At Mt. Rainier National Park, the culinary landscape is transforming under Chef Rudolfo Martinez, the new Park Executive Chef. With nearly two decades of experience in chef-driven establishments and notable roles at Hyatt, Thompson Hotels, and Yellowstone Park’s Lake Yellowstone Hotel, Chef Rudolfo brings a wealth of expertise to his position. His arrival was recently celebrated in a special feature by Visit Rainier, spotlighting his culinary vision for the park.

From Culinary Roots to Mountain Peaks

Chef Rudolfo’s passion for the culinary arts has been a driving force throughout his career. His journey has led him to focus on whole-unit management, culminating in his role as Food and Beverage Director at Lake Yellowstone Hotel, renowned as one of the most prestigious hotels in the park system. Now at Mount Rainier, he aims to blend his fine dining background with the park’s unique environment.

“I’ve spent most of my career focusing on higher-end dining and connecting with local communities,” Rudolfo explains. “It’s about bridging the gap between farm-to-fork and making it accessible for everybody.” He will be responsible for managing and driving all aspects of F&B at Mt. Rainier National Park including:

• Menu Development: Crafting menus that emphasize local and sustainable ingredients, reflecting the flavors of the Pacific Northwest.
• Community Engagement: Building relationships with local farmers and producers to source fresh, organic produce for the park’s dining venues.
• Guest Experience: Designing special events and themed dining experiences that celebrate the region’s culinary heritage.
  

Farm-Fresh and Community-Centered

One of Chef Rudolfo’s notable initiatives is collaborating with nearby sustainable farms located minutes from the park. By integrating their organic produce into the menus at Paradise Inn and National Park Inn, he plans to enhance the dining experience with fresh, local flavors.

“We have a great organic, sustainable farm just five minutes down the road,” says Rudolfo. “We’ll be utilizing their produce to supplement our broadline suppliers. It’s about focusing more on quality, local food, and truly connecting with the community.” Additionally, Chef Rudolfo plans to introduce:

• Themed Dining Events: Special offerings like Prime Rib Fridays at National Park Inn to attract both visitors and local residents.
• Culinary Partnerships: Collaborations with local vendors, such as Rainier Beer, to host events featuring yard games and tastings, enriching the guest experience beyond the trails.
  

“We have a few different activations planned for the season,” he adds. “Whether it’s specials like prime rib or unique events at Paradise Inn, we’re creating memorable experiences.”

Nature-Inspired Culinary Experiences

Chef Rudolfo is enthusiastic about the opportunities that lie ahead in 2025. He envisions Mount Rainier’s dining venues as destinations that not only provide delicious flavors but also connect guests to the local community and environment.

“I came here because I see opportunities to grow, both professionally and personally,” Rudolfo shares. “I hope my role becomes a fixture within this community, connecting our culinary offerings with the natural environment around us.”

Plans include hosting chef dinners at local farms and organizing events that celebrate the region’s agricultural roots. A smaller version of this vision will be showcased on Earth Day, with a special three-course menu featuring local, sustainable ingredients.

Living in an RV at the base of the mountain, Chef Rudolfo fully immerses himself in the natural beauty of the area, drawing inspiration from his surroundings. “I’m getting the full experience,” he laughs. “I’m waking up to owls and snow in the middle of the night. It’s truly unique here—world-class mushroom foraging is literally right across the street.”

His commitment to sustainability, community involvement, and culinary excellence positions Mount Rainier National Park’s dining services for a vibrant and flavorful future.

We extend our gratitude to Chef Rudolfo and the entire Mount Rainier team for their dedication and creativity, which continue to make the park a memorable destination for guests from around the world.

The Musical Instrument Museum (MIM) in Phoenix is known for more than just its impressive collection of instruments and cultural exhibits. Thanks to the creativity of Guest Services’ pastry chef Vanessa Bejar and her collaboration with the talented MIM team, Café Allegro and Beats Coffee Bar® offer guests a flavorful experience to complement their visit.

From Passion to Profession

For Vanessa, the journey into pastry began at an early age. “I started baking when I was about 7 or 8 years old, helping my mom make goodie baskets for the holidays,” she shared. “I fell in love with baking and haven’t stopped since.” Now at MIM, Vanessa works as part of Guest Services’ dedicated culinary team, crafting everything from seasonal pastries to elaborate banquet desserts.

Vanessa’s responsibilities include:

• Weekly-changing desserts: For Café Allegro, tailored to seasonal flavors and ingredients.
• Daily pastry production: For Beats Coffee Bar®, featuring an assortment of cookies, muffins, scones, and breakfast pastries.
• Catering for concerts and banquets: Ranging from casual treats to elegant plated desserts, often with creative themes.

