I recently spent several days at the Populus Hotel in Denver. The experience was quite sobering and different from what I expected, largely because my expectations were shaped by the hotel’s online marketing campaign and numerous overly flattering reviews that came across as staged or curated.
Although we were dismayed with all that this hotel failed to offer, the dining experience was, without a doubt, the most disappointing aspect of our stay. Calling out the Executive Chef feels necessary, not out of spite, but from a place of professional concern. Having spent a good portion of my life in the restaurant business and having worked every position from the kitchen to the front of the house and into ownership, I’ve gained a deep, and at times sobering, understanding of the hospitality industry.
Had I never encountered the individual overseeing the culinary operations at the Populus Hotel, and if I were a criminal profiler investigating a serial offender systematically undermining sound culinary principles, the breadcrumbs of evidence would lead directly to the Executive Chef at the helm of this hotel. Clearly, in this establishment, the tail is wagging the dog.
There is no doubt that the Populus Hotel has its fair share of problems and while the candid reviews highlight a slew of issues, there's no denying that, but on the epicurean front, I’m assuming he’s the epicenter. I’m sure none of this feedback will go very far because these are the type of people that will just double down and bury my post with more duplicitous reviews.
Unfortunately, our recent experience at Populus, and particularly in both restaurants, the sophistication of the menu did not mirror the food that was served. And the service from the staff we encountered reflected a dismissive and arrogant attitude, which felt misaligned with the standards expected of a venue that’s advertised of this caliber. It may be worth considering whether the Executive Chef's leadership style is better suited to a smaller setting, where the arrogant approach we experienced, may be more appropriate, rather than in a guest-focused HOTEL environment.