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 Colorado-inspired dishes at Charles court 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 C. 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 also competed in and won the 2009 Valrhona International C3 Dessert Competition in Cologne, Germany, where he represented northern Europe, Ireland and The Ritz-Carlton, Powerscourt.
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.
Johann C. Willar
Johann Willar is a third generation baker from northern France who has always dreamt of living in Colorado. To say that baking is in his blood is an understatement. It’s all that he has ever done and all that he as ever wanted to do. Johann began his professional baking career at the age of 15, learning the craft of artisan baking from his father. He brought his family’s love for cultivating the art of creating the perfect baguette, croissant and yeasty treasures to several Ritz Carlton hotels for 13 years as Head Baker, as well as to the historic Willard hotel in Washington D.C. and Eatzi’s Market and Bakery in Dallas, Texas. In 2004, Johann’s baking mastery earned him a bronze medal in the prestigious National Bread and Pastry Competition. Relocating to Colorado Springs in 2012, Johann now shares The Broadmoor tradition with his wife and son where his outstanding baking skills are being applauded not only by Executive Chef Bertrand Bouquin and other members of the culinary team, but also by guests and staff alike.
Chef de Cuisine
Ristorante del Lago and Play
Chef Justin Miller brought his talent to Charles Court in 2012 after working for three years in The Broadmoor's Forbes Five Star, AAA Five Diamond restaurant, Penrose Room, as Chef de Cuisine. Prior to showcasing his skills in The Penrose Room, Miller held The Executive Chef position in The Tavern, the oldest and most diverse eatery at The Broadmoor. Prior to coming to The Broadmoor, Chef 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. He now creates the dynamic cuisine at Play and will be at it again with the opening of Ristorante Del Lago come Spring 2014.
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 Sims joined The Broadmoor’s culinary team in August 2007 as a cook at Summit where he progressed to Cook Tournant, then Junior Sous, and Sous Chef. Korey moved over to the Penrose Room in 2011 and received the Chef de Cuisine position in 2012. He began working in restaurants at 15 years old and enjoys the creativity and challenges that arise daily in the kitchen. He thrives on making our guests happy through his ever changing menu.
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.