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Bill Arnoff, Pianeta~Cucina Italiana |
Jeremy Grossman, Ritz-Carlton, Lake Tahoe |
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Bill Arnoff, Executive Chef, Pianeta~Cucina Italiana While in High School in the Bay area, and under the tutelage of Louis Borel and Michel Veron at the French restaurant Chez Louis in Palo Alto California, Chef Bill had his first taste of the culinary arts. This first opportunity turned into a thorough three year long apprenticeship, and future career as a Chef. Bill continued his training in San Francisco at “Sutter 500” with Hubert Keller. Working and learning from Hubert was an outstanding experience and in just under a year at Sutter 500, Keller was off to open the now very well known “Fleur du Lys” in San Francisco, and Chef Bill moved out of the fast paced city life back to his home town of Berkley and started at the very trendy Worldly California Bistro “Christopher’s Café”. In pursuit of larger culinary experiences and the lure of the majestic Sierra Nevada Mountains, Bill moved to Yosemite Valley and cooked at the beautiful Ahwahnee Hotel. In Yosemite, Chef Bill continued to polish his culinary skills and developed an admiration and love for the “Mountain Lifesyle”. Arnoff missed the ambiance of restaurant dining and found his way to “Venezia”, the exceptionally popular Italian restaurant in Berkley, as the lead line cook. From there he worked as a sous chef in the kitchen of Chef Michael Wilde at the world renowned Bay Wolf in Oakland. This prominent restaurant is a destination for superb, simply-prepared dishes showcasing the finest local and seasonal ingredients. The “call of the mountains” again soon had Arnoff pursuing culinary opportunities in Lake Tahoe, and in April of 1999 he moved to eclectic Truckee California to work with the restaurateur duo of Ed Coleman and Robyn Sills at the newly formed Pacific Crest Grill. After a short period of time with Pacific Crest the newly opened sister restaurant “Pianeta” found a great fit for his love and talent for simple and fresh, well balanced Italian cuisine. As executive chef at Pianeta, Chef Bill produces healthy, Italian/Mediterranean dishes, featuring house made rolled pastas prepared daily accompanied by fresh, local, and seasonal ingredients. When he is not in the kitchen, you’ll find Chef Bill enjoying the mountains of Tahoe we all adore, as an accomplished avid cyclist and Nordic skier. |
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Chris Banovich, Chef, Master Sculptor, Owner, North Tahoe Catering Company and Bano’s Iceworks Living in the Tahoe area for over 20 years, Chris continues to provide award winning dining and ice sculpture events. Chris began his culinary career attending the California Culinary Academy in San Francisco while working with local chefs Bradley Ogden, Steve Simmons, Jeremiah Tower and Stephen Silva. As a Bay Area native, Chris has always believed in fresh, fun and sustainable fare. Following Culinary school, he held Chef positions at Tourelle Café and Aloha Pacific Cruise Lines in Hawaii, Royal Gorge Wilderness Lodge, opening team Executive Sous Chef /interim Executive Chef at the Resort at Squaw Creek, and Executive Chef at Northstar at Tahoe assembling one of the North Shore`s first sustainable and natural restaurants, True North. While owning Bano`s Iceworks and North Tahoe Catering Company, he has won numerous Gold Medals for best ice sculpture and best food and wine pairing. Chris is also the only competitor to win the Tahoe Iron Chef Blazing Pans twice. His Personal Chef and catering services have been featured on recent Travel Channel shows showcasing the professionalism, exemplary product and great service Chris has brought to the Tahoe area. Look out for AskChefChris.com, our web catering resource. Changing the way the world will cook from now on. |
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Peter Brinckerhoff, Corporate Executive Chef - Tahoe Restaurant Collection, Bar of America, Gar Woods Grill & Pier, Riva Grill, Caliente Southwest South Peter has been a Lake Tahoe local for over 20 years; currently leading the culinary teams for all four of Tom Turner’s restaurants. Chef Brinckerhoff started cooking at the age of 13 and has been in the restaurant business ever since. He has trained under several Culinary Olympic winning chefs and assisted in training programs for apprentices and cutting edge culinary talent. When asked about his favorite thing to cook; he generally replies with “The best meal you have ever eaten”. Chef Brinckerhoff has competed in several American Culinary Federation competitions and sanctioned mystery box competitions, privately held Iron Chef competitions and corporate Garde Manger contests. He enjoys cooking all types of food, finding new and obscure ingredients and playing with new flavors and dishes. Chef Brinckerhoff also has extensive experience with wine, beer and food pairings. Peter’s passion for food and hospitality is shared with all his chefs and service staff and he enjoys assisting them on their journey of becoming the next generation of great chefs. |
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Ana Bryan, Chef, The Rustic Lounge at Cedar Glen Lodge
David Meade, Pastry Chef, The Rustic Lounge at Cedar Glen Lodge The Rustic Lounge at Cedar Glen Lodge is proud to introduce Chef Ana Bryan and Pastry Chef David Meade to North Lake Tahoe. Having worked in acclaimed restaurants in Los Angeles and Washington D.C., Ana and David have extensive experience ranging from fine dining to simple sophistication. The Chefs have recently completed a lengthy European excursion to further satisfy their culinary curiosity. Graduates of Le Cordon Bleu in Los Angeles, Ana and David have created a menu ranging from French-inspired cuisine to unique twists on American classics. Local ingredients and seasonal offerings are certain to please every palate. |
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Gary Bulmer, Chef, Hey Chef!
