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98 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 O n May 9, 1916, Spencer Penrose, a Philadelphia entrepreneur who had made his fortune in mining, purchased a casino and hotel, along with the adjoining 400 acres, which became The Broadmoor. His dream was to turn the Pikes Peak region into the most interesting, multifaceted resort area that anyone could imagine. If Penrose were alive today, 99 years later, he would most certainly applaud the vision of the current owner, Philip Anschutz and his 1,800-person team. The Broadmoor now occupies 3,000 acres, and the property features 779 rooms and suites, 3 championship golf courses, a spa and ftness center, a nationally recognized tennis program, 26 retail bou- tiques and 19 restaurants, cafés and lounges. The team main- tains the resort's fve-star rating and Forbes Travel Guide AAA fve-diamond status while preserving the property's decades-old elegance, charm and anticipating and responding to contemporary guests' preferences. Most recently, The Broadmoor ventured into an ambitious, $60 million expansion and renovation of Broadmoor West and several Broadmoor restaurants. One of many changes was the replacement of the Broadmoor West's Charles Court, a white- tablecloth, American-themed restaurant steeped in formal tradi- tion, with a less formal, authentic Italian-themed restaurant, Ristorante del Lago. The project also transformed the adjacent West Lobby Bar into Bar del Lago. facility design ● ● Owner: The Anschutz Corporation, Denver ● ● Chairman: Steve Bartolin ● ● President and CEO: Jack Damioli ● ● Director of Food and Beverage: C.W. Craig Reed ● ● Executive Chef: Bertrand Bouquin ● ● Executive Sous Chef of Restaurants: David Patterson ● ● Executive Pastry Chef: Adam W. Thomas ● ● Chef de Cuisine, Ristorante del Lago and Play: Justin Miller ● ● Ristorante del Lago Sous Chef: Angus McIntosh ● ● Architect: CSN Architects, Colorado Springs, Colo.; John Goodloe, AIA; Terry McHale, Broadmoor; Jerry Phillips, AIA ● ● Interior Design: Tihany Design, New York City; Adam D. Tihany ● ● Equipment Dealer: United Restaurant Supply, LLC, Colorado Springs, Colo.; Roger Boyles, president; Jon Bluhm, sales engineer/designer; and Gene Medina, sales person of record KEY PLAYERS In the dining room, rustic materials such as walnut, terra cotta, leather and richly textured fabrics serve as a counterpoint to sophisticated, modern elements in both the dining room decor and the display kitchen. Some design features, such as the patio tiles, are reclaimed materials brought in from historic Italian villas. Diners can see the exhibition kitchen shown here at the back of the photo. Photograph by Chad Chisholm