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Photo of the Chefs

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.

Max Robbins headshot
Max Robbins
Chef de Cuisine

Max joined the Broadmoor from Napa, California. After working a couple of cooking jobs out of high school, Max decided that he wanted to attend culinary school at the Culinary Institute of America in Hyde Park. Once there, he quickly realized that he was very serious about cooking and wanted to make fine dining his career. While at CIA, he did a brief internship at a 3-Michelin rated Le Bernardin in Manhattan, under Chef Eric Ripert. After graduating in 2010, Max worked at the Modern, under Chef Gabriel Kreuther. In 2011, Max went to work for Chef Thomas Keller at Per Se for 2 and a half years. At Per Se Max started as a commis before working through the meat butcher station to become a Chef de Partie. In 2013, Max went to work in Napa at the French Laundry for the next 3 and half years. He started as a Chef de Partie, and worked through most of the kitchen before being promoted to Sous Chef. Now as the Chef de Cuisine of the Penrose Room, Max hopes to exceed the standard that was set by his previous positions.

Luis Young
Luis Young
Chef de Cuisine

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.

Mark Musial
Mark Musial
Chef de Cuisine

Mark’s first position was at the age of 15 at a bakery in O'Fallon IL, he was there for four 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, and 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, Musial moved to the Summit where he served as Jr. Sous Chef in 2012 he became the Chef de Cuisine. In 2017, Chef Musial was promoted to take the helm at both Ristorante del Lago and Play at The Broadmoor.

Mario Viguie
Mario Viguie
Chef de Cuisine

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