A Family Dining Tradition
"The Sunriver Lodge restaurant is among the region's best." — By John Gottenberg Anderson, read full article
Chef Fabrice Beaudoin creates plates with his "home-grown" concept in mind-emphasizing the freshest local sustainable and organic ingredients to create imaginative and dazzling recipes. Open seasonally for breakfast, lunch and dinner. Please call 541-593-3740 for current open days and hours. Youth menus, award-winning wine list (Wine Spectator's Award of Excellence) and small-plate features are available - dining with a view of the Sunriver meadow, Deschutes National Forest and spectacular Mt. Bachelor.
Hours of Operation
Breakfast & Lunch: 7:00am-11:30am Daily
Call 541-593-3740 or Ext. 3740
Reservations are recommended.
Enjoy breakfast, along with a Bloody Mary or Mimosa. Call 541-593-7980 or Ext. 7980.
Daily: 7am - 2:00pmExecutive Chef - Sunriver Lodge
Chef Fabrice Beaudoin brings 37 years of expertise to his role as Executive Chef at Sunriver Lodge. Schooled in France as a youth, Fabrice has trained with renowned chefs such as Alain Ducasse and Michele Rostang. Beaudoin has been a guest chef at the James Beard House in New York, as well as a culinary teacher and mentor for the students of Battle Mountain High School in Vail, Colorado. Fabrice is a dedicated supporter of the local, green and sustainable movement.
Chef Beaudoin began his culinary path in the kitchen of his own home, where sharing food and the camaraderie of the table was a family tradition. After culinary school, Fabrice worked in noted restaurants such as the Hotel Meridien in France; La Colombe d'Or in Houston, TX; The Lodge and Spa at Cordillera in Vail, CO; as well as the Pronghorn Golf Club in Bend, OR.
When he's not in the kitchen, Chef Beaudoin enjoys fly fishing in Central Oregon and traveling near and far with his wife. Fabrice also enjoys the never-ending search for the great street foods of various different countries, as well as preparing simple comfort foods at home.