Chef’s Bio

Riley Huddleston is the Head Chef at Alexander’s at Timber Cove Inn restaurant on the Sonoma Coast.

Riley received his culinary education from the New England Culinary Institute and completed his internship at one of New York’s finest dining establishments, Gramercy Tavern.

In 2006, Riley worked as a Pastry Chef at BOKA Restaurant and Bar, where his desserts put him on the “food map” of Seattle.

Riley’s career has also included stints as Sous-Chef at Beato Food and Wine (Seattle), where his “Deconstructed Tiramisu” was named “Best Dessert in Seattle” by About.com, as Chef de Cuisine at Mortimer’s Restaurant (Boise), and as Executive Chef at Café de Paris (Boise.)

In addition, Riley has been a featured chef at The Orchard House located in Idaho’s wine country, a food and beverage consultant to Koenig Vineyards, and an adjunct professor to Boise State University’s School of Culinary Arts.

His approach combines classic technique with innovative flavor combinations and modern presentation using only the freshest regional, seasonal ingredients available. He prides himself on sustainability and has a long standing reputation for supporting local growers and purveyors.

Riley currently lives on the beautiful Sonoma Coast.

To contact Riley directly, please email him at rhuddleston@timbercoveinn.com.