Taylor Widrig, Executive Chef

Chef Taylor helms the kitchen at The Stovehouse, The Inn at Suncadia’s newest all-day, indoor-outdoor culinary offering, situated off of one of the most beautiful golf courses in the Pacific Northwest and boasting panoramic views of the surrounding natural landscape.

Born in North Bend, WA and raised in Cle Elum, WA, he joined the opening team as a line cook for the Inn at Suncadia Resort in 2005. Quickly working his way up, he accepted his first chef position as the Banquet and Catering Chef at Salish Lodge & Spa in Snoqualmie, WA in 2009, before returning to Suncadia Resort to join the opening team at Swiftwater Cellars. In September 2021, he began his current role leading the kitchen at The Stovehouse.

“The restaurant’s menu pays homage to Suncadia’s storied past, while celebrating the local brewers, farmers and ranchers of today and the immense effort they put into their craft,” Chef Taylor said. From Grilled Rack of Elk to Prawn Risotto and Parsnip Mashed Potatoes, the menu seamlessly blends comfort food classics with robust flavor profiles, offered alongside an expansive whiskey aging program and the largest collection of mountain distillery offerings in the country.

The restaurant’s nature-inspired palette, panoramic views and thoughtful design touches pay tribute to the region’s coal mining history and Chef Taylor’s mindful adherence to seasonality of local meat, fish and vegetables seamlessly blends the indoor-outdoor space into the surrounding mountain setting of a destination rich with history.