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Dining at Stella
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Dining at Stella

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Come join us for a night of unique dining at The Cedar House Sport Hotel’s Stella. Open Wednesday through Sunday, Stella incorporates the breathtaking nature about, balancing fresh produce grown from The Cedar House’s gardens with simple ingredients, creating food that is warm, comforting and inviting. An intimate, relaxing environment enriches the Stella experience, and that is exactly what we want your evening to be. Dinner service is from 5:30PM to 8:30PM – Reservations recommended. Make an online dinner reservation.

• Thursday through Sunday
• Seating begins at 5:30PM
• Stella will be open Wednesdays, starting June 20, 2012

Rustic Bread Program

Thursday, Friday and Saturday (barring a private event) one hour prior to dinner service, Stella will sell artisan rustic loafs fresh from the wood fire oven. Available in limited quantity – reserve your loaves today.

Meet Chef Jacob BurtonChef Jacob Burton of Stella

Chef Jacob Burton brings a creative and harmonious style to the Cedar House Sport Hotel’s, Stella. His unique outlook on the craft of cooking can be chalked up to his culinary journey; developing with each step of the process.

While enrolled at the California Culinary Academy in San Francisco, Burton started experimenting with different fresh ingredients, eventually growing his own herbs, vegetables, and greens. Realizing that cooking was his calling, he volunteered on the staff of the renowned La Folie, a Michelin Star winning French eatery. There, he fine-tuned his cultivations at the CCA, and started blossoming in his own right.

“With his harmonious cooking style already evident, Burton brings his strength and passion for 'everything cooking' to The Cedar House Sport Hotel’s, Stella.”

Ready to take the next step, Burton took his love to the illustrious Tahoe Mountains where he accepted a line cook position at Lone Eagle Grille – part of Incline Village’s Hyatt Regency. Gaining experience in the corporate hotel world, he moved on and up, taking the Sous-Chef position at The Big Water Grille. Working under Jay Veregge, a distinguished Chef in the North Lake region, Jacob expanded his cooking window. Wanting to broaden his education, he started a podcast – FreeCulinarySchool.com – allowing him to network with other talented professionals.

The only challenge left was supremacy of the kitchen. Fredick’s Fusion Bistro provided the palate. Burton had influence on every dish, leaving the remnants of his individuality on each plate.

Now, the already avant-garde Stella will benefit from Chef Jacob’s endeavors, embracing the journey along the way.