The Hythe, a Luxury Collection Resort, Vail, proudly announces the appointment of Kevin Shields as General Manager and Douglas Farnsworth as Executive Chef, welcoming two seasoned hospitality leaders to guide the resort’s next chapter of luxury, culinary excellence and elevated guest experiences.
With a distinguished career spanning luxury hotels and destination resorts, Kevin Shields brings extensive operational expertise, strategic leadership and a deep commitment to service excellence to his role as General Manager of The Hythe where he oversees all aspects of resort operations, including guest services, food and beverage, sales and marketing, revenue strategy and associate engagement. He works closely with ownership, DiamondRock Hospitality, Vail Resorts and Marriott International to continue strengthening The Hythe’s position as one of Vail’s leading luxury mountain resorts.
Shields returns to a community he has known and valued for more than 15 years, bringing a personal appreciation for Vail’s distinctive combination of world-class recreation, luxury hospitality and vibrant year-round lifestyle. An avid skier, biker, and hiker, Shields is perfectly positioned to merge his hospitality expertise with the bountiful landscape surrounding the property.
It is an incredible honor to join The Hythe and become part of such an exceptional team. The Hythe has established itself as one of the most distinctive luxury resorts in the Rocky Mountains, and I look forward to working alongside our talented associates to continue delivering extraordinary experiences for our guests while strengthening our connection to the Vail community.
As Executive Chef, Douglas Farnsworth brings decades of culinary leadership and experience across fine dining, luxury hospitality, high-volume resort operations and acclaimed restaurant concepts. His appointment marks an exciting new chapter for The Hythe’s culinary program, where he will oversee the resort’s four dining concepts and banquet operations: Revel Lounge, Margie’s Haas, Mountain Ration and 10th Mountain.
Farnsworth’s career has taken him through a diverse portfolio of celebrated hospitality and culinary operations, including the Historic Mission Inn Hotel & Spa in California, as well as leadership positions with Marriott, Hilton Hotels and Troon Golf.
Farnsworth’s culinary background also includes serving as Executive Chef at 555 East American Steakhouse and Regional Culinary Manager for King’s Seafood Company. He played a key role in conceptualizing Meat On Ocean in Santa Monica, where he developed a dry-aged beef program that was subsequently adopted by other flagship restaurants. Most recently, Farnsworth served as Culinary Director at Xperience Restaurant Group, where he oversaw multiple heritage-driven brands, combining a deep respect for traditional culinary techniques with a passion for modernizing and elevating the guest experience.
The Hythe is an incredible opportunity to bring together my passion for hospitality, culinary storytelling and the Colorado mountain lifestyle. I’m excited to work alongside the talented team here to create memorable dining experiences that feel both elevated and authentic to Vail,
said Douglas Farnsworth, Executive Chef, The Hythe, a Luxury Collection Resort, Vail.
Together, Shields and Farnsworth bring complementary expertise and a shared commitment to thoughtful hospitality, strengthening The Hythe’s focus on exceptional service, destination-driven experiences and a distinctive sense of place.