BEND, Ore.
Riverhouse Hotel & Convention Center will unveil a brand-new restaurant in early 2016 with two accomplished new hires at the helm. Currents will be Riverhouse’s original restaurant concept, offering guests innovative Pacific Northwest cuisine in an idyllic setting overlooking the Deschutes River.
The property announced it has appointed Mark Hosack to the position of executive chef, and Jeff Stokholm as its general manager of food & beverage. Chef Hosack joins the Riverhouse team most recently from Gracie’s Restaurant at Hotel deLuxe, where he honed his skill as executive chef, serving modern American fare.
A native Texan, Hosack began his career at popular eateries in Houston after graduating from The Culinary Institute of America, but was soon drawn to the Pacific Northwest, and has been cooking in the Portland area for the past 25 years. His past positions have included Heathman Lodge and Hudson’s Restaurant, Red Star Tavern and Roast House, and Pazzo Ristorante.
With a keen appreciation of the local producers and growers in Portland, Hosack has earned a fan following for his composed American comfort-style dishes that feature the finest seasonal produce, and he will develop an inspired original menu for Currents. When it opens early next year, guests will find a brilliantly reimagined dining destination at Riverhouse, a cornerstone of property’s extensive $10 million renovation. The new restaurant will feature an open-air format and offer fresh, contemporary flair.
Similarly, new General Manager of Food & Beverage Jeff Stokholm is a seasoned hospitality professional with demonstrated success in operations management. His past accomplishments include achieving Five & Four Diamond Awards from AAA while supervising high performance teams.
Most recently, Stokholm served as general manager of Brasada Ranch in Oregon, where he was responsible for the day-to-day management of the resort as well as Brasada Canyons Golf Course & Club, Spa Brasada, General Store and Equestrian Center. Prior, Stokholm held positions at destinations including Shore Lodge and Whitetail Club in McCall, Idaho, and The Davenport Hotel Collection in Spokane, Wash.
Stokholm is a graduate of The Culinary Institute of America and a CTA.
About Riverhouse Hotel & Convention Center
The Riverhouse Hotel & Convention Center is a 220-room full-service hotel and 36,000-square-foot convention center located in Bend, Ore., overlooking the picturesque Deschutes River. Established in 1974, Riverhouse provides deluxe riverfront accommodations and extensive meeting facilities with state-of-the-art audiovisual technologies. Riverhouse is surrounded by beautiful walking and hiking trails around the Deschutes River and is ideally situated within walking distance of Bend’s numerous retail districts and breweries, and just a short drive from the famed Mt. Bachelor Ski Resort.
The Riverhouse Convention Center houses the largest single meeting room in Central Oregon and is able to accommodate more than 1,000 guests for seated meals and more than 1,700 for receptions. The Convention Center was built using environmentally sustainable constructions techniques and materials, including lumber from trees on the property, and has high-efficiency heating and cooling systems.
