The Central Oregon Top Chef Competition
What happens when six chefs attempt to knock each other down in a live culinary battle held round robin style? Creativity, stamina and smarts prevail!
The “Kitchen Stadium” was once again one of the most exciting parts of The Bite of Bend. It comes alive with delicious tastes and smells of Central Oregon’s most talented chefs. For those unfamiliar with the Top Chef event format, two chefs are presented with a mystery ingredient and must, in an allotted time of 1 hour, come up with a dish that wows the palettes of the panel of judges.
- Chef Travis Taylor – Sun River Resorts with Sous Chef – Fabrice Beaudoin
- Nick Ragazza – Dogwood Cocktail Cabin
- Bethlyn Rider – Broken Top Bottle Shop
Top Chef Schedule -
The Top Chef Competitors -
Shane Eagen of
I have been cooking in kitchens around thecountry and the Bahamas for the last fifteen years starting in Kansas. After playing semi pro baseball in Florida, I got a job offer to be a chef in Glenwood Springs, CO. I loved being outside, loved to cook, and loved sports, so I built my own food cart and started my own business in Glenwood Springs serving gourmet food out of a food cart on the corner in the middle of town. It was almost an instant success since people were looking for something new and fresh, and quick!
I have finally found home for my family and the Four and Twenty Blackbirds food truck in the Gorge. There are all the activities that I love to do here, kite, bike, snowboard, and of course all the amazing farmers and wineries. Vegan cuisine is really intriguing to me due to all the wonderful bounties of produce to play with. I will be at the Hood River Farmer’s Market, White Salmon Farmer’s Market, The Blues and Brews Festival, hopefully the Columbia Gorge Bluegrass Festival, Hopsfest, Harvestfest, Kiteboarding For Cancer, Cherry Blossom Festival
Brian Kerr of
My name is Brian Kerr, I am 47 years old and have been cooking professionally since 1987 when I took my first job in Corvallis at a now-closed pub. I spent my career trying out different kinds of restaurants and styles of cooking, learning along the way from friends and chefs. I have spent time in country clubs, family restaurants, boutique hotels, fishing camps, and a steakhouse. Coming last year to Bend to take over the helm at the Deschutes Brewery and Public House, it feels like home. I love the atmosphere here at the pub, it’s a wonderful place to bring my family, beer-geeks, and friends who want a great burger or pizza or fresh-baked dessert. one of our core values here at Deschutes Brewery is deliver quality; I feel very proud of the work this team has done over the years to do just that.
Thom Pastor of
Dad and husband. Craft beer evangelist: author of “Dessert Loves Beer” (available on Amazon…wink, wink) and beer writer for The Source Weekly.
Rocks bow ties.
Drinks fantastic amounts of coffee. Has been known to ride his bike 400 miles in two days…for beer. Seriously, between coffee and beer this guy doesn’t drink anything that isn’t brewed.
Oh, and he’s a professional chef trained by the CIA (not that one).
Bethlyn Rider of
Yes that is not me but a elephant ear mushroom. This picture has some passion behind it. I love to eat all sorts of mushrooms, as well as try to create some exotic culinary delights. Developing recipes full of flavor that can dazzle your taste receptors.
Mushroom bowls, stuffed, fried, sauté ect . Nothing is the world can make me whole, unless I cook. My other passion is the compassion for elephants. These gentle gaints have given me the ability to remain calm when the smoker stops working at work, dishwashers not showing up, cooks slicing fingers off during service, and drunken employees showing up for work. Haaa. one look at my iPhone pics of elephants. They speak to me. I breath, everything is good again.
Ingrid Rohrer of
Chef Rohrer recently relocated to Bend from the San Francisco Bay area where for the last 8 years she worked for Bon Appetit Management Company, a chef driven food service company who set the gold standard by being the first of its kind to require responsible practices in food service such as sustainable seafood, cage free eggs, antibiotic free meats and RBGH free dairy. Prior to Bon Appetit Ingrid was the chef de cuisine for Earthbound Farm in Carmel California where she opened one of the three certified organic kitchens in the country at the time. She is a graduate of the California Culinary Academy in San Francisco, and graduated with honors in 1914. From the age of 14, Chef Rohrer has been in the food service industry working in restaurants in Fresno, Carmel, Santa Cruz, San Francisco and Berkley. She now lives in Bend with her husband Craig and her two dogs, Sammy and Sienna
Travis Taylor of
When I was 16 I took a high school cooking class and immediately knew I’d found my calling. Soon after I fell in love with the language of the kitchen, I was so inspired by the food, people, fire and knives. I became immersed in the farm to table philosophy long before it became a “movement”.
When I started working at Sunriver Resort in 2002, I knew I had found my professional home and that this was where I needed to be. I am very inspired by this region’s beauty, farms and producers. My culinary philosophy is to buy the best ingredients, be true to the regions and seasons, and have personal relationships with our producers. Even 20 years into my career I am still inspired everyday by our people, food and of course the language, fire and knives.
When I’m not in the kitchen, I love running the trails around Bend with my fiancée.
Thank you Top Chef Sponsors