Red Beryl Kitchen & Bar at the DoubleTree Suites by Hilton Hotel Salt Lake City Downtown has a new executive chef. Diego Bravo, who spent the better part of a decade working his way through the kitchens at Hyatt Regency Salt Lake City, is taking over the pass.
Bravo's resume shows range. He climbed from Chef de Cuisine to Pastry Chef at Hyatt Regency, handling events from 20 to 1,200 covers while developing seasonal menus. Most recently, he ran the kitchen as Executive Sous Chef at Spencer's for Steaks & Chops, managing a 20-person team focused on locally sourced American cuisine. The dual savory-and-pastry background is uncommon at the executive level, particularly in hotel dining where versatility matters.
At Red Beryl, Bravo plans to lean into seasonal menu rotations and local sourcing—standard moves in 2025, but execution separates competent from memorable. He's talking about farmer collaborations and community engagement through culinary events, which suggests he understands that hotel restaurants live or die on local traffic, not just transient guests.
The DoubleTree Suites property is betting that Bravo's track record with high-volume operations and his technical pastry skills will translate into a dining program that pulls neighborhood diners, not just hotel guests looking for convenience. That's the challenge for every hotel F&B operation: become a destination, not a default.
Salt Lake City's dining scene has matured considerably over the past five years. Hotel restaurants that once coasted on captive audiences now compete with independent operators who've raised the bar. Bravo inherits a kitchen that needs to prove it belongs in that conversation. His Hyatt pedigree and Spencer's tenure suggest he knows what elevated hospitality looks like—now he has to deliver it consistently in a market that won't settle for less.
