"On a warm evening, reserve an outside table at just before sunset for views of mountain baked Truckee."
Sunset Magazine

Diverse offerings from consistent talent.

Executive Chef David Smith earned his culinary cred in kitchens from New York to Alaska, but has buried his roots deep at Cottonwood, having been Executive Chef for fifteen solid years.  Dave mixes creative zest into a menu that abounds in flavor & substance, featuring sustainable seafood along with the best organic produce and grass-fed meat from the foothills and the nearby Sierra Valley.

With a core menu of established local favorites like the Niman Ranch New York Steak, Pine Nut Crusted Southeast Asian Basa, and Butternut Squash Enchiladas (vegetarian), Dave also lets his creative juices flow with up to five different nightly specials.  No trip to Tahoe is complete without enjoying his cuisine. A lifelong skier, Dave and his wife, Cottonwood pastry chef Michele, live in nearby Tahoe Donner with their 3-year old daughter Kyla Quinn.

Sous Chef Donovan Webb attended the Art Institute of California in Orange County and worked
with many well known chefs performing culinary demonstrations and fund raising events. After Culinary Arts school, Donovan began working at Orange Hill in Suzanne Tracht's kitchens. Tahoe
and the great outdoors captivated Donovan who was surprised to find a thriving culinary scene in Truckee. "Not many places afford the same mix as Truckee; great local agriculture, incredible beauty, and a wonderful community right here in the Sierra. Cottonwood brings it all together in an unpretentious way".