Furnace Creek Resort in Death Valley National Park Appoints Ken Brown Executive Chef
For Immediate Release
DEATH VALLEY NATIONAL PARK, Calif., June 19, 2014 – Furnace Creek Resort, home of the family-friendly Ranch at Furnace Creek and the Four Diamond Inn at Furnace Creek, has appointed Ken Brown as Resort Executive Chef.
Brown joins the resort with more than 20 years of experience in a variety of restaurant and foodservice capacities. For the past 10 years he was executive chef and foodservice manager of the American Embassy in Bagdad for KBR Services. Prior to that position Brown worked in a variety of upscale restaurants in Las Vegas and Los Angeles, including stints at restaurants operated by Wolfgang Puck. Brown started his career at Commanders Palace in New Orleans under the direction of Emeril Lagasse.
Brown completed the New Orleans Chefs Apprentice program, is certified by the American Culinary Federation and graduated from the Culinary Institute of America in Hyde Park, New York.
“We are extremely pleased that Chef Brown will be joining us, and our guests are sure to appreciate his attention to detail and creative flair,” said Rich Jones, general manager of Furnace Creek Resort.
Brown is already working on a new menu for the Inn at Furnace Creek featuring an infusion of the updated versions of the legendary classic cuisine guests have come to know, mixed with the introduction of new items such as sustainable items Oregon Mussels, Pacific Salmon, Alaskan Halibut, Day Boat Scallops Jidori Chicken, Ahi Tuna, Blue Crab and California Lobster. Chef brown will incorporate fresh California herbs, vegetables and greens such as Napa Cabbage, Butternut Squash, Butter Lettuce, Avocados, Cashews, Haricot Verts, Asparagus, Heirloom Tomatoes, cilantro, spinach, fresh basil and peppers, as well as California wine, mint and citrus sauces.
A member of the Historic Hotels of America, the elegant Inn at Furnace Creek is a AAA Four-Diamond property featuring 66 rooms, including two suites. The dining room at the Inn at Furnace Creek serves breakfast, lunch and dinner as well as a highly popular Sunday brunch. The menu features an array of items made from local ingredients such as prickly pear cactus along with continental selections. The brunch is especially popular with private pilots who fly their planes to the nearby landing strip and catch a complimentary shuttle to the Inn. Reservations are highly recommended for dinner, and the dinner dress code is “casual elegance with no shorts, t-shirts or tank tops.”
The 224-room Ranch at Furnace Creek is popular for its central location and easy access from Las Vegas. The Ranch is open year-round and features the casual 49’er Café serving breakfast, lunch, and dinner as well as The Wrangler featuring full-service dinner, including specialties from the broiler and a soup and salad bar.
The Furnace Creek Resort has been welcoming guests since the 1930s. The historic AAA Four Diamond Inn at Furnace Creek is open from mid-October through mid-May. It features 66 rooms, including two suites with a full array of amenities, fine dining, massage therapy, tennis courts and a spring-fed pool. Open year-round, the Ranch at Furnace Creek is situated adjacent to the golf course and features 224 rooms in a casual setting, general store, spring-fed swimming pool, tennis courts, horseback riding and the Borax Museum.
Reservations may be made online or by calling toll free at 1-800-236-7916 or 1-303-297-2757.