• Q&A: Rodney Herwerth, executive chef, The Brown Palace

     
    POSTED September 11, 2019
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Rodney Herwerth was recently hired as the executive chef of The Brown Palace Hotel and Spa.

1. What are you looking forward to the most in your new role? 

In this new role I am most looking forward to being involved in the rich history of The Brown Palace, which is truly an honor, as well as having the ability to serve our elite clientele.

2. How do you think past experiences have prepared you for this role? 

With previous culinary leadership roles in Europe and the Caribbean, my internationally rounded cooking repertoire is sure to serve our guests well.

3. How did you get into the industry? 

I started making pizzas in a restaurant when I was 16, then went onto vocational school and found my love for the industry. This love and passion then led me to a culinary degree, from there the rest is history.

4. What are you hoping to achieve in your new role? 

To share my wealth of experience with our young culinarians and to reinvigorate a classically operated kitchen, serving the best product we can everyday and time.

5. What do you enjoy most about the industry? 

The fast pace of the day-to-day operations as well as the spirited camaraderie and environment, which truly allows for everyone to learn something new daily.

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Paula Vrakas recently opened Broadway Roxy in Denver.

1. What are you looking forward to the most in your new role? 

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Nigel Boschetti was recently hired as the executive chef of New York Marriott Marquis.

1. What are you looking forward to the most in your new role?

 

Gary Gill, telephone operator for The Broadmoor, earns the Heart of Hospitality award from The Above and Beyond Foundation.

1. How do you go above and beyond?

Our guests have a high expectation of service from The Broadmoor. Every team member strives to exceed that expectation; but, as I found out early on, the small things matter just as well.