It all starts with a talented team of culinary geniuses – The chefs of The Coeur d'Alene Resort are the difference makers when it comes to delivering unique creations to tantalize the taste buds. Behind the scene at each award-winning restaurant, The Resort's culinary teams are always ready to deliver. They're passionate about crafting and finishing each dish with attention to detail. And they can't wait to share their imaginative array of fresh, flavorful cuisine, ensuring a memorable dining experience with every guest, every time.
Executive Chef of The Coeur d'Alene Resort
Rod Jessick has always found himself to be at home in kitchens. From his start as a dishwasher and cook at the North Shore Hotel, his love for all things culinary continued to grow as he rose through the ranks. Today, Rod is the Executive Chef at The Coeur d’Alene Resort, where he continues to create unique dishes that tantalize the taste buds and please the palate. As Executive Chef, Rod is charged with all things culinary for The Resort, from menu development and hiring the culinary team, to overseeing day-to-day operations.
Rod continues to dazzle the culinary community with his gastronomical genius. He is a founding member of American Culinary Federation Chefs de Cuisine Chapter of the Inland Northwest, was honored as “Chef of the Year” in 2001 and twice received the ACF National President’s Medallions. He was selected to represent the state of Idaho on trade missions to Japan, the Peoples Republic of China, Mexico and Taiwan, and, in 1999, joined other Idaho chefs to prepare a five-course dinner featuring foods grown in Idaho at the James Beard House in New York. From the shores of Lake Coeur d’Alene, Rod has continued to astound and impact the culinary world
Executive Chef of Beverly's Restaurant
Jim Barrett has always been a man who wears many hats, but our favorite is when he puts on his toque blanche. Jim has spent more than two decades with the Hagadone Hospitality team, and has sprinkled his talents at many of our restaurants, including Tito’s Italian Grill, The Cedars Floating Restaurant, Beverly’s Restaurant and as our Executive Pastry Chef. Currently, Jim is the Executive Chef for Beverly’s, one of the finest restaurants in the region, if we do say so ourselves!
Jim is an inspiration in the kitchen, bringing a positive environment and a dedicated passion to the table. This sensational chef has spent years honing his craft, first at culinary school in Detroit, Michigan, and then to the kitchens of the Hilton Corporation, the Los Angeles Marriott, and many notable country clubs and restaurants across the country. He has more than 35 years of experience under his toque, and we’re constantly amazed at his creativity.
When not in the kitchen, Jim enjoys spending time with his wife, Trisha, and their children, Bryan and Lindsay, as well as the family’s pup, Trixie, and cat, Stubs (aptly named for his lack of tail).
It will come as no surprise to anyone that this chef is highly acclaimed: He has been actively involved with the American Culinary Federation for more than 10 years, serving as president and the current Chairman of the Board. Jim has won more than 20 medals, awards and cash prizes for culinary competitions and recipe contests, and volunteered his cooking skills on mission trips in Belize and Guatemala.Jim said he’s looking forward to the upcoming Food & Wine Festival for the opportunity to have people from all over the community join him for a weekend of fun, delicious foods and decadent wines.
Beverly's Wine Sommelier
Sam Lange loves many aspects of Italian culture. From his favorite food (spaghetti alla carbonara) to his favorite wine (Italian Super-Tuscan), it’s like the Arno River flows in his blood.
Well, it might, but we’re pretty sure that he’s just full of wine. Sam is one of our coveted Sommeliers — a term for a professional, certified, incredibly knowledgeable wino. After 35 years in the wine industry, we always turn to Sam with our vino queries. He has seen every aspect of the industry, from owning his own wine shop to managing a tasting room. Sam has been a part of the Hagadone Hospitality team for more than 20 years, and we’re excited to have his expertise!
Sam says he’s excited for the upcoming Food & Wine Festival, and looking forward to the chance to geek out with other foodies and winos.
When not taste-testing the newest treat, Sam enjoys spending time with his wife, Tonya, and their six-year-old son Evan, or playing with Bacchus, the family’s lab. When asked to pick his favorite wine, Sam goes with an answer that all of us can relate to: “The one right in front of me!”
Beverly's Wine Sommelier
Trevor Treller, the second of Beverly's sommeliers, comes to us from Southern California--although he likes to pretend he's from North Idaho. With 23+ years in the hospitality industry, most of that in fine dining and as a certified sommelier, he brings both a passionate and a cerebral approach to the wine team that curates the resort's extensive collection of vintages. A fervent lover of Bordeaux wines, he juxtaposes that affinity with a favorite cuisine, Thai food, that reflects his having once taught English in that country and having fallen in love with its exoticism.
Aside from all things wine, travel is indeed his most abiding hobby; he feels blessed to have traveled to 35 countries on six continents with his wife of 13 years, Christina. If you meet him, ask him about his "Travel Theory", which he would love to discuss with any interested listeners. When not helping to amass Beverly's immense wine list, or jaunting abroad (when he has the time), he adores long solo hikes through North Idaho's sprawling Boreal forests and wilderness areas--regarding himself as an amateur naturalist--and writing rhymed and metered poetry about philosophy and human nature.
