Chef decorating dish with squeeze bottle

Meet the Chefs

Meet The Broadmoor’s Renowned Culinary Team

Expanding on expertise garnered from around the world and inspiration from our enchanting surroundings, The Broadmoor's award-winning Colorado Springs restaurants, cafés and lounges continue to innovate and inspire thanks to the efforts of our diverse culinary team.
David Patterson

David Patterson

Executive Chef

Chef Patterson has been a part of The Broadmoor since January of 2013 and we are proud to announce that he is our 6th Executive Chef in the history of the hotel. With his experience as the Executive Sous of Restaurants, David was instrumental in reopening La Taverne and the Golden Bee, opening of Ristorante del Lago, Natural Epicurean, and Play. Our all-inclusive BROADMOOR Wilderness Experience menus were also conceived and executed by David and his team to have a unique take on the history of each location. When the plans for Restaurant 1858 were being developed, David wanted to be sure to incorporate the miners and their heritage of flavors brought across the United States to the melting pot of Cheyenne Canyon. Always trying to get back to his love for food and nature, Chef Patterson helped to nurture Broadmoor Farms from concept to reality. David joined the Hotel from Adour Restaurant at The St. Regis, NYC and Benoit Bistro NYC, both parts of Groupe Alain Ducasse. During his 5 years with Mr. Ducasse, David has trained in his celebrated kitchens in Paris and Monaco, including, Michelin 3 Star, Plaza Athenée, Benoit Bistro Paris and, Michelin 3 Star, Louis XV at Hotel de Paris. During his time with Groupe Alain Ducasse, David worked closely with Sylvain Portay and Mr. Ducasse, honing his understanding of Mr. Ducasse’s culinary philosophy and standards of excellence. David was also part of the opening team at Adour Restaurant at The St. Regis, Washington, DC. Prior to his tenure with Ducasse, Chef Patterson worked at the Mobil 5 Star, AAA 5 Diamond, Maisonette, in Cincinnati, Ohio. After David’s time at The Maisonette, he worked with Passport Resort’s Hotel Hana-Maui as Executive Chef. During David’s tenure at Hotel Hana-Maui, David created a Farm-To-Table program, working closely with a dozen small farms on the island of Maui, along with cattlemen from the Big Island and the local fishing families of Hana, Maui. David’s Farm-To-Table philosophy earned national recognition, including awards from the Maui Farm Bureau and an invitation to cook at The James Beard House in NYC. 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

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.

Justin Miller

Justin Miller

Executive Sous Chef

After 18 years at The Broadmoor, Chef Justin Miller continues to grow and bring his talent to The Broadmoor's restaurant scene. As Chef de Cuisine of Ristorante del Lago, Justin continued to forage ahead in the culinary world while adding: pasta making, pizza tossing, and classic Italian sauces to his resume. If running one restaurant wasn’t enough, he rose to the occasion and accepted the task of helming two kitchens at once with Play. His organization, cool demeanor, and willingness to take on more challenges have made him into the chef he is today. Prior to Ristorante del Lago and Play, he was the Chef de Cuisine in La Taverne, 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 three 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.

Luis Young

Luis Young

Chef de Cuisine

Penrose Room

In May of 2017, we were fortunate to have Chef Luis Young join The Broadmoor family as Chef de Cuisine of Summit. Now in November of 2018, Chef Young has taken the helm of Colorado’s only Forbes Five-Star, AAA Five-Diamond restaurant. Luis’ work represents the perfect match between luxury and simplicity. His technique evokes the highest levels of quality and attention to detail, maintaining a clean and fresh style. His food is a constant homage to great ingredients. Chef Luis’ professional experience has been forged in the world's finest kitchens, from his time as an intern at Alinea and the Celler De Can Roca, to his work as a professional at the French Laundry. A common thread is perceived through his work; it brings together a path of gastronomic excellence and a precedent of unique experiences with food and fine dining.

Nick Marchesano

Nick Marchesano

Chef de Cuisine

Ristorante de Lago

Nick was surrounded by fresh olive oils, al dente pastas, sharp sauces, and handmade meatballs. Chef Nick traveled from his father’s kitchen to Johnson & Wales University to formalize his culinary education. While there, he studied in Italy with Chef Andrea Trapani at the Apicius International School of Hospitality. His experience gained him a position supporting the world-renowned annual Augusta National Masters Tournament for a total of seven years. Chef Nick’s enthusiasm for excellent cuisine and a beautiful meal took him to the Charlotte Country Club and the Atlantic Room at the Kiawah Island Golf Resort as a Sous Chef, working closely with the Executive Chefs to further his skills as a chef and manager. 2016 found Nick assisting in the creation of the menu and team for Charleston, South Carolina’s Dewberry Hotel and building relationships with local small farms to provide guests with a unique experience. In 2018, Chef Nick embraced the challenges and opportunities of preparing locally-sourced meals throughout Europe as the Touring Chef for Grammy Award-winning musician Ed Sheeran. With his wanderlust sated, Chef Nick joined the team at the Broadmoor in 2019 to share his desire to create exceptional experiences for his guests.

Kelley McCann

Kelley McCann

Chef de Cuisine

Summit

Chef Kelley McCann comes to us via Lousiana. He spent the first half of his culinary career honing his skills at the famed Galatoire's Bistro. His journey began in 2009, and typical of southern cuisine his flavors possessed the sublime creole undertones and thoughtfully prepared seafood. His smoked crawfish and andouille sausage bread pudding, topped with sunnyside up egg and creole hollandaise, has tantalized tastebuds for years. In 2012, he catapulted to the Executive Chef of Galatoire's Bistro simultaneously; he worked at Augusta National for the Master's, where he ran a New Orleans themed restaurant called "Augusta's." In 2016 he was offered the role of Executive Chef of Kalurah Street Grill combining the many styles of the south to create a genuinely unique Baton Rouge dining experience. An opportunity arose that took Chef McCann on the road as he spent four months as the tour chef for Shawn Mendes' North American Tour. Eager to settle down, January 2020 marked his move west and, more importantly, to The Broadmoor and Summit. The future of Summit looks bright as Chef McCann takes the helm, bringing his southern roots to the guests of The Broadmoor.

Mario Viguie

Mario Viguie

Chef de Cuisine

La Taverne

Originally, from Puerto Rico, Chef Mario made his culinary debut at The Broadmoor in 2008, Viguie began his journey with food at the young age of 10, cooking side by side with his grandfather in a local Puerto Rican cafe. At the young age of 18 he joined the team of one of the most respected Italian restaurants in Puerto Rico, La Piccola Fontana at the Hotel San Juan. After serving as an apprentice at The Broadmoor, Chef Mario joined the culinary team in the Penrose Room, Colorado’s only Forbes Five Star, AAA Five Diamond restaurant. There he perfected and refined his skills for four years until accepting the position of Chef de Cuisine for the Broadmoor’s Restaurant 1858, located at Seven Falls. In the winter of 2018 Mario came back down to the Main Campus where he was promoted to the Chef de Cuisine of La Taverne. Viguie’s culinary skills come from his love of music and charming charisma, inspiring his creativity that is easily reflected in his food. Chef Viguie’s motto that he brings to his cooks every single day is: “Love people, serve good food”.

What Our Guests Are Saying
"Their chefs are top notch and they have a variety of restaurants for all ages."
— Cindyryl – Trip Advisor
"Incredible food, amazing chefs - a place of true culinary excellence!"
— Shaun K. - Trip Advisor
"Worth every penny. I'd have been glad to roll up my sleeves and scrub pots just for a glimpse inside the executive chef's brain. "
— D A - Yelp