Chef Gary is a true Truckee local and the celebrated founder and co-creator of the first Best of Tahoe Chefs event with Billy McCullough in 2000. A lifelong chef, he founded Truckee’s well known Earthly Delights catering company in 1985 and has worked together with HeyChef! since 1995 to create delicious menus for clients in and around Lake Tahoe. Chef Gary served as demonstration chef and cooking instructor at the Williams-Sonoma flag-ship store and caters in and around San Francisco when he’s not in the mountains enjoying a Truckee lifestyle. He is extremely pleasant, personable and engaging in and out of the kitchen and is a true talent and personality to have in your home for a private HeyChef! event any time of year. |
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Will Burns, Chef, Moody's Bistro, Bar & Beats
William grew up in Connecticut and naturally made his way to New York City to attend the prestigious French Culinary Institute where he graduated in 2007.While in New York City, Chef Burns had the opportunity to be behind the stoves at such world class restaurants as Le Bernardin and 11 Madison Park. In 2008, William found his way out West and went on to work for The Ritz-Carlton, Laguna Niguel, where he worked under renowned pastry chef, Jeff Lehuede. William then transferred to the Ritz-Carlton, Lake Tahoe to work for one of his culinary inspirations, Traci Des Jardins. Through Traci’s guidance, Chef Des Jardins turned William on to the true spirit of California cuisine. William began working at Moody’s in 2011 and quickly became Sous Chef. Through his hard work, talent and dedication, William, at the age of 27, was promoted to Executive Chef in 2012. William is excited to give Moody’s diners an exceptional experience every time with new and innovative dishes that offer only the freshest, in- season and highest quality ingredients available. Chef Burns was a featured chef at this year’s Pebble Beach Food and Wine. |
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Daniel Carter Executive Chef, Tavern 6330'
Daniel is new this year to the Northstar California culinary team. As Executive Chef for Tavern 6330', he has brought his vision to this new concept in the Northstar Village serving up signature dishes such as Braised Beef Short Rib and the infamous S'mores Pie with Guinness Ice Cream. Chef Carter began working in kitchens at age 15 to pursue his passion for food. His experience spans from Napa to Nantucket. A Graduate of the Culinary Institute of America, Daniel has earned the Baking Excellence Award. His experience includes The Wine Spectator, Greystone Restaurant, the Cindy Pawlcyn Group and the famed Go Fish. He was nominated for the Rising star Chef Napa/Sonoma in 2008 and in 2010 opened 5th St. Bake House in Reno NV which has earned top 5 in the Reno Metromix best new restaurant and best sandwich. |
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Elsa Corrigan, Chef, Owner, Mamasake
Elsa Corrigan grew up in the Bay Area and skied in Tahoe since age 6. Passionate about the outdoors, travel and food she has lived in the Tahoe area for twenty years. Graduate of the California Culinary Academy in San Francisco, she has experience in restaurants in San Francisco, Napa Valley, London and Tahoe. Her present restaurant Mamasake in the village at Squaw Valley opened in the summer of 2002. Her cuisine is an eclectic combination of her experience with Italian, Mexican, and Japanese foods. Mamasake has received various awards including "Best Atmosphere" and voted Best of North Tahoe sushi by Sierra Sun and Tahoe World readers as well as Best Sushi by Tahoe Quarterly. Elsa participated in The Sushi Masters competition in Sacramento with 5 other sushi chefs and received three bronze awards. In 2009 at the Autumn Wine and Food Festival, Elsa won the Judges Choice gold medal for pairing of food and wine and the Silver medal for Best Food. Also in 2009 Sacramento KCRA viewers voted Mamasake 1st place for best Asian in the Greater Lake Tahoe Region. In addition, she recently won Keep the Sierra Green, an Award of Excellence for Businesses who have shown a unique and creative commitment to the environment and sustainability. |
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Douglas Dale, Chef, Owner, Wolfdale's
Douglas Dale is the Chef and Owner of Wolfdale's where the blend of the West and the Far East flavors create "Cuisine Unique". In 1975 Douglas studied cooking under Chef Hideko Matsuura-san of Mineji. He graduated from Antioch University in Ohio in 1976, and in 1977 apprenticed under Chef Hiroshi Hayashi of the Seventh Inn, in Boston. Douglas first opened Wolfdale's in Homewood, California in 1978 with his brother, sister, and her husband. In the fall of 1986 the restaurant, now owned by Douglas and his wife Kathleen, relocated to its current site in Tahoe City's oldest and most historic building. On several occasions Wolfdale's has received the highest rating of 3-star award from San Francisco Chronicle's food critics as well as numerous other awards and praised reviews. |
