The Culinary Program at Brasada Ranch is centered around local, sustainable, and approachable Pacific Northwest cuisine. Led by Executive Chef Doug MacFarland, the Culinary Team at Brasada Ranch is passionate about our local community of farmers, foragers and purveyors – and celebrates the bounty of Oregon throughout the year. From family-friendly year-round dining at Ranch House, to our seasonal, signature dining experience at Range Restaurant and Bar, and expertly crafted catering and banquet menus, the Culinary Program at Brasada Ranch is unlike everything else you’ve come to expect in Central Oregon.
Chef Doug brings 16 years of culinary experience to Brasada Ranch. MacFarland's previous experience includes Executive Chef at Ramekins Culinary School, and Sous Chef at Wildwood in Portland. While attending Arizona State University to pursue an engineering degree, MacFarland took a cooking position at the Fairmont Scottsdale to pay his tuition. Eventually, the kitchen become his classroom and Chef Doug discovered his passion for food.
Led by Chef Doug, the culinary team is passionate about creating seasonal, locally-sourced menus. Whether designing a cake for a summer wedding, a rustic dinner high up on Outback Butte, or a feast for the senses centered around the Argentinean spit fire grill, the Culinary team at Brasada Ranch shares their passion through Rich culinary experiences-to the delight of our members, resort guests, and our local community every day.