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fine dining dish


Matt Hale, Executive Chef

For Matt Hale, Executive Chef at the Columbia Gorges acclaimed Skamania Lodge, farm to table cuisine is his forte.

Chef Hale has a great respect and enthusiasm for the beautiful ingredients found around Stevenson, WA.

Hale comes to Skamania Lodge having previously worked at Destination Hotels' The Resort at Squaw Creek in Lake Tahoe as the fine dining sous chef. From there, he moved on to banquet chef at Sandy's Pub, also located at The Resort at Squaw Creek, where he was quickly promoted to the executive sous chef.

While growing up in Sierra City, California, Hale learned to grow large vegetable gardens and small fruit orchards. This, paired with an inherited family interest in cooking, led to a passion for always sourcing locally that he has continued to carry with him throughout his culinary career.

Hale followed the call of cooking to Lake Tahoe Community College, where he received an Advanced Degree in Culinary Arts.

"It's clear to me that Skamania Lodge prides itself on being a culinary leader in the Gorge, and I share my passion for garden-grown and locally sourced dishes with both the Skamania Lodge team and the guests we serve. Freshly sourced food doesn't need any unnecessary embellishments; the quality and taste speak for themselves."   -Matt Hale

Farm to table cuisine locally sourced from the Pacific Northwest

fish dishmeant and ricefish and vegetables