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Mike Davis, Executive Chef, West Shore Café
To Mike, it seems that he has always been cooking. From the age of 9, he knew his life’s direction, writing a letter to Julia Child for advice. Her response was ‘to cook!’ Growing up in New Orleans, Davis spent his formative years in the Big Easy, where he learned to love food. At the age of 28, he took his first Executive Chef position at the Salish Lodge and Spa, which consequently earned the coveted AAA’s, four-diamond status. Mike went on to open his own restaurant, 26brix Restaurant, in Eastern Washington’s wine country. After 5 years and much critical praise, including two guest chef appearances at New York’s lauded James Beard House, he moved on and opened a trio of restaurants in Bellevue, Washington, for Seattle-based Heavy Restaurant Group in just under a year. Next stop, Mike headed to the Tahoe region to be Executive Chef at Martis Camp, an exclusive real estate development and private community. Today he is Executive Chef at West Shore Café, a premier lakefront dining restaurant Mike has received accolades in numerous publications including, Restaurant Hospitality, Northwest Travel, James Beard Foundation, Travel and Leisure, Wine Spectator, Food Arts, and Sunset Magazine. In addition to Best of Tahoe Chefs, Mike also participates in various industry related charities and fundraisers such as the Auction of Washington Wines, Fare Start, Share Our Strength and Taste of the Nation. |
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Ben "Wyatt" Dufresne, Executive Chef, PlumpJack Cafe
Ben "Wyatt" Dufresne began his career in the culinary arts as a teenager working at a fish market in New York. Discovering his fascination in the natural sciences, he graduated from Bates College in Maine with a double degree in biology and environmental studies. After interning with an organic vegetable farm, Ben spent a year developing his cooking skills in Colorado. He found his niche when he moved to Lake Tahoe in 2002 and began his culinary career at PlumpJack Cafe. Dufresne then expanded his culinary palate while serving as a chef in a number of well-known Lake Tahoe destinations, including West Shore Cafe and LouLou's Restaurant. In 2010 he came full circle as the new Executive Chef at PlumpJack. His love for science and nature helps balance his cooking techniques between cutting edge styles to classic favorites with keep attention to local organic produce. |
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Debra Finn, Executive Chef, Northstar California Resort
In her role as Executive Chef at Northstar California Resort, Debra is responsible for the oversight and execution of all events at the resort, as well as TC's Pub in the Village at Northstar. Her creativity in the kitchen has led to fresh, seasonal menus, sourcing local and natural products, leading to comforting favorites at TC's including the Buffalo Chicken Wedge Salad and the Sizzling Pork Belly Fried Rice. Debra joined Northstar in 2003, leaving briefly to work as Head Chef at Sierra Nevada College in Incline Village, and for the Office of the Attorney General in Hartford, CT, where she served as personal chef. She rejoined the Northstar team in November 2008 as the Executive Banquet Chef and has extensive experience with the execution and catering of multiple simultaneous events and full-service weddings. Debra has won three gold medals at the Annual Lake Tahoe Autumn Food and Wine Festival for Best Table Display (2010 - 2012), volunteers her time yearly for the Guest Chef series at the Boys and Girls Club. |
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Jason Friendy, Executive Chef, Resort at Squaw Creek Chef Jason brings a distinguished background in the culinary arts to Resort at Squaw Creek. Born in a small ski resort town in Pennsylvania's Poconos, Chef Jason was raised in a Hungarian and Italian family where food was an integral part of everyday life. A graduate of Johnson & Wales University with a degree in Food Service Management, Chef Jason has work for numerous top tier resorts and restaurants. His experience includes over 10 years working with Wyndham International Hotels and Resorts and in independent historic properties such as the Montauk Yacht Club in Montauk, New York, and Hotel Galvez in Galveston Island, Texas. He has also worked at the Hilton Parsippany Conference Center in New Jersey. However, it has been in mountain resort communities such as Aspen and Telluride where Chef Jason found his best lifestyle fit. He was executive chef at The Peaks Resort and Golden Door Spa, in Telluride, Colorado, and Chef Jason came to Resort at Squaw Creek from the prestigious Silver Tree Properties and Snowmass Conference Center in Aspen Colorado where he was Executive Chef. His current focus is crafting dishes at the forefront of current culinary trends using local organic farms and seafood sourced from sustainable fisheries. |
