At Suncadia, you step out of urban life and into something that’s all too rare: a place where you know your neighbors instead of just passing them on the way to work. And as visits become longer and more frequent, you get to know the people who help shape Suncadia into a community you hold close to your heart. You’re on a first-name basis with the yoga instructor, the one who has helped you with that difficult pose you’ve been attempting for years. You know the Fifty-6 Degrees Lounge barman who makes your cocktail just the way you like it, and the concierge who always recommends exactly the kind of activity your kids will love. This column celebrates the Suncadia staff who plays a role in the way residents and guests enjoy their time here. Some might be familiar faces or names, and others will be new to you. In this column we introduce you to Chef Jake Brenchley.
Before landing in Suncadia three months ago, Chef Jake worked in Orlando, Florida. “I went to the tourism capital of the U.S. to get what I like to call my ‘masters degree’,” he says, half joking. During his time in the Sunshine State he got to learn and experience all aspects of food and beverage. He worked as chef in management with Disney, Marriott and Salamander Restaurant groups, and was the Corporate Executive Chef of a Hotel Group and the Corporate Chef of Farm to Table.
Life in Suncadia is certainly different than on the East Coast, but one thing that has remained the same is Chef’s passion for working with fresh and local ingredients. “In all our Suncadia restaurants, we use the very best of PNW ingredients fused with various cultural cuisines and flavors to put a unique take on favorite dishes,” says Chef.
Located at the Lodge, Portals Restaurant combines the rustic charm of Washington State with panoramic views of the Cascade Mountains. “We are considered a Modern American restaurant in our flavors but rustic in our plating and presentations to match the Lodge,” says Chef, who loves creating dishes like Cedar Smoked King Salmon with parsnip puree, wild rice pilaf, roasted asparagus and huckleberry gastrique. “All dishes are signature, but each is unique in the use of ingredients from our own chef’s garden.”
There’s no shortage of places to eat at the resort. You could pop in at the Lunch Bucket for a quick casual lunch overlooking the 9th hole on the Prospector Golf Course. At the Inn there’s Gas Lamp Grille, a cozy spot with a fireplace where lunch or dinner is casual yet appetizing. You could make it a fun family affair and head to the Barnyard BBQ at Nelson Farm for traditional comfort food paired with live entertainment. Whatever you end up, just bring your appetite.
“I love the challenge of working at Suncadia,” says Chef. “We have multiple outlets with multiple different food offerings so every day is different and exciting. We have a very talented group of great cooks and I look forward to working more with all of them.”