Highlights of 2024

One of Vanessa’s standout moments from 2024 was being featured in MIM’s quarterly newsletter, Quarter Notes, for her seasonal holiday offerings. “It was such a fun experience showcasing the pies and pumpkin cream cheese bread loaves I created for Thanksgiving and Christmas,” she said. You can read more about Vanessa’s holiday creations by checking out her feature in Quarter Notes.

Her contributions to MIM’s nearly year-round concert series have also made a lasting impact. “With concerts happening almost 360 days a year, it’s rewarding to see guests enjoy my creations during such a variety of events,” she noted. Vanessa’s exceptional work is part of a larger Guest Services effort to enhance the guest experience, ensuring every culinary detail is handled with care and professionalism.

Looking Ahead to 2025

For 2025, Vanessa is excited about the creative possibilities that lie ahead, working alongside her team to elevate MIM’s culinary offerings:

• Experience Weekends: These events, tied to MIM’s exhibits, allow Vanessa to craft desserts inspired by diverse cultures, such as Irish, Mexican, or Hawaiian flavors. “It’s a chance to make things I might never attempt otherwise,” she said.
• Expanding the Menu: At Beats Coffee Bar®, Vanessa plans to introduce more seasonal pastry varieties and experiment with new recipes. “I love the creative freedom to try something new and see what resonates with guests,” she added.

Teamwork and Gratitude

Vanessa’s success reflects the collaborative spirit of Guest Services and the outstanding operations at MIM. The teamwork between Vanessa, Café Allegro, Beats Coffee Bar®, and the broader Guest Services culinary group ensures every dish is crafted to delight.

As Vanessa puts it, “I love seeing the joy that desserts bring to others. It makes me happy to know I can brighten someone’s day with something I’ve made.”

We extend our gratitude to Vanessa and the entire MIM team for their dedication and creativity, which continue to make the museum a memorable destination for guests from around the world.

The Culinary Forum at Guest Services, Inc. is set to embark on an ambitious journey in 2025, building on the successes of 2024. Under the leadership of Russell Baratz, the Culinary Forum is poised to continue fostering collaboration, innovation, and diversity among the talented chefs across the company. Thank you to all who have participated and contributed to making this a powerful initiative for our team members.

Reflecting on Last Year’s Successes

2024 was a banner year for the Culinary Forum, filled with milestones showcasing our culinary community’s creativity, talent, and collaboration. Among the many achievements were:

Signature Pineapple Recipe Contest

• Chefs from across the company participated in a thrilling culinary showcase.
• “The contest not only highlighted the creativity and skills of our chefs but also brought the community together in a celebration of food and camaraderie,” shared Russell Baratz.
• The standout dish, Tostadas Locas, gained widespread acclaim for its innovative flavor combinations and stunning presentation.

Quarterly Culinary Forum Contests

• These recurring contests encouraged chefs to create themed menus, with winners receiving a $100 gift card and recognition in the Insider newsletter.
• The contests fostered creativity, innovation, and engagement across the culinary community.

DC Food Fight

• Guest Services chefs contributed to an event that raised over $13 million to benefit DC Central Kitchen.
• “This event showcased the talent within our culinary community while supporting a vital cause,” emphasized Baratz.

Diverse Culinary Participation

• Chefs from different regions brought unique culinary styles and cultural influences to the table, resulting in an array of innovative dishes.
• Events fostered collaboration and learning, providing opportunities for chefs to share techniques and enhance their creativity.

Fostering Camaraderie and Community

• Culinary events strengthened professional networks, creating a supportive community among chefs.
• The competitive atmosphere motivated chefs to push boundaries, leading to high-quality, inventive recipes.

Looking Ahead: Plans for 2025

The Culinary Forum’s vision for 2025 focuses on elevating every aspect of the program. Baratz outlined several key initiatives:

• Collaboration and Community: New projects and events will encourage chefs to work together, fostering a culture of knowledge sharing and collective growth.
• Training and Development: Monthly workshops will help chefs refine their skills and stay ahead of culinary trends.
• Innovation and Creativity: Signature contests, like the Pineapple Recipe Contest, will challenge chefs to push boundaries and set new culinary trends.
• Celebrating Diversity: Chefs will explore global flavors, enriching the company’s culinary offerings and broadening its appeal.

Baratz highlighted the importance of these initiatives in continuing to build a sense of camaraderie: “By encouraging collaboration and creativity, we’re setting a high standard for innovation and excellence in 2025.”

With a strong foundation laid in 2024, the Culinary Forum is poised to make 2025 its most impactful year yet. Baratz emphasized the role of participation and collaboration in driving the program forward: “We’re creating opportunities for professional development, recognition, and culinary excellence that elevate our chefs and the organization as a whole.”

Guest Services is excited to see how the Culinary Forum will continue to innovate, inspire, and engage its talented community of chefs.