basil in August of 2000.

An avid reader of cookbooks and trade magazines, Brouillard thrived in the Basil kitchen around the creative chefs, who in turn, supported his growth.  Continually learning new techniques and styles, Brouillard moved his way through the kitchen and in September of 2004, was promoted to Sous Chef.  May of 2006 ‘Bob’, as we affectionately call him, was promoted to Chef de Cuisine.  When not in the kitchen, Brouillard plays guitar, snowboards and enjoys his whiskey!

The newest member of the Sweet Basil family, Harrison began his professional hospitality endeavors with culinary training at New York's CIA.  While interning at the famous 21 Club, the rich wine program and assistant sommelier inspired the young chef down a road that would eventually bring him out of the kitchen and onto the floor.  From there, Harrison continued his education at Seeger's in Atlanta, the Ritz Carlton in both Buckhead and Miami finally landing in Chicago to work for the Four Seasons and Charlie Trotters.  In 2007, Harrison became the General Manager at Chicago's Spring Restaurant.  "My philosophy revolves around doing what is best for the guest; no matter what, it never pays to take shortcuts."

Chris Douglas, Sous Chef

Chris "Cactus" Douglas actually grew up in Vail! After his career as a helicopter pilot, he found his passion and settled into the culinary world.  Honing his skills under the world renowned Chef Laurent Gras of 5th floor in San Francisco, Douglas was asked to be a guest chef at the James Beard House in New York City. 

Moving closer to home, Douglas opened Tula Restaurant in Denver where he was Managing Partner and Executive Chef from 2005-2008.  Finally moving to Vail, Douglas landed the Sous Chef position where his creativity and talent flourish.  "I love the daily challenge it takes to stay on top as being one of the best restaurants in Vail." 

When he's not skiing or surfing, Chris spends time with his wife Kerri and their kids Jack and Cate.

Wade Vizena, Wine Director

Originally from Lafayette, Louisiana, Vizena was drawn to Vail not for the winter - but for the incredible mountain biking and hiking Vail had to offer.  In 2003, after seven years focusing on a Psychology degree at the University of Louisiana, Vizena then turned his interests to wine.  His love of wine led him to further his education by becoming a certified sommelier under the Court of Master Sommeliers. 

Vizena earned the Wine Director position at Sweet Basil in 2007 and heads up a program of over 500 diverse wines.  "I enjoy the fast pace of service year round Sweet Basil has to offer, as well as the access and freedom to explore the wine, hospitality and food."  

Vizena enjoys biking, hiking and attending wine related events.

Alex Daley, Pastry Chef

Moving to Vail for friends, outdoor activities and a better quality of life, this Memphis Tennessee native is all about the kitchen lifestyle.  After graduating from the New England Culinary Institute, Daley moved to Spain to learn about modern food.  He spoke no Spanish but quickly found himself cooking in some of the best kitchens in the world.  He's cooked for Martin Berasategui in San Sebastian and Rosso DiSera in Italy.

Daley moved to Vail in 2007 and his zeal for a positive quality work environment brought him to the doors of Sweet Basil where he heads the dessert program in the kitchen.

Daley loves to travel along with snowboarding and camping with his dog Kiska.

Rob Stoops, Bar Manager

With family in the ski industry, Stoops has been skiing Vail since he was three years old.  Originally from Salida Colorado, Stoops moved permanently to Vail in 1996 to pursue his athletic passions: road and mountain biking, snowboarding, fishing and rafting.  Realizing fast he needed to make some money, he started at Sweet Basil 13 years ago as a bus boy. Taking a year off college, he says he finished his degree at the “restaurant school of Sweet Basil”...on the job!

His dedication, enthusiasm and likeability moved him behind the bar as bartender and, in 2010, was promoted to Bar Manager bringing his style of fresh cocktail making to the program.

"It started as just a place to make money," says Stoops about working at Sweet Basil. "and it turned into a chance of a lifetime."  

Cathy Roach, Office Manager

In June 1977 Roach moved to Vail from Vista, New York for a summer job from college...she never left!  After a few different jobs she started as a server at Sweet Basil in October of 1990.  While working and raising a family, Roach went back to college focusing on accounting and computers.  Four years later she became Sweet Basil's office manager where she stays today because of "great employees, a great team and great food!"

"Mama', as she is affectionately called by the staff, lives with her husband Kevin while enjoying hiking, skiing, snow shoeing and photography. 

They have two grown sons: 1st Lt Taylor Roach, who is in the Air Force and Travis, who currently attends CSU.

Christopher Youmans, Sous Chef

A relative newcomer to the Basil family, Youmans is a native Coloradoan.  Earning medals for high school and college cooking competitions, he knew his course had been set.  After attending Johnson and Wales Culinary School, he worked at Cafe Star in Denver under the tutelage of Chef Rebecca Weitzman. 

An outdoor enthusiast, Youmans moved to the mountains where, after a strong recommendation from Weitzman, he landed his job at Sweet Basil.  Always the eternal student, Youmans loves learning about new techniques and quality products from the talented and inspirational chefs in Sweet Basil's kitchen. 

When he's not reading cookbooks, Youmans spends his time outside in various activities.