SeaTac Restaurants | Copperleaf Culinary Team

Cedarbrook Lodge’s food and beverage vision is centered around three pillars. First, culinary sustainability; second, the heart of the experience; and thirdly, inspiration, discovery and tradition. Our culinary team is passionate about and dedicated to sustainability and demonstrates this through partnerships with artisans and powerful affiliations and industry devotees.

At the helm, continuing the tradition of excellence and artisanship that our Seattle Southside restaurant has been known for over the years, is Executive Chef Adam Stevenson.

ADAM STEVENSON, EXECUTIVE CHEF

With more than 30 years of professional chef experience in some of the best hotels and resorts in the Pacific Northwest, Adam Stevenson brings an understanding of exceptional hospitality and a passion for cooking with fresh, local ingredients to the esteemed Copperleaf Restaurant at Cedarbrook Lodge. Originally from Albuquerque, New Mexico, Chef Stevenson grew up preparing family meals alongside his mother and grandmother before graduating from the Western Culinary Institute, an affiliate of Le Cordon Bleu.

Chef Stevenson’s cooking philosophy is firmly rooted in the farm fresh flavors of the local Pacific Northwest bounty, with respect to seasonality and locally grown and foraged ingredients, including ones found in Cedarbrook Lodge’s onsite gardens. His scratch cooking style and love of house-made ingredients celebrates Copperleaf Restaurant’s commitment to sustainability and provides the perfect showcase for the fresh, local flavors guests of Copperleaf have come to expect.

Inspired by a genuine love of food and interest in artisan culinary techniques, he was also trained in the craft of cured meats and American charcuterie by Armandino Batali, founder of Salumi. With every meal, Chef Stevenson is mindful of Copperleaf Restaurant’s mission: to deliver a quality experience, indicative of the Northwest region in every regard.