Kimpton Hotel Palomar Welcomes New Executive Chef

The Downtown Phoenix culinary scene is paving the way for elevated dining experiences, by consistently offering a place for innovative cuisine to thrive and push the boundaries of flavor and creativity. 

The anticipation grows as Kimpton Hotel Palomar unveils exciting updates at its celebrated restaurants, Blue Hound Kitchen & Cocktails and Eden Rooftop Bar. The introduction of a new Executive Chef, Gilbert Laurie, has brought in a wave of innovative menu enhancements and dynamic restaurant programming, including new brunch and happy hour offerings and an approachable all-day menu. 

With over 25 years of hospitality experience, Chef Laurie is set to elevate the dining experience at these establishments. These developments promise to make Kimpton Hotel Palomar and its restaurants premier destinations for food enthusiasts. 

Executive Chef Gilbert Laurie of Kimpton Hotel Palomar and restaurant concepts Blue Hound Kitchen & Cocktails and Eden Rooftop Bar (Photo: Blue Hound Kitchen & Cocktails)

A Journey of Culinary Excellence 

Chef Laurie’s culinary journey began as a student and apprentice at The Pacific Club in Newport Beach, CA. His passion for the culinary arts led him to Valencia, Spain, where he refined his skills at a prestigious two-star Michelin restaurant. This international experience shaped his innovative approach to cuisine, blending traditional techniques with contemporary flavors. 

Returning to Southern California, Chef Laurie successfully led the Opah Seafood Grill restaurant group for 11 years, gaining a reputation for exceptional leadership and culinary creativity. Before joining the team at Blue Hound Kitchen & Cocktails and Kimpton Hotel Palomar Phoenix, he served as the Executive Chef at Kimpton Shorebreak Resort and its acclaimed Pacific Hideaway restaurant in Huntington Beach. 

After spending a handful of years working in the hospitality industry in California, what drew you to Phoenix, more specifically, Downtown Phoenix? 

I was with the Kimpton Hotel in California for about six and a half years, and there was a lot of transition happening at the location in Downtown Phoenix, so they brought me here to cover for a few weeks. I was ready for some movement and growth in my career, and I’ve always loved Arizona, so it felt like a calling for me to come and shake up this property. The location is fantastic, especially with the guests that come to visit for events at the Chase Field and Footprint Center. I enjoy playing to the demographic that comes through here. 

Blue Hound Kitchen & Cocktails Rise & Shine weekend brunch menu items (left to right): southwest sausage hash, buttermilk pancakes, house-smoked salmon bagel (Photo: Blue Hound Kitchen & Cocktails)

New Menus and Dining Experiences 

Since taking the helm in February of 2024, Chef Laurie has introduced vibrant and modern menu reprogramming at Blue Hound Kitchen & Cocktails, inspired by the rich flavors of Southeast Asia and Latin America while capturing the essence of Arizona. His culinary vision has transformed the dining experience, making it welcoming and diverse. 

How do you approach menu development, and what factors do you consider when creating new dishes? 

I work very closely with our Director of Food and Beverage, who also has extensive experience with different cuisines from all over the world. When it comes to the concept’s identity, our main goal is to make it more approachable and play off what is received well by our guests. The people we are catering to are very entertaining to me, and it has been very rewarding to see each of my dishes through and get direct feedback from our guests. 

One of his notable changes is the conversion of the existing menu to an ‘All Day’ format. The menu offers a variety of dishes at lower price points, ensuring that guests can enjoy the restaurant’s offerings at any time of the day. Additionally, Chef Laurie has restored and relaunched an enhanced ‘Rise and Shine Weekend Brunch,’ bringing a fresh and exciting start to weekends, with classics like the house-smoked salmon bagel, lobster benedict, and an afternoon delight brunch cocktail. Blue Hound Kitchen & Cocktails has also launched a new happy hour menu, offering fun snacks and bar-style food. This new addition is perfect for those looking to unwind with friends and colleagues after a long day.

Blue Hound Kitchen & Cocktails Summer Soirée Chef’s Table Dinner (Photo: Haley Hoekstra)

A Taste of the Future 

With Chef Gilbert Laurie leading the way, Kimpton Hotel Palomar’s concepts are set to become culinary destinations in Downtown Phoenix. His dedication to creating innovative menus and his passion for hospitality ensures that guests will enjoy a truly exceptional dining experience.  

One way that these moments will be captured is through Chef’s Table Dinners, which will be offered a handful of times throughout the year, including exclusive seasonal menus, complete with special dishes paired with unique, handcrafted cocktails that brilliantly complement the flavors of each course. 

What is something you think Downtowners should know about the culinary experience they can expect when dining at Blue Hound Kitchen & Cocktails? 

A lot of the techniques we use to create our dishes are very old-school and classic, like smoking our own salmon. I am a huge fan of timeless cooking style traditions that bring ingredients to life. We source locally whenever possible, and ensure the best quality product, which makes all the difference. We use familiar ingredients and flavors to produce approachable flavors that translate well through our menus. 

As the new Executive Chef, Laurie is committed to making Blue Hound Kitchen & Cocktails a cornerstone of the local dining scene, inviting residents and visitors alike to savor the flavors and ambiance with every visit.