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Jeremy Grossman, Chef de Cuisine, Manzanita, Ritz-Carlton, Lake Tahoe Chef Jeremy Grossman is the new Chef de Cuisine of Manzanita where he oversees all culinary operations of the resort’s signature, Forbes Four-Star award-winning restaurant at the luxury mountain resort in Northern California. “My inspiration is cooking with seasonal and local ingredients. My passion for food is an appreciation of what the farmers have dedicated their lives to growing, and then sharing it with our guests,” says Chef Jeremy. He achieved his culinary degree at The Art Institute of Los Angeles in 2005 and then grew his culinary experience as the Junior Sous Chef at Wilshire Restaurant and Sous Chef at BLT Steak under the leadership of Laurent Tourondel. Following, he ultimately perfected his knowledge of contemporary California cuisine with positions at Rustic Canyon Wine Bar and Seasonal Kitchen, where he had the opportunity to work with James Beard Nominee, Evan Funke. In his most recent role as Executive Chef of Sonoma Wine Garden in Santa Monica Place, Chef Jeremy used his “farm to table” connection to bring his contemporary Southern California cuisine to life. Chef Jeremy is a dedicated husband and father and looks forward to raising his family in the Lake Tahoe area. |
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Derek Hagglof, Chef, D’Lish Catering
From Los Altos, California, Derek grew up skiing in Tahoe in the winters and vacationing on Kauai in summers. After graduating in 1992 from Western Culinary Institute in Portland, Oregon, he interned at the historic Coco Palms Hotel on Kauai, tested the catering waters on Hollywood movie sets, cooked on a private yacht in the Gulf of Mexico and held various culinary and food and beverage management positions at the Resort in Squaw Creek in Tahoe. Eager to strike out on his own and at the urging of his wife, Jennifer, Derek dove headfirst into catering in 1998. The seasonality of the catering business in Tahoe allowed him to pursue a second career in real estate on Kauai where he has built four homes. Derek recently opened a literal hole-in-the-wall at the D’lish Catering kitchen in Tahoe City, serving up cheap and tasty one-pound burritos via the Burrito Window. Derek’s most important project, his four-year old son, Kjell, keeps him on his toes and accompanies he and Jennifer in search of the world’s best sushi and taco trucks. His company, D’lish Catering, was named “Best Caterer of North Tahoe and Truckee 2011” by the Sierra Sun. |
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Jennifer Hagglof, Chef, D’Lish Catering While studying at UC Davis, Jennifer worked nights at a grocery store bakery, honing her skills at the donut fryer.She fell in love with Tahoe one summer and vowed to return after graduation. In the meantime, her mother taught her how to make wedding cakes and she learned scratch baking for the masses at Squaw Valley during a long, winter break. The money was bad, but starting a shift at 3:00pm after skiing all day was awesome. The season ended and Jennifer found herself writing a menu and cooking for a new bar in town, the Naughty Dawg. Still needing more dough, she started a side business, D’lish Catering, but did little more with it than make cakes for friends. She left the lineat the Dawgfor restaurant management at the Resort at Squaw Creek where she would meet her future husband, Derek. Derek was miserable in a suit and tie so Jennifer suggested he give catering a shot. D’lish grew so quickly in its first two years that Jennifer, then an event sales and planning manager, left to join her husband in business. Fourteen years later, D’lish Catering is still the Hagglofs’ bread and butter, thanks to their amazing staff and favorite ingredient… a sense of humor. |
