Jen's Garden has a new chef

Last month, TR McCrystal was made an offer he couldn't refuse: Join Deschutes Brewery as their executive chef. McCrystal's new position involves overseeing Deschutes Brewery's menus and steering the respected restaurant toward even loftier goals.

TR and Jen will still own Jen's Garden and continue to influence its success. However, now Jen will take on greater responsibilities and there will be another primary chef in the kitchen.

With that change on the horizon, TR and Jennifer McCrystal began the task of locating a chef who would carry on and enhance the offerings at Jen's Garden.

Ryley Eckersley, a young, innovative chef originally from London who shares their passion for exemplary fine dining, became available and accepted the position a few weeks ago. With an eye for innovative dishes and presentation, Eckersley uses only the finest and freshest ingredients. The McCrystals couldn't be happier with their new hire.

The current Jen's Garden menu, presented September 20 and continuing through October 14, showcases Eckersley's passion for inventive ingredients enhanced by the Southern French, Mediterranean-style dishes Jen's Garden is famous for producing.

Eckersley thought Jen's Garden would be a great match for his style of cooking.

"My food is inspired by the places I've lived," said Eckersley, taking a short break from preparing the evening's fare on Saturday night. Eckersley brings a well-traveled menu that reflects places he's lived like his family's home in the South of France. Eckersley has also lived and worked in Spain, Belize, New York, North Carolina and the Pacific Northwest.

From his earliest memories, Eckersley was steeped in the love of art and food. A family of foodies, he quickly understood the importance of considering the aesthetic components of his creations.

For him food should include all of the senses.

"I enjoy watching people look at the visual and textural components of the food, then savor the aromas and enjoy the flavors," he said.

Keeping in sync with Jen's Garden's menu, Eckersley enjoys cooking comfort food. He then puts his own spin on the dish by including ideas inspired by avant-garde techniques he's acquired in his travels and tutelage under many talented chefs.

"I like to make my food both pretty and delicious," he said.

At a young age, Eckersley had to fend for himself. With the death of his mother when he was still a teenager, he took on the challenge of putting himself through college by working 40- to 60-hour weeks in restaurants.

"I worked for some exceptional chefs and found that I enjoyed the artistic aspect of cooking so much, I'd be happier following my passion and make it my career," he said.

The menu so many people love at Jen's Garden has been retained under Eckersley's care.

"The concept that makes Jen's Garden so great will remain the same," he said. "It will just be delivered with a new eye and a fresh perspective. Basically, building on a great thing. I hope people find the change refreshing and that they'll enjoy some new ideas."

Eckersley is thrilled about his new position and loves the fact that every three weeks he has the opportunity to present his latest creations to his customers.

A father of a 2-year-old, and with another baby due next month, Eckersley and fiancée Sarah Leigh are enjoying staying settled in Central Oregon. This winter, he plans to teach his son Milo how to ski.

Jen and TR will continue to oversee Jen's Garden.

"We love this restaurant so much and are so appreciative and thankful for the loyal support of our amazing customers," said Jennifer. "We want people to know that we are very excited and look at this change as a way to make Jen's Garden even better. Ryley has phenomenal talent and is very dedicated. We count ourselves very fortunate to have him at Jen's Garden."