GALENA, Ill. - Dec. 2, 2015 -- Carlos Valdez has been named executive chef for the luxurious Goldmoor Inn in Galena, Illinois, according to co-owners Slobo and Birgit Radin.  After an extensive search, the Radins selected Valdez to oversee culinary operations for the upscale restaurant, 18-suite luxury bed and breakfast, and private event venues for up to 150 guests. Valdez comes to the Goldmoor Inn with nearly 20 years of experience in the hospitality and restaurant industry and most recently served as chef de cuisine at the Grillhouse by David Burke in Schaumburg, Illinois.

A native of Peru, Valdez has cooked for notables such as the Dalai Lama and His Majesty King Abdullah II, and mastered classic American fare.  He now brings his passion for creating all-natural, organic and gluten-free recipes to the kitchens of Goldmoor Inn.  His interest in the culinary arts was inspired by following his grandmother, a great chef herself, around her “chaotic” kitchen as she prepared big Sunday dinners complete with a sweets table filled with delicate treats. Once a professional fisherman, shellfish and seafood dishes remain some of his favorites to enjoy with a crisp white wine.

“We were insistent that the chef we brought to our Inn would be dedicated to bringing our guests inventive, accessible and truly fresh cuisine, and Carlos’ own vision meshed with our ideals to perfection. He is inventive, attentive to our guests’ palates, and he’s an incredible talent added to our team,” says Slobo Radin.

Valdez’s culinary career began in Lima where he served as chef de cuisine for El Pardo Doubletree Hotel. A move to Chicagoland with his wife led him to roles as a private chef and banquet chef for Tuller’s Chop House & Bar before heading to the mountains of Colorado as banquet chef/chef de cuisine at Dolce Hotel & Resorts’ Aspen Meadows and executive sous chef at the Aspen Ski Company.  A graduate of hospitality culinary arts from Cenfotur in Peru, he now calls Galena home.

The Goldmoor’s 38-seat restaurant is open to the public, and open for dinner 5 p.m. – 10 p.m. Thursday through Monday nights. An excellent wine cellar and craft cocktails complement seasonal, American classics including Beef Wellington and fresh seafood, plus specials infused with Chef Valdez’s favorite chilis and spices from Peru, and housemade desserts such as Pumpkin Cheesecake.

The Goldmoor Inn offers guests dining venues ranging from a 10-seat chef’s table in the expansive kitchen to an outdoor patio and three-season Gazebo overlooking the Mississippi River Valley and horse farms below. A board room for 10, private banquet room for 50 and a 150-seat open-air outdoor pavilion offer additional private dining options.

For reservations, call 800-255-3925.  For more information, visit www.goldmoor.com.