Willows Lodge Executive Chef Wins Award for Culinary Excellence

Willows Lodge Executive Chef Bobby Moore is the recipient of the 2013 Bob Zappatelli Award for Culinary Excellence.

Benchmark Hospitality established the Award in 2009 in honor of Zappatelli, the company’s first vice president of food & beverage and a noted chef, who passed away suddenly during that year. The award is given annually to a member of the Benchmark Hospitality food and beverage department who best exemplifies the extraordinary spirit and legacy of Zappatelli.

“Bobby Moore is a most deserving recipient of the Bob Zappatelli Award,” said Tom Garcia, vice president operations. “He has achieved remarkable success in the kitchen at Willows Lodge and as importantly, with the property’s guests and service team. People drive to his restaurant, Barking Frog, from all over the Seattle area for a dining experience unlike any other in the Northwest. We are very proud of his success and of his receiving this important award for our company.”

Moore has worked in the culinary arts field since age 15. Though uniquely credentialed, what helped Moore rise above his competition within Benchmark was his cutting edge creativity and customer service initiatives, involving all areas of food and beverage at Willows Lodge. Moore oversees the hotel’s restaurant, Barking Frog, its new food truck, the Barking Frog Mobile Kitchen, as well as the Fireside Lounge, Spa at Willows Lodge and meetings, weddings and special events held on property.

During his tenure as executive chef for Willows Lodge, Moore has put Barking Frog on Western Washington’s culinary map. Moore inspires his team at Barking Frog and throughout the property to take the best of the region’s indigenous ingredients, combined with the Northwest’s finest wines and coupled with superlative service, to deliver a dining experience that has transformed the restaurant into a coveted culinary destination within Woodinville Wine Country.

In addition to Chef Moore’s success at Willows Lodge, he has been honored with an invitation to cook at the storied James Beard House in New York City.  He received his formal culinary training at the Seattle Central Culinary Program.

In the attached photo are:

-Denny Fitzpatrick, Regional Director of Operations

-Matt Hagerman, General Manager, Willows Lodge

-Bobby Moore, Executive Chef, Barking Frog Restaurant, Willows Lodge

-Greg Champion, Chief Operating Officer, Benchmark Hospitality International

-Ted Davis, Chief Marketing Officer, Benchmark Hospitality International