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.”

Words that describe you

Creative, passionate, tenured, committed, fun-loving, especially when it comes to food!

Words that describe your food

Innovative, cutting-edge, visually appealing, delicious

Your favorite moment with Delaware North

The 2015 Delaware North Parks & Resorts General Manager’s Conference at Tenaya Lodge.  Partnering with the La Patina Restaurant Group pastry division allowed us to showcase talents and produce amazing culinary experiences for the attendees.

The best advice you ever received in a kitchen

Do the best you can at every moment of every day. Utilize your staff and foster their talents, as they all have something to offer.

Your favorite food(s)

I LOVE all food, hard to pick just one.  For me, it comes down to the perfect combination of the right company, atmosphere, service staff and food (and beverage), offerings that make it a truly magical culinary experience.

You’re least favorite food(s)

Old-world Chinese or Italian Restaurants left over from the 70’s/80’s that have not cared enough to upgrade their products. A little creativity and commitment goes a long way.  

Cooking or other heroes

There are so many that have influenced me through the years and so many interactions that spurred ideas about cooking. Some of the Chefs that stand out at this moment in time are:

  • My mother, Mirren Clabaugh.  She migrated from Scotland when she was eight years old and fostered her creativity at the New York School of Art.  Her creative passion filtered into the kitchen, where her homemade dishes spurred my love of food and cooking.  If I recall correctly, she bought me my first set of kitchen knives.
  • Heston  Blumenthal for cooking an inspirational  meal at the Fat Duck/The Hinds Head while traveling in London. The year I was there the Fat Duck was considered the best restaurant in the World. Amazing!!!
  • Julia Child, for the memorable cooking shows when I was a kid and of course, The French Chef cook book. Unforgettable.
  • Christian Schmidt, a mentor, dear friend and traveling companion. Christian has always been there to support my career and is actually the person who introduced me to Tenaya Lodge and Paul Ratchford 20 years ago. We look forward to our travels to other countries every year, and most of all to mapping out all the restaurants and culinary adventure along the way. Good times/Great Friends.
  • Roland Henin, for the ACF support and training classes that tested my abilities and knowledge in the wonderful world of food. YES CHEF!

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.”

Words that describe you

Creative, passionate, tenured, committed, fun-loving, especially when it comes to food!

Words that describe your food

Innovative, cutting-edge, visually appealing, delicious

Your favorite moment with Delaware North

The 2015 Delaware North Parks & Resorts General Manager’s Conference at Tenaya Lodge.  Partnering with the La Patina Restaurant Group pastry division allowed us to showcase talents and produce amazing culinary experiences for the attendees.

The best advice you ever received in a kitchen

Do the best you can at every moment of every day. Utilize your staff and foster their talents, as they all have something to offer.

Your favorite food(s)

I LOVE all food, hard to pick just one.  For me, it comes down to the perfect combination of the right company, atmosphere, service staff and food (and beverage), offerings that make it a truly magical culinary experience.

You’re least favorite food(s)

Old-world Chinese or Italian Restaurants left over from the 70’s/80’s that have not cared enough to upgrade their products. A little creativity and commitment goes a long way.  

Cooking or other heroes

There are so many that have influenced me through the years and so many interactions that spurred ideas about cooking. Some of the Chefs that stand out at this moment in time are:

  • My mother, Mirren Clabaugh.  She migrated from Scotland when she was eight years old and fostered her creativity at the New York School of Art.  Her creative passion filtered into the kitchen, where her homemade dishes spurred my love of food and cooking.  If I recall correctly, she bought me my first set of kitchen knives.
  • Heston  Blumenthal for cooking an inspirational  meal at the Fat Duck/The Hinds Head while traveling in London. The year I was there the Fat Duck was considered the best restaurant in the World. Amazing!!!
  • Julia Child, for the memorable cooking shows when I was a kid and of course, The French Chef cook book. Unforgettable.
  • Christian Schmidt, a mentor, dear friend and traveling companion. Christian has always been there to support my career and is actually the person who introduced me to Tenaya Lodge and Paul Ratchford 20 years ago. We look forward to our travels to other countries every year, and most of all to mapping out all the restaurants and culinary adventure along the way. Good times/Great Friends.
  • Roland Henin, for the ACF support and training classes that tested my abilities and knowledge in the wonderful world of food. YES CHEF!

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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