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 five restaurants, meeting and conference group catering and banquet menus, and in-room dining at Tenaya Lodge at Yosemite. 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.”
EXECUTIVE SOUS CHEF DIDIER GERBI
French born and raised, Didier grew up around the Mediterranean Sea. Influenced by a family culinary tradition, Didier started his studies in sciences and math, but was too attracted by the cooking world that he began working in famous French Kitchens. Didier owned his own restaurant for 20 years and then moved to California about 8 years ago. During his time in California, Didier has worked in Napa, Sonoma and Bodega Bay. Flavor, savor, identity and culture are his main mojo. Chef Gerbi is always trying to reinvent the classic with a punk rock flair.
SOUS CHEF WADE SMITH CSC
Originally from Columbus, Ohio, Wade moved to California a few years ago as the Sous Chef at Wuksachi Lodge in Sequoia National Park. He finished culinary school at Natural Gourmet in Manhattan, and has over 10 years of industry experience. He has a wide variety of cooking styles and influences, enjoying fresh seasonal produce and seafood that the area provides. Wade relocated to Tenaya Lodge at the end of 2012, where he works to create special experiences, one guest at a time.
SOUS CHEF JESS KACZYNSKI
Originally from Bay City, Michigan, Jess came to Tenaya Lodge in 2013 after previous Sous Chef positions in Los Angeles, Vail, and Denver. He attended Sullivan University majoring in Culinary Arts. Jess has been in the food industry since the age of 15 and has worked in clubs and hotels from Ohio to California. Jess enjoys cooking East Asian and Mexican cuisines. He also loves anything pickled or fermented and believes a little fresh squeeze of lemon or lime juice is great to finish almost any dish.