The Chocolatiers

We invite you to enjoy the warm and romantic Sunnyside Lodge with its relaxed style and panoramic views — not to mention our indulge-oriented brand of hospitality. During the summer months, enjoy lunch or dinner on Tahoe’s largest lakefront deck.

Chef Bio

Lee Kresy has been in the restaurant business for over 35 years. Lee started running kitchens in the bay area for a restaurant group at a fairly young age and fell in love with cooking and preparing food right from the start. He decided to move to Tahoe over 30 years ago and has been the Executive Chef at Sunnyside Restaurant and Lodge for 23 years. He studied at the Culinary Institute of America at Greystone, Napa, as well as studying under some well-known chefs such as Mark Miller and Rick Bayless. However, Lee learned a lot of his cooking skills and passion for cooking from his family. As a kid, he was always a part of the meal in some way and his parents were always trying new recipes. Kresy’s passion has always been about food and he is always looking for new creative ways to prepare and present his culinary arts by using as much sustainable and organic foods as possible.

What is your one tip with working with chocolate?

One tip about working with chocolate is always use the best ingredients possible and if you get a little chocolate on your chin you will somehow figure out how to lick it off! I love chocolate!

What is your greatest strength in the kitchen?

I feel my greatest strength in the kitchen is that I can always learn new things! New foods, new cooking techniques, new presentations excite me, and, I am always looking ahead at what may be right around the corner!

How does it make you feel when you know that your restaurant/hotel’s participation is making such a difference with the funds we raise?

I am currently on the Board of Directors for Project MANA. Giving back to our community and the work and dedication I have seen through Project MANA and Tahoe SAFE Alliance only makes me want to help more. So many people are in need in our community and both Project MANA and Tahoe SAFE Alliance are there for them in many different ways.

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About Jake’s On The Lake Visit Website >>

Since 1978, Jake’s on the Lake has embodied a carefree Tahoe spirit in a “Classic Waterfront Grill” offering superb service, a friendly and casual atmosphere and the finest and freshest food.

Located on the waterfront in the heart of Tahoe City, Jake’s boasts sweeping views of Lake Tahoe’s crystalline water and stunning mountain vistas.

Chef Bio

Scott Yorkey became Executive Chef at Jake’s On The Lake in May of 2005. Since then Scott’s influence on the menu has garnered many awards and praise from food lovers of all types. After working in kitchens from age fourteen in San Jose, California, Scott enrolled at Santa Barbara City College Culinary School. Upon graduation in 1999, he worked as a Sous Chef in restaurants and hotels in London, Maui and Santa Barbara. He invites the fun-loving diner to share in the taste and energy which Jake’s On The Lake is famous for.

How and why did you choose a career in the food industry? How did you learn your craft?

I have a good friend that got me a job as a bus boy one summer when we were young. On my second day there, one of the cooks walked out and I was asked to help in the kitchen. That’s where I have been ever since. I could never see myself sitting in a cubical all day, and I love working with my hands and creating delicious meals from wholesome fresh foods. I guess I started learning at a very young age as I can remember my mother having me stand on a chair in front of the stove to help cook dinner.

How does it make you feel when you know that your restaurant/hotel’s participation is making such a difference with the funds we raise?

We are honored to help with these special events that raise funds for such great organizations. We are delighted to be connected with the community outside of the restaurant. We think it is tremendous what Project MANA & Tahoe SAFE Alliance have to offer to our community, so we are thrilled to support the Chocolate, Wine & Roses Festival.

What is the best part about being chosen as a Chocolatier?

It is so much fun to be one of the Chocolatiers at the Chocolate, Wine & Roses Festival because we get to make some really great chocolate treats for the guests. All of the guests enjoy themselves so much and it’s great to see so many different people enjoying the same thing CHOCOLATE!!! I mean who doesn’t like chocolate.

Visit Jake's on the Lake Website >>

Aaron Zendner, is owner of this Incline Village micro-confectionary and serves as chocolatier extraordinaire preparing Mr. Z’s hand-made chocolates. The art of making chocolate has always been a family affair for the Zendners. Aaron started making candy as a child with his father and grandparents, and his wife, Danielle, and sons, Elbert and Charlie, all contribute to Mr. Z’s unique style and taste.

