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His journey began as a young man. The intrigue of distinct culinary tradition brought him from the grand cities of
Europe to the bustling streets of Southeast Asia. And now, nestled up next to Snoqualmie Falls at the foot of the
Cascades, this chef turned unique craftsman, has made his home at Salish Lodge—sharing with guests the worldly
treasures and traditions he has gathered along the way.
With his extensive experience working in top U.S. and Michelin-starred
restaurants, Chef Roy 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.
“One can find pure joy and pleasure in learning the finer points of
raising a mushrooms, basil or chervil," says Chef Roy. "Uncovering the
native properties of food, how it flourishes in different soils, the years
of experience it takes to grow—this is the depth of knowledge, the quality
and authenticity we strive for."
To better understand Chef Roy’s vision, picture open fields, farmlands,
cheese and winemakers, fall harvests—it is from these pure, organic traditions that his inspiration comes. And while he originally came to appreciate
all of these things as being foreign, the same roots for his culinary inspirations
are also found here today, in the rich natural setting of the Snoqualmie Valley.
Interweaving a harmony of flavors, colors and textures, Chef Roy has created
a worldview of food that is regionally and seasonally inspired by the rich
bounty of the Northwest.
His strong focus on substance rooted in history and tradition combined with
the beauty of nature makes Chef Roy’s cuisine not just a delicious dining
experience, but more like poetry.
In a culture where many care about speed and quantity vs. quality, Chef Roy’s
goal is to slow things down and let guests take the time to appreciate what
they’re eating. It’s an enriching experience of aromas, fine quality
ingredients and presentation.
“It’s a journey,” Chef echoes an appropriate
idiom. “And the journey itself is its own reward.”
Bring a taste of Salish to your own kitchen... Check out Chef Roy's current seasonal recipe, Roast Full Circle Farm Baby Beets .
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