Marley Brown has been appointed as Director of Food & Beverage at Kimpton Claret Hotel
The Kimpton Claret Hotel, a boutique property within IHG Hotels & Resorts’ Luxury & Lifestyle portfolio, is pleased to announce the appointment of Marley Brown as its new Director of Food & Beverage. With over 15 years of multi-unit operations experience spanning food, beverage, events, and lodging, Brown oversees all culinary operations at the property, including its flagship, Italian-inspired restaurant, Saverina, and the lively Halo Rooftop Bar, the highest open-air bar in Denver.
Brown applies a philosophy of "Hospitality over Service,” prioritizing genuine warmth and connection to deliver the signature “Kimpton Moments” for guests. Her vision for the property includes expanding Saverina’s local presence around its signature pasta and sourdough pizza, while refining the energetic atmosphere at Halo Rooftop Bar. Central to this vision is elevating brand awareness within the community, positioning the hotel and its dining concepts as defining pillars of the property’s identity as an anchor of the growing lifestyle scene of Denver’s Belleview Station and the Denver Tech Center.
A Colorado native, Brown began her hospitality career as a host and rapidly advanced through the industry, earning her Sommelier certification at age 21. She holds an Advanced Candidate and Certified Sommelier designation from the Court of Master Sommeliers. Driven by a deep passion for Italy—her personal favorite wine region—Brown traveled extensively throughout the country and completed a harvest in Barolo alongside renowned female winemaker Chiara Boschis of E. Pira & Figli. She brings that firsthand immersion and enthusiasm to Saverina, where she is thrilled to lead and champion its Italian-driven wine program. Her fine dining background includes serving as Captain and Sommelier at New York City’s acclaimed Eleven Madison Park during its tenure as the #1 Restaurant in the World, 3 MICHELIN Star recipient, and a Wine Spectator Grand Award winner. Working alongside hospitality author Will Guidara, Brown developed a service ethos rooted in "Unreasonable Hospitality" and memorable guest experiences.
Brown brings a strong track record of operational and financial growth, having managed budgeting, forecasting, and operational strategy across portfolios representing up to $400 million in annual revenue. Most recently, she served as Senior Vice President of Business Operations for Richard Sandoval Hospitality, where she directed corporate operations, culinary strategy, and business development across 60 owned, operated, and licensed units globally. Prior to that, as Director of Operations for The Kitchen Restaurant Group, she oversaw four restaurants and event spaces, managed corporate culinary and purchasing teams, and led major initiatives, including a $15-million venue build-out.