Anchor Wine Club Dinner

Even in Ken's early days growing up on Long Island New York, food and creating memorable meals consumed his time.  When he turned eighteen, he threw a dart at the US map and wherever it landed he would make his home. It landed on Sisters, OR. So, he packed his bags and made the journey West.

Ken quickly fell into the groove in Sisters, fishing the Metolius River during the day and working the kitchen at The Lodge Restaurant at Black Butte Ranch. He quickly graduated his way to the top of the kitchen. As his notoriety grew, he was recruited to become Executive Chef at Han's Restaurant in Bend, OR. There, he perfected his methods and menus.  He also developed a refined palate tuned to create mouth-watering pastries and other desserts. Ken then earned a PhD in restaurant and kitchen management as a critical team member at the top restaurant of DC Ranch in Scottsdale, AZ. Upon returning to Bend, he worked with Damien to develop both the remote camp dining experiences and lodge dining at Deep Canyon Outfitters and Lodge.   Today, when he’s not consulting C4 Outdoor clientele on efficient and practical ways to net the most out of any kitchen, he’s the owner and Head Chef of Cascade Catering in Bend.