Tharon Weighill joined The Art Hotel Denver, Curio Collection by Hilton, as executive chef at the property’s Fire Restaurant & Lounge in late February. The culinary expert brings a wealth of experience to the role, in which he plans to innovate the restaurant’s menu with bold flavors and a distinctive personal touch.
“The addition of Chef Tharon Weighill to our culinary team welcomes a new era of culinary excellence,” says Dorian Phillips, general manager of the hotel, in a prepared statement. “With his focus on mentorship and encouragement, Chef Weighill will inspire our culinary team to turn up the heat, heightening the flavor profile and presentation of each dish, taking our dining offerings to the next level.”
Weighill attended the California Culinary Academy in San Francisco to begin his cooking career, then moved to Colorado for his first professional gig as sous chef at the now-closed Le Central restaurant in Denver. This was followed by stints at other Colorado outlets including Guard and Grace—which he helped open—Ste Ellie (now closed), the Denver Country Club, and the Boulder Marriott hotel.
Fire Restaurant & Lounge serves up a menu of contemporary American cuisine using fresh ingredients, with items including crab-cake sliders, fried goat cheese, the Double Fire Burger, steak frites, and more. Planners will appreciate the restaurant’s three designated spaces for group dining, two of which—the 550-square-foot Bear Den and the 175-square-foot Bottoms Up room—are fully private. The third, The Living Room, is semiprivate for up to 25 people. Moreover, the hotel itself features an additional collection of event spaces, such as the Broadway Ballroom and Alessandro’s Room, among others.