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Jon Howard, Pastry Chef, PlumpJack Squaw Valley Inn Jon Howard has been in the kitchen in one capacity or another for 17 years now. The path to his current role as Pastry Chef at the PlumpJack Squaw Valley Inn has been a scenic one with several twists and turns. Though Jon confesses in retrospect, the signs he was meant to be a chef, were there from an early age. Jon’s kitchen career began in an Arizona Country Club working for a Swiss Chef specializing in European Cuisine. He began working as a lunch cook who served every type of cuisine from French, to German. “I did everything but bake,” states Jon. A move to Lake Tahoe, and a four year stint with Sugar bowl Ski resort working as a Sous Chef and then onto Executive Chef, Jon still hadn’t found his way into the bakery. It wasn’t until Jon joined the PlumpJack culinary team and they lost their Pastry Chef and the Assistant Pastry Chef in the same week that Jon found his true home in the kitchen. A willingness to try to help out his team, coupled with the desire to be a well-rounded chef led Jon to agree he would train as the new baker. What we didn’t plan on, was actually enjoying it. “What I found is I like the precision of the bakery,” says Jon. “The tactical planning, the strategy, its difficult yet engaging. The rhythm of the bakery is somewhat predictable, but still challenging everyday.” Jon has been with PlumpJack for 10 years now, and recently won a magical moment award for sharing his enthusiasm for his craft with a guest. Jon lives in Truckee with his lovely wife and daughters—Jenny, Jessica and Jaime. |
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Lee Kresy, Head Chef, Sunnyside Resort Chef Lee Kresy is the chef/partner at Sunnyside Restaurant and Lodge. Lee grew up in the bay area and started working in the restaurant business at the age of 17, and was managing kitchens at 18. Lee moved to Lake Tahoe in 1981 and helped open up Sunnyside Resort. Lee then worked at Squaw Valley for Mountain Host and managed 3 of their restaurants in the winter of 83, then moving on to Jakes on the Lake, Tahoe City as the chef for 4 years, then promoted to chef of Sunnyside one year after T.S. Restaurants purchased and rebuilt the restaurant and lodge. Lee has taken a number of classes at the Culinary Institute Of America At Greystone in NAPA valley, including flavor dynamics, charcutery, flavors from around the world, some classes taught by popular chefs such as Mark Miller and Rick Bayless. Lee's passion has always been about food and is always looking for new creative ways to prepare and present his culinary arts using as much sustainable and organic foods as possible. |
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Billy McCullough, Chef, Owner, Dragonfly Chef Billy McCullough is the chef/owner of a Dragonfly Restaurant and Sushi Bar in Truckee and the chef/partner of Twenty Two Bistro in Squaw Valley. He founded the Best of Tahoe Chefs event with Gary Bulmer, which has raised money for local cancer causes for the last 14 years. A graduate of The Western Culinary Institute, Billy gained his chops training under two of the areas top chefs- Douglas Dale of Wolfdales and Jean Pierre Doignon of Le Bistro. At Dragonfly, his unique blend of Asian Flavors with local, sustainable products was called "the first true Cal-Asian Restaurant' by Mike Dunne of the Sacramento Bee and won "Restaurant of the Year" from the Sierra Sun. At Twenty Two Bistro, he has spread his culinary style into "comfort food with a global flare" and has continued his quest to support the "Slow Food" movement by using sustainable, seasonal products. A bleeding heart philanthropist, Billy was named "Volunteer of the Year" by the Truckee Chamber of Commerce, "Citizen of the Year" by the local Interact Club, and was awarded "Vocational Person of the Year" and the "Paul Harris Award" from the Truckee Noon Rotary Club, where he is an active member. Chef Billy is also a new Board Member of the Tahoe Food Hub. |
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Sam Okamoto, Chef, Drunken Monkey Sam Okamoto is a 31 year veteran of the food industry, having worked as a restaurateur, columnist, author, cooking instructor and nutrition expert. Okamoto was originally trained as a French chef before moving to Canada in 1969. After seeing firsthand that North American cuisine was lacking in nutrition, Okamoto began experimenting with new cooking techniques that put an emphasis on health. Okamoto’s father, a well known chef in Kokura, Kyushu Japan, passed on his knowledge of the art of sushi, which has become one of Okamoto’s specialties. Okamoto believes that simplicity is key – in his cooking, diet and life outlook. Okamoto left the hustle and bustle of working as a corporate chef in Seattle in order to focus on a personal life filled with meditation and recreation. He is now the Manager/Chef behind the The Drunken Monkey Sushi, Tapas and Sake Lounge. |
