POSTED April 1, 2019

The Ritz-Carlton, Denver has named Michael Poompan executive chef. The Ritz-Carlton, Denver is the city’s first and longest running AAA Five Diamond property. 

Managing a team of 35, Poompan will spearhead the food and beverage operations of the luxury hotel, which includes 202 guestrooms, 13,000 square feet of event space, a 6,000-square-foot spa and the property’s signature restaurant, ELWAY’S Downtown.  

Poompan began his career at The Ritz-Carlton, Laguna Niguel. He has also worked with the Renaissance Long Beach Hotel, reopened The Ritz-Carlton, Rancho Mirage, and recently served as the executive chef of the Coronado Island Marriott Resort & Spa. With over 12 years of experience, he brings an accomplished skillset and a sincere mission to the table. 

Poompan encourages his team to challenge one another to create new dishes inspired by local selections with sustainability in mind. Focusing on reducing food plastic waste, he is introducing a hotel-wide campaign to lead the property with daily steps that impact the hotel’s no-waste efforts. Additionally, Poompan and his team look forward to collaborating with local partners this year, including Denver Botanic Gardens for a special summer “pop-up” dinner at the famous York Street location. 

Poompan is passionate about connecting to his community, with an emphasis on children and improving knowledge of nutrition. In 2010, he was invited to Washington D.C. for a kickoff event with Michelle Obama for the “Chefs Move to Schools.”

There are several new appointments to announce in the U.S. Mountain West’s hospitality industry. Here are the latest of interest to the meetings and events industry. 

Kimpton Hotel Monaco Salt Lake City, Utah 

Jeff Olpin, the new general manager of Kimpton Hotel Monaco Salt Lake City


After serving as director of food and beverage at Hyatt Regency Lake Tahoe Resort, Spa and Casino more than a decade ago, David Lockard returns to the Lake Tahoe community as general manager of the 405-room Resort at Squaw Creek, a luxury Lake Tahoe resort located in California’s Olympic Valley and featuring 33,000 square feet of indoor and 14,780 square feet of outdoor event space. 


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?