Roy Breiman, Vice President

A graduate of La Cordon Rouge Culinary School in Sausalito California, Chef Breiman began his career in 4-5 star restaurants both in San Francisco and New York City.

Drawn by centuries of history and culinary tradition Breiman moved to France for several years working for extended periods in Michelin starred restaurant such as La Trois Marche in Versailles, La Bourride in Caen, Normandy Le Chateau Eza in Eze Village and Restaurant Chantecler at Hotel Negreso in Nice, France.

Upon his return to the USA, Chef Breiman brought critical acclaim to Meadowood Napa Valley a Relais Chateaux property, traveling to Baden Baden, Germany, Beijing, China and Seoul, South Korea to promote Food & Wines from the Napa Valley.

In 2003, Breiman returned to the Pacific Northwest where, at Salish Lodge & Spa, he continued his passionate pursuit of promoting sustainable foods. In 2005, he and his team at Salish Lodge and Spa were recognized by Conde Nast Traveler Readers Choice Awards as the number #2 dining destination in the USA.

Chef Breiman's most recent endeavor has brought him back to the essence of cooking where he has become Culinary Director at Cedarbrook Lodge, a 17-acre, small luxury hotel located a few miles south of Seattle. Breiman's focus for this unique property is on Sustainable Food Concepts where onsite composting, water reclamation and development of unique onsite systems plans for the Cedarbrook farm are what he considers "A Labor of Love," highlighting the positive impact that sustainable practices can have on the environment and surrounding community.