Meet the Culinary Team

Nourishing the body and soul.

Chef Erik Moritz

Chef Erik Moritz was first inspired to pursue a career in culinary arts while working at the historic Timberline Lodge on Mt. Hood, Oregon under Executive Chef Lief Benson, manager of the Oregon Culinary Olympic Team. After three years, Erik moved to Las Vegas where he worked at the Circus Circus Hotel Casino for 10 years. There, he honed his skills in large-volume food and beverage production, customer service and administrative management. 

He attended Le Cordon Bleu Australia where he earned his Diploma De Cuisine degree in 2001. While attending classes he worked at the Shangri-La Hotel overlooking the renowned Sydney Opera House where he was exposed to many styles of international cuisine from guest chefs from all over the world. 

 In 2003, Erik returned to Las Vegas and worked for 15 years at Ceasar’s Paris Las Vegas Hotel and Casino and eventually moved to the banquet department. During his tenure at Ceasar’s, he opened and managed several culinary venues. 

 Upon accepting a position as executive chef at the Nisqually Red Wind Casino, Erik moved to the greater Seattle metropolitan area. Since the COVID-19 Pandemic, he moved and built a home in Augusta, West Virginia. 

Erik joined The Village at Orchard Ridge culinary team and working with residents and sharing his many years of culinary experience. 

William Yeadeke

William Yeadeke is the director of dining services for Morrison Living, which manages the dining experience at The Village at Orchard Ridge. William has more than 30 years of culinary and restaurant experience progressively working his way up from dishwasher to general manager in restaurants through hard work and determination. 

Prior experience includes progressively responsible positions such as assistant director of dining,  executive chef and director of dining services.

In January 2013, William joined Morrison Living where he lends his expertise to the health care and senior living arena. He enjoys using his creativity and talents making dining for the residents nutritious and a pleasurable experience.  He is ServSafe Manager Certified and a Certified ServSafe Instructor.