Broadmoor moves on without Moore


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Derin Moore Broadmoor
  • Matthew Schniper
  • Since arriving on property in May, chef Moore mandated that all culinarians wear the formal chef toque, pictured here.

After being named the fifth executive chef in The Broadmoor's history last May, Derin Moore parted ways with the hotel last Friday, according to Food & Beverage marketing and PR manager Lindsey Hafemeister.

The split was due to "philosophical differences," she says.

Replacing Moore for the time being, while a search commences for a permanent executive chef, is senior executive sous chef David Codney, who came with Moore from his former post at the Ritz-Carlton Naples in Naples, Fla.

Former executive chef of the Penrose Room and Summit Bertrand Bouquin for now will keep the title of executive sous chef of restaurants, given to him as a promotion by Moore.

At a recent Neyers Vineyards wine dinner at the Summit that I attended, Moore spoke of many changes that would be taking place in the next couple of years on property, while saying that he, Codney and Bouquin were focusing on "diversity of concepts" across The Broadmoor's restaurants as well as "nutrition and balanced menus."

Moore said they also were looking at different price points, and wanting to create family-friendly opportunities for guest that would allow them to dine on property more (even exclusively) during a stay.

All that will continue in his absence, and in this week's Side Dish print column, I'll give you specifics on the renovations of the Golden Bee and Tavern, as well as what will replace Charles Court by spring 2014.

I'll also tell you about the new Play at the Broadmoor, which will add bowling lanes and another food venue to the hotel's offerings.

In case you never heard much of Moore's incoming, here's his brief bio provided by the Broadmoor:


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