Colton Call, who is originally from Sandy, Utah, has been living in Moab the last five years. He joins The Radcliffe team having previously worked at a unique glamping resort just outside of Moab. Colton turned that property into an award winner as it won spots in the “Top 10 Resort Hotels in the West” by Travel and Leisure and “Top 25 Resorts in the US – Midwest & West” by Condé Nast Traveler in 2020. The hospitality industry was an area Colton never expected to find himself in, however, after making that first true connection with a guest, he was hooked. He enjoys curating each visitor's experience and he would love to collaborate with you in making your Moab visit one you will never forget! When Colton isn’t at the hotel you can find him golfing, skiing, or helping the elderly cross the road. Colton specifically requested that no hotel guest look at his college baseball stats, due to the fact that you don’t accumulate stats sitting on the bench. Enjoy your time at The Radcliffe Moab!
Dalton Lopez joins us with 10+ years of hospitality operations experience. He has worked for multiple branded hotels, boutique hotels, and standalone restaurants. Dalton grew up in Southern California and started his hospitality career at 18. Over the years, Dalton has retained a lot of industry-related knowledge and evolved his career into the management realm. He brings experience in opening new concepts and working in the luxury-lifestyle segment as well as his personal connection to the area and its’ outdoors. Dalton has been visiting Moab since he was young and has deep-rooted family ties to the area—his great grandparents were involved in the Uranium boom in the 1950’s and his grandmother lived here as a child. He decided to make the permanent move in 2020 and has been enjoying all that Moab has to offer ever since.
Chef Troy Szczotka grew up in the Tahoe area and fell in love with cooking at a young age. He spent his summers in the foothills of the Sierra Nevada Mountains cooking in his grandparents’ kitchen. He learned the basics of simple food, how less is more, and to appreciate the ingredients. He landed his first culinary job at 16, working at a private country club. The next eight years he climbed the ranks working at various upscale country clubs until he took a Sous Chef position at one of the area’s finest steakhouses. Then southern Utah called, and he became Sous Chef at Amangiri, one of the most elusive resorts in North America. The knowledge obtained there focused on curating unforgettable culinary adventures. Now, Troy brings his 17 years of culinary skills and his drive for an extraordinary dining experience to Moab at II Posto Rosso. Il Posto Rosso combines partnerships of six local farms, a unique atmosphere, and Chef Troy’s passion for clean, simple, and locally sourced food.
A native of Kanab, Utah, Executive Chef Shon Foster takes a thoughtful approach to food, blending contemporary cuisine with local & international traditions. Chef Shon’s career path led him to the role of executive chef at Amangiri, which was named one of “America’s Best Hotels for Foodies” by Travel & Leisure in January 2013. Amangiri is a boutique resort tucked into the canyons of Southern Utah at Canyon Point, near the Arizona border, and a member of Aman Resorts, a collection of luxury resorts around the world. While at the helm of the kitchen at Amangiri in 2012, Chef Shon has featured dishes that highlight ingredients & culinary traditions native to Utah & the Southwest, while integrating flavors from around the world – a nod to Aman Resorts’ global profile. His passion is to let the pure flavors of the ingredients shine through while allowing room for experimentation and spontaneity.