UNION, Wash.—Alderbrook Resort & Spa has announced the appointment of Josh Delgado to executive chef. Former executive chef at Camano Island Inn and chef de cuisine at The Barking Frog Restaurant at Willows Lodge, Delgado will showcase his expertise through the innovation of Alderbrook’s culinary and dining program.
“Beginning this summer, guests will see an exciting shift in our culinary program and meal offerings,” said Shaun Tucker, general manager of Alderbrook Resort & Spa. “For a long time we’ve prepared and served characteristic resort food, and while the classic favorites will still be offered on the menu, Chef Delgado is taking the kitchen in a new direction with his talent for modern American cuisine, paired with the bounty surrounding our resort. We have fresh oysters 100 feet from the kitchen door, mushrooms lining our hiking trails–even maple buds the Chef fried and served to me the other day alongside puréed nettles. Chef Delgado is incredibly talented, and as we rotate the menu out and focus more on fresh sheets, guests are in for quite a new experience.”
Along with his time spent at Camano Island Inn and Willows Lodge’s Barking Frog restaurant honing his chef’s skills, Delgado’s full culinary background includes a multitude of positions via the national catering company, R&G Foods, and The Gallery Restaurant in Tucson, Arizona, where he completed his professional training and apprenticeships.
“My goal for Alderbrook’s culinary program is to progressively showcase the countless ingredients we have right on property and nearby, while also delivering value to guests through hands-on experiences distinctive to our resort,” said Delgado. “Already, one of our most popular newly introduced culinary amenities has been shucking and serving complimentary fresh oysters on the dock on select evenings, plucked right from the water under our feet. The beautiful thing about the Pacific Northwest is that it’s a great melting pot to experiment with food and taste new flavors, and I’m most eager to create an awareness surrounding the rich ingredients found in our backyard.”
