CLE ELUM, WA – February 12, 2018 – Suncadia Resort, A Destination Hotel, located 80 miles east of Seattle, is pleased to announce the appointment of Jacob Brenchley to Executive Chef. As Executive Chef, Brenchley will oversee all of the resorts restaurants and culinary staff, while ensuring guests dining satisfaction.
Brenchley, a member of the James Beard Association, was most recently the Executive Chef at Reunion Resort in Kissimmee, FL. Starting his career more than 15 years ago; Brenchley has honed his culinary expertise while working at several upscale restaurants in Orlando and Indiana. Brenchley was the Corporate Executive Chef and Development Manager at Kessler Collection and Be1 Concepts, Executive Chef at Scholars Inn Restaurant Group and Bakehouses, and more.
“Cooking is my passion, I take great pride in the cultivation of each dish, so I am really looking forward to sharing my work with Suncadia guests and residents,” said Brenchley. “Suncadia’s location in the beautiful Cascade Mountains provides so much inspiration, and I am honored to be joining the team.”
Recognized throughout his career in the hospitality industry, Brenchley has been featured in magazines such as Food and Wine, Nuvo Magazine, Sommelier Journal, and Indianapolis Star. In addition, Brenchley was voted ‘Best Young Chef of Indianapolis’ by Nuvo Magazine, as well as Bloomington Indiana’s Best Chef, Bloomington’s First Iron Chef and had the privilege of cooking at the iconic James Beard House in New York City on New Year’s Eve 2014.
“We welcome Chef Jake to the Suncadia team and know he will play an integral part in the continued success of this resort,” said Hank Thiess, General Manager of Hospitality Operations at Suncadia Resort. “Brenchley’s creativity, passion for food, and high quality service make him the perfect person to lead our culinary team as we continue to elevate the experience here on property for our guests.”
