The Woodmark Hotel & Still Spa, announced the addition of Chef Richard Aguero. Aguero joins the Woodmark Hotel as the Chef De Cuisine, and will oversee all culinary operations including Beach Cafe, bin on the lake, and The Woodmark Hotel’s corporate and social catering services.

Aguero started cooking at a young age, learning to bake holiday cookies with his godmother, and honed his skills throughout his youth, winning both regional and state culinary competitions in California at junior and senior levels. In high school, he won a scholarship in 2006 to attend a summer culinary program at Le Cordon Bleu in London, England, and later won a scholarship to attend college at the Culinary Institute of America in Hyde Park, New York. He graduated with Honors from the Culinary Institute of America in 2013 with a Bachelors in Culinary Arts Management.

Since graduating from the Culinary Institute of America, Chef Aguero has worked in a number of high profile restaurants and hospitality organizations, including American Cruise Lines as well as Georgia Brown’s and Paulo’s Ristorante, under Capital Restaurant Concepts and Chef Bryan Yealy.

Aguero joined Destination Hotels as a Sous Chef at the Resort at Squaw Creek in 2014. At Resort at Squaw Creek, he oversaw all of the outlets, including Six Peaks Grille, Sandy’s Pub, Sweet Potatoes Deli, Cascades, Oasis Grille, Mountain Pizzeria, and the Squaw Creek Garden. At The Woodmark, Chef Aguero plans to focus on continuing to source local and sustainable ingredients while creating memorable dishes and dining experiences that leave a lasting impression on both local and hotel guests. Inspired by Latin, Mediterranean, Asian, Indian, and French cuisine, Chef Aguero is known for his focus on farm to table fare with a unique global influence.

Chef Frank Rog, The Woodmark’s Executive Chef, noted that “We are thrilled to have Chef Richard Aguero join our team as Chef De Cuisine and are confident that he will add immense value to the entire Woodmark culinary operation through his creative contributions. He has a true passion for gastronomy and hospitality as a whole and we look forward to continuing to refine and elevate our menus through innovation while also delivering the quality and legacy that The Woodmark is known for.”