"With over a decade of culinary experience, Diego Bravo has honed his skills in various prestigious kitchens. His journey began at Hyatt Regency Salt Lake City, where he climbed the ranks from Chef de Cuisine to Pastry Chef, showcasing his versatility and leadership capabilities. Diego has a proven track record, catering events ranging from 20 to 1,200 guests while creating seasonal menus that resonate with the local palate."
"Executive Sous Chef at Spencer's for Steaks & Chops: Here, Diego managed a team of 20, focusing on innovative American cuisine that emphasizes local ingredients and seasonal flavors. Pastry Chef at Hyatt Regency: Diego showcased his artistic flair and technical skills, developing dessert menus that delighted guests and enhanced event experiences. His rich background in both savory and sweet culinary arts makes him uniquely qualified to steer the culinary direction at Red Beryl Kitchen & Bar."
"Diego Bravo's vision for Red Beryl Kitchen & Bar is all about innovation and excellence. He aims to create a dining experience that not only satisfies but excites the palate. The restaurant will focus on: Seasonal Menus: Emphasizing fresh, local ingredients that reflect the changing seasons. Creative Pairings: Elevating traditional dishes with unique flavor combinations and presentation. Guest Engagement: Hosting culinary events and interactive dining experiences to connect wi"
Diego Bravo is the new Executive Chef at Red Beryl Kitchen & Bar at the DoubleTree Suites by Hilton Hotel Salt Lake City Downtown. He brings over a decade of culinary experience across prestigious kitchens, advancing from Chef de Cuisine to Pastry Chef at Hyatt Regency Salt Lake City. He has catered events ranging from 20 to 1,200 guests and develops seasonal menus tailored to local tastes. Prior roles include Executive Sous Chef at Spencer's for Steaks & Chops, where he led a 20-person team, and Pastry Chef responsibilities that highlighted artistic dessert development. The restaurant will prioritize seasonal, local ingredients, creative pairings, and guest engagement through culinary events.
Read at Food & Beverage Magazine
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