Chef Bios

James K. Boheim, Executive Chef

For James Boheim, Executive Chef at the Columbia Gorge's acclaimed Skamania Lodge, creativity is a forte.

Classically trained French chef, James Boheim has been developing and honing his craft for more than 16 years in both independent and hotel restaurants throughout the country. He has led culinary teams in the creation, development and execution of fine dining experiences for both à la carte and banquets for recognizable brands including the Wild Dunes Resort, Maggianno's Little Italy and the Hyatt Hotels and Resorts.

For Boheim, creativity is a forté that facilitates his ability to identify culinary trends that inspire memorable dining experiences. His talents have earned awards including the Meetings & Conventions "Gold Key Award" in 2008 and 2009; Meetings Media's "Best of South" for three consecutive years (2007-2009); and Corporate Meetings and Incentives' "Paragon Award for Excellence" in 2009.

Boheim believes in staying true to the region in which he cooks and showcases the Northwest's indigenous ingredients in the menus he develops. This "be true to who you are" philosophy, combined with his location in the Columbia Gorge's rich river valley, allows Boheim to apply his classic techniques while experimenting and exploring with new flavors to create memorable dining experiences.

Boheim is a graduate of the Pennsylvania Culinary Institute and of the Culinary Institute of America's Mediterranean and American Cuisine Courses. In his free time, Boheim enjoys spending time with his family, golf, and wine tasting.

We love Skamania Lodge--the setting is gorgeous, the lodge is beautifully designed and maintained impeccably by your capable and courteous staff and your employees provide excellent service. The cuisine in your restaurant and bar is reliably delicious and served in a lovely setting. Those are some of the reasons we return year after year and recommend Skamania Lodge to friends and family.

Jane Habegger, Olympia, Washington



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