Diego Bravo has been appointed executive chef at Red Beryl Kitchen & Bar, bringing more than a decade of culinary leadership in Utah to the DoubleTree Suites by Hilton Salt Lake City Downtown.
Summary: Diego Bravo has been appointed executive chef of Red Beryl Kitchen & Bar at DoubleTree Suites by Hilton Hotel Salt Lake City Downtown. Bravo brings over a decade of culinary leadership in Utah, with prior roles at Hyatt Regency Salt Lake City and Hilton Salt Lake City.
Diego Bravo has been appointed executive chef at Red Beryl Kitchen & Bar, the restaurant located inside DoubleTree Suites by Hilton Hotel Salt Lake City Downtown. Bravo is a Salt Lake City–based chef with more than a decade of experience in the Utah culinary scene and will oversee the restaurant’s culinary operations and menu development.
Professional background
Bravo joins Red Beryl Kitchen & Bar from Hyatt Regency Salt Lake City, where he served initially as chef de cuisine before moving into a pastry chef role. During his time at the Hyatt Regency he was responsible for catering events that ranged from 20 to 1,200 guests, developed seasonal menu offerings and built culinary teams to support large-scale operations.
Prior to his tenure at the Hyatt Regency, Bravo worked at Spencer’s for Steaks & Chops at Hilton Salt Lake City as executive sous chef. In that role he managed a brigade of 20 and concentrated on American cuisine concepts while overseeing daily kitchen operations.
Responsibilities at Red Beryl Kitchen & Bar
In his new position, Bravo will take charge of the restaurant’s day-to-day culinary management, lead the kitchen team, and support ongoing development of the venue’s menus and service standards. The appointment positions him to shape both the guest dining experience and the restaurant’s operational direction within the hotel.
- Oversee culinary operations and staff management
- Develop and implement seasonal menu offerings
- Maintain service standards for hotel and event dining
Experience across hotel dining and catering
Bravo’s background spans hotel dining outlets and large-scale catering, a combination that equips him to manage both everyday restaurant service and special events hosted by the hotel. His record of building culinary teams and executing menus for a wide range of group sizes was highlighted during his time at Hyatt Regency Salt Lake City.
What this means for diners
For guests and local diners, the appointment signals potential updates to Red Beryl’s menus and an emphasis on consistent service as Bravo brings his operational experience to the venue. Travelers staying at the DoubleTree Suites by Hilton Hotel Salt Lake City Downtown can expect a chef-led approach to both in-house dining and catered events.
Why the appointment matters
A seasoned culinary leader at the helm of a hotel restaurant can influence guest satisfaction, boost food-and-beverage revenue and support the property’s reputation locally. Diego Bravo’s combination of pastry and savory experience, plus a background in large-scale catering, gives Red Beryl the leadership needed to refine menus and maintain service standards as the venue welcomes both hotel guests and local patrons.
So what? For travelers and industry observers, this appointment is a practical sign that DoubleTree Suites by Hilton Hotel Salt Lake City Downtown is investing in culinary leadership to enhance its food-and-beverage offering. Dining choices at the hotel and for events may evolve under Bravo’s direction, which could improve guest experience and local dining appeal.
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