Executive Chef of The Coeur d'Alene Resort Convention Center
“The more, the merrier” is the motto for Hagadone Hospitalities Convention Center Chef Bill Hill. After 32 years in the culinary industry, Bill has found a niche in preparing food for large groups of people. Bill says people might use the word “excessive” to describe his cooking style, but we know that just means there’s enough for seconds.
Bill studied at Jessick Culinary Training, as has worked as a gastronomical genius with Hagadone Hospitality for more than three decades.
As a member of the Convention Center team, Bill is constantly creating new and exciting banquet menus for whatever our guests can dream up.
“In the banquet world, every day is different and exciting,” Bill said. Bill’s favorite ingredient to work with is Asian food, which has probably led to his love for Asian-French cuisine and Pho Bo.
Bill says he can’t live without his friends and family, including his wife, Sirena, his daughters Holli and Heidi, his sons-in-law Brent and Kurtis and his four grandkids, Alyssa, Madalyn, Kain and Kamden — AND the family’s two little pups, Albas and Frankie!
This chef extraordinaire says he’s looking forward to the upcoming Food & Wine Festival, and the opportunity to bring all the local food- and wine-lovers together for a weekend of fun.
Any guesses as to what exciting dish Bill is going to whip up for all these foodies and winos? You’ll have to stop by to find out!
Beverage Manager of The Coeur d'Alene Resort
After more than 15 years in the beverage industry, Justin Schorzman knows his stuff.
This Coeur d’Alene native says his favorite type of alcohol is gin because it is one of the earliest examples of the creative process in alcohol creation — an infusion of Juniper berries creates the distinctive flavor. Justin’s favorite drink says a lot about him: Justin, too, draws on creativity to create unique and exciting new flavors. His passion for his work shows through in his vibrant concoctions.
One of his favorite ingredients? Fresh produce.
“I like taking a fresh ingredient and then building a cocktail around it,” Justin said, pointing to the Cucumber Lemongrass Martini at Whispers as an example. “It all started with a cucumber and an idea.”
Justin studied at the University of Idaho before starting a career in the beverage industry. He has worked for Hagadone Hospitality for eight years, and says he is grateful to work with professionals that are passionate about what they do. Justin has earned the honor of Best Cocktail at the Bartenders Ball and People’s Choice Award at the Bartender’s Mix Off.
He enjoys spending time with his wife, Shara, and 10-year-old son, Kaiden, when he’s not creating new masterpieces for us all to enjoy.
Chef & Owner, Hogstone's Wood Oven
Chef Jay Blackinton, a Pacific Northwest native, is the chef-owner of Hogstone's Wood Oven and Ælder on Orcas Island, WA. Named one of Food & Wine's Best New Chefs, Blackinton has taken a unique approach to food cultivation and preparation. Blackinton sources the majority of food he prepares and serves from a local Orcas Island farm. A 4x James Beard Rising Star Chef of the Year award nominee, Blackinton has proven himself as one of the leading new chefs in the region. The creative culture of Orcas Island has allowed him to explore new and unique concepts- each plate portrays a narrative through the ingredients and preparation.
A former vegan and bike messenger in Seattle, Blackinton moved to the island to connect deeper with food and escape the hustle and bustle of the city. Natural flavors, local ingredients, and farm-to-table cuisine are what Blackinton does best- and his creations sure are tasty!
Executive Chef & Owner, Zona Blanca
A San Diego & Baja favorite for over 15 years with an eye towards producing eclectic urban syle Baja influenced gastronomy, unlimited in scope or boundary.
Chef White trained in classic French and Mediterranean cuisine at 1500 Ocean in the historic Hotel Del Coronado and Roseville in San Diego. Chad White was named “The Seafood Maverick” after being recognized as one of San Diego’s best seafood chefs at Sea Rocket Bistro.
After traveling, cooking and falling in love with Mexico and its culture, White opened eateries on both sides of the U.S. southern border La Justina in Tijuana, Craft Pizza Company and Común Kitchen & Tavern in San Diego where he was named Eater’s "Chef of the Year" in 2015.
Chef White has been featured on Travel Channel’s Bizarre Food’s with Andrew Zimmern, Vice, Munchies in Tijuana and most recently a contestant on Bravo’s Top Chef season 13.
Chad’s wild creativity, authentic sense of flavor, style and organic fearlessness drive his kitchens, pushing expectations and boundaries, often giving life to what he has fashioned into his own indelible signature: food outside the borders, flavor beyond expectation, with delight all but guaranteed.
In recent months Chef White has set his eyes on the Pacific Northwest to bring his borderless flavors to his hometown where he opened Zona Blanca a ceviche bar in what is becoming a brewery district of downtown Spokane, Washington.
