Sequoia National Park
Executive Chef Steven Sterritt
In January of 2011, Chef Steven Sterritt has been assigned to a new property of Delaware North Parks & Resorts Division as Executive Chef of the Sequoia National Park location.
"I am really excited about my new position here at the Wuksachi Lodge. I look forward to bringing the absolute best of what the San Joaquin Valley has to offer. My main focus will be on sustainability and preserving our natural resources."
Chef Sterritt melds the best of classic American Cuisine with unique local flavors, textures, and striking presentation, as he oversees all culinary operations for the Wuksachi Lodge based in Sequoia National Park and the Lodgepole Market & Deli.
"The main reason I became a chef is because I have a true passion for food. My specialty is creating a unique dining experience by cooking with the freshest ingredients and using techniques that let the food speak for itself."
A native of Pittsburgh, PA, Executive Chef Sterritt is a graduate of the Indiana University of Pennsylvania Academy of culinary arts with high honors Upon graduation, Sterritt followed his dream of living out west and moved to Telluride, CO, where his experiences included The Peaks Resort & Golden Door Spa, and The Inn at Lost Creek. In Aspen, CO, he served as the Executive Sous-Chef at Sage Restaurant inside the Snowmass Club, an elite spa and resort.
"Aspen provided me with the opportunity to serve a clientele that enjoyed classic cuisine with an adventurous twist," he said. "It also gave me the chance to work in the midst of a very talented chef community, along with several master sommeliers"
Re-locating back to the east coast in 2007 gave opportunity to be closer to family and relatives. Chef Sterritt signed on with Delaware North Companies and The Lodge & Conference Center at Geneva-on-the-Lake in March of 2008.
"It's such a beautiful facility with a location on Lake Erie second to none."
Chef Sterritt served as Executive Chef for the Ohio based Lodge & Conference Center over the last 3 years and has been acclaimed for bringing fresh local-sourced ingredients to his menus, and al fresco cuisine to the area, and has every intention of bringing the same high quality offerings to Sequoia National Park.
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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