The Lodge has a large commercial grade kitchen overseen by our personal chef, Johnathan Tate. Chef Tate was born just a few blocks away at Sacred Heart and grew up in Eugene. He graduated with honors from the Portland, OR-based Western Culinary Institute now known as Le Cordon Bleu College of Culinary Arts.
He has since traveled and worked abroad with top chefs in Maui, Hawaii, New York, Las Vegas, Napa Valley, and Antony, France. He met his wife while opening a restaurant for the Iron Chef, Masaharu Morimoto, on Maui. Prior to returning to Maui a second time, he most recently worked two years as the Executive Chef for the Sigma Kappa sorority in Eugene. Although he could work anywhere, he has decided to settle in Eugene with his wife to raise his two sons (ages 5 and 14).
Included in the $1,000 a month house bill are:
- Self serve breakfast for Monday through Sunday
- Prepared lunch for Monday through Friday
- Prepared dinner for Monday through Thursday, and Saturday and Sunday. A formal, coat and tie, sit down dinner will be provided every Monday once we are permitted to gather again in groups
Example Food Menus
