Bend In Spoon

Bend In SpoonSince opening our first restaurant, CHOW, in 2007, in Bend, Oregon, we have endeavored to pair a welcoming, relaxed atmosphere with refined dishes that dance on the palate. We source local and organic whenever possible and regularly offer specials that feature the best of Oregon’s seasonal bounty in creative ways. We have strong relationships with our local and regional producers and are deeply committed to sustainability in all we do. All our enterprises were united under one restaurant group, Bend in Spoon, in early 2018. Each of our restaurants has its own vibe and its own personality both in its feel and taste. We pride ourselves on accommodating all our guests and have a special knack for dazzling vegetarians, vegans, and our gluten-free friends.
We look forward to serving you and continue to be humbled and so grateful for the support of our Central Oregon community–you allow us to live thisBend In Spoon dream everyday. Chefs David and Ryan have been friends for many years, brought together by their true passion for food and for nourishing people through their long history in the hospitality industry. As you’ll read below, both Chefs have extensive experience consulting with new restaurants from concept to open. To inquire about consulting, private events, catering, or cooking classes,
David Touvell
Thanks to his gourmand Mom, David grew up in Los Angeles eating cioppino and bouillabaisse and sipping Bordeaux. A future in food was born! At just 9 years old, David started working in the famed City Bakery in Ventura, CA where he learned to make scratch dough, using natural yeast and beautiful technique. He was hooked! David spent his formative years working in a variety of restaurants that featured authentic French, Laos, Cantonese Hunan, and Thai cuisine. Anyone who eats in David’s restaurants Bend In Spoontoday can easily see this early influence.
David went on to major in philosophy and culinary arts eventually moving on to study at Le Cordon Bleu in Portland. During this time, he helped a friend open a bakery, and directly following culinary school, he worked at McCormick & Schmick’s, catering for 10,000+ person parties. He moved on to work for Hubert Keller, in Pebble Beach, and for a mobile 5-star restaurant before packing up all his experience and moving to Bend in 2001.
David worked to strengthen and help open multiple restaurants in Ashland (including the Peerless Hotel) and Bend until the opportunity to purchase what is now CHOW in 2007. David takes great pride in creating a family-feel in the front and back houses of his restaurants. He favors good vibes over pretention and keeps dishes simple, so the flavors stay front and center. Of all the meals he has enjoyed, Chef David’s favorite is an authentic Dim Sum or Korean Hot Pot!
Ryan Sturmer
Ryan’s family centered many of their most memorable moments around food, while he was growing up in Portland. His family often gathered for a home-cooked meal together, making the time to sit and enjoy the food and each other. His love for delicious food made Ryan curious about the inner-workings of restaurants, so he started dishwashing in high school, workingBend In Spoon his way to prepping and then working the line. He met Chef David just after high school, having moved to Bend in 2000. Ryan moved to Portland and worked in various kitchens around the city before heading to the Culinary Institute of America in New York, in early 2004. While attending culinary school, Ryan took advantage of his proximity to New York City and staged as many kitchens as he could to advance his career. He worked at the Garrison while he finished culinary school.
Ryan returned to Bend and helped Chef David launch CHOW in 2007 before becoming the Executive Sous Chef for the Nines Hotel in Portland. There, he helped open award-winning Urban Farmer. When the opportunity arose to move back to Central Oregon, Ryan accepted a position as Executive Chef at Brasada Ranch, where he worked to develop the resort’s family-style banquets program, among other accomplishments. He joined Chef David as a partner in his restaurants in 2017 and is now responsible for all the business’ operations. Ryan is inspired by nose to tail preparations and traditional styles of cooking that allow flavors to shine as nature intended. He is deeply committed to partnering with local producers knowing that they provide the very best product available. Chef Ryan’s favorite meal is his Grandmother’s fried chicken!

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