Suncadia Welcomes New Executive Chef

CLE ELUM, Wash. (July 1, 2014) – Suncadia, by Destination Hotels & Resorts, is pleased to announce Rick Shell as its new executive chef. With nearly 20 years of restaurant and hospitality experience, Shell most recently served as the Director of Food and Beverage at The Chattanoogan Hotel in Chattanooga, Tenn. In his new position, Shell is responsible for supervising the culinary program of the all-seasons mountain resort, including concepting menus and overseeing kitchen operations for the three on-site restaurants, along with managing all catering and food service for events and in-room dining.

Shell began his career in the food and beverage industry in a The Taste of Maine restaurant at the ripe age of 13. As he watched chefs create beautiful dishes, he was intrigued with the culinary industry and the artistry associated with selecting the perfect ingredients, creating something delicious and plating it all in a beautiful way. From there, Shell earned his culinary arts degree from the Culinary Institute of America at Hyde Park, NY and continued his experience at a variety of well-respected hotels, casinos and golf clubs.

“Chef Rick comes to us with such fantastic food and beverage experience, even cooking at The James Beard House, which is a once-in-a-lifetime opportunity,” said Scott Span, general manager of Suncadia. “We know that he will continue to grow our culinary program with creative food in our restaurants and at catered meetings, and create standout events for our guests.”

When not in the kitchen, Shell enjoys spending time with his wife and two sons, deep-sea fishing, dabbling in photography and pairing fine wine and bourbon with his latest recipes.

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