“Currents” To Provide Innovative Pacific Northwest Cuisine
Riverhouse Hotel & Convention Center is pleased to be unveiling a brand new restaurant in early 2016 with two accomplished new hires at the helm. Currents will be Riverhouse’s original restaurant concept, offering guests innovative Pacific Northwest cuisine in an idyllic setting overlooking the Deschutes River. The property has appointed Mark Hosack to the position of Executive Chef, and Jeff Stokholm as General Manager of Food & Beverage.
CIA Trained Chef Moves To Bend
Chef Hosack joins the Riverhouse team most recently from Gracie’s Restaurant at Hotel deLuxe, where he honed his skill as executive chef, serving modern American fare to great acclaim. A native Texan, Hosack began his career at popular eateries in Houston after graduating from The Culinary Institute of America, but was soon drawn to the Pacific Northwest, and has been cooking in the Portland, Oregon area for the past 25 years. His past positions have included Heathman Lodge and Hudson’s Restaurant, Red Star Tavern and Roast House, and Pazzo Ristorante.
With a keen appreciation of the local producers and growers in Portland, Hosack has earned a fan following for his composed American comfort-style dishes that feature the finest seasonal produce, and will develop an inspired original menu for Currents. When it opens early next year, guests will find a brilliantly reimagined dining destination at Riverhouse, a cornerstone of property’s extensive $10 million renovation. The new restaurant’s open-air format and fresh, contemporary flair will serve as the perfect backdrop for a memorable culinary experience.
Seasoned Hospitality Expertise Sets the Bar
Similarly, new General Manager of Food & Beverage Jeff Stokholm is a seasoned hospitality professional with demonstrated success in operations management. His past accomplishments include achieving Five & Four Diamond Awards from AAA while supervising high performance teams and providing outstanding leadership.
Most recently, Stokholm served as General Manager of Brasada Ranch in Oregon, where he was responsible for the day-to-day management of the resort as well as Brasada Canyons Golf Course & Club, Spa Brasada, General Store and Equestrian Center. Prior, Stokholm held positions at destinations including Shore Lodge and Whitetail Club in McCall, ID, and The Davenport Hotel Collection in Spokane, WA. Stokholm is a graduate of The Culinary Institute of America and is a Certified Tourism Ambassador.
