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:
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.
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.
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.