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New Executive Chef Serves High Sierra Cuisine at Wuksachi Lodge

Acclaimed Executive Chef Steven Sterritt will serve up fresh ideas and sustainable ingredients at the Lodge’s signature restaurant nestled in the heart of Sequoia National Park.

SEQUOIA NATIONAL PARK, Calif., Feb. 22, 2011—A new chef has set up camp at Wuksachi Lodge, the rustic property perched high in the Sierra Nevada and managed by Delaware North Companies Parks & Resorts. Bringing a passion for sustainability and more than 10 years of culinary experience to the table, Executive Chef Steven Sterritt will provide guests a true taste of what the area has to offer.

Previously, Chef Steven served as Executive Chef at The Lodge & Conference Center at Geneva-on-the-Lake, a multi-use resort also managed by Delaware North Companies.

No stranger to fresh mountain air and equally fresh food, the Pittsburgh native began his impressive career in Colorado, working at such notable locales as The Peaks Resort & Golden Door Spa and The Inn at Lost Creek in Telluride as well as Sage Restaurant inside the prestigious Snowmass Club in Aspen.

Following a stint in Sin City, where he worked at Spago in Caesars Palace and Aqua Knox inside the Venetian, he relocated back east to be closer to family. While working for Geneva-on-the-Lake, and previously, The Avalon Inn, his passion for sustainable cuisine grew. He earned accolades for featuring fresh, locally-sourced ingredients on his menus and bringing al fresco dining options to the area.

“I am really excited now to cultivate an innovative menu featuring High Sierra cuisine at the Wuksachi Lodge Dining Room,” said Chef Steven, who specializes in contemporary American, French and Continental fare. “I look forward to bringing the absolute best of what the San Joaquin Valley has to offer, and my main focus will be on sustainability.”

Chef Steven’s cooking philosophy pairs perfectly with the Lodge’s own commitment to sustainability, as well as to Delaware North Companies’ environmental initiatives. For example, as part of the company’s GreenPath® program, each culinary team has pledged to purchase only fish caught or farmed using environmentally-friendly practices in accordance with the Monterey Aquarium’s Seafood Watch list.

“It’s vital that we preserve our natural resources or we will simply destroy our food habitats,” he said.

Currently in the process of creating new menus for the Lodge, Chef Steven is excited to support local businesses. The Lodge’s signature cheese plate, for example, will showcase the products of local dairy farmers.

“The main reason I became a chef is because I have a true passion for food,” said Chef Steven. “I enjoy creating a unique dining experience by cooking with the freshest ingredients and using techniques that let the food speak for itself.”

Open year round, the Wuksachi Lodge Dining Room serves breakfast, lunch and dinner daily. Advance reservations for dinner are recommended and can be made by calling the Front Desk at 559-565-4070 ext. 0. For more information, visit