It's not surprising that Stephanie Inn Executive Chef Aaron Bedard developed a strong interest in food and cooking. Bedard grew up in La Grande, Oregon and began his culinary career working in his father’s restaurant.
While living in La Grande, he worked at a number of restaurants and he realized that he wanted to pursue a career in the art of fine dining.
In 2003 Bedard moved to Portland to attend the Western Culinary Institute where he graduated in 2005 with top honors. That year he volunteered to cook at a fundraising event for the Cystic Fibrosis Foundation, where he met the chefs of the Stephanie Inn Dining Room and was offered an internship.
He worked alternately at both the Stephanie Inn Dining Room and the Lumberyard Rotisserie & Grill to hone his skills.
In October 2006, Bedard was promoted to Sous Chef at the Stephanie Inn Dining Room. In January of 2010, he was promoted again to the position of Executive Chef.
"Our focus at the Stephanie Inn is to stay seasonal and local," he says. "All seafood is wild and our produce comes from local farms. I'm always looking at new ways to present classic dishes," says Aaron. The main goal at the Stephanie Inn Dining Room, he says, "is to provide for our guests and present food that is as good as it can be."