The Broadmoor, the nearly 100-year-old iconic luxury resort that welcomes guests to the Rocky Mountains, has long attracted top culinary talent and dedicated employees. The resort’s first executive chef remained at his post for nearly 60 years and is rumored to have owned only chef whites. No ties. No slacks. Just uniforms.
This dedication to craft and process still permeates the resort, where a commitment has been renewed on doing things the hard way, the old-fashioned way, and the most delicious way. This is a resort that now raises its own beef, bakes its own bread, grows its own vegetables, harvests its own honey, and tends to a greenhouse during the Colorado winters to extend a bit of freshness to the guests’ palates.
Now The Broadmoor is entering a new phase in its culinary history, bringing in a fresh crop of dedicated talent to create dining experiences that honor the culinary traditions of the American West.
Chef David Patterson, longtime executive sous chef, has been promoted to executive chef, where he oversees the resort’s staggeringly diverse 10 restaurants and additional 10 cafés/lounges.
The Broadmoor’s Penrose Room, Colorado’s only Forbes Five Star and AAA Five Diamond restaurant, welcomes new Chef de Cuisine Maxwell Robbins, who comes to the resort from the iconic The French Laundry in Napa Valley, California.
Summit, The Broadmoor’s take on a French bistro, announced new Chef de Cuisine Luis Young, who is also an alumnus of The French Laundry and most recently worked as executive chef at The Bristol Hotel in Panama.
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