Big Sur Lodge is located in the heart of California’s iconic Big Sur State Park, offering visitors an exceptional base to explore the stunning natural beauty of the area. Surrounded by towering redwoods and dramatic coastal cliffs, the Lodge provides easy access to the park’s renowned hiking trails, pristine rivers, and breathtaking ocean views. Big Sur is known for its rugged landscapes, rich wildlife, and outdoor recreation opportunities, making it a must-visit destination for nature lovers and adventurers alike.

Paul Amend plays a vital role at Big Sur Lodge and in the Big Sur Fire Brigade, balancing his responsibilities as the Sales and Marketing Manager at the Lodge with his duties as a firefighter in the local community. His dedication to both roles speaks to his deep commitment to the safety and enjoyment of both visitors and residents in this remote, picturesque area.

A Life-Saving Incident

One of Paul’s most memorable experiences as a firefighter took place on January 5, 2024. He and his team responded to a serious rescue on the Pine Ridge Trail, where a hiker had fallen almost 350 feet, suffering injuries to his head, leg, and arm. The weather was cold and foggy, making a helicopter rescue impossible. In these challenging conditions, the team had to get creative and find alternative ways to rescue the injured hiker.

Paul recounts how they located the patient after hours of hiking and maneuvering through the fog. The team found a path that led them down to the riverbed, where they were able to lower the patient and prepare him for transport. Using an off-road stretcher, they wheeled the hiker for nearly nine miles back to safety. “It was one of the more grueling rescues I’ve been a part of,” Paul says. “But the team’s perseverance got us through it, and we were able to get him out in the end.”

Big Sur’s Community Resilience

Another pivotal moment in Paul’s career happened on March 30, 2024, when a road washout isolated thousands of visitors to Big Sur. With no way for them to leave, Paul and his team jumped into action, transforming the Lodge’s Conference Center into an emergency shelter.

Read more about this incident and hear from Big Sur Lodge General Manager Matt Wilkins

“Once the road became impassable, we had to find a way to care for everyone who couldn’t get out,” Paul recalls. The Lodge hosted 63 people in the Conference Center and provided additional space in the restaurant, while others chose to sleep in their cars. Throughout the night, Paul and his team kept guests informed about road conditions and when they could return home. “We did everything we could to make sure everyone was safe and comfortable,” he adds. The following day, the road partially reopened, and visitors were able to continue their journey through a mass caravan organized by park officials.

The Big Sur Fire Brigade

Paul’s journey with Big Sur Fire began in early 2023, when he enrolled in the Big Sur Fire Academy to become a certified firefighter. Paul highlights the unique nature of the Big Sur Fire Department, which is largely funded by donations from local businesses and residents. “It’s a community effort, and being part of that makes me proud,” he says.

Since his training, Paul has been involved in several emergency responses, including helicopter rescues and other critical incidents. His firsthand knowledge of Big Sur’s trails and remote locations has made him a valuable asset in these rescue operations. “Living and working here gives me the advantage of knowing the area intimately, which is crucial when it comes to saving lives in an emergency,” Paul explains.

Balancing Sales & Marketing And Big Sur Fire

In addition to his firefighting duties, Paul also serves as the Sales and Marketing Manager at Big Sur Lodge. Balancing these roles is a challenge, but Paul manages it with grace, ensuring the success of both operations. He coordinates events, helps with marketing campaigns, and responds to emergency calls when needed.

Paul’s dual roles require him to be flexible and always ready to step in at a moment’s notice. “My pager goes off for emergencies, and if I can help, I’m there,” he says. Whether he’s working on a marketing strategy or coordinating a rescue, Paul’s commitment to his community shines through in everything he does.

Thank you for all you do, Paul!

Guest Services, Inc. is proud to announce the promotions of Chris Bloyer, Joana Vasilescu, and Brandy Frederich to Vice President roles. These strategic appointments represent a significant step forward for the company, signaling a continued commitment to innovation, excellence, and sustainable growth.

“I am privileged to work with such an amazing leadership team,” says CEO Nico Foris. “Chris, Joana, and Brandy each embody the passion and purpose that define Guest Services, and their vision will be instrumental in shaping our future.”

Congratulations to Brandy, Chris, and Joana on their well-deserved promotions. We look forward to their continued success!

Brandy Frederich, Vice President of Hospitality

Brandy Frederich has been integral to elevating visitor experiences at key properties since 2016, including Mount Rainier and Pfeiffer Big Sur. Under her leadership, Guest Services has strengthened partnerships, significantly increased revenue, and enhanced its e-commerce and retail offerings.

“Brandy’s deep understanding of hospitality and her dedication to community engagement have made her an essential part of our success,” Nico adds. Brandy, who has over 25 years of experience in hospitality and park concessions, will now oversee an expanded portfolio of national and state park properties.

