About the chef

Executive Chef Frederick B. Clabaugh, CEC

EXECUTIVE CHEF FREDERICK CLABAUGH CEC

Executive Chef Frederick Clabaugh takes culinary artistry to “higher ground” with his signature Sierra Alpine cuisine. With more than 30 years of experience in high-intensity culinary production and upscale dining, Chef Clabaugh oversees all five restaurants and in-room dining as well as meeting, group and banquet menus. Chef’s “Code of Cooking” embraces freshness, flavor, method, and passion for what you’re cooking in that moment. Tenaya Lodge’s talented, handpicked culinary team is what he says is “the secret to his success.”


Sous Check Sheamus O'Rork

SOUS CHEF SHEAMUS O'RORK

Originally from the Pacific Northwest, Sheamus came to Tenaya in 2014 after previous Sous Chef, Wine Director and General Manager positions in Northern California and Seattle. Sheamus started working in kitchens while studying classical guitar and composition at Cornish College of the Arts. After four years of conservatory training, the creativity and culture of the kitchen life won out, he has worked in restaurants ever since. Sheamus is passionate about supporting local, sustainable, organic, and non-GMO foods.


Executive Chef Frederick B. Clabaugh, CEC


EXECUTIVE CHEF FREDERICK CLABAUGH CEC

Executive Chef Frederick Clabaugh takes culinary artistry to “higher ground” with his signature Sierra Alpine cuisine. With more than 30 years of experience in high-intensity culinary production and upscale dining, Chef Clabaugh oversees all five restaurants and in-room dining as well as meeting, group and banquet menus. Chef’s “Code of Cooking” embraces freshness, flavor, method, and passion for what you’re cooking in that moment. Tenaya Lodge’s talented, handpicked culinary team is what he says is “the secret to his success.”


Sous Check Sheamus O'Rork

SOUS CHEF SHEAMUS O'RORK

Originally from the Pacific Northwest, Sheamus came to Tenaya in 2014 after previous Sous Chef, Wine Director and General Manager positions in Northern California and Seattle. Sheamus started working in kitchens while studying classical guitar and composition at Cornish College of the Arts. After four years of conservatory training, the creativity and culture of the kitchen life won out, he has worked in restaurants ever since. Sheamus is passionate about supporting local, sustainable, organic, and non-GMO foods.


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