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| |  “Over
the last decade, Nathaniel has leveraged his knowledge of traditional,
luxury hospitality dining into new philosophies of food and beverage that
are delivered in creative ways,” added Beucler. “We are excited to see
how he’ll bring some of the innovative concepts he’s created for hotel
and restaurant groups to CoralTree’s growing collections of properties.”
Brethold started his career with a solid foundation working for The Ritz-Carlton Hotel Company for more than a decade. He worked his way from intern to food and beverage director over his tenure. It was his time at The Ritz-Carlton, Lake Tahoe that changed in how he viewed hotel dining. “We built a barbecue on the back deck of The Ritz-Carlton, Lake Tahoe,” said Brethold. “This made me realize that you don’t always have to offer a fine dining experience at a hotel. The success we had made me rethink how we deliver a great dining experience to our guests. My philosophy shifted to believing that connecting with what the guest wants can be the most inspiring choice that attracts even more guests.” This was Brethold’s shift into a more creative, independent mindset that has guided his career for more than a decade. He’s worked with some of the most awarded chefs and restauranteurs in the industry. He’s built bridges between ownership, asset management and the on-property teams to ensure concepts are collectively created and executed while making sure financial goals are met. He most recently led the team that created the food and beverage concepts for the Shinola Hotel in Detroit which included seven food and beverage outlets ranging from a beer hall to a fast casual burger restaurant operated by a James Beard nominate chef. One of his proudest moments was having the Shinola’s craft cocktail bar nominate for the prestigious “Spirited Awards” from the Tales of the Cocktail Foundation. Another highlight of Brethold’s career was working with the Ricketts family, who owns the Chicago Cubs, to create Hotel Zachary across from Wrigley Field. Brethold was in charge of all of the food and beverage assets which included 10 restaurants, three of which had Michelin-rated chefs and eight were James Beard award winners. Prior to the Hotel Zachary opening, Brethold led the team that developed the restaurant concept for Thompson Hotel’s food and beverage division. “My background translates so well to what CoralTree is doing with its properties,” added Brethold. “CoralTree doesn’t offer cookie cutter food and beverage concepts. My goal is to have properties immerse themselves in the culture of each destination to understand the needs of the guest and the goal of the final product. We want our food and beverage concepts to be exciting and relevant in the market for years to come.” CoralTree’s independent nature and focus on allowing each property to be its best individual brand was something that drew Brethold to the company. “Hospitality in its purest form can be exercised in the most casual of concepts to the most sophisticated of ways,” added Brethold. “A five diamond property can have a fun, exciting restaurant concept. I prefer to operate in the independent mindset of a restaurateur. At the end of the day, if you provide warm genuine hospitality, it’s what the customer is looking for.” Brethold is a classically trained culinarian with a degree from Johnson & Wales University. He is relocating to Denver where he’ll be based out of CoralTree’s home office. He looks forward to immersing himself in the Colorado culture with his wife Gabi, son Tiago and dog Balthazar (aptly named after the famous New York restaurant). About
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