The Chefs

One of the highlights of the Dinner on the Range on Saturday night August 10th, 2019 at the Pronghorn Resort, will be the depth of talent in our lineup of participating restaurants. As you stroll the site, your event ticket allows you to sample to your hearts delight all the cuisine, spirits, wine and beer that you can handle. We will be featuring up to 12 local restaurants.

You will also enjoy beer from Deschutes & GoodLife Breweries, select wine and spirits from Southern Glazer’s Wine & Spirits and more.

We are in the process of finalizing our 2019 chef lineup. Here were our chefs from the 2018 event:

Chef Ken Frank from La Toque – Napa Valley

Chef Jennifer Jasinski from Rioja – Denver, CO

Bonta Natural Artisan Gelato

Chef Jill Ramseier & Chef Jeff Usinowicz from Deschutes Brewery – Portland

Chef Brian Kerr from Deschutes Brewery – Bend

Foxtail Bakeshop – Bend, OR

Chefs Mary & Greg Sonnier from The Gabrielle Restaurant in New Orleans, LA

Chefs John Finger and Terry Sawyer from Hog Island Oyster Company in San Francisco & Napa, California

Chef Jackie Lau

Chef Don Good from Level 2 – Bend, OR

 Chef Michael Smith from Michael Smith Restaurant in Missouri

Scott Neuman from Oregon Electric Station – Eugene, OR

Chef Bill Marinelli from The Oyster Bar Bangkok

Executive Research Chef Jody Denton from PepsiCo Culinary Innovation

Presented with the passion and authenticity behind every culinary experience, the plentiful dining offerings at Pronghorn range from inventively crafted cuisine to familiar comforts. Carefully curated by Executive Chef Kevin Linde, our menus are inspired by the highest quality Central Oregon sourced ingredients—and artfully designed to provide a truly original and uniquely satisfying experience.

Chef Charles Phan from The Slanted Door – San Francisco, CA

Chef Steve Helt from Zydeco Kitchen – Bend, OR

Chef John Gurnee from Washington Dining & Cocktails – Bend, OR