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This profile was last updated on 5/18/15  and contains information from public web pages and contributions from the ZoomInfo community.

Executive Pastry Chef

Phone: (970) ***-****  HQ Phone
Keystone Resort
70 River Run Road
Keystone , Colorado 80435
United States

Company Description: ? Keystone is offering Kids Ski Free all season. Kids ski free when guests stay in Keystone lodging for 3-nights or more. (Must be purchased at time of...
Background

Employment History

Board Memberships and Affiliations

149 Total References
Web References
Keystone Colorado Spa | Lodge and Spa | KeystoneResort.com
www.keystoneresort.com, 18 May 2015 [cached]
Combine any hydrotherapy bath with a 50-minute massage in the Massage Suite for Two and enjoy champagne and chocolate-covered fruit from Keystone's famous chocolatier, Ned Archibald.
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With your pedicure enjoy a complimentary glass of champagne and decadent chocolate truffles from Keystone's executive pastry chef Ned Archibald.
[video] Ned Archibald, ...
breckweddings.com, 11 Mar 2015 [cached]
[video] Ned Archibald, Executive Pastry Chef at the Keystone Resort
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When you choose a venue that is offered by the Keystone Resort, you'll have an opportunity to work with longtime local and Executive Pastry Chef, Ned Archibald. One of the most talked about things he does is create an entire village out of chocolate. He's a really nice guy and here's an article to learn Read the full article...
Filed Under: VideosTagged With: chocolate village, Christmas Tree, Colorado, Keystone, Keystone Lodge, Ned Archibald, pasty chef, Summit County, The Keystone Lodge and Spa, video, wedding cake, wedding vendors
Keystone Blog | Ski Resort Lodging & Travel Blog | SummitCove
www.summitcove.com [cached]
Ned Archibald, Keystone's executive pastry chef, comes up with new chocolate creation each year.
Handcrafted by Keystone Resort's Pastry ...
www.summitliving.com, 30 Jan 2015 [cached]
Handcrafted by Keystone Resort's Pastry Chef Ned Archibald, this impressive display is free to view and will be featured through January 4, 2015.
December 20 - Opportunities to meet Santa daily until Christmas! Santa will be available at the River Run and Lakeside Villages to make sure he knows what's on the wish list!
Keystone Resort executive pastry chef ...
www.summitdaily.com [cached]
Keystone Resort executive pastry chef Ned Archibald carefully places one of the five 25-pound chocolate champagne bottles as he prepares the dessert table for a past Wine in the Pines event. This year's Wine in the Pines international wine and gourmet food tasting takes place Saturday.
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Keystone Resort executive pastry chef Ned Archibald carefully places one of the five 25-pound chocolate champagne bottles as he prepares the dessert table for a past Wine in the Pines event. This year's Wine in the Pines international wine and gourmet food tasting takes place Saturday.
Expand Photo Keystone executive pastry chef Ned Archibald is creating 16 different noshable desserts for the Wine in the Pines international wine and gourmet food event on Saturday.
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Keystone executive pastry chef Ned Archibald is creating 16 different noshable desserts for the Wine in the Pines international wine and gourmet food event on Saturday.
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Special to the Daily Keystone executive pastry chef Ned Archibald creates more than 10,000 confections using 450 pounds of chocolate for the annual event.
Special to the Daily Keystone executive pastry chef Ned Archibald creates more than 10,000 confections using 450 pounds of chocolate for the annual event.
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Wine in the Pines is celebrating its 30th anniversary in Keystone this weekend with a sold-out Allegrini Winemakers' Dinner tonight and an international wine and gourmet food tasting Saturday, featuring hundreds of wines from all over the world and decadent epicurean delights from Keystone Resort executive pastry chef Ned Archibald.
Starting at 4 a.m. Saturday, Archibald will be prowling around the Keystone Conference Center setting up tables of Venetian-inspired desserts.
"I'll be doing my big dessert spread, complete with chocolate fountain," he said. "The theme this year, in celebration of the 30th, is venetian. The logo kind of depicts a guy in a gondola, like an Italian guy in Venice. I took that logo and reproduced it in a picture frame, so that will be part of the center pieces and I also made solid chocolate jeroboams - the big old bottles of wine."
Each giant chocolate wine bottle is nearly 3 feet tall and contains about 30 pounds of chocolate, Archibald said. The bottles will be accented with chocolate masquerade masks and the solid chocolate numbers 3-0 covered in 22-karat gold leaf to mark the anniversary and surrounded by edible wine glasses and green leaves to symbolize grape vines.
"They have auctioned them off in past years," Archibald said of the bottles. "They raise up to $500, I think. I never understand what someone's going to do with 30 pounds of chocolate, but it's for charity, so that's good."
Archibald is carrying the Venetian theme through his other ambrosial offerings, as well.
"There is a term Venetian pastries, which is pretty vague," he said. "The term Venetian refers to some of the classics, but I've taken some liberty to see what Americans would respond to."
Take, for instance, Archibald's spin on tiramisu - mini cupcakes with mascarpone cheese and coffee extract inverted like a pastry - or chocolate chip-pistachio cannolis dipped in semi-sweet chocolate. He's also creating Florentines made with honey-almond nougat and semi-sweet chocolate shells filled with cappuccino mousse topped with puffed rice and garnished with coffee beans.
"It's a little twist on some of the things I've done year in and year out," Archibald said.
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