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Culinary Team

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

  • Culinary Sustainability
  • The Heart of the Experience
  • Inspiration, Discovery and Tradition

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:

  • Slow Food USA
  • Cascade Harvest Coalition
  • Washington State Farmers Market Association
  • Chefs 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


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.

Returning to the United States, Chef Breiman brought critical acclaim to Meadowood Napa Valley by traveling to Baden Baden, Germany; Beijing, China and Seoul, South Korea, promoting food & wines from Napa Valley.

Breiman was subsequently hailed by PBS as one of America Rising Star Chefs. Esquire Magazine named him a “Chef to keep your Eyes On.” And Bon Appetit lauded him as one of thirteen “Top Hotel Chefs in America.”

In 2003, following a four-year stint on Martha’s Vineyard to design and open a 48-room boutique hotel and signature Opus restaurant, Breiman settled in the Seattle area. At Salish Lodge & Spa he pursued his passion of promoting sustainable foods. In 2005 he and his culinary team were recognized by Condé Nast Traveler Readers Choice Awards as the number #2 dining destination in the USA.

As Culinary Director, Breiman’s focus at Cedarbrook Lodge is sustainable food concepts. On-site composting, water reclamation and development of unique on-site systems plans for the Cedarbrook farm is what he considers “a labor of love.” And sustainable practices will help promote the Lodge as a Pacific Northwest culinary model, while enriching each and every Cedarbrook guest’s dining experience.

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.


From 2004 – 2009 Chef Bodinet accepted the opportunity of a career lifetime, creating in the kitchen at the world-renowned French Laundry Restaurant in Yountville, Napa Valley. While there Mark came to understand the principals of his honored profession and deepened his true epicurean passion and pursuit of culinary excellence.

As Executive Chef of Cedarbrook Lodge, he and his culinary team are focused on sustainable food concepts — developing relationships with many local farms to bring the best of the season to the table. Chef Bodinet’s culinary travels to Europe and work in restaurants from Arizona to Martha’s Vineyard, will help bring a variety of culinary influences to his kitchen.


Artisans & Products


Let’s start at the very beginning. Our vision is to deliver a superb farm-to-table culinary experience to all our guests at the Copperleaf Restaurant, as well as to our valued banquet and catering guests at Cedarbrook Lodge. This means beginning at the source. The farm. The ranch. The sound.

Our passion and process starts with the products and ingredients themselves. We are mindfully watching and involved from the start - As they grow, as they are cultivated, and as they are nurtured. We are in lock-step with our devoted resource partners who carefully, and with love, deliver our needs.


Small local Washington state farms, artisans, ranchers and fishermen are carefully chosen for their commitment to offering Cedarbrook Lodge hand-selected superior products direct from their fields, trees, streams or pastures.
No middle men!

Cedarbrook’s food and beverage resource partners are quality-driven devotees of responsible, sustainable, fair-trade practices, just as we are.

Each and every food product incorporated into appetizers, salads, soups, entrees and their accompaniments, and desserts is thoughtfully considered and chosen by Cedarbrook’s culinary team in concert with involved and interested artisans.

All food groups are valued equally: dairy, produce, and meats.

From Seastack Pacific Northwest soft-ripened goat cheese to locally harvested garnet yams, baby beets, cauliflower, salsify, organic butter leaf lettuce. From Oregon truffles (white, brown or black) to low-sulphur, high water content Walla Walla sweet onions. Contemplate the locally foraged mushrooms whose varieties include Black Trumpet, Morels, Chanterelle, Oyster, Lobster, Cinnamon Cap and Hen of the Woods. Can you almost taste their freshness?

From Dungeness crabs inhabiting West Coast eelgrass beds and water bottoms to Victoria Island scallops to all-natural Oregon grown and fed beef. Or how about that same-day fresh albacore tuna caught in the waters of the North Pacific?


Willamette Valley Filberts and chestnuts from Washington state farms.

Breads and rolls baked fresh daily and locally.

Unique fruits such as quince and huckleberries. Even the ozette potato (a relatively unknown and not majorly commercially produced fingerling potato), imported to the Pacific Northwest from South America in the late 1800s.


And ponder for just a moment the local organic, sustainable chocolate from Theo’s Chocolate used in Cedarbrook’s tantalizing desserts.

We encourage you to learn a about just a few of Cedarbrook’s valued resource providers. See how they share and support our overall food and beverage vision. With partnerships like these, it is no wonder Cedarbrook Lodge fulfills its mission of providing the ultimate farm-to-table experience.

With partnerships like these, it is no wonder Cedarbrook Lodge fulfills its mission of providing the ultimate farm-to-table experience.