Chef Jonathon Strand’s first introduction to the culinary food was in his grandmother’s kitchen, peeling apples, making casseroles and fresh baked granola. He began his culinary career in 2002 having gained experience with Bon Appetit’ Management Company and having developed his taste with Jack Daniel’s Whiskey BBQ Champion Ralph Blevins, Chef Nicole Peltz, Chef Marcel Choux and Chef Myrna Attar of Ya Hala. For the last two years Jonathon has provided large-scale fine dining to Eugene weddings, vineyards and fundraisers like Bridgeway House and Relief Nursery as the chef for Oakway Catering. Jonathon has served elite clients such as Warren Buffet, taught cooking classes at Lane Community College and Pepperberries and spent several years as a natural foods market chef for New Seasons, World Foods and Sundance Kitchen. His cuisine speaks of French, New American and Middle Eastern influences using local ingredients from the Willamette Valley.