Passion. Attention to detail. Decades of experience.
Brad Kohler, General Manager
As general manager of Wild Goose, Brad Kohler brings more than 35 years of hospitality experience to his position at Wild Goose. He has helped develop and define some of California’s finest, along with most historical dining spots, like the Ahwahnee Hotel in Yosemite National Park.
Raised in the Napa/Sonoma wine country, Kohler spent his childhood helping his parents run a 257 acre ranch in Knights Valley, outside of Calistoga, Calif. In 1980, he moved to Lake Tahoe where he attended college and worked for four years as a waiter at Le Petit Pier which at the time offered formal French service. Here he cultivated his enthusiasm for the food and wine industry.
Kohler’s appreciation for wine, food and hospitality took him to numerous locations where he was instrumental in perfecting the service and style of each location. For five years he was the Bar Manager and Assistant Dining Room Manager for Auberge du Soleil, a Relais & Châteaux property in Napa Valley. He also spent five years as the Dining Room Manager for Trilogy in St. Helena, Calif., which offered a small intimate fine dining experience. Under Kohler’s management, Trilogy was on the top Wine Spectator wine list.
A highlight of his career was in 1988, when he became the Dining Room Manager and Food and Beverage Director for the historic Ahwahnee Hotel in Yosemite National Park, otherwise known as “The Most Beautiful Lodge in the World”.
Prior to joining Tahoe Mountain Club in 2008 as its Restaurant General Manager for Wild Goose in Tahoe Vista and Schaffer’s Camp, mid-mountain at Northstar-at-Tahoe, Kohler worked at Spindleshanks restaurant and Tonopalo in Tahoe Vista and Tallus in Mammoth Lakes. Both Tonopalo and Tallus are ultra-premium properties, where he was their Innkeeper.
Today, Kohler’s mission is to enhance the Tahoe dining experience offering top-notch service, the finest cuisine, an educated wait staff and a lively yet relaxing environment.
JASON DI GUILIO,Executive Chef
Jason Di Guilio, executive chef for Wild Goose, has been committed to creating some of the finest culinary creations for more than 15 years. His approach to food focuses on attention to detail and the use of fresh regional ingredients. At Wild Goose dishes come alive with delicacies like grilled wild Alaskan salmon with shaved apple, fennel, basil salad and whole grain mustard honey to fresh Pappardelle pasta tossed with morel mushrooms, English peas, fava beans, and mushroom jus.
Di Guilio’s passion for food began when he was a teenager, inspired by his Italian grandmother’s ability to prepare homemade pasta and sauces. After several years of watching and learning from her, along with dining at some of his family’s favorite San Francisco Bay Area restaurants, he knew that cooking and food would be his career.
His hands-on training started at the age of 20 when he managed the kitchen at a quaint bar and grill located in a small community called Meadow Valley, Calif. Five years later, he opened his own restaurant, Sweet Loraine’s, positioned right in the heart of downtown Quincy, Calif. Sweet Loraine’s catered to the business person looking for the perfect place for a lunch meeting or an after work fine dining experience.
In 2005 Di Guilio sold Sweet Loraine’s and moved to Mammoth Lakes, Calif. where he became the Head Chef/Assistant Manager of Parallax Restaurant and the mountain’s mid-chalet, McCoy Station. At 10,000 feet elevation, Parallax offered fine dining amongst the pines.
In 2006, he became the Sous Chef for Restaurant Lulu in Mammoth Lakes, and two years later he took a position as the Executive Sous Chef for White Bark at the Mammoth Lakes Westin Monache Resort.
For the past year, he has been the Executive Chef for Wild Goose and Schaffer’s Camp, both Tahoe Mountain Club establishments.
Passion. Attention to detail. Decades of experience.
Brad Kohler, General Manager
Raised in the Napa/Sonoma wine country, Kohler spent his childhood helping his parents run a 257 acre ranch in Knights Valley, outside of Calistoga, Calif. In 1980, he moved to Lake Tahoe where he attended college and worked for four years as a waiter at Le Petit Pier which at the time offered formal French service. Here he cultivated his enthusiasm for the food and wine industry.
Kohler’s appreciation for wine, food and hospitality took him to numerous locations where he was instrumental in perfecting the service and style of each location. For five years he was the Bar Manager and Assistant Dining Room Manager for Auberge du Soleil, a Relais & Châteaux property in Napa Valley. He also spent five years as the Dining Room Manager for Trilogy in St. Helena, Calif., which offered a small intimate fine dining experience. Under Kohler’s management, Trilogy was on the top Wine Spectator wine list.
A highlight of his career was in 1988, when he became the Dining Room Manager and Food and Beverage Director for the historic Ahwahnee Hotel in Yosemite National Park, otherwise known as “The Most Beautiful Lodge in the World”.
Prior to joining Tahoe Mountain Club in 2008 as its Restaurant General Manager for Wild Goose in Tahoe Vista and Schaffer’s Camp, mid-mountain at Northstar-at-Tahoe, Kohler worked at Spindleshanks restaurant and Tonopalo in Tahoe Vista and Tallus in Mammoth Lakes. Both Tonopalo and Tallus are ultra-premium properties, where he was their Innkeeper.
Today, Kohler’s mission is to enhance the Tahoe dining experience offering top-notch service, the finest cuisine, an educated wait staff and a lively yet relaxing environment.
JASON DI GUILIO, Executive Chef
Di Guilio’s passion for food began when he was a teenager, inspired by his Italian grandmother’s ability to prepare homemade pasta and sauces. After several years of watching and learning from her, along with dining at some of his family’s favorite San Francisco Bay Area restaurants, he knew that cooking and food would be his career.
His hands-on training started at the age of 20 when he managed the kitchen at a quaint bar and grill located in a small community called Meadow Valley, Calif. Five years later, he opened his own restaurant, Sweet Loraine’s, positioned right in the heart of downtown Quincy, Calif. Sweet Loraine’s catered to the business person looking for the perfect place for a lunch meeting or an after work fine dining experience.
In 2005 Di Guilio sold Sweet Loraine’s and moved to Mammoth Lakes, Calif. where he became the Head Chef/Assistant Manager of Parallax Restaurant and the mountain’s mid-chalet, McCoy Station. At 10,000 feet elevation, Parallax offered fine dining amongst the pines.
In 2006, he became the Sous Chef for Restaurant Lulu in Mammoth Lakes, and two years later he took a position as the Executive Sous Chef for White Bark at the Mammoth Lakes Westin Monache Resort.
For the past year, he has been the Executive Chef for Wild Goose and Schaffer’s Camp, both Tahoe Mountain Club establishments.