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William Dexter, Executive Chef
Executive chef, William Dexter, has been with Quorum Hotels & Resorts* for 14 years and has been with The Brown Palace Hotel and Spa for the past 10.
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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Thanawat Bates, Executive Sous Chef
Chef Thanawat Bates joined the culinary staff at the Four-Star, Four-Diamond Brown Palace Hotel and Spa in February 2005. In addition to serving as executive sous chef for the hotel’s five dining venues, Chef Bates is solely responsible for the menu in Palace Arms – The Brown Palace’s fine dining establishment.
Prior to joining The Brown Palace, Chef Bates worked for the Ritz Carlton Washington, D.C., the St. Regis Monarch Beach Hotel & Spa in Dana Point, Calif., the St. Regis Hotel & Spa in Century City, Stage at Café Atlantico, and the Vail Cascade Resort & Spa in Colorado.
A native of Thailand, Chef Bates completed high school in Lander, Wyo., where his mother had opened a restaurant. He then trained as an apprentice at the Colorado Mountain College in Vail, earning an associates degree.
Culinary Passion: Gastronomy and fusion foods. |
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Gabriel Charpentier, Ship Tavern Chef
Chef Gabriel Charpentier, has been with The Brown Palace Hotel and Spa since February 2008. Prior to The Brown Palace Hotel, Charpentier was the head chef of Canoe Bay in Wis.
Charpentier’s previous experience also includes tenure at the Chambers Kitchen by Jean Georges, Five Restaurant & Street Lounge, Goodfellow’s American Restaurant and Kincaid’s Fish, Chop, and Steakhouse, all located in Minn., as well as Le Chateau De Divonne in France.
Culinary Passion: Perception of simplicity and ease from presentation to taste. |
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