In 2014, Dunton Hot Springs Resort continued to impress reviewers in the hotel and restaurant industry.
The luxury retreat along the West Fork river was the winner of “The Greatest Outdoors” experience by Mr. & Mrs. Smith Hotel Awards.
Bon Appetit Magazine chose Dunton Hot Springs as the Fourth Best Hotel for Food Lovers in America.
Conde Nast Traveler Magazine listed it on their 2014 Gold List, and the resort is now affiliated with Relais & Chateaux.
Restaurant and hotel guide, Gayot, chose Dunton as a Top 10 Remote Hotel worldwide.
“We’re proud and thrilled about our success and service to vacationers and locals,” said Christina Rossi, director of marketing for Dunton Hot Springs.
The resort has been expanding services, and is embarking on a rebranding campaign. “Dunton Life – To Travel is to Live” is their new motto, Rossi said.
“We’ve gone beyond the property you all know: our historic mining town with 13 restored cabins, a saloon, gourmet restaurant and natural hot springs,” she said.
The Dunton River Camp was opened 4 miles down river. From June through October, an elevated, luxury tent camp is set up with en-suite bathrooms at the Cresto Ranch.
The resort also is expanding to Telluride. On Oak Street, guests can stay at a five-room bed and breakfast situated between the Gondola and Main Street. The new accommodation is expected to open this year.
Dunton Resort is also developing a new Nordic skiing program for the winter season. They announced an exclusive partnership with former Olympian Wendy Wagner to develop 10 kilometers (6.2 miles) of ski track being laid at Dunton Hot Springs and Dunton River Camp. Wagner is the head coach for the University of Utah downhill and cross-country teams.
On Jan. 30 and 31, Dunton will kick off the first of a series of special vintner weekends. In addition to pairings with Sutcliffe Vineyards, Ben McWilliams from the Arista Winery in Healdsburg, Calif., will guide guests through a culinary adventure.
“If you have not made plans for that weekend, please call us,” Rossi said. “Don’t miss this wonderful wine and cuisine weekend.”
Dunton hired Max Schon as its executive chef in 2014. Schon began his culinary trade in Durango, where he was sous chef at East by Southwest, a sushi and pan-Asian restaurant. He then moved to San Francisco and worked at several Michelin-starred restaurants, including Michael Mina.
But the mountains called him back to southwest Colorado, where he became the executive chef at the Strater Hotel.
“Max brings with him an Italian philosophy, German sensibility, and determination to maintain Dunton’s status as one of the best hotels for food lovers in the country,” Rossi said.
Dunton also offers ‘lunch and soak’, or ‘dinner and soak’ specials for locals, Rossi said. The cost is $115/person for lunch and soak, and $175/person for dinner and soak.
“Come and experience a great meal and relaxing soak in our hot springs. While here, try some fly fishing on our river and explore the mountains,” Rossi said.
For more information, call (929) 362-9984 or visit www.duntonlife.com.
jmimiaga@cortezjournal.com
