Sequoia National Park
Chef Karl Heinz Winkelmann
Born and raised in the small town of Bernkastel, Germany, Karl was one of five children. His father was a stone mason and his mother, though just a housewife, made the best German Riesling in the region. She was also an inspiration to Karl as she loved to cook traditional homemade German dishes.
Karl graduated top of his class from the Culinary Institute in Trier, Germany where he served his apprenticeship under an old German Master.
After that, he set out on a quest to satisfy his hunger to learn more. He traveled throughout Europe, Asia, Middle East, Far East, and Africa, working in only the best hotels in the world.
After visiting America he decided to make it his home and is known for saying "there is no place like America!" He began working for the Hilton International Hotels Corp. in the 1980's and stayed with them for many years until moving to the Hyatt Hotel Corp., at which he was Executive Chef at many properties.
Karl owned and operated several restaurants in the following years, the last being a fine dining restaurant in Lake Arrowhead, CA which was rated #7 in southern California.
Karl and his wife Carol have joined the Wuksachi Lodge team at Sequoia National Park and extend a warm welcome and invitation to join them for an evening out at the top of the hill!
Tenaya Lodge at Yosemite
Executive Chef Frederick ClabaughFrederick Clabaugh serves as Executive Chef for Tenaya Lodge at Yosemite, a 294 room, Four-diamond all-seasons resort, where he oversees four restaurants, 9,000 square feet of catering venues and in-room dining. Chef Clabaugh has more than 30 years of experience in high-intensity culinary production and upscale dining.
Chef Clabaugh has taken the art of dining at Tenaya Lodge at Yosemite to a pinnacle in the past ten years by using his creativity and extraordinary regional ingredients, which makes it no wonder that Chef Clabaugh’s kitchen has become one of the most respected kitchens in the Sierra and Central Valley region. He has a commitment to his staff and longevity that is unsurpassed within the business. The talented handpicked crew is what he says is “the secret to his success”. His “Code of Cooking” embraces freshness, flavor, method, and a deep passion for what you’re cooking in that moment, creating an “our of the box” dining experience.
By looking at where he’s been, it’s easy to understand where his knowledge comes from. Prior appointments included the Westin Savannah Harbor Resort (Georgia), The Inverness Hotel - The Swan Restaurant (Colorado), Berns Steak House in Tampa (Florida), Fairmont Hotels (San Jose, California and Denver, Colorado), and Le Profil Restaurant in Denver (Colorado).
Chef Frederick Clabaugh conducts culinary classes for public and private groups that are interactive and the rage for all involved. His basic approach, technique used and infectious personality are what the groups enjoy and return for. Chef’s knowledge of food and wine pairing has been a critical part of Tenaya’s annual FSU Winemasters Weekend.
At Tenaya Lodge, Chef Clabaugh will continue to create modern menus for the resort's meeting and special event guests while putting his personal signature on Tenaya Lodge's "Sierra Alpine Cuisine," served in its dining venues.
Yosemite National Park - Ahwahnee®
Executive Chef Percy WhatleyExecutive Chef Percy Whatley has served Yosemite for over 15 years. A graduate of the Culinary Institute of America in Hyde Park, Chef Whatley embraces a wonderful philosophy that allows foods to speak for themselves. Chef Whatley has never forgotten that he's been on the other side of the line. Therefore, he is dedicated to listening to and working closely with his talented team. He also loves to interact with his guests in The Ahwahnee® Dining Room, and always shares and discusses their feedback with his staff. In 2008, Whatley joined an outstanding array of chefs, as one of eight semi-finalists for Bocuse d’Or USA in 2008, and prepared dinner at the Beard House as part of a James Beard Foundation Event, an honor given only to the finest chefs.
Yosemite National Park – Mountain Room
Executive Chef Michael GoverExecutive Chef Michael Gover entered Yosemite in 1982 with just a backpack and a guitar, with the intention of camping for a week or two. Instead, he stayed to master his craft in the kitchens of Yosemite. Chef Gover creates unique, flavorful and healthy dishes for his guests, using only the freshest, in-season ingredients for his recipes. He is also cognizant of those with special dietary needs, so that all his guests are satisfied.
Chef Gover works closely with his Sous Chef and his staff to not only offer an outstanding menu for The Mountain Room, but also to prepare and provide cuisine for many of the Park's year-round and seasonal dining outlets.
Yosemite National Park – Wawona
Chef de Cuisine Robert StritzingerWawona Dining Room has been overseen by Chef de Cuisine Robert Stritzinger since his arrival in 2004. Prior to his position at Wawona®, Chef Stritzinger worked for Delaware North Companies at The Grand Hotel at the Grand Canyon. A graduate of the prestigious Grand Rapids Community College, he relocated to Arizona specifically to master the art of southwest cuisine, an influence he keeps alive at Wawona. His passion for cooking blended with his love for Yosemite equals a menu his guests return to experience year after year. Chef Robert Stritzinger, Sous Chef Jessica Barnes and the entire culinary staff are happy to accommodate any special dietary needs you may have. Please call ahead so we can best serve you.
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