Executive Chef Robert McCormick took the helm of culinary operations at The Little Nell in April of 2011. McCormick is no stranger to the hotel, having worked as its executive sous chef since October 2010. In that role, he oversaw all back-of-house culinary operations and initiated the Culinary Apprenticeship Program at the hotel, which he continues to orchestrate.
Chef Robert has led a colorful professional life. He has worked at some of the country’s top restaurants, including five years with Daniel Boulud as corporate sous chef. He helped to open The Daniel Boulud Brasserie at the Wynn Las Vegas, where he and his team earned a Michelin star. Other highlights include work with Michel Richard at Citronelle in Washington, DC, three years with Guenter Seeger of Ritz-Carlton fame, and a yearlong culinary escapade through the northern lake region of Italy.
McCormick's brand of cooking is influenced as much by the diverse culinary training of his staff as the local Colorado farming community. He describes Element 47’s kitchen dynamic as "a creative collaboration of talented, passionate people." McCormick is a firm believer in using and highlighting local ingredients, sustainable fish, organic vegetables and artisan cheeses.
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