Restaurants

Andrew’s expertise lies in creating guest-centric dining experiences, emphasizing quality culinary offerings while showcasing his passion for mixology and sustainable practices. A prominent leader in hospitality management, he has served as an Executive Chef, Regional Chef, Director of Culinary Programs, and played a key role in sustainability initiatives for Microsoft and Amazon’s campus programs. Andrew mentors aspiring hospitality professionals and engages in community events such as Kirkland Uncorked and Bite of Seattle. He holds a culinary degree from Seattle Central College and an associate’s degree in occupational arts. Outside of work, Andrew enjoys fishing, hunting, gardening, and cherishing quality time with his wife of 25 years.

Taylor Widrig’s culinary journey began at the age of 18 with his first fine dining experience at the Inn at Suncadia. Since then, he’s honed his skills in high-end banquet settings, including serving as a Banquet Chef for Columbia Hospitality and Executive Chef at Swiftwater Cellars. He believes in using the Pacific Northwest’s finest ingredients to create a well-rounded dining experience, emphasizing fresh, local flavors that reflect the region’s rich culinary heritage. Taylor is also a dedicated mentor, passionate about nurturing the culinary skills and personal development of young chefs. With his high school sweetheart, Taylor has created a small family farm, providing their four children with the joy of caring for animals and experiencing a hands-on connection with nature.

Camie’s deep-rooted passion for hospitality began in her parents’ soup and sandwich shop. Over the years, she has gained diverse experience as a small business owner, wedding and event planner, and has honed her expertise in hospitality, menu development and customer service. Camie began her career at Suncadia in 2011 at the Coal House Café, and is now at The Source, where she excels in creating a warm and welcoming atmosphere, making guests feel like they are part of her home. Outside of her professional endeavors, Camie enjoys family adventures exploring Montana’s hot springs and small towns. She is also actively involved in her community, volunteering on the Cle Elum Roslyn Police Board and supporting the local cheerleading team.

With a foundation in food science and nutrition from Central Washington University, Henry Rapanut shapes memorable dining experiences from a diverse background that includes stints as a hospital Diet Aide and Pastry Chef at an Alaskan sports fishing lodge. His passion for menu development combines his knowledge of food science with creativity in baking and pastry. Henry played a key role in opening The Source and challenges his team to innovate dishes that tell a story and excite our guests. Outside of work, Henry enjoys hiking, fishing, karaoke, dancing and kayaking, and takes pleasure in discovering new foods while traveling. He supports his community by visiting animal shelters, participating in food drives, and volunteering in soup kitchens, all fueled by his belief that cooking is a love language meant to bring joy to others.

Maria began her culinary career at age 15, working in a breakfast diner on a military base in Germany. Since then, she has refined her skills in prestigious James Beard Award-winning restaurants and vibrant, family-run scratch kitchens across Texas and Washington. Maria specializes in elevated Southern comfort food, cherishing the cultural roots behind each dish, and taking immense pride in using locally sourced, seasonal ingredients. Maria mentors aspiring chefs and participates in community outreach initiatives. She holds a degree from the Culinary Institute of America and a diploma in hospitality management. When not in the kitchen, Maria enjoys hiking and foraging for fresh ingredients, food photography, yoga and mindfulness practices.

Braulio’s philosophy centers around delivering consistency in service and exceeding brand standards to ensure every guest enjoys a memorable experience. Notable positions have included Director of Outlets at Suncadia, F&B Director at Remington Hotels, and Restaurant General Manager at Boyne Big Sky Resorts. A 2020 TripAdvisor Travelers’ Choice Award winner, Braulio holds a culinary degree from AIMS Academy School of Culinary Arts. His industry contributions include workshops, mentorship programs, and participation in key initiatives that enhance community engagement. Braulio is also passionate about attending concerts, learning musical instruments, and exploring local cuisine on cross-country motorcycle trips. He volunteers with the Big Sky Food Bank, Stop the Hunger and Habitat for Humanity.