C+RC PROFILE
Bench Stre The Broa David Patterson, Adam Thomas, Justin Miller and John Johnstone, CMC, have created an environment where culinarians can do their best work and accomplish great results. By Joanna DeChellis, Editor 66
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Club + Resort Business
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September 2021
LOOK FAR AND WIDE and you’ll be hard-pressed to find a culinary operation with as much talent in its executive leadership team, as little ego, and as many moving parts as that of The Broadmoor in Colorado Springs, Colo. The size of the Broadmoor’s culinary program can’t be overstated. There are 20 restaurants, 280 cooks and chefs, 200 stewards and 800 front-of-house employees. There are 18 kitchens, a full-service butcher shop, a bakery and a chocolaterie. There are 315,000 sq. ft. of event space across a 5,000-acre resort. There’s a farm, an apprenticeship program—and so much more. Books could be written about how each of these individual elements are managed and run on a day-to-day basis. But The Broadmoor’s success isn’t inside of each of these silos. It’s in the unity of the collective whole. The Broadmoor maintains its excellence by breaking down the guest’s journey to identify opportunities where www.clubandresortchef.com
