The 1,238-room Sheraton Denver Downtown Hotel has big news to share from the kitchen with the hiring of a new executive chef, Adam Pfeiffer, and a new pastry team led by Head Pastry Chef Heisell Diaz and Assistant Pastry Chef Shelby Anderson. The culinary team update at the Sheraton Denver Downtown, which has over 133,000 square feet of meeting space, will provide delicious new opportunities for serving groups.
Prior to joining the property, Pfeiffer was director of food and beverage at The Westin Denver Downtown and has 25 years of experience working with Marriott International. After holding culinary leadership roles at The Westin Seattle, Sheraton Grand Sacramento Hotel, and The Westin Denver Downtown, he is ready to return to the kitchen.
“I enjoy working directly with the meeting planners to create bespoke experiences that are highly personalized. We are lucky enough to be in a city where craft expands to much more than just beer, and we constantly work to incorporate the local fare into our food and beverage programs,” says Pfeiffer, who received Leader of the Year awards while working at The Westin Denver Downtown and The Westin Seattle.
Diaz perhaps has the biggest task related to the culinary team update at Sheraton Denver Downtown. Her fully scratch pastry kitchen will serve events with up to 4,000 guests every week of the year. She previously was pastry senior sous chef at Grand Hyatt Denver, another large meetings and events property in the Marriott family. She has worked for Marriott hotels in Texas and Colorado, including the Gaylord Rockies Resort & Convention Center in Aurora.
Anderson will serve alongside Diaz in making the transformation a reality. She most recently served as executive chef at EDCare in Denver and has held leadership roles with local catering companies in the Denver metropolitan area.
