Executive Chef Cliff Eslinger (pictured left) started working in restaurants in upstate New York as a teenager. Upon graduating from the Culinary Institute of America, Chef Cliff moved to Bend and was with Merenda as a Sous Chef for 5 years.
Chef Cliff was the Chef de Cuisine for the Japanese-inspired restaurant, Deep, in downtown Bend, where he learned new techniques and gained recognition for utilizing challenging ingredients in a thoughtful manner. After leaving Deep, Chef Cliff joined Katie and Marcus in opening 900 Wall as Executive Chef.
Oregon’s abundance of local produce has solidified Chef Cliff’s commitment to responsibly sourced ingredients – he has continued to build his reputation at 900 Wall around the core value of responsibly, and seasonally appropriate, menus. He was one of ten regional chefs highlighted in the Best Chefs of America book and is also on the advisory board for Cascade Culinary Institute.