Standing on the deck of his restaurant literally just steps from the Super Bee lift, David Luthi remembers that as a kid racing on skis at Little Switzerland in Slinger, Wisconsin, his  dream was to own a restaurant at the base of a ski area. Thirty years and several thousand odd restaurant jobs later, from dish dogging to dinner sleigh rides, Luthi is sure that he has arrived. You can’t get much closer to lift-side than his Double Diamond Restaurant in Copper’s East Village.

The Double Diamond is a true family-owned restaurant — a rarity at most big ski areas in the West. Like its owner, the restaurant has humble roots. The place started as base operations for the U.S. Nationals competition in the mid ’80s, where coaches and downhill skiers watched the action on Rosie’s Run from the big glass windows — one of the best views at Copper.

David and his wife, Shari, bring their personal touches to the Double Diamond in unique ways. A dental hygienist by day, Shari enjoys working the "front of the house" at night, where she meets people from everywhere and chats with the locals. Shari grew up in Pueblo, a Colorado native. David purchased the restaurant in 1995, after holding a variety of Copper and Vail Valley food and beverage positions. He managed every aspect of restaurant operations until meeting Shari in 1998 thus becoming a team.

The couple eloped by helicopter in 2000 in Hawaii, witnessed by a former Breckenridge snow cat driver they happened to meet on their way to a romantic waterfall. Their Hawaii connections started a fresh fish frenzy at the Double Diamond that is a mainstay on the menu. Air freighted to DIA and picked up within hours of its catch, the yellowfin is a favorite, grilled to temperature or simply served with wasabi and soy sauce.

Luthi loves the restaurant business for the variety it offers. No computer screens and voice mail for this former speed skier.  "Some nights, it’s just me and the deep fryer and the fish," he says. That would be on Friday nights, for all-you-can-eat Wisconsin-style fried fish. In Wisconsin, they wait two hours for a table on Fridays. At the Double Diamond, the wait’s not that long, but the fry is just as authentic.

Catering to the diverse visitors at Copper, David and Shari have decided to feature many different types of cuisine. They recommend the Colorado-style specialties like barbequed baby back ribs and pasta dishes, or the hand-tossed pizza. Everything on the menu is available for room delivery. 

Remembering his first job as a bus boy at a Wisconsin fish fry, when owning a ski area restaurant was just a dream, David says he is now careful what he wishes for, because he might just get it.