Expanding on expertise garnered from around the world and inspiration from our enchanted surroundings, The Broadmoor's award-winning restaurants, cafés and lounges continue to innovate and inspire thanks to the efforts of our diverse culinary team.
Chef Bouquin is only the fifth executive chef in the history of The Broadmoor. Leading the culinary teams at Restaurants at The Broadmoor, Executive Chef Bertrand Bouquin has proven his versatility and creativity in the drastically differing menus at each restaurant. Summit's American Brassiere cuisine, the Continental fine dining offerings found at Penrose Room, and the Italian-inspired dishes at Ristorante del Lago showcase Chef Bouquin's talent in classical technique and innovative style. Bouquin joined The Broadmoor's legendary team of chefs in 2005, overseeing Summit and Penrose Room. He came to The Broadmoor after serving as Executive Chef at the Mobil Five-Star Maisonette in Cincinnati, Ohio, the longest holder of the Mobil Five-Star restaurant award. Bouquin has had the good fortune to train under several world-famous chefs, including Alain Ducasse, Daniel Boulud, and Jean-Pierre Bruneau. Prior to manning the stoves at Maisonette, Bouquin worked at some of the best restaurants in the United States, including Club XIX at the Lodge at Pebble Beach, and Restaurant Daniel and Café Boulud in New York City. His experience while in Europe includes key positions at several Michelin starred restaurants, including Bruneau in Brussels, and Le Prieure in Villeneuve Les Avignons, France.
Executive Sous Chef
The Restaurants at The Broadmoor
Chef Patterson joins the Hotel from the Adour Restaurant at The St. Regis, NYC an Alain Ducasse restaurant. During his 5 years with Mr. Ducasse, David has spent time in his celebrated kitchens in Paris and Monaco, including Plaza Athenée, Benoit Bistro and Louis XV at Hotel de Paris.
Prior to his tenure with Ducasse, Chef Patterson worked with Chef Bertrand Bouquin at the Maisonette, in Cincinnati, Ohio as well as at Hotel Hana, Maui as Executive Chef.
In the winter of 2007, he took a step back from the range at Hotel Hana, Maui and pursued a lifelong dream to travel around the world. Spending time in Asia, Southeast Asia, India and the Middle East, he immersed himself in the flavors of the eastern world. His culinary experiences are a major player in new menu development at The Broadmoor.
Adam W. Thomas
Executive Pastry Chef
Chef Thomas comes to The Broadmoor from The Beverly Wilshire, a Four Seasons Hotel in Beverly Hills, where he held the Executive Pastry Chef position. Thomas has practiced the sweet side of the culinary arts in celebrated kitchens all over the world. He knew from the moment he began working at a San Diego bakery at age 18 that the confectionary arts was his calling, inspiring him to attend the San Diego Culinary Institute to refine his skills and follow his passion. Following his first year of enrollment, Thomas was given the opportunity to train as an apprentice at the prestigious Ritz-Carlton, Laguna Niguel. Impressed by his talented pastry skills, the hotel invited him to join the culinary team full-time where he then proceeded to work his way up to position of Pastry Chef de Partie. In 2007, Chef Thomas had the privilege to work with famed chef Gordon Ramsay, opening his fine dining restaurant, Restaurant Gordon Ramsay, at The Ritz-Carlton Powerscourt in Ireland. During his time in Europe, Thomas competed his way to the world finals of the 2009 Valrhona International C3 Dessert Competition in Madrid Spain, where he represented northern Europe, Ireland and The Ritz-Carlton, Powerscourt. Chef Thomas’s leadership and experience had led him to be an opening trainer for several luxury hotels in Italy, New York, Singapore, Denver and the Bahamas. Joining The Broadmoor's Executive Culinary team in 2013 Chef Thomas has elevated, inspired and mentored his baking and pastry department to always strive, create and be the better than they thought was possible.
