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Executive Chef: Bertrand Bouquin

06/25/2015 Tagged as: Uncategorized
Executive Chef Bertrand Bouquin has a lot of passion for what he does at this hotel. We sat down with him and were able to get some insight from the guy who oversees it all!

Restaurant Daniel

Q: Where were you born and when did you move to the U.S.?
A: Burgundy, France. I have always wanted to move to the United States. As a kid I heard about Cowboys, Indians and big Cadillacs. French Gastronomy was getting big in the U.S., so in 1997, when I was 27 years old, I moved to New York City. I had a job lined up as Sous Chef at Restaurant Daniel [Little to my (Caitlin’s) knowledge, that should be pronounced Danielle.)

Q: How did you end up at The Broadmoor?
A: I was a chef at the Maisonette in Cincinnati, where I worked with Executive Sous Chef David Patterson. When the Maisonette closed, Craig Reed called and offered me a job at the Penrose Room. In my time there, we made the Penrose Room a Forbes Five-Star restaurant. I then started running Summit and Penrose Room, and then moved up to being the executive sous chef.


Q: Describe your cooking philosophy in one sentence:
A: Never forget why you do your job, always do it for the guests

Q: Quintessential Dish?
A: Anything they want. I want to cook whatever will make people happy.

Daniel Boulud

Q: As an executive chef, who do you look up to?
A: Chef Daniel Boulud. He is extremely talented and has high quality restaurants all over the world .

Q: Why do you love being a chef?
A: It is very rewarding and it’s also a challenge from the responsibility that I take. You can also make people so happy with food.

Q: Who is or was your biggest culinary influence?
A: My aunt in France. We cooked at home together a lot. She was a great chef and I was always in the kitchen cooking with her.


Q: Name your favorite restaurant. Do you have a favorite restaurant on property?
A: My favorite place to dine in the world is Restaurant Daniel in New York City, New York. On property, my favorite is Summit. I love the food, atmosphere, it has a great cocktail list and service, and it’s based on a style of food instead of a region.

Q: If you had to eat one thing for the rest of your life what would it be?
A: Sushi, because it’s fresh, healthy, and has different flavor profiles. It is also comforting. (I think most of us can relate to that – if only my wallet could live up to it.)

Q: Are there any foods you don’t like?
A: Peanut butter. I don’t like the smell; I would prefer Nutella and Almond Butter. I also don’t like cinnamon. When I went to New York on vacation and stopped at a Cinnabon, the smell was too much. (I understand the cinnamon – but Peanut Butter?!)

Q: Would you ever do a cooking show?
A: No, because no one would understand my accent!

Q: What profession, other than your own, would you like to attempt?
A: I would never want to sit behind a desk. I want to help people that don’t have as much as we do, and help people to have a better life.

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