“Our exceptional and committed team
is the key to our success at the Bridgewater”
Ann and Tony Kischner
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.
Owner / Pastry Chef / Special Events
As the co-owner for 27 years of the acclaimed Shoalwater Restaurant at the historic Shelburne Inn in Seaview, Washington, Ann was also the Baker and Pastry Chef, as well as special events coordinator. In 2007, she took over the same responsibilities when she and her husband opened The Bridgewater, adding in management oversight of the much larger kitchen staff.
She still delights in developing and brainstorming about recipes and new local products with the restaurant’s chefs and assistant bakers. She still spends as much time as possible in the kitchen, although the arrival of triplet grandchildren in 2015 now competes for her time and attention.
Owner / Manager
Tony Kischner began his restaurant career in 1967 with a college summer job as a dishwasher and busboy at Ivar’s Acres of Clams, a popular tourist attraction on the Seattle waterfront.
After four summer seasons, he was promoted to dining room manager. Drawn to a finer dining environment, he trained as a waiter at Jonah and the Whale, a renowned elegant restaurant in Bellevue, where he was “required” to taste each bottle of wine before he served it (and which allowed him to quickly expand his knowledge and experience). Three years later, he was promoted to dining room manager. In 1976, he was offered the prestigious position of dining room manager, wine steward and cellarmaster at Seattle’s nationally-famous Rosellini’s Other Place, where he was in full charge of purchasing and maintaining an extensive and award-winning international collection of 1,200 wines.
In 1981, bitten by the entrepreneurial bug, Tony and Ann purchased the small restaurant at The Shelburne Inn in Seaview, WA and moved to the Long Beach Peninsula with their two young daughters. In 1986, they expanded the dining room, added an English-style pub and renamed it The Shoalwater, which became a renowned bastion of Northwest cuisine and wine for 27 years.
In September 2007, Tony and Ann opened The Bridgewater Bistro. They continue to focus on taking exceptional care of their guests and promoting and serving local and regional foods and wines.