Who is the chef at Penrose Room and what is his background?

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French-born, classically trained executive chef Bertrand Bouquin oversees the kitchen at both Penrose Room and Summit. Launching his career with an apprenticeship at a restaurant in Pouilly sur Loire at the tender age of 16, Bouquin went on to train at a number of renowned restaurants in Europe and their U.S. equivalents. He’s studied with, among others, master chefs Alain Ducasse and Daniel Boulud. Bouquin came to The Broadmoor in 2005 from the legendary French restaurant Maisonette in Cincinnati, Ohio, where he also served as executive chef. At Penrose Room, the only Forbes Travel Guide Five-Star restaurant in Colorado, he continues to turn out mouth-watering contemporary French fare.

Duane Thompson

Leading the Broadmoor Culinary teams Executive Chef Bertrand Bouquin has proven his versatility and creativity in the drastically differing menus of Summit and The Penrose Room. Summit’s American brasserie 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 Maisonette in Cincinnati, Ohio. 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 Bruneau in Brussels and Le Prieure in Villeneuve Les Avignons, France. Penrose Room is Colorado’s only Forbes Five-Star restaurant.

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