Chef Bio

Mr. Z started working with chocolate in his grandparent’s candy stores at the age of 13. He began working in restaurants at a young age to earn money and then became passionate about creating new dishes and flavor profiles. Now, Mr. Z has over 25 years of culinary experience. He reopened Mr. Z’s in 2004. Since 2005, he has competed in 5 Chocolate, Wine & Roses Festivals and has won the ‘People’s Choice’ award all 5 years, plus 2 ‘Most Decadent’, and 1 ‘Most Original Creation’ awards.

Who gave you your first break and believed in you? Who is your most valuable mentor/hero?

My Uncle Chuck Swing, owner of T’s Rotisserie and my grandfather ‘Pop Z’, who taught me how to work with chocolate.

What do you feel is your greatest strength in the kitchen?

Leadership, dedication and passion!

How does it make you feel when you know that your restaurant/hotel’s participation is making such a difference with the funds we raise?

It feels great to get our whole family involved in the fundraising experience as we love to help support people in need.

Adjacent to the main hotel tower on the shores of Lake Tahoe, the award-winning Lone Eagle Grille welcomes guests to a world-class view and dining experience.
Lone Eagle Grille is ideal for lunch, dinner, and cocktails après ski (or beach). Enjoy Chef Mark May’s High Sierra Cuisine, an impressive wine list and breathtaking views of the lake. Start by savoring appetizers and cocktails in the Great Room lounge overlooking Lake Tahoe’s majestic peaks and incredible sunset views. Then head to the dining room for an exquisite dining experience prepared in the display kitchen. Experience our seasonal menus, featuring menu selections from wild game meats to fresh seafood, the finest in fresh local ingredients are used to prepare each dish.
Visit The Hyatt Regency Lake Tahoe's Website >>

Dorinda’s Famous Homemade Chocolate Covered Cherries are our signature product. Dorinda has been making chocolate covered cherries for her family and friends since she was twelve years old. Gradually perfecting the recipe, Dorinda has created a delicious, mouthwatering treat! These cherries are not your average, run-of-the-mill cordial cherries, but ones that will melt in your mouth and lea,active,however, leave you wanting more.

Chef Bio

Since creating her signature Chocolate covered Cherrie at age 12, Dorinda has perfected her passion in chocolate. A mother of 4 boys (5 including her husband) Dorinda has brought her two youngest sons into her business. Dustin and Austin have helped her create the business plan down to the colors and logo of their chocolate business and both boys now help make espresso coffees along with hand dipping chocolates. After having a 3-year Internet business shipping chocolates nationwide, Dorinda and her sons opened the first location in the town of Truckee where they reside. Home at Dorinda’s Chocolate Café you can find fresh baked croissants, bread bowl soups, espresso coffees, French drinking chocolate and always handcrafted chocolates. Dorinda’s chocolates will be available in whole foods and other local retail candy shops in Northstar and Squaw Valley.

How and why did you choose a career in the food industry? How did you learn your craft?

I always had the love for chocolate and have experimented with chocolate since the age of 12.

What do you feel is your greatest strength in the kitchen?

My passionate love for chocolate and creating new recipes.

Give us one tip about working with one type of chocolate.

Fresh ingredients and gourmet chocolate is the key to outstanding taste.

Why are you passionate about the work of Project MANA & Tahoe SAFE Alliance?

I love to give back to the community. Tahoe SAFE Alliance is an outstanding organization to be a part of.

How does it make you feel when you know that your restaurants participation is making such a difference with the funds we raise?

I have already donated chocolates to the March of Dimes and the first T in Reno, but I look forward to the Chocolate Wine and Roses Festival the most. It’s always a very positive and inspirational feeling giving back to the community.

Visit Dorinda's Website >>

Nestled in the mountains of the North Shore of Lake Tahoe, the Big Water Grille has spectacular panoramic lake views that are among the best around. Join us for a martini in the lounge, a glass of wine on the deck or a fine dining experience in the dining room. We feature a wine list of over 200 different wines from around the world.

