SEQUOIA NATIONAL PARK, CALIF.—Wuksachi Lodge, a full-service hotel nestled in the heart of Sequoia National Park and operated by Delaware North Companies Parks & Resorts, recently announced the appointment of new executive chef Jeff Graham to its culinary team. The mountain hideaway also unveiled a new name for its restaurant. Previously known as The Wuksachi Lodge Dining Room, The Peaks is a nod to the towering summits visible through the dining room’s floor-to-ceiling windows.
Bringing nearly 10 years of culinary experience to the table and a passion for using local ingredients, Chef Graham shares the Lodge’s commitment to sustainability, as well as DNC’s environmental initiatives which include supporting the National Park Service’s Healthy Parks, Healthy People campaign.
“Food shines when you start with the freshest flavors available,” said Chef Graham. “I absolutely love going to farmers’ markets and am committed to supporting our local growers.”
Already taking advantage of what the San Joaquin Valley has to offer, Chef Graham is forming regional partnerships with organic produce farmers, hand-crafted chocolate and ice-cream makers, grass-fed beef ranchers and more. Guests of The Peaks will see the results of these partnerships on frequently updated menus that reflect the area and Chef Graham’s tastes. Recent specials included an entrée of pan seared venison medallions with a blueberry and juniper demi-glace, and a deep dish caramel apple pie for dessert.
Attention to Food Sensitivities
Guests with food sensitivities will also appreciate Chef Graham’s approach.
“In addition to expanding our lower-calorie options, we’re planning to offer more gluten-free dishes,” he said. “We are happy to accommodate guests with food allergies as creatively as possible and nutritional info for any item on the menu is always available upon request.”
Graham joins Wuksachi Lodge most recently from The Lodge at Yosemite Falls, also operated by DNC. There he served as Sous Chef overseeing the Mountain Room and later as Executive Chef at the property’s Curry Village. He graduated Magna Cum Laude in 2006 at Western Culinary Institute and attained Sous Chef accreditation from the American Culinary Federation in 2009. He is currently pursuing ongoing education in nutrition, allergens and healthy diets and special diets.
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