make a reservation

check-in date

check-out date

check availability
Welcome to Cedarbook Lodge

Culinary Team

SeaTac Restaurants & Dining

Hallmarks of Cedarbrook Lodge’s food & beverage vision are:

It is only possible for any seriously dedicated restaurant or food and beverage organization to carry out its sustainability mission and vision through powerful affiliations and partnerships with fellow industry devotees. Cedarbrook Lodge’s culinary commitment isn’t about paying dues or attending monthly meetings. It’s about the passionate and collaborative pursuit of loftier and mightier beliefs. The hotel and restaurant are strongly engaged and actively participate in several highly recognized national, state and area associations. Among them are:
Cascade Harvest CoalitionChefs Collaborative

Responsible for inspiring food and beverage passion and excellence at Cedarbrook Lodge and Copperleaf Restaurant are Culinary Director, Roy Breiman and Executive Chef, Mark Bodinet.

Roy Breiman, Culinary Director

Roy Breiman, Culinary Director

A graduate of La Cordon Rouge Culinary School in Sausalito California, Chef Breiman began his career in four-and five-star restaurants in San Francisco and New York City.

Drawn by centuries of history and culinary tradition, Breiman moved to France for several years working in Michelin-starred restaurants such as La Trois Marche in Versailles, La Bourride in Caen, Normandy Le Château Eza in Eze Village and Restaurant Chantecler at Hotel Negreso in Nice.

Read more…

Mark Bodinet, Executive Chef

Mark Bodinet, Executive Chef

Cedarbrook Lodge’s Executive Chef, Mark Bodinet graduated in 2002 with honors from The Art Institute of Phoenix with an associate’s degree in Culinary Arts.

He honed his culinary skills during a two-year stint on Martha’s Vineyard at the Winnetu Inn & Resort, a 48-room boutique hotel where he assisted in developing the cutting edge seafood restaurant, Opus. In 2004 Bodinet returned to his native West Coast to continue his passionate pursuit of bringing “slow food” and “farm to table” concepts to the foreground of American cuisine.

Read more…

View food and beverage special events here.