Geoff Gunn, the Executive Chef for The Lumberyard Rotisserie & Grill in Cannon Beach, Oregon, describes his style of cooking as "real food for real people." There is proof in his statement when you taste the delicious ultimate comfort food that he prepares nightly at the Lumberyard. From rib-eye steaks to glazed pork chops and brick-oven baked pizzas, dishes resound with irresistible aromas and flavors.
You might call Geoff the ultimate "east meets west chef." His two favorite dishes represent both eastern and western cuisines. First on his list of favorite dishes is western-style grilled steak and potatoes; his second favorite is sushi. "I grew up on steamed veggies and rice, but I knew I wanted something more," says Geoff, who remembers helping his grandmother cook at an early age. The first dish I made for myself was pork chops with orange marmalade and Dijon mustard glaze," he recalls.
Geoff began his culinary career in Hawaii, where, working to support his "surfing habit," he worked at Duke's Canoe Club in Waikiki (one of Hawaii's most highly acclaimed restaurants) for six years. It was here that he became a fan of Pan-Asian cuisine. "I love the intricacies of Asian food," he says." You have the opportunity to blend every flavor profile, from sweet, savory, acidic and salty in one dish." Geoff defines the Japanese term "umami," as being "a fullness of flavor in the mouth, where all of your senses are excited."
Upon his return to the mainland, Geoff furthered his culinary career working at hot spots in Malibu and Los Angeles. Jobs included work at Planet Hollywood and at the Industry Bar and Grill, where he served as assistant to a master sushi chef. It was here that he honed his skills in Asian cuisine.
After returning to his native northwest, Geoff attended the Western Culinary Institute in Portland, where he graduated at the top of his class as a classically trained Le Cordon Bleu Chef. Geoff developed his appreciation for northwest cuisine during his tenure at Portland City Grill.
Continuing his pursuit of excellence in the culinary arts, Geoff joined the Martin Hospitality team in Cannon Beach, where he was promoted to the position of Executive Chef for The Lumberyard Rotisserie & Grill.
At the Lumberyard, Chef Gunn utilizes as many local, organic products as possible. Poultry, beef and pork come from nearby farms, and local produce is delivered daily.
"Oregon is a culinary playground," he says. "There isn't a product we can't grow here. We have mushrooms envied by the entire world. Our wines beat out the best. We have unparallel fish and shellfish, award winning dairies and great beer – what more could you ask?"