Executive Chef of Tito's Italian Grill & Taphouse Unchained
Chef Tim Heinig is constantly surprising us with his unique creations and brilliant menus. If we had to choose one word for this chef, it would be “inspiring.” From his award-winning mac-and-cheese to replication of the first-class menu from the Titanic, Tim is always creating something fantastic.
Tim is the head honcho at both Tito’s Italian Grill & Wine Shop and Taphouse Unchained. Even though each restaurant has a different style and taste, Tim has created amazing menus for both.
Tim has been in the culinary industry for more than 36 years. We’ve been lucky enough to have him on the Hagadone Hospitality team for 21 years. Tim has trained under a 2 Michelin star chef in Belgium and been awarded multiple medals for his work. He says his favorite part about working with the Hagadone team is that “they believe in what they ask us to do.”
Tim said he’s looking forward to “inspiration on all sides” at the Food & Wine Festival. We’re excited to see what he’ll cook up!
When not in the kitchen, Tim can be found spending time with his wife, Linda, and their son.
Executive Chef of The Cedars Floating Restaurant
After all these years, Chef Andy Coleman has grown accustom to his station on the water. As the head chef at Cedars Floating Restaurant, it’s no wonder that Andy’s favorite ingredient to work with is salmon!
He’s also spoiled with a pretty great view right outside his kitchen; his “office” literally sits atop Lake Coeur d’Alene.>/p>
Andy has been in the culinary industry for more than 25 years, with experience in all areas of the kitchen. He started as a dishwasher, and worked his way through positions as a prep cook, sauté, broiler cook and sous chef. He’s been with the Hagadone Hospitality team for more than 14 years, and we’re so happy to draw on his experience and passion.
People describe Andy as hard working and dedicated to his craft, and we couldn’t agree more. He’s constantly coming up with fresh new dishes and exciting entrees that have us drooling just reading the menu.
When not in the kitchen, Andy can be found at a Pearl Jam concert — his guilty pleasure! — or spending time with his wife, Kasey, or playing with Luna and Mushu (their dog and cat). Andy’s looking forward for the opportunity to see what all the incredible chefs bring to the table at the Food & Wine Festival, and, of course, all the excellent vinos!
General Manager & Executive Chef, The Floating Green Restaurant
at The Coeur d'Alene Resort Golf Course
Bob McDaniel has extensive experience in the food industry. As an executive chef, his career spans over 40 years; from cruise ships to universities, hospitals to resorts - he’s done it all! He is also actively involved in multiple community fundraisers and educational outreach programs.
He loves engineering menus, mentoring staff, and creating delicious dishes. From regional American dishes to Haute Cuisine - he is fascinated with the blending of flavors, cultures, and presentations of food.
Chef McDaniel has won numerous awards, served on culinary association boards, and was once selected as a festival judge! He was awarded the American Culinary Federation National Presidents Medallion in 2001, received a Lifetime Certification as a Certified Executive Chef from the American Culinary Federation in 2017 and was a winner of the 2008 Chapter Chef of the Year award in San Diego, California. He has had numerous recipes published in newspapers, magazines, and cookbooks - both in San Diego and the Pacific Northwest.
We can’t wait for Chef McDaniel to join our Food & Wine Festival - get ready for bold flavors, creative combinations, and tons of delicious food!
Executive Bakery Chef at The Coeur d’Alene Resort
When Debbie Hime steps up to the oven, magic happens. Debbie has been in the culinary industry for nearly 25 years, with more than two decades at Hagadone Hospitality team. She says her favorite part of the job is that every day working here is different, which can be exciting!
Debbie now works at The Resort Convention Center Bakery, creating amazing treats and desserts. Her favorite ingredients to work with are fresh blackberries and huckleberries, and we’re always excited when she whips up a new treat with local berries!
One word people use to describe her cooking style? “Yummy!”
When not working, Debbie loves spending time with her 14-year-old son, Ethan, as well as their dog, Zoom, and their cat, Fluffy.
We can’t wait to see what delectable dishes Debbie creates at the Food & Wine Festival!
D. Russell Seaman
Executive Chef at Dockside Restaurant
Russell Seaman is an artist in the kitchen. His favorite thing to do is go through the ingredients left in the kitchen, find any ingredient and create something unique, something other people wouldn’t think of.
When describing his cooking style, the word “scratch” might come to mind. Russell is able to make something wonderful and delicious from what seems like nothing!
Russell works in our Dockside kitchen, and has been on the Hagadone Hospitality team for less than a year. However, with more than 25 years of experience in the culinary industry, he has worked in nearly every position in the kitchen, from dishwasher to sous chef! He says his favorite part of his job is that every day is different.
“My favorite thing to eat is whatever someone else is making,” Russell said. “I already know what I make is going to taste like before I eat it. There is no surprise or fun or adventure there. I want to eat something I had nothing to do with because it is a new experience and a chance to learn.”
When not in the kitchen, Russell can be found spending time with his wife, Nicole, or his son, who is following in Russell’s footsteps in the kitchen, and is currently attending the Spokane Culinary Academy.