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Meet Jean-Luc Voegele of The Woods at The Source Hotel + Market Hall

Today we’d like to introduce you to Jean-Luc Voegele.

Jean-Luc, can you briefly walk us through your story – how you started and how you got to where you are today.
I was trained in Alsace, France, known for the concentration of most Michelin award-winning chefs in France, second to Paris. I was raised in this Region of France, a region that is well known for White Wines, beers, Eau de Vie and the dry curing, smoking and the diverse charcuteries made in every town. In fact, two of my uncles were owners of a Charcuterie.

I began my culinary training helping my parents run the small, family-owned restaurant in the town of Mutzig. I learned at a very early age what good food was. My parents’ goal was to find the very best ways to use the ingredients and resources of the area. That philosophy has influenced my career ever since. I completed an apprenticeship at the restaurant Schall, and world-renowned cooking school in Strasbourg and then lived in the Alsace, Loraine and Cote d’Azur regions in France, then in Switzerland and then in Hong Kong before moving to the United States.

I came to the United States in 1994 and served for eight years as Executive Sous Chef at the Hilton Hawaiian Village in Honolulu, Hawaii followed by three years as Executive Chef at The Sonnenalp Resort in Vail, Colorado before coming to Denver. I was Executive Chef at The Westin Denver Downtown for 12 years and then worked as Regional Executive Chef for Angelo Po America. Now, I’m the new Executive Chef for The Source Hotel.

Has it been a smooth road?
It has been a smooth road overall. In this business, it’s all about passion and dedication to please the customers.

So let’s switch gears a bit and go into The Woods at The Source Hotel + Market Hall story. Tell us more about the business.
The Source Hotel just opened in September and is already proving to be popular with visitors heading into the mountains, or those looking to explore RiNo + Denver on a business trip, vacation or stay-cation. Because of its location on the RTD commuter rail line, it’s an easy stop from the airport or downtown, which has been a great way to cut down on cars.

The views from The Source Hotel’s rooftop terrace (which is where The Woods restaurant is located) are incredible of both the Denver skyline and Rocky Mountains. It’s really an amazing setting. It’s also great to have a collection of incredible restaurants and craft artisans here at The Source Hotel + Market Hall, like New Belgium’s first Denver small-batch brewery in the lobby and restaurants like Safta and Smok.

How do you think the industry will change over the next decade?
This industry doesn’t change at its core. Sure some new techniques and passing trends do come along. But we’re all about pairing great food and drinks. And most importantly making the customer happy. Providing a great food and beverage experience.

Contact Info:

Image Credit:
Stephen Werk

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