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.

Chef Tom Hanrahan Grand Mound, WAChef Tom Hanrahan’s passion for cooking began at the age of 14 and has continued to grow and increase with each step he has made in the profession. At the Great Wolf Lodge in Grand Mound, WA., Executive Chef Hanrahan leads the culinary team and delivers exceptional guest experience throughout the resort.

Chef Hanrahan has a passion for the Northwest and enjoys the opportunity travel to other Great Wolf Lodge locations to collaborate with his fellow chefs.

Great Wolf Lodge – Do you have a favorite recipe or culinary treat that you have created just for Great Wolf Lodge guests?

Chef Tom Hanrahan – One of my signature recipes for guests in Grand Mound is for Roasted Corn and Crab Chowder. We use local ingredients to make fresh chowder each day.

Great Wolf Lodge  What makes a meal at Great Wolf different from other places?

Chef Hanrahan  The ambiance, the fun and the exceptional food we provide is something families will be hard pressed to find other places. We engage the whole family in the dining experience to make it something enjoyable from beginning to end.

Great Wolf Lodge  What new programs have you brought to Great Wolf during your time as a chef?

Chef Hanrahan – One of my passions as a chef is healthy dining for all ages. From our restaurant menus and outlets like Bear Paw Eats & Sweets to our banquet and meetings menus, we continue to add healthy options for families to choose. Secondly, an increased awareness in our allergen training has been instrumental for the Food and Beverage Pack Members. We see it as an extension of our promise to deliver quality food to our all guests. 

Great Wolf Lodge  What inspires you most as a chef?

Chef Hanrahan – One of the most inspiring things is training people from the ground up. It’s great to see people start as an aqua chef and make it to culinary management. Each step along the way you can see their growth and drive to succeed. It’s a great feeling to help others fulfill their dreams.

Great Wolf Lodge  What makes being a chef at Great Wolf Lodge so special?

Chef Hanrahan   The people that I work with on a daily basis make the difference.  There are so many inspiring people at my resort and throughout the company. To be able to share ideas and build that camaraderie is something unique to Great Wolf Lodge and the people who choose to work here.


Dungeness & Roasted Corn Chowder



6 oz. Pancetta, ground
1 ¼ C Onions, small dice
1 ¼ C Celery, small dice
1 ¼ C Green peppers, small dice
1 ¼ C Red peppers, small dice
1 ¼ C Flour
48 oz Chicken stock
3 lb Whole cob corn char grilled and cut off cob
3 lb Potatoes, small dice

2 Bay leaves
25 oz Heavy cream, scalded
20 oz Milk, scalded
Salt, to taste
White pepper, to taste
Tabasco, to taste
Worcestershire, to taste
8 oz Rock crab
8 oz Dungeness crab


  1. Render the pancetta.  Sweat the onions, celery and peppers in the rendered pancetta.  Add the flour and cook to make a blond roux. 
  2. Add the chicken stock gradually, whipping to work out lumps. 
  3. Bring the soup to a simmer.  Cook for 30 to 40 minutes. 
  4. Puree half of the corn and add it to the soup with the potatoes.  Add the whole corn kernels and bay leaf and simmer until the corn and potatoes are tender. 
  5. Combine the heavy cream and milk; add to the soup.  Remove and discard the bay leaf.
  6. Add both kinds of crab.  Adjust the seasoning with salt, white pepper, Tabasco and Worcestershire sauce, to taste.