Andrew Wilson, Executive Chef - Director of Food and Beverage

Chef Andrew Wilson was born in the Philippines, he is very passionate about life and anyone who meets him can tell that about him. He is very outgoing and family oriented. When he has time to get away with his wife and two children he loves to go and soak up the sun in Hawaii. Some of his enjoyments outside of his passion for the culinary world are wakeboarding, snowmobiling, boating, hiking, and fishing.

Chef Wilson’s cuisine is traditional at the core, yet offers an unexpectedly welcome international style. Chef Andrew attended Seattle Central Community College’s Culinary Program and graduated in 1993. Wilson began his journey at the Dining Room at Salish Lodge and Spa, where he worked his way up the ranks, eventually becoming the Executive Sous Chef. In January of 1999, Wilson became the Executive Chef at a dining facility on the Microsoft Campus in Redmond, Wash., and eventually became the Director of Culinary Programs for Microsoft Global. Wilson oversaw all culinary outlets at Microsoft and prepared menus for Bill Gates, Steve Ballmer and the elite guests of Microsoft.

As Executive Chef of Suncadia, his philosophy has evolved into working with the culinary team in promoting sustainability, organic and slow food movement while maintaining a sense of comfort in the food. The menus that are presented before you are a glimpse into the endless possibilities that Chef Andrew and team can prepare for you and your highly awaited guests.

Oscar Guitron, Executive Sous Chef

Born and raised in a small town 100 miles northwest of Puerto Vallarta, Mexico. Oscar first traveled to Seattle at the age of 16 on a summer vacation with friends. He fell in love with the city and a year later he left Mexico to pursue a new life in Seattle.

His work in kitchens began as a utility at the Salish Lodge; a Snoqualmie based four star resort. Six months after starting he was promoted to Legume Mie prep cook by Certified Master Chef David Callaway. It was at Salish where Guitron and Andrew Wilson first met and worked together. For the next five years Guitron continued to excel through the complete French culinary brigade, as he refined his abilities as a chef at Salish. In 1999, he moved on to work at a select group of smaller, privately owned restaurants and clubs on the eastside of Seattle. The cuisine ranged from sushi to Italian to Barbeque.

In 2003, Guitron was presented with the opportunity to become a part of the culinary team at Microsoft and to work once again with Wilson. Within two years time he was promoted to Sous Chef, and developed the skill set to meet the dining needs of both large scale groups, and small, fine dining for CEO groups. In 2007, Wilson offered Guitron the opportunity to join the team at Suncadia; he is currently the Executive Sous Chef. About Suncadia Guitron says “I love the beautiful views and great atmosphere”. Activities that Oscar enjoys outside of his work are anything that includes the outdoors. He loves snowmobiling, hiking, fishing, and boating on Lake Cle Elum.

Alex Paguaga, Chef de Cuisine

Alex Paguaga, currently the Chef de Cuisine at Portals restaurant has a passion for imaginative food with a focus on clean and simple flavors. Alex has had years of experience in the culinary field with hands on training in classic culinary techniques. He started his culinary adventure in his early years at the age of fifteen working as a dishwasher in his hometown in Bellevue at sixteen he worked at the Jonah’s restaurant at the Bellevue Inn Hotel where for the first time he experienced an energetic kitchen brigade system.

Working at numerous local west side restaurants and Hotels such as Dukes bar and grill, Bellevue Club, Daniels Broiler, 727 Pine at the Grand Hyatt Hotel, historical Rainier Club and most recently Microsoft Conference Center. Alex’s approach to food is creating seasonal regional cuisine with an added personal twist. You may have seen some pictures of his food in Alaskan Airlines magazine, Sunset magazine and just recently in the Heed the Hedonist blog on spa food at Suncadia.

Bernard Kramer, Director of Catering and Conference Planning

Bernard Kramer comes from a hospitality career that has mostly been focused in Food and Beverage with additional experience in Rooms and Sales & Marketing. His formative working experience includes Switzerland, Mexico, Florida and Southern California giving him a varied background of foods and service. His formal education was completed at the Swiss Restaurant Associations’ Hotelfachschule Belvoirpark in Zurich, Switzerland. He joined Suncadia 5 years ago, transferring from the 4 Diamond, Destination Hotels and Resorts’, Resort at Squaw Creek in Lake Tahoe.

Bernard was the opening Innkeeper for the Inn at Suncadia and since then he has moved to the Lodge where he leads our Conference Planning, Catering and Banquet services teams for a year now. He has recently been named our Associates Leader of the quarter this year for all of his hard work and time he has devoted to Suncadia. When Bernard has some time off he likes to take his dog for walks, go skiing, bike riding, golfing, and taking care of his horses.

Amy Newstrom, Portals Restaurant Manager

Amy grew up watching her adored grandmother express love and hospitality by entertaining friends and family with great food in a warm and always inviting environment. Amy has reflected those same values in her life by pursuing a career in culinary arts, thereby linking her aspirations with her professional life.

After graduating at the top of her class with a Culinary Arts degree, Amy was offered a job as Catering Chef at Yarrow Bay Catering in 1999. She then worked any and all shifts whether it be the restaurant line or catering, in a successful effort to expand her practical knowledge and ability. Growth was fast and furious due to her attention to detail, aspiration to achieve and maintain high standards which she used as she honed her skills as a Sous Chef over a 5yr period at various private golf courses such as Bear Creek Country Club. In 2005 Chef Andrew Wilson persuaded Amy to become part of his elite team within Compass Group, serving all of Redmond Microsoft. Hired as the Pastry Chef, Amy lead her team as they produced all bakery items and desserts for over 25 campus cafes, in addition to providing all offsite catered events and conference services with bakery items and desserts. Two years later Amy was promoted to Sous Chef for Microsoft Catering where she continued to develop her skills at managing and client/customer relations.

That creative collaboration with Andrew Wilson continued in 2008 when he moved on to Suncadia and offered Amy the position of Pastry Chef for Suncadia Resort. Amy accepted with eager anticipation the opportunity to create and showcase her favorite dessert flavors and have them enjoyed by the families, owners and guests. In April 2009, Amy became the Restaurant Manager and currently oversees all restaurant operations as wells as numerous smaller units within the food and beverage department. Her passion for food and for the hospitality industry has guided Amy in expressing her philosophy that the creations prepared from the kitchen are only truly enjoyed if presented by knowledgeable, genuine staff who delivers the highest level of service so great experiences are created and even better food is tasted and enjoyed by all.

Bradley J. Snaza, Assistant Restaurant Manager

Brad recently graduated from Central Washington University with a degree from the Global Wine Studies four year program and a Bachelors degree from the Recreation and Tourism department. Through the Recreation and Tourism Major, Brad discovered the Global Wine Studies Certificate class. He had a great passion for wine and the industry before getting accepted into the wine program, but the certificate classes opened a whole new perspective on the industry. After a study abroad trip to South America, he knew this is what he wanted to do not only for a job, but to find a lifelong career in the Global industry of wine.

Brad first joined Suncadia in June of 2009, interning as the sommelier in Portals Restaurant. After completing his internship for the Global Wine Studies Degree he took over all alcohol purchasing and beverage controls for the resort. As Suncadia grows Brad plans on growing with it implementing wine focused events and enhancing owner and guest experience.