New chef in the kitchen at BBR Lodge

Chef Jerry Phaisavath in his kitchen at the Black Butte Ranch Lodge. Photo by Conrad Weiler

Laotian-born Chef Silisak "Jerry" Phaisavath is the new Executive Chef at the Black Butte Ranch (BBR) Lodge restaurant.

Phaisavath immigrated to California in 1972 and has an impressive list of work credits including Executive Chef positions in California at Diablo Private Golf Club, Marin Country Club and Le Boue French Restaurant.

His food preparation training was at the Hyatt Regency in San Francisco and he feels comfortable with French, European and Pacific Northwest cuisines.

Most recently he worked at the Bend Golf and Country Club before coming to BBR last month.

"I'm very happy working here at BBR," said the affable chef. "Central Oregon is very beautiful and the Lodge makes a wonderful setting for diners."

Lodge menu highlights include pan-fried Northwest oysters, far-east chicken satay, pan-fried Maryland crab cakes and baked Brie en croute from the appetizer menu. Highlight entrees were shitake ravioli with rock shrimp, pan roasted duckling breast and pan seared northwest salmon.

"There have been many favorable comments about Chef Jerry's menu," said waiter Paul Cambell, who works at the Lodge dining room.

In preparing his food offerings, Chef Jerry had 16 BBR residents sit down and evaluate three appetizers, one soup, four salads, three entrees, four desserts and nine wines for his new menu.