Executive Sous Chef of Banquets
Aaron Haga grew up in Canton, Ohio and graduated high school with a vocational degree in Culinary Arts and Restaurant Management. He was then accepted into the Culinary Institute of America in Hyde Park New York, where he graduated with honors in 2007. Also in 2007 Aaron began his culinary journey with a three year position at the Cherokee Town and Country Club as an Assistant Chef Garde Manager. From there he moved onto the Hotel Hershey where he continued to hone his banquet culinary skills. His steady demeanor, reliability and hard work brought him to The Broadmoor in October of 2012. In the fall of 2013 he was promoted to Executive Sous Chef of Banquets and if that wasn’t enough he qualified for the 2016 Culinary Olympic Team. In Aaron’s spare time he thoroughly enjoys the outdoors and enjoying all that Colorado has to offer.
Chef de Cuisine
Although Greg is known for his contemporary French and American creations, he has remarkable skill executing delightful farm-to-fork dishes inspired by many cuisines and dictated only by his passion for fresh ingredients. For it was a clear and simple vision to use only local and ethical ingredients that brought his former restaurant Racine, Pottstown, PA to life and it is this same vision that has underscored his success and will continue here at The Broadmoor. Greg started his culinary aspirations at a young age and pursued the art with incredible dedication. In the span of nearly two decades, Greg worked in many kitchens on four continents alongside some of the world’s most respected chefs including: Sergi Arola of Arola, Bruno Menard of the Dining Room and Eric Ripert of Le Bernardin. It was his role as Sous Chef under the direction of three-star Michelin Chef Eric Ripert that provided Greg with invaluable experience and a respect for seafood. Greg’s success continued as Chef de Cuisine at The Brasserie by Dean Max in the Cayman Islands. Here he was inspired by the art of French cuisine and began to implement various modern and unconventional techniques. It was during his time at The Brasserie that Greg was invited to cook alongside a team of chefs at the James Beard House in New York City. His second invitation to The Beard House came during his time as Chef of five-diamond restaurant L’Escalier at The Breakers in Palm Beach, Florida. This time he was invited as Featured Chef. His career blossomed at L’Escalier with his demonstrated skill in haute cuisine, a skill that produced many exciting creations such as pumpkin gnocchi with white truffle foam and his extraordinary Garden Landscape, a whimsical garden with baby turnips, carrots, radishes and ears of corn “growing” from a porcini “soil” base topped with a potato rake and served on a slab of slate. Greg brings an honest simplicity to even the most complex of dishes. He has a deep understanding for the connection that humans have with food and it is this knowledge that inspires him to delight palates with only the best, farm-fresh ingredients he can find.
Chef de Cuisine
Ristorante del Lago and Play
After 15 years Chef Justin Miller continues to grow and bring his talent to The Broadmoor's restaurant scene. Chef Miller recently spent time in Italy studying authentic Italian cuisine and experiencing the Italian culture. He recently opened Ristorante Del Lago, as the Chef De Cuisine and is now bringing a taste of Italy to The Broadmoor. Chef Miller continues to create the dynamic cuisine at Play as well, prior to this he held The Executive Chef position in The Tavern, the oldest and most diverse eatery at The Broadmoor. Miller then took on the role as the Chef De Cuisine in The Penrose Room, where he held The Broadmoor's Forbes 5 star, AAA Five Diamond restaurant for 3 years. Chef Miller then brought his talent to Charles Court as Chef De Cuisine in 2012. Before his journey at The Broadmoor, Miller held positions supervising the culinary and operational aspects at The Sheraton Hotel and The Fluted Mushroom in Pittsburgh where he ensured creative daily specials and palate pleasing cuisine was readily available.
Chef de Cuisine
Mark’s first position was a the age of 15 at a bakery in O'Fallon IL, he was there for 4 years and began as the hopper operator (guy who fills doughnuts) and progressed to second assistant baker. If you had told him that he was destined to be a chef at the time “I would have had a good laugh”. Fast forward to 2006 when he joined the Broadmoor and was hired on as a food runner at Summit, after getting to know Chef Bouquin he requested to become a part of his culinary staff. Under the tutelage of Chef Bouquin, he worked his way up to Cook Tournant before leaving the Broadmoor to go to San Antonio and work with Chef Bruce Auden at his Restaurant Biga on the Banks, he was there for a little less than two years before returning to the Broadmoor to take on a position at the Penrose Room as a Cook Tournant. In 2011 he moved to the Summit to become the Jr. Sous and then in 2012 he became the Chef De Cuisine.
