Driven by Shared Passion
Executive Chef Kevin Benner
Executive Chef Kevin Benner has been cooking and baking in the Pacific Northwest for most of his career. He spent time honing his skills in New York at Maialino in the Gramercy Park Hotel but was called back to the Northwest, leading kitchens at Semiahmoo Resort and Golf Spa in Blaine, Washington, followed by Cedarbrook Lodge as chef de cuisine under Chef Mark Bodinet. Prior to joining the team at Cedar and Elm, Benner was executive chef at AQUA by El Gaucho where he first worked with Chef Jason Wilson. His appreciation for seasonality, sustainable sourcing, and harvesting have always been a part of the food he creates and serves.
Chef Benner’s career has been a journey of discovery and a quest for knowledge. Always interested in learning more about his craft, he has spent time volunteering and working at organic farms, pastry shops and specialty chocolate shops throughout the country. A trained pastry chef, Benner has voraciously devoured every cooking textbook he can get his hands on, including a CIA cookbook he was gifted. Chef Benner brings this passion for learning to Cedar and Elm and will continue to challenge himself and his team with new and innovative ideas to surprise and delight guests from near and far.