Cedarbrook Lodge welcomes Chris Cheuk as food and beverage manager of the quintessentially Northwest destination.

As food and beverage manager, Cheuk is responsible for overseeing the staffing of Cedarbrook’s food and beverage team, including Copperleaf Restaurant & Bar. Additionally, he is responsible for managing various aspects of the food and beverage operations, including revenue, inventory, safety, and quality, as well as facilitating customer service and guest experience.

“We’re honored to have Chris join our team,” says Scott Ostrander, general manager at Cedarbrook. “His experience, attention to detail and desire to promote the culinary offerings here at Cedarbrook and Copperleaf make him a great fit for our team.”

Cheuk comes to Cedarbrook Lodge from the Bellevue Hilton where he worked for three years as banquet captain and outlet manager. His other professional experience includes general manager, restaurant manager, and food and beverage director of various restaurants on Seattle’s eastside, including J Bay, McCormick & Schmick’s, Thai Ginger, and Jardine Pacific.

Led by culinary director Roy Breiman and executive chef Mark Bodnet, Cedarbrook Lodge offers sustainable, locally sourced farm-to-table cuisine at its award-winning Copperleaf Restaurant & Bar, as well as for all of the hotel’s banquet and catering services. Sourced from local farmers, ranchers, fishermen and artisans, as well as from the onsite chef’s garden, a majority of the ingredients at Cedarbrook and Copperleaf come from within 100 miles of the hotel and restaurant.

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