Meet our chef, Steven Hazell
We would like to introduce you to our new chef! We are excited about working with Steven, as he fits seamlessly with our team. He loves the family atmosphere and the opportunity to work where he can have so much interaction with the guests. He is calm and supportive of his staff, and the kitchen crew is learning and growing under his tutelage. We are happy to have such a strong combination of passion for food and compassion for people, a rare blend in a chef. He tells us about himself:
As I am entering my twentieth year of cooking, I find myself living in the high desert of central Oregon, and working with a great organization. I could not be happier that I was able to become connected with Rock Springs Guest Ranch. Their philosophy and approach to guest services is exactly what I look for in a successful organization.
I am looking forward to developing a food program that promises classic comforts and new favorites. One change I am very excited about is that we are going to be doing some plated dinners and family style meals to compliment our already elaborately prepared buffets. If you are planning to join us again for our summer program or joining us for the first time you will have these things to look forward to: meals by our pool, wine tasting, sampling local foods, special children’s buffets, outdoor BBQ’s and breakfast and lunches served on your trail rides.
It has been a long and winding road for me to arrive here in Bend. I began attending the California Culinary Academy in San Francisco in 1987. In the last 20 years my career has allowed me to work on two continents, and numerous states. I have had the honor of working at some of the best restaurants in the world (in my opinion). At Charlie Trotters in Chicago, Rubicon in San Francisco, Citrus in Los Angles, Sun Valley Resort in Sun Valley, Justin Winery in Paso Robles California and being a chef/ owner of Mosaics in San Luis Obispo California that received the accolades of best new central coast restaurant by Gourmet magazine in 2000, and the honor of being named best central coast chef. Also along the way I have taught at the Paso Robles Culinary Academy, and become a Certified Executive Chef in the American Culinary Federation.
I look forward to continuing my culinary career at Rock Springs
for many years to come and helping to orchestrate the growth of
the Food and Beverage program.
