Chef Quinten Frye is the new House Chef at Guesthouse Lake Tahoe! Renowned for his inventive, ingredient-driven style and commitment to sustainability, Chef Frye brings more than two decades of culinary experience to Guesthouse Lake Tahoe’s food and beverage program.
Over the course of his career, Chef Frye has shaped dining culture at world-class resorts and acclaimed restaurants worldwide. He co-founded Honolulu’s Salt Kitchen & Bar and Cocina Taqueria, earning multiple “Best New Restaurant” honors, and later served as Culinary Director for San Francisco’s Tacolicious Restaurant Group, overseeing menu development and muli-unit operations. Since relocating to Truckee, he has continued to be a pioneer within the local food scene, leading culinary direction for standout concepts such as Hen of the Woods, recognized as “Best New Restaurant” in the Best of North Lake Tahoe & Truckee Awards, Lobo Provisions Co., and Cult Burger.
A James Beard Award semi-finalist for Rising Star Chef and named StarChefs’ Rising Star for Sustainability, Chef Frye now brings his expertise to Guesthouse Lake Tahoe, where he leads the culinary program as a private chef for the property, curating seasonal menus that are family-style, locally sourced, and thoughtfully tailored to each guest’s preferences and needs. Drawing on seasonal ingredients from local farms and artisans, he ensures every meal—whether as a part of an intimate gathering or a larger soiree for the group—is personal, memorable, and reflective of the region’s bounty.
Born and raised in San Antonio, Texas, Chef Frye currently resides in Truckee, Calif. with his wife and son.
Imagine meals that capture the essence of Lake Tahoe's wilderness while showcasing refined culinary artistry. That's exactly what Chef Quinten Frye brings to the Guesthouse experience.
His signature style, modern hunters & gatherers cuisine, transforms the freshest local ingredients into dishes that can only be described as "found in the wild." Think open wood fire cooking that infuses smoky mountain flavors, whole animal butchery that honors every ingredient, and seasonal preparations that showcase what's growing right outside your door.
Using carefully curated ingredients, Chef Frye creates bespoke dining experiences that connect you directly to Lake Tahoe's natural bounty. Each meal tells the story of the land, from locally sourced proteins to foraged elements that capture the true taste of the Sierra Nevada. This isn't just dinner, it's a culinary adventure that transforms your gathering into something extraordinary, where every bite connects you deeper to this spectacular place and each other.
Chef Quinten Frye isn't just joining our team, he's revolutionizing how you experience food at Guesthouse Lake Tahoe. His unique vision pairs perfectly with our mission of bringing a quiet, natural luxury that fosters relaxation and connection.
"I'm grateful for the opportunity to collaborate with a team of like-minded individuals. Excited for what we’ll achieve together!" says Chef Quinten.
We're equally as excited to see what innovative dishes he brings to our tables.
Be the first to experience these new culinary creations. Visit Guesthouse Company to inquire about membership.