Chad Michelbook

Executive Chef

Chad was born and raised in Spokane, Washington.  He began his career in the industry with Shogun Restaurant at the age of 16.  At the same time, he began studying under the tutelage of (CEC) Chef William Allen at the Spokane Skills Center. After two years with Shogun, his career led him to the five-diamond, Coeur d’Alene Resort.  He became sous chef and assistant pastry chef before the age of 23 with Hagadone Hospitality.

Chad left Hagadone Hospitality for Fugazzi Inc., where he was the Executive Chef of the hotel and bakeries for over a year before leaving Fugazzi for the Calgary Steak House.  Chad now oversees 100 culinary professionals at Northern Quest Resort & Casino.  His team serves 3,500 delectable delights every day. Chad has won many awards such as “Best Full Service Restaurant 2006” by the Washington Restaurant Association and “Best First Course” at Epicurean Delight in 2008. 

Scott Miller C.S.C.

Executive Sous Chef

Scott developed a solid foundation of the basics of classic cuisine at an early age in parents’ French restaurant.  Since then, he has learned culinary techniques and preparation from talented chefs in Tucson, San Diego, Portland, Seattle and Steamboat Springs Colorado during his 30 years of experience.

Chefs that most affected Scott’s philosophy and style are Cindy Black of La Jolla, California, and Chef Rey Peraza at the Microsoft Conference Center in Seattle. “Chef Cindy taught me flavor nuances, subtleties and profiles.  Chef Rey introduced me to contemporary cuisine using artisan quality ingredients and farm fresh products.”

With a cooking style that emphasizes the natural goodness and personality of ingredients, his presentations vary from enticing rustic to detailed elegance.   Scott’s ambitious no-shortcut approach to cooking has provided for many spectacular and successful events and parties. His idea that the seasons, locale and guests provide the roadmap to culinary creativity makes for a stunning dining experience.

Chef Stuart Blankenship

Rivers Edge Buffet Sous Chef

Born and raised in Spokane, WA, Chef Blankenship has been in and around restaurants since he was a child because his mother is a bartender.  Those childhood experiences created a love of the culinary arts within him. As his zeal for cooking and food grew, he decided to pursue his passion by taking classes in high school and through a vocational program. After graduation, Stuart took a break from cooking and decided to pursue his other life goal – serving his country in the Marine Corps. Being stationed in southern California and serving in several Asian countries helped shape his outlook on the future and cultivate his palate.  Stuart returned to Spokane to continue his culinary education after he was discharged from the military.

Stuart met his wife of 15 years while in culinary school and the couple decided to permanently settle in Spokane, which they agreed was a perfect location to start a family and their careers.  Stuart’s career began the same way many others have – he started at the bottom and worked his way up.  He worked his way up through the ranks from pantry cook to line cook to banquet chef to hotel Sous chef to where he finds himself today, as the Sous Chef for Rivers Edge Buffet.   Feeling that all of his experiences have helped form him as a person, as well as his professional career, Stuart takes this quote to heart: “There is no such thing as perfection, only the constant striving for perfection. For once perfection has been gained there is nothing left to achieve.”

Chef Kevin Enos

Sous Chef for The Q – The Ultimate Sports Experience

Kevin has a culinary degree from Horst Meager’s Western Culinary Institute in Portland, Oregon, which is now a part of Le Cordon Bleu.  Kevin has worked in the hospitality industry for 24 years, 11 of which he spent as executive chef and food service manager for Sodexo, managing corporate food service accounts.  Kevin also spent time managing the kitchen for a health care facility and in full-service fine dining, seafood and steak houses.

Kevin is an active chef who spends a lot of time in the kitchen with his team members, preparing some traditional flavors as well as developing new culinary dishes. Kevin focuses on creating interesting dishes for meat and seafood lovers, using ingredient typically found in the northwest region.

Kevin resides on the South Hill in Spokane, Washington, with his wife Valerie and their son, John.  Their family also hosts college-aged international students.

Chef Michael Lindsey

Sous Chef

Biography coming soon!

Chef Jerry Schrader

Banquet Sous Chef

Chef Schrader brings with him a 30 year history of food and dining service.  He has been recognized in Bon Appétit Magazine twice, most recently as the owner of and chef at Cannon St. Grill, which was noted as one of the Top Ten Breakfast Restaurants in the United States.  Jerry owned Cannon St. Grill for 10 years, and also owned Just Jerry’s and 1228 Tapas in Spokane.  Prior to returning home to the Northwest, Jerry was sous chef at The Center Club in Costa Mesa, California.  The private club served such guests as the King and Queen of Sweden, the Prime Minister of England and the President of Japan.  Jerry was often the creative force behind the special menus for these guests.  Jerry began his career in Sun Valley, Idaho and at the young age of 19 was put in charge of the Ice Show buffets and banquets in the Lodge venues.  He was often responsible for providing beautifully plated, delicious food for over 1,000 guests.  This beginning in banquet service has come full circle here at Northern Quest, where Jerry is helping to create lasting memories by preparing tasty dishes for guests of the Resort and Casino.