A new chef, and a new name for the dining room, is the latest news out of Wuksachi Lodge in Sequoia National Park.

The lodge sits in one of the most beautiful locations in the High Sierra. Grab a table near the dining room's wall of windows and you'll have gorgeous views of 11,188-foot Mount Silliman. So beautiful are the views that the concessionaire, DNC Parks & Resorts, renamed the dining room "The Peaks." A good choice!

Arriving with the new name is the new executive chef, Jeff Graham. He arrives with nearly a decade of culinary experience and a passion for using local ingredients. Chef Graham shares the lodge’s commitment to sustainability, as well as DNC’s environmental initiatives, which include supporting the National Park Service’s Healthy Parks, Healthy People campaign.

“Food shines when you start with the freshest flavors available,” said Chef Graham. “I absolutely love going to farmers’ markets and am committed to supporting our local growers.”

Already taking advantage of what California's San Joaquin Valley has to offer, Chef Graham is forming regional partnerships with organic produce farmers, hand-crafted chocolate and ice-cream makers, grass-fed beef ranchers and more. Guests of The Peaks will see the results of these partnerships on frequently updated menus that reflect the area and Chef Graham’s tastes. Recent specials included an entrée of pan-seared venison medallions with a blueberry and juniper demi-glace, and a deep dish caramel apple pie for dessert.

Guests with food sensitivities will also appreciate Chef Graham’s approach.

“In addition to expanding our lower-calorie options, we’re planning to offer more gluten-free dishes,” he said. “We are happy to accommodate guests with food allergies as creatively as possible and nutritional info for any item on the menu is always available upon request.”

Chef Graham joins Wuksachi Lodge most recently from The Lodge at Yosemite Falls, also operated by DNC. There he served as sous chef overseeing the Mountain Room and later as executive chef at the property’s Curry Village. He graduated Magna Cum Laude in 2006 at Western Culinary Institute and attained sous chef accreditation from the American Culinary Federation in 2009. He is currently pursuing ongoing education in nutrition, allergens and healthy diets and special diets.

Open year round, The Peaks serves breakfast, lunch, and dinner daily. Advance reservations for dinner are recommended and can be made by calling the Front Desk at 559-565-4070 ext. 0.