Kenneth MacDonald  ||  Executive Chef
Originally hailing from Glasgow, Scotland (and sporting a charming Scottish accent), MacDonald brings more than 20 years of culinary experience to the kitchens at Sleeping Lady, having led restaurant operations for hotels and restaurants across the globe. From the City Tattersals Members Club in Sydney, Australia to the Pan Pacific Sonargoan Hotel in Dhaka, Bangladesh to several hotels throughout both South Africa and India – MacDonald has cooked for royalty, celebrities and heads of state. Most recently, MacDonald led the kitchens at the Esteban Restaurant at the Casa Munras Hotel in Monterey, California.

Executive Chef, MacDonald oversees all of Sleeping Lady’s food and beverage operations, including the Kingfisher Dining Lodge, O’Grady’s Pantry, The Grotto and catering. Ken also works directly with the Organic Garden Manager to determine what will be grown for use in the kitchen.

When not creating culinary magic for Sleeping Lady’s guests, MacDonald can be found pursuing local farmer’s markets and exploring Leavenworth with his family.

Rene Nunez  ||  Sous Chef
Rene Nunez originally joined Sleeping Lady in June of 2000. After a short break in service, Rene returned to Sleeping Lady in May of 2001 and in February 2003, Rene was promoted to prep cook in the kitchen. In May 2007, due to his outstanding contributions to Sleeping Lady’s culinary team, Rene was promoted to Sous Chef. In his current role, Rene manages the day to day operations of the kitchen team along with Executive Chef MacDonald.