Fletcher Harrison has a rich and varied history spanning the country and all aspects of fine dining.

His hospitality career began at the Culinary Institute of America in New York. From there he worked at several remarkable establishments including the Ritz-Carlton Atlanta and Miami, the Four Seasons Chicago, and Charlie Trotter’s. Following this, Fletcher accepted the role of General Manager at Chicago’s Spring Restaurant, where he was able to develop his own team.

A chance meeting of the Sweet Basil team visiting Spring in Chicago led Fletcher and his wife to join their team in Vail, Molly in the kitchen baking bread and Fletcher in the dining room. He was then brought onto the Westin Riverfront Executive team to oversee the food and beverage operations in the award winning hotel. Molly went on to open Hovey & Harrison in Edwards, CO.

Fletcher Harrison’s tapestry of experiences have woven together to form a well rounded perspective – one with extensive experience managing front of house as well as kitchen and wine.

Fletcher abides by the philosophy of “doing what is best for the guest; no matter what you do…it does not pay for us to ever take shortcuts.”