Dear Irene Restaurant In Bend, Oregon: Meet The Chef
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5 Reasons to Visit® sat down with Executive Chef Jonny Becklund of Dear Irene in Bend, Oregon. There is an energy here that will draw you in with endlessly creative and innovative dishes that are inspired by seasonal Northwest and regional bounty. At Dear Irene you will find that their elegant, upscale hospitality with a uniquely personalized approach in both intimate and vibrant surroundings.
Dear Irene in Bend, Oregon
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Southern California and moved to San Francisco in my early 20s to start my culinary career. Going to markets all over the world is where my true inspiration comes—when you go to where the locals get their fresh ingredients, that is when you find the fun stuff you are looking for that gets your ideas flowing.
Dear Irene in Bend, Oregon
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
Growing up in a Sicilian family, I started cooking at a young age with my grandma which is what got me into cooking. As I got older, I have been lucky to travel a lot and meet with different chefs that grew up cooking with different flavor profiles than myself. I developed my style using the techniques and flavors I have seen all over the world and adapt them to the ingredients available to me wherever I’m cooking at the time.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Hands down sushi is my favorite thing to eat, there is something magical about an untouched properly handled piece of fish and perfectly seasoned rice that brings a smile to my face.
Dear Irene in Bend, Oregon
What are three ingredients that you simply couldn’t live without?
Fresh fish, tomatoes at the peak of the season and olive oil.
We love the art behind plating. What do you love about designing the perfect dish?
I love seeing all the colors, textures and shapes of the fresh ingredients I choose to come together to make something that is not just beautiful but also tastes amazing. But, you have to always remember you eat with your eyes before your first bite so it needs to look good.
Dear Irene in Bend, Oregon
Tell us about one of the most creative dishes you’ve created?
Venison Carpaccio with flavors of the forest was a good one. It was raw venison garnished with all the things in the area that the deer lived—like Douglas Fir, berries and sage.
What is one of your greatest accomplishments or awards you've earned?
Opening my current restaurant, Dear Irene, with my wife has been my greatest accomplishment. We picked every detail big and small to our exact liking. To have the opportunity to be able to give your customers an experience in a space that shows who we are and what we like from the food on the plate down to the glassware is a true blessing. Having someone by my side who supports my vision and career choice is better than any award on the planet.
Dear Irene in Bend, Oregon
What are some of the latest trends you’re seeing in top restaurants across the globe?
The two main trends I see a lot now are chefs’ going back to more minimalist cooking styles and second, which is my favorite, is chefs’ cooking the food of the cultures they grew up in. We are so lucky today to have world class food from all over the world that were not represented as much in the modern dining scene until now.
What’s your favorite cocktail or beverage of choice?
You can never go wrong with a properly made Negroni. I am a huge fan of the balance of bitter and sweet so, when that is nailed perfectly, count me in for a couple more rounds.
Dear Irene in Bend, Oregon
What do you love about being the Executive Chef of Dear Irene in Bend, Oregon?
The best part about being a chef is having the freedom to build a team of like minded individuals that you can teach, learn from and cook together with. I love interacting with people and your team in the kitchen is like your family.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
