Executive Pastry Chef
Arrabelle at Vail Square, Lodge at Vail, Marriott Vail Mountain Resort
When Andrew Logan
was a kid, he
was already thinking about what was next as his
mom made dinner for the family.
Like most kids, he
wanted to know what was for dessert.
used to say, 'If you want dessert, you have to make it,'" he
did, and that's how his
journey to executive pastry chef began.
It led him to a southern Pennsylvania restaurant where he
was mentored by a pastry chef.
returned to his
hometown of Baltimore where he
was formerly schooled and learned from master pastry chefs from France.
Though it's easy for Logan
to separate himself from the mountain in his
personal life, it has been a challenge in the kitchens of The Arrabelle, The Lodge, and the Vail Marriott
because of the properties' health-conscious patrons the mountain attracts.
"This is not a dessert town," Logan
mentioned ways to make sure that even desserts are healthy and locally sustainable to please his
With a calm demeanor that could well-suit a science teacher, Logan
explained altitude using a simple analogy.
teacher-like qualities also translate to how he
He often hires seasonal employees from culinary schools, and now that he's the executive chef, he has assumed the roll of mentor.
Logan tries to take his
staff to as many demonstrations and continuing education events as possible.
"I just don't go by myself," he
And because Logan
works at three different properties and in so many different settings, he
, too, is constantly learning.
From classic French in The Arrabelle's
Centre V to the banquet business at Vail Marriott
, every day is an opportunity to grow and adapt as a chef.
does have a favorite, though.
"The Wildflower at The Lodge is where we really get to do the things that are the most fun," he
It seems that despite all of his
success, though, Logan
has never forgotten the days in his
mom's kitchen where he
made dessert just so he
could have dessert.
The only problem?
"Now I never get to see my mom on Mother's Day because I'm always working," he