During the summer months, I’ll have the opportunity to introduce you to our talented culinary team. Our executive chefs work each day to provide delicious, healthy, fun meals to our guests. I look forward to introducing them to you so you can learn a little more about what makes them howl in the Great Wolf Lodge kitchen.
Starting as a Sous Chef at the Great Wolf Lodge in Williamsburg, Chef Tim Reardon was promoted to Executive Chef 10 months after joining the team. His desire to learn and be creative with the resort’s meals is reflected in all that he does.
With culinary arts training from Johnson and Wales University, Chef Reardon brings over 13 years of restaurant and culinary leadership experience to the resort. Most recently, he won the 2010 Williamsburg Iron Chef Competition and the top two awards at the Taste of Williamsburg 2010. He looks forward to the opportunity to show off his award-winning cuisine with families at the resort each week.
Great Wolf Lodge - Do you have a favorite recipe or culinary treat that you have created just for Great Wolf Lodge guests?
Chef Reardon - The Mahi Fish Tacos at the outdoor pool is a dish I am very proud of at the Lodge. It is a big hit with guests and a fun seasonal item. My year-round favorite is the Pepper Jack Chicken Quesadillas. While I’m not the one who created the recipe, it is something I could have once a week.
GWL - What makes a meal at Great Wolf Lodge different from other places?
Chef Reardon - The fact that it is a great atmosphere for kids, but also caters to adults with great regional cuisine. Our range of menu items makes it easy for every member of the family to find something they like to eat.
GWL - What have you brought to Great Wolf Lodge during your time as a chef?
Chef Reardon - Since joining the culinary team at Great Wolf, we have really have raised the bar on food quality. I have also worked on the initiative to create a standard appetizer menu for all of our resorts, added healthy options for the Spirit Island menu and created an order guide for all properties. While these are things done behind the scenes, everything is to help us continually improve the guest experience at all the lodges. I hear great feedback from our repeat guests.
GWL - What inspires you most as a chef?
Chef Reardon - Probably the fact you cannot be complacent in this field. The ever-changing variety and ingredients to work with create new challenges and change each day. Being able to use creativity on a daily basis is a passion of mine and something I try to instill in my staff.
Pepper Jack Chicken Quesadilla
1 each -12 inch Tomato Flour Tortilla
4 oz Chicken Fajita Breast Strip Precooked
2 ½ oz Shredded Pepper Jack Cheese
2 ½ oz Fire Roasted Tri-Peppers
2 oz Pico De Gallo
2 oz Sour Cream
1 each Lime Wedge
1 Sprig Cilantro
- Assemble Quesadilla as follows: Chicken, Pepper Jack and Tri-Peppers.
- Cook on flat top until browned and cheese is melted thoroughly.
- Cut in fours and plate as shown.
- Serve with a side of sour cream and Pico de Gallo for dipping.