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The Dining Room

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The Dining Room

A reverence for creating delicious food underscores every aspect of the dining experience at Sun Mountain Lodge. Respect for our outstanding community of growers and producers and a commitment to farm-to-table freshness has yielded award-winning accolades from the food industry, press, and most importantly, our guests.

 

  • AAA Four Diamond Award for Dining for 29
    years standing
  • Proud recipient of Restaurant of the Year Award, Washington Wine Commission
  • Uncompromising Culinary Excellence
  • Commitment to Sustainable Food Practices

 

Although our award winning dining room and bar  will be operating a bit differently in the near future, we are dedicated to providing our guests delicious, healthy, fresh food in the safest possible manner. 


The Lodge is booked at nearly 100% every night, yet we are only able to serve at a 50% dining capacity due to the current staffing shortage.  We highly recommend making your reservations as soon as possible.  Reservations are required for breakfast and dinner. 

Please contact the Dining Room to make your reservations:
Ext 707 or 509-996-4707.

 


NOTE:  Our Open Table reservation system is currently unavailable.

 

Breakfast Buffet served from 7:30-10:30 AM.  $15/adult, $12/child 12 & under.

 

Lunch hours are 12 Noon – 4:30 pm daily. 

 

Dinner hours are 5:00 pm-8:00 pm Sunday-Thursday, 5:00-9:00 PM Friday-Saturday.

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Chef Tyler

Chef Tyler Krost

 

Executive Chef Tyler Krost was born in Eugene Oregon and raised in Hibbing Minnesota. He began his career at the young age of 14 as the night butcher at his family owned mom and pop grocery store and full service catering business.

 

While going to Business College Tyler worked as a line cook at a restaurant in Alexandria Minnesota when he realized his real passion was in the culinary field. Following that passion he signed on at the Western Culinary Institute in Portland Oregon.

 

In 2000 Tyler started his Internship at the Hyatt Regency in Incline Village Nevada where he stayed for a year. Returning to Portland Tyler went to work for Il Fornaio Italian Restaurant where he developed his passion for Italian cuisine.

 

In 2004, Tyler then transferred to Il Fornaio Italian Restaurant Seattle, WA as Senior Sous Chef and then Executive Chef Assistant. While there he participated in various large and small scale events, Guest Chef on the Waterfront, Festival of the Fountains, Seattle International Film Festival, and Sunset Supper to name a few.

 

When the opportunity to expand his career presented itself, Tyler accepted an Executive Chef position at Compass Group America, Eurest Dining Division, supporting Microsoft dining, but before long Tyler missed the excitement of being part of a fine dining establishment, so he jumped at the chance to come to Eastern Washington as the Executive Chef at Cave B Inn & Spa.

 

In 2017 Tyler fell in love with the Methow Valley and came to Sun Mountian Lodge as Executive Chef. Tyler is dedicated to excellence, creativity and innovation. He enjoys working in an agriculture region and appreciates the opportunity to use the freshest local and regional ingredients.

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