Executive Chef Justin Sledge

We are delighted to welcome back Justin Sledge, former chef of the Attic Bistro and chef de cuisine in the Dining Room, as our new executive chef. Most recently executive chef at Seattle's 35th Street Bistro and the Daily Grill, Sledge brings to Salish nearly 15 years of culinary experience -- including time in the kitchens of Oceanaire Seafood Room, the Scottsdale Princess Resort, the historic Jasper Park Lodge, the Fairmont Miramar and the Fairmont Acapulco Princess. Sledge holds a degree from the American Culinary Federation and has also taken courses at the Culinary Institute of America in French and Mediterranean cuisines. Mushroom foraging, fishing, hiking and family time occupy him when he's not in the kitchen.

Sledge will work in conjunction with and under the direction of Roy Breiman -- former executive chef, now culinary director. The two chefs dazzled diners when they cooked alongside each other in 2006 at the James Beard House in New York City, and are sure to be a force at Salish once again.

“I’m thrilled to be back near the beauty of the Snoqualmie Valley and working with Roy here at Salish Lodge & Spa,” Sledge says. “I have yet to find another team and venue so committed to culinary excellence.”

Culinary Director Roy Breiman

 With his extensive experience working in top U.S. and Michelin-starred restaurants, Roy Breiman continues to be an inspiring presence at Salish Lodge & Spa. In his new role as culinary director, he will continue to shape the award-winning culinary program for which the lodge has become known.

A graduate of Le Cordon Rouge in Sausalito, Calif., prior to joining Salish Lodge & Spa, Breiman brought critical acclaim to Meadowood in St. Helena, Calif., during his time as executive chef.  Breiman has also worked in top restaurants in California and France. He has traveled the globe absorbing countless cultures, enriching his palate and pursuing the knowledge of the world’s most passionate purveyors. Spending time with the best in their fields—from fishmongers in Hong Kong to truffle farmers in France—he grew to appreciate the intricacies of carefully cultivated, lovingly raised foods.

On Chef Justin Sledge's return to Salish, Breiman says, “Justin has been an integral team member of our culinary program over the years, and it's wonderful to have him back. He will be a key part of our commitment to delivering culinary excellence to each guest.”