Chef Q and A

How and why did you choose a career in the food industry?

For me, it was the immediate gratification of looking out onto a packed dining room of smiling people and knowing you had a part in that.

How did you learn your craft?

This is my 20th year working in the kitchen. I learn something new every day.

What is the best part about being chosen as a Chocolatier?

The best part of being chosen as a Chocolatier at this year’s Chocolate, Wine & Roses Festival is being able to represent the Big Water Grille, and having an opportunity to visit with my local peers.

How does it make you feel when you know that your restaurant/hotel’s participation is making such a difference with the funds we raise?

It is great to have an opportunity to give back to a community which has given me so much.

Visit Big Water Grille's Website >>

Among our many services are weddings, private personal chef dinners, cooking instruction, picnics, award winning ice sculptures, corporate outings, rehearsal dinners, large scale events, and more. North Tahoe Catering Co. has won the Peoples choice Best in Show gold medal for Best food and wine pairing and Judges choice, gold medal best dessert at the Tahoe Autumn Food and Wine Festival this past October. With over 20 years of experience in the Lake Tahoe and Truckee areas, North Tahoe Catering Co. has the experience to make your next catered event a memorable one.

Chef Bio

“Your imagination is your only limitation”

Living in the Tahoe area for over 20 years, Chris continues to provide award winning dining and ice sculpture events. Chris began his culinary career attending the California Culinary Academy in San Francisco while working with local chefs Bradley Ogden, Steve Simmons, Jeremiah Tower and Stephen Silva. As a Bay Area native, Chris has always believed in fresh, fun and sustainable fare. Following Culinary school, he has held Chef positions at Tourelle Café and Aloha Pacific Cruise Lines in Hawaii, Royal Gorge Wilderness Lodge, opening team Executive Sous Chef /interim Executive Chef at the Resort at Squaw Creek, and Executive Chef at Northstar at Tahoe assembling one of the Northshore`s first sustainable and natural restaurants, True North.

Chris is also a first choice personal chef for travel destination company concierge, Exclusive Resorts, Ultimate Escapes, True Collections and Tahoe Luxury Properties.
While owning Tahoe Ice Sculpture and North Tahoe Catering Company, he has won numerous Gold Medals for best ice sculpture, best food and wine pairing and best food, most recently 2009 Best Dessert and Judges and People`s Choice pairing. Some of his notable clients, Francis Ford Coppola, Robin Williams, Andre Agassi, Emeril Lagasse, Croatian Ambassador to Russia Stephano Vlahovic, Google owners, the Ritz Carlton, 49er`s, Raiders, Grgich Hills, Jessup vineyards and many more relationships over the years.

Chris is also the only competitor to win the Tahoe Iron Chef Blazing Pans twice. His Personal Chef and catering services have been featured on recent Travel Channel shows showcasing the professionalism, exemplary product and great service Chris has brought to the Tahoe area.
Chosen the last 3 years to participate in Best of Tahoe Chef`s raising over $110,000 in donations for cancer treatments.

Our ice sculptures have been featured recently in Premier Bride and Edible Reno Tahoe magazines and we have just joined in on the www.icesculpture.com team as we are showcased to be the chosen ice sculpture company for the Tahoe Reno areas.

Chef Q and A

What do you feel is your greatest strength in the kitchen?

Calm, confident, even tempered, integrity to great flavor and quality

How does it make you feel when you know that your restaurant/hotel’s participation is making such a difference with the funds we raise?

As we donate to many community entities, We pick and choose our benefits and always give as much as we can to help.

What is your one tip with working with chocolate

Work fast, being patient and not too hot.

Visit North Tahoe Catering Website >>

With its spectacular setting, the resort provides a stunning backdrop to every dining option. Manzanita, the resort’s signature restaurant by renowned San Francisco chef Traci Des Jardins features her signature French-inspired California cuisine with mountain resort influences. Mountain Blue Market offers casual fare in a counter service setting with seasonal indoor and outdoor seating. Enjoy the region’s finest wines and cocktails while relaxing in The Highlands Lobby Bar, with its sweeping views of the surrounding forests from this northern California mountain retreat.
Visit The Ritz Carlton's Website >>