A Northwest Experience

At the Salish Lodge & Spa, our goal is to bring you approachable Northwest cuisine using fresh, vibrant seasonal ingredients. We strive to present well-balanced dishes with flavors ranging from subtle to bold, drawing from indigenous ingredients and traditional techniques.

Both our restaurants - The Dining Room and The Attic - feature cuisine prepared by our own chef de cuisine Jack Strong. Enjoy a fine dining experience unmatched among Washington's luxury resorts, featuring award-winning food and wine experiences coupled with one of the best views in the Seattle area.

About our Chef de Cuisine

Our chef de cuisine Jack Strong has nearly 20 years of experience in the culinary industry. Hailing from Siletz, OR, Strong's Native American heritage plays a strong role in his culinary philosophy. Strong most recently excelled as chef de cuisine at the AAA Five Diamond and Mobil Five-Star rated Kai Restaurant in Chandler, AZ, and his previous experience includes sous chef at Windows on the Green at The Phoenician in Scottsdale, AZ, and eight years at Adam's Place Restaurant in Eugene, OR. Strong is a graduate of the culinary program at Lane Community College in Eugene, OR. In 2008 he was nominated for the James Beard Award long list, "Best Chef: Southwest."

About our Sous Chef

Sous chef Matthew Mina was previously the executive chef at The Sorrento Hotel, where he was selected from a pool of talented culinary professionals in a rigorous Iron Chef-style competition. Prior to his time at the Sorrento, Mina was the executive sous chef for Bong Su Restaurant and Lounge in San Francisco where he was responsible for menu creation and culinary team management. Mina also held sous and pastry chef positions with Ponzu, an Asian-inspired restaurant in San Francisco, as well as assistant chef and hospitality positions with Auberge du Soleil and Silverado Vineyards, respectively – both located in the Napa Valley. He attended both the California Culinary Institute in San Francisco and Culinary Institute of America, Greystone in the Napa Valley.

About our Executive Chef

Executive Chef Brad Komen is a Seattle native with more than 20 years of experience in the restaurant industry, including Restaurants Unlimited. During his time with this multi-concept restaurant company, Komen held kitchen positions with several of the company's restaurants including Palomino, Cutters Bayhouse and Triples. He was eventually promoted to the position of corporate executive chef of Restaurants Unlimited. Prior to this, Komen worked in the kitchen at Il Terrazzo Carmine in Seattle. He holds an associate degree from Culinary Institute of America in New York, where he graduated first in his class. He also holds a bachelor's degree in Restaurant Management from Western Washington University.