We are very proud and excited to announce the promotion of Michael Wright to Executive Sous Chef at The Brown Palace Hotel & Spa.

From the age of 15, Chef Wright’s passion for food put him on a successful culinary path that lead to his most recent promotion to Executive Sous Chef here at The Brown Palace Hotel & Spa. He began his career in kitchens of local restaurants in Minnesota and went on to graduate from Le Cordon Bleu in 2004. After graduation, Chef Wright joined The Brown Palace Hotel & Spa team as an intern. Since then, he’s learned all aspects of the dining experience at The Brown Palace by working as banquet chef, Chef Tournant, and most recently as the chef at Ellyngton’s.

“I’ve learned through my years that you can learn something for yourself with every person that you meet,” said Wright. “Respect all of your ingredients and use them to the fullest.”