Meet Our World-Class Chef
Chef Lynn Hagen was raised in Birmingham, Michigan. She left Michigan for Santa Cruz, California to attend college. After much consideration, Lynn changed her life direction and attended the California Culinary Academy in San Francisco, California. In 1986 she graduated and became accredited in Classical French Cuisine.
Lynn went to work for Auberge du Soleil, a five star resort serving classical French cuisine, in Napa Valley. Lynn rotated through all stations finishing as Chef Tournard working directly under Executive Chef supervising all stations. Lynn moved onto the Portman Hotel, a four and a half star hotel in San Francisco. There she was the Chef de Cuisine in the main fine dining restaurant specializing in Provencal French cuisine. Her love for the Napa Valley had her back in the Wine Country opening Brava Terrace in St. Helena, California with Fred Halpert. There, Lynn was Chef de Cuisine offering a Country French menu.
In 1992 long time Gray Eagle Lodge guest, Dick Grace of Grace Family Vineyards, recommended that Lynn go to Gray Eagle Lodge for a vacation to relieve the stress of her life in Napa Valley. That trip lead to a life-long love for Graeagle. After numerous conversations, Lynn came to the Lodge and was the Executive Chef until she opened her own restaurant, Grizzly Grill, in Blairsden, California.
Lynn was Chef and owner of Grizzly Grill for twenty years. She also opened a very successful catering and take-out business called Mountain Cuisine. Lynn recently sold her beloved restaurant to reconnect with the Plumas Forest and her passion for cooking. In the winter season, Lynn is a ski instructor at Squaw Valley Ski Resort. She is also a devoted mom to three cats and a big, goofy dog, named Chilli!