BODEGA BAY, Calif. – September 20, 2024 – The Lodge at Bodega Bay, a serene eight-acre retreat along Northern California’s Sonoma Coast, announces the reappointment of Brendalee Reiplinger as executive chef, who held this position from 2019 to 2021. In this role, Reiplinger will spearhead the hotel’s culinary operations – including Drakes Sonoma Coast, Drakes Fireside Lounge and banquet catering – and will guide the culinary team in creating seasonal menus with regionally sourced delicacies while providing exceptional dining experiences for guests.
With more than 15 years of culinary experience, Reiplinger joins The Lodge at Bodega Bay after honing her diverse craft in Spanish, Japanese and French culinary traditions at prominent establishments on the West Coast, including at some of the most celebrated Michelin-starred kitchens in the United States. Reiplinger launched her career as chef de partie at two of Las Vegas’s most prestigious restaurants: Julian Serrano’s Spanish tapas restaurant at Aria Resort & Casino and L’Atelier de Joel Robuchon at MGM Grand, a Michelin-starred French dining establishment. Eager to expand her repertoire, Reiplinger moved to San Francisco, where she became sous chef at the former Ame, a Michelin-starred restaurant at The St. Regis Hotel, before taking the same role at TORC Restaurant in Napa.
In 2016, Reiplinger joined Woodside Hospitality Group at the Lafayette Park Hotel & Spa as executive sous chef, where her leadership and culinary prowess earned her the “Manager of the Year” award. She was soon promoted to executive chef at The Lodge at Bodega Bay, Lafayette Park’s sister property, where she managed the culinary team and program for two and a half years. Reiplinger served as executive chef at Halcyon Hotel in Denver before returning to Woodside Hospitality Group in 2023.
“We are pleased to welcome back Brendalee to The Lodge at Bodega Bay to continue to propel our culinary program,” says Kyle Campbell, the property’s director of food and beverage. “Her expertise in sourcing the finest ingredients and delivering unforgettable dining service aligns perfectly with our vision for Drakes Sonoma Coast. Chef Reiplinger brings an innovative approach to our culinary offerings that will continue to delight guests and showcase the coastal California cuisine we are known for.”
Throughout her impressive career, Reiplinger has demonstrated proficient leadership within the culinary operations space, including recipe development, seasonal menu planning, kitchen management, inventory control and purveyor and staff relations. A collaborative and passionate chef, Reiplinger received her associate of science in culinary arts at The Art Institute of California Los Angeles.
The Lodge at Bodega Bay features two dining concepts, each with unobstructed views of Bodega Bay and the Pacific Ocean. Drakes Sonoma Coast is an elegant sit-down restaurant, and Fireside Lounge offers a casual setting with a 300-year-old elm wood bar and outdoor seating surrounded by firepits.
For more information about The Lodge at Bodega Bay and Drakes Sonoma Coast, visit lodgeatbodegabay.com.
