Chef de Cuisine
Chef De Cuisine
Geoff Gunn began his culinary career in Hawaii, where he worked at one of the most highly-acclaimed restaurants in Waikiki for 6 years. He advanced his resume at some of the best restaurants in Malibu, Los Angeles, and Westwood, California. As an assistant to a master sushi chef, he honed his skills in Asian cuisine.
Returning to his native Northwest, Geoff graduated Magna Cum Laude from the Western Culinary Institute of Portland, where he was classically trained as a Le Cordon Bleu Chef. Geoff has worked at some of the most renowned restaurants in Portland and Cannon Beach. In 2014, he joined the Bridgewater Bistro team as Chef De Cuisine. In 2017, he moved on to pursue other opportunities, eventually becoming the Chef at Gearhart’s beloved Pacific Way Bakery and Café. When the owners decided to close that restaurant due to the pandemic in May 2020, we were happy to welcome Geoff back to The Bridgewater, where he and his kitchen team continue to produce beautiful, creative and delicious meals.
Working with local farmers, Geoff utilizes as many local and organic products as possible. Seafood is brought in almost daily from local boats; produce suppliers and foragers bring the bounty of the Northwest directly to the back door of the restaurant. Poultry, beef, and pork come from regional farms. “Oregon is a culinary playground,” he says.