Executive Chef Le Meridien Denver and AC Hotel by Marriott Denver overseeing all culinary operations including Corinne and 54Thirty
Chef Tobias began his love of cooking at 10 years old in his native Switzerland through his grandmother’s home cooking. Honing his craft through an apprenticeship at a Michelin-star restaurant when he was 15, he would go on to earn a bachelor’s degree in Culinary Arts from AGS Basel. This training prepared him for his Executive Chef role where he continues to utilize the lessons he learned at an early age: the importance of quality ingredients, the value of creating dishes from scratch and a broad knowledge base across the culinary spectrum.
Tobias creates simple foods with strong execution at Corinne (restaurant) and 54Thirty (rooftop bar), both incorporated into the dual-branded Le Meridien / AC Hotel Downtown Denver. He has contributed to menu development, customer experience, and played an important part in opening the properties. With so many different aspects to his role, Tobias has a number of opportunities to perform with excellence, create emotions with food, and chase perfection.
“This role has been my greatest achievement,” Tobias said of his first role with White Lodging. “Getting the chance to develop the team and share my passion has been very enjoyable.”
Though Tobias is passionate about his profession, it’s not his only focus. When he’s not creating great food and drinks, he loves spending time with his daughter and enjoying the personal relationships that keep him focused. He and his fiancee are known to put down their phones and venture into Colorado’s mountains, or pick up their surfboards and head to California.