The Broadmoor’s award-winning chef hanging up his toque

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Chef Siegfried Eisenberger announced his retirement this week.

After 20 years as executive chef at The Broadmoor, chef “Sigi” – Siegfried Eisenberger – is hanging up his chef’s hat.

But, the award-winning chef isn’t leaving the food business. He is starting his own business of natural grown products. And, The Broadmoor is his first client.

Eisenberger, only the fourth executive chef in the history of the resort, announced his retirement this week. He said he wants to take his hobby for gardening and farming to the next level and develop his own business.

“Having cooked for 50 plus years, I am inspired to take my culinary expertise to a different level by creating 100 percent natural products through my own company, bio herbs and more,” he said. “Grown only from the four elements plus passion, these from chef’s-farm-to-the-table products will allow guests of The Broadmoor restaurants to experience the finest natural grown produce, poultry and beef.”

Eisenberger joined The Broadmoor in 1992 as the resort’s executive chef and has had many honors throughout his career including the Elite Gold Platter Award for banquet food services and the Western Regional and National Chef Professionalism Award given by the American Culinary Federation. He also was a member of the 1984 and 1988 U.S. Culinary Olympic Teams and coached the 2000 U.S. Apprentice Culinary Olympic Team, which had the best performance of U.S. team, winning gold medals and placing second overall in the world where 27 teams competed.

“We are so appreciative of all that Chef Sigi has done for our hotel, the many guests he has served and his contribution to our industry,” said C.W. Craig Reed, The Broadmoor director of food and beverage. “We have been and will continue to be great benefactors of his continual commitment to culinary excellence.”