The Source Plates & Pours

Henry Rapanut

Chef de Cuisine

With a foundation in Food Science and Nutrition from Central Washington University, Henry Rapanut leverages diverse culinary experiences to shape memorable dining experiences as Chef de Cuisine at The Source in Suncadia. His journey began in college, where he honed his skills working in various restaurants. He expanded his expertise in food science through roles such as Diet Aide in a hospital and Pastry Chef at a sports fishing lodge in Alaska, complemented by self-directed learning in culinary arts.

Henry has a passion for menu development, combining his knowledge of food science with creativity in baking and pastry. He played a key role in opening The Source and is committed to nurturing the next generation of culinary talent by challenging his team to innovate dishes that tell a story and excite our guests. Engaging directly with diners allows him to ensure that the dishes leave the kitchen in perfect form.

Outside the kitchen, Henry enjoys hiking, fishing, karaoke, dancing, and kayaking, and takes pleasure in discovering new foods while traveling. He actively 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.