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Chaz Culinary Team

Chaz on the Plaza Culinary Team
The Chaz culinary staff is lead by Executive Chef Charles d'Ablaing and Sous Chef Ian Denney. Chef d'Ablaing's cooking style incorporates regional bounty and sensibilities, his southern roots, and ethnic influences. The chef's emphasis on quality, locally sourced ingredients, proper seasoning and precise cooking technique is reflected in a concise, yet diverse variety of appetizers, salads, soups, entrees and desserts. Signature items include fried green tomatoes, shrimp and grits, diver caught scallops, and a hand-cut, fork-tender beef tenderloin steak that advances the Midwest's beef reputation. "Our wet-aged prime beef Kansas City Strip is the best steak in Kansas City," says Chef d'Ablaing. The popular chef was featured at the James Beard House in 2009 and has been prominent in local charitable events and competitions, including Chef's Classic Knockout Bout to benefit St. Paul Catholic School in which he won on a split decision and the 2013 American Royal Grapes & Steaks competition that he also won, and the recent ShuttleCork benefit for the Nelson-Atkins Museum of Art and Jazzoo. He shares cooking techniques and recipes in weekly lobby cooking demos and occasionally for TV audiences (view KSHB-TV41 demonstration of his signature Savannah style crab cake). Chef d'Ablaing attended the Atlanta Atlanta School of Culinary Arts where he received merit scholarships and graduated with honors.

Chef Denney joined Chaz as chef apprentice in April 2011 and was named sous chef in November 2012. Denney's impact in the kitchen has contributed to the success of The Raphael Hotel's signature restaurant. Chef Denney's cooking style is rooted in classic French fundamentals and textured with modern techniques. The versatile chef has a special affinity for game dishes such as rabbit and quail but is capable with all categories on the menu, including desserts. Chef Denney is a graduate of the Johnson County Community College Hospitality Management and Culinary Education school where he earned multiple awards from the American Culinary Federation.
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