 |
|
|
|
|
|
|
|
|
|
 |
|
|
 |
|
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 |
|
 |
|
Thanawat Bates, Executive Sous Chef
Palace Arms Restaurant
Chef Thanawat Bates joined the culinary staff at the Four-Star, Four-Diamond Brown Palace Hotel and Spa in February 2005. As executive sous chef for the hotel’s fine dining restaurant, Palace Arms, he supervises its culinary staff and is responsible for the New American cuisine for this award-winning restaurant.
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. |
|
 |
|
Curtis Lincoln, Executive Sous Chef
Ellyngton’s Restaurant
Chef Curtis Lincoln joined the culinary staff at the Four-Star, Four-Diamond Brown Palace Hotel and Spa in December 2005. As executive sous chef for Ellyngton’s restaurant serving breakfast, lunch and champagne brunch, he supervises its culinary staff and is responsible for its Contemporary American cuisine.
Chef Lincoln’s previous experience includes The Normandy in Denver, The Water Club, The River Café, Sign of the Dove and Gotham Bar & Grill in New York, as well as the Game Creek Club in Vail, Colo., Café Soleil in Reno/Tahoe, Straight Wharf Restaurant in Nantucket, and restaurant rm and r bar, both in Mandalay Bay in Las Vegas.
Lincoln spent his early years with an adventurous family and had the opportunity to live in Europe, Asia and the Middle East. He graduated from The Culinary Institute of America in 1990.
Culinary Passion: Supporting real food, sustainability, and local producers. |
|
 |
|
James Gallo, Executive Pastry Chef
Chef James Gallo, executive pastry chef, joined The Brown Palace Hotel and Spa in April 2007, and is responsible for everything from wedding cakes to the hotel’s Afternoon Tea petit fours, restaurant desserts, coffee shop pastries and famous macaroons.
Chef Gallo’s previous experience includes the Trump Taj Mahal, in Atlantic City, Whole Foods Markets, the Five-Diamond Hilton of Short Hills in N.J., and the Five-Star, Five-Diamond, Jefferson Hotel in Richmond, Va.
Chef Gallo began his pastry career in 1991 after graduating from the Academy of Culinary Arts, located just outside of Atlantic City, N.J. He is a two time National Finalist for the U.S. Pastry Competition and has been a guest demonstrator for the Pinehurst Country Club Annual Wine Festival.
Culinary Passion: Infusing sweet and savory ingredients. |
|
|
|
|
|
|
