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The Raphael Hotel, Autograph Collection

325 Ward Parkway · Kansas City, Missouri 64112 USA

Chaz on the Plaza

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Chef & Staff Profiles

Executive Chef Charles d'Ablaing

The Chaz culinary team is headed by Executive Chef Charles d'Ablaing. 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, and a hand-cut, wet-aged prime beef tenderloin that advances Kansas City's beef reputation. Chef d'Ablaing is a Georgia native and a graduate of the Atlanta School of Culinary Arts. His cooking has drawn praise of critics and diners in free-standing and hotel restaurants in the South, Midwest and upper Midwest. He was featured at the James Beard House in 2009 and has been prominent in local charitable events and competitions.

Sous Chef Ian Denney

Chef Denney’s impact in the Chaz kitchen has contributed to the success of The Raphael Hotel’s signature restaurant, now rated among the best in the city by TripAdvisor reviewers. Chef Denney’s cooking style is rooted in classic French fundamentals and textured with modern techniques. 

This 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. He received his formal culinary education at the Johnson County Community College, where he distinguished himself in the classroom, in his apprenticeships and by winning individual and team honors at in national student competitions sponsored by the American Culinary Federation.

Chaz on the Plaza