The historic Castle Hot Springs resort is getting closer to its reopening this fall and has just announced that Christopher Brugman will take the reins as Executive Chef. Brugman, who boasts The Grand Diplome’ from Le Cordon Bleu, has worked with Gordon Ramsey and Michelin-starred chef David LeFevre. He most recently worked under chef Charles Wiley at Mountain Shadows’ Hearth 61. Joining Brugman will be argonomist Ian Beger.
Some culinary highlights of the new resort include The Farm at Castle Hot Springs. Producing more than 150 varieties of organic fruits and veggies, The Farm will supply for the resort’s restaurant. Guests will have the chance to tour the farm with Brugman and Beger and pick and choose for that night’s menu.
“Farm to Table is a far too commonplace term. At Castle Hot Springs our mantra will be Harvest of the Day,” says Brugman. “Our menu will consist of what is absolutely perfect coming out of the ground that day.”
Other interactive culinary experiences include “lunch and learn” events, cooking seminars and visiting celebrity chefs.
Castle Hot Springs, which originally opened in 1896 in the lower foothills of the Bradshaw Mountains, was a hotspot for Hollywood starlets and presidents throughout the 20th century before a fire consumed it in 1976. After remaining empty for much of the past 40 years, the resort will finally reopen this fall. Read more about the history and renovation here.
Castle Hot Springs will be managed by locally based Westroc Hospitality who also operates Sanctuary Camelback Mountain Resort & Spa, Hotel Valley Ho and Mountain Shadows.
For more information, visit: castlehotsprings.com
