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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 his is our 6th Executive Chef in the history of the hotel. As the Executive Sous of Restaurants David was instrumental in: reopening La Taverne and the Golden Bee, helmed the opening of Ristorante del Lago, Natural Epicurean as well as Play. Our all-inclusive BROADMOOR Wilderness Experience menus were also concepted 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, as well. 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.

Brian Wallace
Brian Wallace
Executive Sous Chef

Brian joined the Broadmoor family in January of 2013 as a sous chef in Charles Court. Brian also assisted in the opening of Play and assisting in the Banquets Department. With the promotion to Chef de Cuisine of Natural Epicurean, he was able to redefine his cuisine once again in the creation of vegetarian, vegan and all the goodness that Broadmoor Farms had to offer. Always one to help where needed Brian served as an interim chef in the renowned Penrose Room as well as completely redefining our culinary apprenticeship program. His love for new experiences and fly-fishing took him to Crested Butte where he opened the Taylor River Lodge, and then to the Hotel Jerome, Aspen where he was the Executive Sous Chef. His resume is as strong as his passion for creating wonderful culinary creations. He has steadily moved up through the ranks completing his culinary apprenticeship in January 2009 at the Greenbrier. Seeking a change and an opportunity to grow he left the Greenbrier to become a Saucier at the Gasparilla Inn and Club and then Executive Chef at Madeleine’s Restaurant in Morgantown, West Virginia.

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 Banquet Chef

After 16 years, 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 was readily available.

Max Robbins headshot
Max Robbins
Chef de Cuisine
Max has recently 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, and worked 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.
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.

Carla McAuliffe
Carla McAuliffe
Chef de Cuisine

Chef Carla McAuliffe was born and raised in Kit Carson, Colorado where she and her family grew most of their own produce, raised chickens, ducks, geese, and guinea hens to provide eggs and meat. She always loved cooking, so much so that she helped make homemade bread from scratch, grinding the grain for flour in a grain mill. Her family would can everything from peaches, tomatoes, pickles, jams, and jellies, and go deer hunting, where she learned how to properly process and prepare meat. She graduated summa cum laude from Pueblo Community College with a culinary arts degree and was president of the culinary arts club. McAuliffe started at The Broadmoor in 2008 as a cook in the Golf Club. She also spent time in the Forbes Five Star, AAA Five Diamond Penrose Room, the butcher shop, Ristorante del Lago and Play. All of her life and professional experiences enhance her newest endeavor as being promoted to Chef de Cuisine at Natural Epicurean, where she does what she loves most, true farm to table cooking!

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.

Austin Hilty
Austin Hilty
Chef de Cuisine

Starting at a very young age, Austin had a natural talent for creating delicious flavor combinations. He loved working in the kitchen, and would spend his evenings helping out at his father's restaurants. By the age of twelve, Austin knew that he wanted to dedicate his life to becoming a professional chef. Immediately after graduating high school in 2008, Austin joined the staff at the Broadmoor's Golden Bee Pub. It did not take long for the resort's top chefs to notice Austin's skills and natural abilities. Working under the knowledge and experience of Chef Patterson, Austin was able to develop his culinary abilities into those of five-star quality. Over the years, Austin's skills have been in high demand throughout the resort. He has helped the culinary teams at the Golden Bee, Charles' Court, Natural Epicurean, Play, and the Broadmoor Golf Club. Only seven years after starting his career at the Broadmoor Hotel, Austin took over the role of Chef de Cuisine at La Taverne Steak House. His unparalleled talent makes him the perfect man for the job.

Johnathan Frakes
Johnathan Frakes
Chef de Cuisine

Johnathan joined the team of experienced chefs at The Broadmoor in 2004 after working with Executive Chef David Patterson at the Maisonette in 1999. Serving as the Sous Chef at The Golden Bee and Penrose Room, as well as working as the Chef de Cuisine at the Golf Club Dining Room, Chef Frakes is now the Chef de Cuisine for The Broadmoor’s Wilderness Experience properties. Frakes was born in Northern Kentucky, and spent his childhood and teenage years working at a local restaurant, starting as a soda jerk and making his way up through the kitchen. There he developed his love for food and moved on to graduate from the Culinary Institute of America in 1997. He spent the early years of his career along the Florida panhandle, working the Renaissance Vinoy Resort in St. Petersburg as well as Café 30-A in Seagrove Beach. There he refined his skills and techniques before joining us at The Broadmoor.

Mario Viguie
Mario Viguie
Chef de Cuisine

Making his culinary debut at The Broadmoor in 2008, Chef Mario Viguie, originally from Puerto Rico, has begun to leave his mark on Seven Falls Restaurant 1858. 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 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 newest dining experience, Restaurant 1858, located at Seven Falls. Viguie 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”.

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Damian Wallace
Chef de Cuisine
Born in Savanna-la-Mar, Jamaica, Damian became interested in cooking after his grandmother introduced him to the kitchen of her small lunch and dinner restaurant. From there, passion was born as he worked with locally grown vegetation and fresh seafood through his primary years. At the age of 18, Damian landed his first job in culinary with the Grand Lido Resort Hotel where he learned from the islands best sous chefs. Quickly developing his talents under their tutelage, he worked his way into a supervisory position at the nearby Grand Palladium. In 2006, Chef Damian Wallace made his first appearance at The Broadmoor where he spent six summers learning Forbes Five-Star, AAA Five-Diamond culinary skills. In 2012, he became a full-time chef and was quickly promoted to Junior Sous Chef in 2013. His wide range of experience and knowledge has made him a perfect fit as the Chef De Cuisine of Golf Club Dining.
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