Welcome to Voices, where we sit down with the world’s top hoteliers, explorers, and luxury lifestyle insiders to uncover what’s new, next, and noteworthy in travel. Last time we spoke with Brad Guidi and Jason Brown, the visionary co-founders of Blue Flag Capital.

This week we turn our attention to Spruce Peak, one of Vermont’s most elevated luxury slope side getaways. We caught up with Spruce Peak Executive Chef Sean Blomgren to learn how he is bringing new and creative ideas to Vermont’s food scene. We dive into all that Spruce Peak has to offer, including a inside look at the annual A Taste of New England, taking place August 14-16th this year.

What do you love most about living in Stowe, Vermont?

The sense of community here is incredibly strong. People genuinely look out for one another. And the natural beauty is just stunning. There’s a calmness that comes from being surrounded by the mountains, and I love that I’m raising my daughter in a place where being outside is part of daily life. What makes it even better is how connected we still are—Burlington, Boston, Montreal, and Portland are all within reach, so while it feels like a peaceful escape, we’re never far from the energy of great cities.

What is your favorite time of year in Stowe, and why?

June is my sweet spot. The weather is usually perfect, everything is green and blooming, and there’s this window of peace before the summer crowds arrive. I try to golf as much as I can that time of year. It’s the calm before the storm in the best way.

If someone only had 1 day in Stowe what are 2 things they must do?

Get outside—hike, bike, walk the rec path. Being in nature is such a big part of what makes Stowe special. And then come to Spruce Peak. Grab a casual bite at Pico Taco, have dinner at Tipsy Trout, catch some live music on the green. It’s a great cross-section of what the area has to offer.

What are your favorite dining options at Spruce Peak? What would you consider your personal signature dish?

Tipsy Trout is a very personal project for me. It’s inspired by growing up in New England, and also by the places I’ve lived and traveled, especially Japan. The menu reflects that blend—fresh seafood, clean flavors, nothing too fussy. I always order the crudo and oysters but we have had some version of the brussels sprouts on for years.

And I’m excited about Pico Taco, which we opened this past winter. It’s affordable, approachable, and rooted in authentic flavors. A lot of heart went into both of those concepts.

What places and experiences have influenced your cooking style most?

Boston is home for me, and my first kitchen job there was basically a masterclass in hospitality. South Carolina was incredibly ingredient-driven—the food culture is deep and soulful. And D.C. was this melting pot of flavors in a red-hot culinary scene. Each place shaped how I cook and how I lead.

What is your approach when creating a new menu?

I try to travel as much as possible, and that’s a big source of inspiration—new ingredients, new perspectives. But it always comes back to the guest. What’s the experience we’re trying to create? What’s in season? Who’s cooking it? From there it becomes about telling a story with flavor, texture, and pacing that feels intentional and memorable.

A Taste of New England is coming up. What can you tell us about this year’s event?

We launched A Taste of New England in 2019 to celebrate the incredible talent across our region and to position Spruce Peak as a true culinary destination. It’s a chef-driven weekend with intimate events, collaborative dinners, and a great energy. This year, we’re refining the format—more curated, more immersive—and welcoming some exciting new chefs to the mix.

Anything new and exciting happening at Spruce Peak travelers should know about?

A lot, honestly. We just opened Pico Taco this winter, which has been really well received. Our golf courses are in great shape and remain one of the best ways to experience the mountain in summer. And our programming—live music, culinary weekends, wellness retreats—makes every season here feel special. We’re always evolving.