Executive Chef Cliff started working in restaurants in upstate New York as a teenager. After high school he moved to Colorado and it was there that he realized he wanted to pursue a profession in the kitchen. While in Colorado he worked at the Flagstaff House in Boulder and discovered that the best path to fulfilling his goal was to head to the Culinary Institute of America. After graduation Cliff moved to Bend where he became involved with the opening of Merenda Restaurant as a Sous Chef. While working there Cliff was exposed to the tremendous abundance of local product throughout Oregon and solidified his commitment to responsibly sourced ingredients. After spending 5 years at Merenda, Cliff was presented with the opportunity to be the Chef de Cuisine for a new Japanese inspired restaurant in downtown Bend, Deep. While at Deep, Cliff learned many new techniques and gained recognition for utilizing challenging ingredients in a thoughtful manner. After leaving Deep, Cliff joined Katie and Marcus in opening 900 Wall as the Executive Chef.
Here at 900 Wall Cliff has continued to build his reputation around the core value of responsibly sourced and seasonally appropriate menus. The menus that Cliff designs at 900 Wall feature a wide ranging style that could be described as modern American with strong influences from Italian cuisine. Cliff’s cooking and commitment to emphasizing what is seasonal and sustainably produced has earned him national attention and was one of ten regional chefs highlighted in the Best Chefs America Book. Cliff has also been recognized locally as an industry leader by being included on the advisory board for Cascade Culinary Institute. Cliff’s desire to bring joy through thoughtfully prepared food continues to motivate him at 900 Wall.