Meet Our Team
Garden of the Gods Resort and Club — under the guidance of seasoned Vice President of Restaurants, Bars and Events, Daniel Daughtry and Executive Chef, Thomas Hartwell — offers a variety of locally sourced, farm-to-table dining options to suit differing dietary needs and desires.
Our entire team brings distinguished and celebrated careers to the resort. They are wholly committed to the hospitality industry and ensuring a memorable culinary experience for every member and guest.
Vice President of Restaurants, Bars & Events
Dan Daughtry began his career in the hospitality industry after graduating from Washington State University with a degree in hotel and restaurant administration. He has worked in food and beverage leadership roles for more than 25 years, including 19 years of service as a director of food and beverage at many illustrious hotels and resorts, as well as various four- and five-diamond resorts across the globe.
Prior to joining Garden of the Gods Resort and Club, Daughtry most recently served as the senior director of food and beverage at the Edgewood Tahoe Resort in Lake Tahoe, Nevada. During his time there, he oversaw eight food and beverage outlets for guests and members, along with more than 100,000 square feet of event space. Before that, Daughtry held the role of director of food and beverage for the Hilton Santa Fe Buffalo Thunder Resort in New Mexico, where he grew annual food and beverage revenues, as well as re-conceptualized and renovated a number of their restaurants.
In his role as Vice President of Restaurants, Bars & Events, Daughtry utilizes his extensive background in hospitality to lead Garden of the Gods Resort and Club’s food and beverage team and all of their operations.
Thomas Hartwell brings a distinguished and celebrated career wholly committed to the hospitality industry and passionately devoted to the culinary arts. His decades of experience span the globe with chef assignments from the Caribbean through the United States, from the prized Napa wine-and-food community to Micronesia.
Chef Thomas has collaborated with some of the industry’s top culinary leaders, and has worked at and contributed to several of the finest hotel and restaurant companies such as Chef Morimoto, Ritz Carlton, Meritage Resort & Spa, Gateway Canyon Resort, ZuZu Napa, and most recently Edgewood Tahoe Resort.
Possessing an insatiable thirst for culinary knowledge and experiences, Chef Thomas continues to challenge and expand his culinary skills through continuing education, collaborating with culinary professionals and surrounding himself with high performing culinary talent. His career also includes American Culinary Federation (ACF) sanctioned competitions, where he and his team earned gold medals.
Executive Pastry Chef
Heather Stugart comes to us from Lake Tahoe, Nevada, where she was the opening Head Pastry Chef at Edgewood Tahoe Resort. Heather’s distinguished and dedicated pastry experience includes two separate assignments at Thomas Keller’s famed Bouchon Bakery in Napa, as well as working for acclaimed chef Michael Mina.
With over a decade of hospitality service, her career has taken her through San Francisco, California wine country, Northern Nevada, and now beautiful Colorado. By way of her acute eye for detail and focus on culinary excellence, Heather joins our accomplished bakery team and leads them into the next chapter of the Garden of the Gods Resort and Club story.
Heather shares her passion for the culinary arts with her affinity for competing in marathons and insatiable love of all things Disney.
Manager of Kissing Camels Bar & Grille
Jennifer Hurst has over 14 years of devoted service to the hospitality industry, with an emphasis in food and beverage operations. Her professional career includes positions of increasing responsibility in both local and nationally recognized restaurants, culminating with her placement at the Garden of the Gods Resort and Club in May 2016.
In her time with our resort family, Jennifer has worked in numerous positions including her most recent food and beverage leadership assignments at the Recreation Center and Kissing Camels Grille. Having resided in Colorado for 29 years, Jennifer’s passion for Colorado and the outdoors, the hospitality industry, and tenacious commitment to service is instrumental in delivering on our member and guest restaurant experiences.
A Colorado Springs native, Kris Kirby joined the Garden of the Gods Resort and Club team in 2019 with more than 20 years of experience in restaurants and luxury resorts. She began working as a means to pay for travel and soon began traveling to better experience local cuisine and beverage culture. Kris is a Certified Sommelier with the Court of Master Sommeliers and holds a Level 2 Award in Wine from the Wine and Spirit Education Trust. Her passion for food and beverage is rooted in her appreciation of well-made cuisine and the delight that comes with enjoying food and drinks together. Kris has spent many years working to develop training programs for service and wine education in the fine dining and luxury travel industry and earned a Certified Hospitality Trainer designation from the American Hotel and Lodging Educational Institute. She hopes to bring varied and exciting offerings to the beverage programs here and give diners the opportunity to enjoy old favorites and discover new tastes.
Executive Sous Chef
Chef Nathan Gresham’s diverse and award-winning resume proceeds him. Known for his unique and flavorful take on the cuisine of the Americas, Nathan is a culinary innovator and award-winning chef. Nathan’s career kicked off in 2000 as a sous chef at the famed Lake Hotel in Yellowstone National Park. From there he did his apprenticeship under master butcher Marco Pauvert in Steamboat Colorado. Soon after he was appointed Chef de Cuisine with Galatoire’s Bistro in Baton Rouge and New Orleans, Louisiana. He went on to open the Baton Rouge location while continuing his culinary studies at the Louisiana Culinary Institute. In 2010, Nathan simultaneously became the Operating Partner and Executive Consulting Chef at Christina’s Restaurant and Executive Chef and Co-Owner of Beausoleil Restaurant and Bar, both in Baton Rouge, Louisiana. As if he did not have enough going on in 2016, he was selected to serve as the Executive Chef of Pavilion Restaurant at Augusta National Golf Club for The Masters golf tournament. He led as Executive Chef for one of the flagship, VIP restaurants at Berckman’s Place. Making such a positive impact, he has been invited to return on a regular and recurring basis. Most recently Chef Nathan decided to move his family to Colorado and join The Broadmoor Hotel as a Chef de Cuisine at the Summit restaurant.