Chris Bloyer, Vice President of Operations

Since joining Guest Services in 2022, Chris Bloyer has overseen operations at some of America’s most beloved national parks, museums, and iconic destinations. His notable projects include launching Bar Americano on the National Mall, Catboat Pizza in Alexandria, and competitive rowing programs at Columbia Island.

“Chris’s ability to build successful partnerships and enhance guest experiences has already had a huge impact,” Nico says. With more than three decades of experience, including previous roles with Georgetown University and the Washington Commanders, Chris brings extensive expertise in operational management and strategic growth.

Joana Vasilescu, Vice President of Condominium and Property Management

Joana Vasilescu has significantly expanded the condominium and property management division in Naples, Florida, since joining Guest Services in 2022. Her dedication to operational excellence and resident satisfaction has strengthened the company’s position in a critical market.

“Joana’s passion for exceptional service sets a high standard for our entire team,” says Nico. With previous leadership roles at Marriott International and Equity Lifestyle Properties, Joana’s expertise in client relations and quality assurance positions Guest Services for continued expansion and success.

At Mt. Rainier National Park, the culinary landscape is transforming under Chef Rudolfo Martinez, the new Park Executive Chef. With nearly two decades of experience in chef-driven establishments and notable roles at Hyatt, Thompson Hotels, and Yellowstone Park’s Lake Yellowstone Hotel, Chef Rudolfo brings a wealth of expertise to his position. His arrival was recently celebrated in a special feature by Visit Rainier, spotlighting his culinary vision for the park.

From Culinary Roots to Mountain Peaks

Chef Rudolfo’s passion for the culinary arts has been a driving force throughout his career. His journey has led him to focus on whole-unit management, culminating in his role as Food and Beverage Director at Lake Yellowstone Hotel, renowned as one of the most prestigious hotels in the park system. Now at Mount Rainier, he aims to blend his fine dining background with the park’s unique environment.

“I’ve spent most of my career focusing on higher-end dining and connecting with local communities,” Rudolfo explains. “It’s about bridging the gap between farm-to-fork and making it accessible for everybody.” He will be responsible for managing and driving all aspects of F&B at Mt. Rainier National Park including:

• Menu Development: Crafting menus that emphasize local and sustainable ingredients, reflecting the flavors of the Pacific Northwest.
• Community Engagement: Building relationships with local farmers and producers to source fresh, organic produce for the park’s dining venues.
• Guest Experience: Designing special events and themed dining experiences that celebrate the region’s culinary heritage.
  

Farm-Fresh and Community-Centered

One of Chef Rudolfo’s notable initiatives is collaborating with nearby sustainable farms located minutes from the park. By integrating their organic produce into the menus at Paradise Inn and National Park Inn, he plans to enhance the dining experience with fresh, local flavors.

“We have a great organic, sustainable farm just five minutes down the road,” says Rudolfo. “We’ll be utilizing their produce to supplement our broadline suppliers. It’s about focusing more on quality, local food, and truly connecting with the community.” Additionally, Chef Rudolfo plans to introduce:

• Themed Dining Events: Special offerings like Prime Rib Fridays at National Park Inn to attract both visitors and local residents.
• Culinary Partnerships: Collaborations with local vendors, such as Rainier Beer, to host events featuring yard games and tastings, enriching the guest experience beyond the trails.
  

“We have a few different activations planned for the season,” he adds. “Whether it’s specials like prime rib or unique events at Paradise Inn, we’re creating memorable experiences.”

Nature-Inspired Culinary Experiences

Chef Rudolfo is enthusiastic about the opportunities that lie ahead in 2025. He envisions Mount Rainier’s dining venues as destinations that not only provide delicious flavors but also connect guests to the local community and environment.

“I came here because I see opportunities to grow, both professionally and personally,” Rudolfo shares. “I hope my role becomes a fixture within this community, connecting our culinary offerings with the natural environment around us.”

Plans include hosting chef dinners at local farms and organizing events that celebrate the region’s agricultural roots. A smaller version of this vision will be showcased on Earth Day, with a special three-course menu featuring local, sustainable ingredients.

Living in an RV at the base of the mountain, Chef Rudolfo fully immerses himself in the natural beauty of the area, drawing inspiration from his surroundings. “I’m getting the full experience,” he laughs. “I’m waking up to owls and snow in the middle of the night. It’s truly unique here—world-class mushroom foraging is literally right across the street.”

His commitment to sustainability, community involvement, and culinary excellence positions Mount Rainier National Park’s dining services for a vibrant and flavorful future.

We extend our gratitude to Chef Rudolfo and the entire Mount Rainier team for their dedication and creativity, which continue to make the park a memorable destination for guests from around the world.