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Ricky Sausser, Head Chef, 22 Bistro Ricky Sausser is a true local chef, living in the Tahoe area since he was 3 years old and beginning his culinary career at the Ice Lakes Lodge when he was 15. It was at the Lodge, under the direction of Chef Larry Abney, that Ricky learned to cook and found his calling. His passion for cooking and Tahoe lead him to seek further training under Chef Billy McCullough of Dragonfly. In the winter of 2009 he accepted the sous chef position at 22 Bistro and in 2011 Ricky was promoted to head chef. Over the last two years as chef, Ricky has cultivated a menu of eclectic comfort food that keeps guests coming back for more! With a strong focus on social plates, chef Sausser believes that the best meal a person can have is the meal shared with friends and family. |
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Andrew Shimer, Christy Hill Lakeside Bistro
Andrew Shimer brings extraordinary experience and a strong core in Mediterranean cuisine to Christy Hill Lakeside Bistro. Andrew trained under some of San Francisco's top chefs at places like Jardenaire, Boulevard and Aqua. As Chef he ran the Waterfront Restaurant and Mezze in Oakland before returning to his roots in Tahoe City. Upon his return he ran Fiamma, a local Italian hot spot. Today he uses local, sustainable, seasonal ingredients, bringing a technically updated approach to Mediterranean cuisine. Following his passion he makes as many products in house from cured pancetta, duck prosciutto to assorted breads and sausages. Also maintaining an exclusive program with Trimmer Ranch where they receive a whole organic grass-fed cow at a time. Future endeavors include working with goat, the largest consumed meat in the world. |
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David Smith, Executive Chef, Cottonwood Restaurant David Smith has been Executive Chef at Cottonwood for thirteen years. With a BA from Skidmore College in New York, David went on to study under a number of excellent chefs from New York to Alaska before taking the lead position at Cottonwood. He brings a creative zest to a menu that can only be described as eclectic, featuring the best local, organic produce and sustainable meats and fish available. Nothing is out of bounds, and patrons are likely to find nightly specials that demonstrate his creativity and thoughtful experimentation. |
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John and Nyna Weatherson, Chef Owners, Restaurant Trokay John and Nyna relocated from New York City to Truckee in February of 2011, seeking to share their hospitality, craft of cooking and culinary artistry. Their perspectives on food are modernist, and are at the forefront of sustainability. Their food is ingredient-focused, complex, technical, and extremely beautiful. Following a 6 year career as a line cook in a busy college town, John attended the prestigious Culinary Institute of America in Hyde Park, New York, graduating with the esteemed Katherine T. Angell Award for Outstanding Academic Achievement, awarded to the top ranked student in each graduating class. Nyna is former head cheesemonger of the world famous Murray’s Cheese in the West Village of New York City. As manager responsible for menu development at Murray’s Cheese, Nyna produced New York Times award winning breakfast and lunch items. John is former Chef de Partie of the three-star Michelin, four-star New York Times, 2010 James Beard Foundation Most Outstanding Restaurant, and 2010 San Pellegrino 8th Best Restaurant in the World: Restaurant Daniel. John’s prestigious career in New York included work under David Bouley, Christian Delouvrier, and Daniel Boulud. John and Nyna's cuisine is characterized by esoteric ingredients, deep and soulful flavors, textural complexity, and the constant pursuit of perfection. Their superlative customer service, combined with their imaginative creativity, produce a cuisine and style all their own. |
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Scott Yorkey, Head Chef, Jake's on the Lake Scott Yorkey became Executive Chef at Jake's On The Lake in May of 2005. Since then, his influence on the menu has garnered many awards and praise from food lovers of all types. He and his culinary team daily transform fresh whole foods into delicious meals for the many patrons at Jake's. Scott enjoys the hustle and sass of a busy professional kitchen. After working in kitchens from age fourteen in San Jose, California, Scott pursued his gastronomic dreams by enrolling at Santa Barbara City College Culinary School. Upon graduation in 1999, he worked as Sous Chef in restaurants and hotels in London, Maui, and Santa Barbara. In 2005, Scott was awarded two gold medals and one silver medal at Lake Tahoe's 2005 Autumn Food & Wine Festival. He invites the fun-loving diner to share in the taste and energy which is Jake's claim to fame. |