Chef Brian Wallace considers himself a native West Virginian having lived there since the age of four. As Brian began his college career he soon realized that English and Photography were not the creative outlet that he yearned for. He was working in a small restaurant as a dishwasher, and soon became the salad pantry cook. The fervor of the kitchen lead him to enroll at Pierpont Culinary Academy (formerly Pierpont Community and Technical College). The first year he was a member of the hot food culinary team and served as captain the second year. In mid-2005 Brian began the prestigious culinary apprenticeship program at the Greenbrier Resort in White Sulpher Springs, WV, under Chef Peter Timmins, C.M.C. Earning bronze medals in both hot and cold food disciplines during the graduation culinary salon, he graduated in 2009. Upon graduation he was offered the position of saucier under the direction of Peter Timmins again, but this time at The Gasparilla Inn and Club in Boca Grande, Florida. The focus was on classical sauce making techniques and menu development. After his tenure at the Gasparilla Inn, Brian made his way back to Morgantown, WV where he took over the kitchen at Madeleine's Restaurant. This opportunity gave him the unique ability to form relationships with local farmers where he was procuring about 75% of his food directly from the source. Brian's ability to focus on the flavors while maintaining the integrity of the individual ingredients made him the perfect fit to be Chef de Cuisine of Natural Epicurean!
Chef de Cuisine
Chef Andreas H. Hartmann holds the position of Chef du Cuisine at the Tavern. His native country is Austria, where he received his culinary Chef’s degree after completing a chef apprenticeship. He gained experience in all aspects of food preparation by working in several first-class restaurants, resorts and hotels throughout Europe, including the Five Star Hotel Klosterbraeu, Seefeld /Tirol – Austria. Following his European training, he decided to seek new culinary knowledge and moved to New York City where he worked at an award-winning Four Seasons restaurant, American Festival, La Brasserie and the Metropolitan Opera Restaurant. Chef Hartmann also managed the Racquet Club Center Court Restaurant two years in a row, during the US Open tennis tournament. Returning to his native Austria, he took on the challenge of opening two new Destination Resort Hotels, Marco Polo in Sarigerme - Turkey and Tibilisi - Georgia as Executive Chef. In 1989, Chef Hartmann joined Norwegian Cruise Line where he eventually became the Executive Chef for the entire food production, feeding 2800 passengers and 1200 crew members daily. During almost five years on board cruise ships, he was also in charge of the start up operation of two brand new vessels. Chef Hartmann first joined The Broadmoor as Executive Sous Chef and held the position for ten years, but then returned to Switzerland as the head of research and development of Ospelt Specialties’ leading a team of chefs, food scientists and nutritional analysts. He then served as Executive Chef at the historic Equinox Resort in Vermont. When Chef Hartmann returned to The Broadmoor with his wife Karen and his two children, he took the position of Executive Chef at the Golf Club.
Josh joined the Broadmoor in 2012 as Assistant Lead baker. In this role he was assisting the Head Baker in the day to day operations of our bakery kitchen which produces bread and viennoiserie for the Broadmoor’s 9 restaurants,, banquets and room service operations. Before joining the Broadmoor Josh was the Assistant Baker at the Ritz Carlton Naples resort in Florida where he was in charge of all the breakfast pastries for the large beach front property. Josh has held numerous positions at other bakeries around Florida as well as owning his own Patisserie in San Juan Puerto Rico, Delicias. Since August 2014, Josh has been running the show at our ever expanding bake shop. During this time Josh not only showed great leadership skills, organization and a new creative light to our bread an viennoiserie programs property wide but also showed a new level of teamwork and camaraderie within the culinary department.