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About Us

The Blonde Bear Tavern

The Blonde Bear Tavern

The Blonde Bear Tavern provides a welcoming, sophisticated, and warm oasis from the blistery weather outside. The restaurant is wrapped with extraordinary photographs of Taos Ski Valley that watch over diners at their candle-lit tables, and our staff embodies northern New Mexico's warm hospitality: expert service with a casual approach.

We offer refined European Alpine cuisine with a devotion to seasonality and local ingredients. We have meticulously crafted our wine list to compliment the menu, featuring wines from France, Italy, Austria, and the United States. Emerging styles mingle effortlessly with classics, making The Blonde Bear Tavern an essential wine destination where presentation and service make our wine program equally accessible to everyone, from casual aficionados to the most knowledgeable collectors.

Additionally, we offer ski in / ski out cocktails — join us after a day of skiing, or pop in for a snack and a glass of wine or signature cocktail before the day's last run.

 


Meet Our Chefs


Jon Mudder

Food & Beverage Director

Executive Chef

This is Chef Jon’s eighth season in Taos Ski Valley, hailing from his celebrated Italian restaurant Bellavitae in New York's Greenwich Village. He oversees both The Blonde Bear tavern and Café Naranja at the Edelweiss. His reputation prompted New Mexico Magazine to recently write, "Mudder has been raising the quality of food at the Edelweiss restaurants to levels that approach TSV's altitude," naming him one of the seven "Chefs to Watch" in the state of New Mexico.

 

"Skiing originated in Europe and was refined in world-famous resorts throughout the Alps," says Jon. "Our menu gives you a taste of classic dishes from those regions interpreted through the casual laid-back attitude for which Taos Ski Valley is known.
 
"We call it 'Alpine Comfort Food,'" he adds. "The flavors are very similar to the American palate, but the origins, like those of Taos Ski Valley, are European. We add some American classic dishes, too. When designing the menu, I asked myself, 'After a day of skiing one of the world's famously challenging mountains, what would I want to eat?'"


 

Andrew Horton

Sous Chef

Chef Andrew is a graduate of The French Culinary Institute.  “Growing up in Boulder, I forged a deep relationship with the mountains,” says Andrew.  “I left Colorado to hone my craft in some of the best restaurants in New York City, knowing I would return to the Rockies.”  He’s back and says he’s “proud to be part of our talented team of culinary professionals” at The Blonde Bear Tavern.

 

Katherine Krahl

Chef de Cuisine

Chef Katie is a second generation chef.  She’s been around professional kitchens her whole life, following in the footsteps of her father.  “While our guests are ripping through the snow, my staff and I are busy preparing scrumptious Alpine comfort food – such as our homemade soups, our signature chicken pot pie, and boeuf bourguignon.”

 

Carrie Vann

Wine Steward

Chief Mixologist

Carrie has spent many years honing her skills in the wine, spirits, and beer industry.  She has been instrumental in meticulously crafting our wine list to compliment the menu, featuring wines from France, Italy, Austria, and the United States.  “Emerging styles mingle effortlessly with classics, making The Blonde Bear Tavern an essential wine destination where presentation and service make our wine program equally accessible to everyone, from casual aficionados to the most knowledgeable collectors.”


Mentions & Awards

Freeskier Magazine

The Blonde Bear Tavern named Best Après Ski in New Mexico by Freeskier magazine.
Read more ... on Chef Jon Mudder's Bellavitae blog page in a new window


The New York Times

". . . the best food is at the Blonde Bear Tavern in the Edelweiss, with entrees like whole rainbow trout with red grapes and balsamic sauce ($25) or flatiron steak with Italian salsa verde ($28)."

"For breakfast, go to Café Naranja in the Edelweiss, which serves entrees like pancakes made from organic Hopi heirloom blue corn and whole pieon ($7)."
Read more ... on The New York Times website in a new window


New Mexico Magazine

According to many reports, Mudder has been raising the quality of food at the Edelweiss restaurants to levels that approach to TSV's altitude.
Read more ... on the New Mexico Magazine website in a new window


New Mexico Restaurant Association

New Mexico Restaurant Association names Jon Mudder as finalist for its "Restaurateur of the Year 2017" award.
Read more ... on Chef Jon Mudder's Bellavitae blog page in a new window