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Chef Bertrand Bouquin
  Chef Bertrand Bouquin
  Chef Bertrand Bouquin
 

Bio

Leading the culinary teams at The Broadmoor’s freestanding, Adam D. Tihany designed Summit as well as at the famed Penrose Room, Executive Chef Bertrand Bouquin has proven his versatility and creativity in the drastically differing menus of Summit and The Penrose Room. Summit’s American Brassiere cuisine, and the Continental Fine Dining offerings found at Penrose Room, showcase Chef Bouquin’s talent in classical technique and innovative style. Bouquin joined The Broadmoor’s legendary team of chefs after his role as Executive Chef at the exclusive Mobil Five-Star Maisonette in Cincinnati, Ohio, the longest holder of the Mobil Five-Star restaurant award, celebrating 41 consecutive years in 2005. 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. Penrose Room is Colorado’s only Forbes Five Star and AAA Five Diamond restaurant.

The BROADMOOR is the longest-running consecutive winner of both the AAA Five-Diamond and the Forbes Five Star awards. For more information on The BROADMOOR, please call 800.634.7711 or visit www.broadmoor.com.




 
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