His formal training, however, began when he joined the ProStart Program at Battle Mountain High School. ProStart is a two year program aimed at educating students on culinary essentials and basic foodservice management. Through this program Riley began to expand his experience within and knowledge of the culinary field. It was also at this time that Riley took his first job in the restaurant industry, working at first as a prep cook, and eventually as a pastry chef, at the Bristol in Arrowhead, CO. While he had always been drawn to the culinary field, it was during his time at the Bristol that Riley truly realized his dream of becoming a chef.

With this new goal in mind, Riley enrolled in the Colorado Culinary Academy at Mesa State College in Grand Junction, CO; from which he graduated with a degree in Culinary Arts. Armed with this additional education and experience Riley moved to Santa Barbara, CA, where he accepted a job at the Wine Cask, a Grand Award winning restaurant, as indicated by the Wine Spectator. While in the employ of the Wine Cask Riley filled several positions throughout the kitchen, most notably serving as the company’s Sous Chef.

Although he enjoyed his experience in California, Riley decided it was time to pursue his dream back home in Vail, CO. Upon returning to the Valley in January of 2006, Riley immediately accepted a position at Foxnut Asian Fusion & Sushi in Beaver Creek, CO. While he began as a line cook, Riley accepted the position with hopes of further cultivating his skill and learning the art of sushi. He quickly picked up the necessary skills and moved through the ranks at a rapid pace. By June Riley was promoted to Executive Chef of Foxnut. Riley continues at this position today, working collaboratively with his staff to create unique and inspired sushi and Asian Fusion plates for this trendy Beaver Creek eatery.