Leading the innovative culinary & beverage team at Castle Hot Springs is Executive Chef – Food & Beverage Director Christopher Brugman. He joined Castle Hot Springs in 2017 as part of the pre-opening team, after successfully re-opening the famed ‘Rat Pack’ destination, Mountain Shadows, just a few years prior. A seasoned chef with unique culinary experience, he creates distinctive arrangements of flavors and textures that celebrate authentic, thoughtful cuisine.
Originally hailing from Los Angeles, Brugman received his Grand Diplomé in Culinary Arts & Sciences from Le Cordon Bleu in Hollywood. He spent his formative years training at The London Hotel in West Hollywood under Michelin-starred Chef Gordon Ramsay. In 2010 he joined the team at Manhattan Beach Post, working under James Beard and Michelin-starred Chef David LeFevre, where they received a nomination for “Best New Restaurant in America” from the James Beard Foundation.
In 2012, Christopher found himself in the Southwest, working as sous chef at the acclaimed Desert Mountain Country Club in North Scottsdale. Brugman parlayed this experience and developed his own artisanal approach to his craft, drawing upon his travels and classical French training to add elements of discovery, playfulness and grace to his cuisine.
Chef Brugman and the Agronomy team at Castle Hot Springs take great pride in sourcing only the finest rare heirloom seeds to create a true seed to plate experience at our restaurant Harvest. He has a deep commitment to working with his sustainable meat & seafood partners and culinary artisans to help preserve a strong sense of place in his kitchen and community. When he is away from the kitchen, he enjoys supporting other local chefs that celebrate the same commitment for culinary diversity, sustainability and who also want to help make the world a more delicious place.