Reserve your oceanfront table today.	View our menus, featuring the freshest seafood on the Oregon Coast.	Enjoy storm watching on the Oregon Coast at the oceanfront Surfsand Resort.

Josh Archibald
Executive Chef

Chef Josh Archibald’s philosophy of letting Mother Nature show off is a perfect counterpoint to the Oceanfront Wayfarer Restaurant & Lounge which wows visitors and locals alike with a fresh approach to Northwest coastal cuisine.

Chef Archibald trained at Oregon Culinary Institute and takes great enjoyment in showcasing the spectacular seasonal ingredients that we have in the Northwest – whether it is a perfect piece of salmon, fresh oysters or wild mushrooms. “As a chef, I consider myself to be an environmental steward. I focus on what is fresh and sustainable. I only feel good about serving food if I can trace the product. I make it a big point to train my team about the foods we serve and why the foods are so special.”

Chef Archibald credits his mother and paternal grandmother as great influences on his cooking and now as the father of two young boys, he is passing his cooking knowledge on to his sons.

Will Leroux
Corporate Chef

As an avid fisherman, wild game hunter, clammer and forager of wild berries and mushrooms, Corporate Chef Will Leroux thoroughly understands the profound connection between nature and the food he presents. Highlighting each ingredient with color, texture, seasonings, and special cooking techniques, he showcases northwest cuisine in what he describes as "simple elegance."

Will attended The New England Culinary Institute in Vermont, where he earned his Associates Degree through The Culinary Arts Advanced Placement program. A six-month internship at L'Auberge De Sedona, in Arizona, was followed by five years as a chef for the four-star Los Abrigados Resort, also in Arizona. While working at Los Abrigados, Will was honored to study with Madeleine Kamman at The School for American Chefs at Beringer Vineyards.

Lured by the majestic Pacific Northwest, Will landed a job at the prestigious Skamania Lodge, in Stevenson, Washington, where he worked for nine years, before accepting the position of Executive Sous Chef for the Stephanie Inn. At the Stephanie Inn, Will worked alongside the chefs, before being promoted to the position of Executive Chef for the company's Wayfarer Restaurant & Lounge, where he has worked from April 2002, to May 2011. Will has long been a mentor to all of the Chef’s in the company and recently officially stepped into his roll as Corporate Chef. "I was born with cooking in my blood," admits Will, who, when he is not out in the local forests or waters hunting, fishing and gathering, is dreaming up new ways to showcase Pacific Coast cuisine.