Pikes Peak State College Foundation is honored to share the legacy of Chef Henry Trujillo, the only Executive Chef at The Broadmoor with local roots. Hired and mentored by the Founding Executive Chef, Louis Stratta, and the third of only seven executive chefs to date, Chef Trujillo served the hotel's famed kitchens from 1956 to 1992.

His introduction to the culinary profession began in the Navy where he attended the Navy’s Cook’s and Baker’s school, serving as commissaryman on the submarine USS Tiru.  After completing his service, he returned to Colorado Springs. On a visit to the Broadmoor Hotel to meet old friends, he was introduced to Chef Louis Stratta, the hotel's first executive chef.  Henry was hired on the spot and directed by Chef Louis to start the next day - which was the beginning of an extraordinary 36-year career!  

Chef Trujillo rose through the ranks via an extensive apprenticeship, rotating through pastry, bakery, saucier, garde manger, and sous chef positions.  He mastered every position – from the most humble to the top of the kitchen staff. He was later promoted to chef de cuisine the Charles Court and Penrose Room kitchens before being named the Hotel’s Executive Chef. Chef Trujillo is noted for the transition from set menus to highlighting the freshest, most delectable ingredients available on any given day.