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Meet Our Chefs

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  William Dexter, Executive Chef
Executive chef, William Dexter, has been with Quorum Hotels & Resorts* for 19 years and has been with The Brown Palace Hotel and Spa for the past 15.
Chef Dexter began as banquet chef for The Brown Palace and was then promoted to executive sous chef. His long tenure and dedication to excellence earned him the position of executive chef in 2007 where he now oversees the hotel’s nine culinary outlets.
Prior to joining Quorum, Dexter was with Hyatt Hotels & Resort for six years.
Culinary Passion: Respect ingredients and utilize high quality, fresh foods with exceptional technique.
*Quorum Hotels & Resorts is a full service management company headquartered in Dallas and has managed The Brown Palace Hotel and Spa for almost 20 years.
 
     
 
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Michael Wright, Executive Sous Chef

Michael Wright’s culinary career began at age 15, working in local restaurants of his hometown in Minnesota. Inspired from his time spent in the kitchen, Wright went on to study at Le Cordon Bleu. After graduation, Wright began as an intern at The Brown Palace Hotel & Spa, learning as much as he could from the hotel’s diverse culinary program and the talented chefs he spent time beside in the kitchen. Wright returned to The Brown in 2010 as the head banquet chef for the hotel. He was quickly promoted to Chef Tournant, and most recently served as the Executive Sous Chef to another fine dining outlet in the hotel, Ellyngton’s.

Taking the helm as Executive Sous Chef of The Brown Palace Hotel and Spa, Chef Michael Wright will be responsible for assisting with the overall culinary program throughout the hotel’s award-winning outlets, extensive catering program and in-room menus.

“I’ve learned through my years that you can learn something for yourself with every person that you meet,” said Wright. “Respect all of your ingredients and use them to the fullest.”

 

     
 
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David Lewis, Executive Pastry Chef

Chef David Lewis is responsible for everything from wedding cakes to the hotel’s afternoon tea petit fours, restaurant desserts, coffee shop pastries and famous macaroons.
Chef Lewis began his career in 1998 and comes to The Brown Palace from Paris, Bally’s, and Planet Hollywood in Las Vegas, with previous experience at Norwegian Cruise Line America in Hawaii.
Lewis recently competed in the 2010 Pastry Chef of the Year Competition in New York.
Culinary Passion: Delight our guests with the highest quality Artisan breads and pastries.