MEET THE CHEFS!

Our insanely talented chefs take the freshest locally sourced ingredients, then apply generous amounts of creativity and culinary genius to make them into over-the-top gourmet masterpieces in the C ST Bistro kitchen! Learn a little about these culinary artists before coming in to C St Bistro to meet the chefs in person...

Chef Paul Becking

Meet the Chefs : Image of Chef Paul Becking, owner of C St Bistro, Jacksonville, Oregon

 
 

Chef Paul Becking graduated from the University of California, Santa Barbara with a degree in Sculpture and Fine Arts. It is no wonder he then went on to join the Santa Barbara City College of Culinary Arts where he excelled, graduating first in his class.

Subsequently Paul earned the esteemed honor of preparing food with Julia Child.

Meet the Chefs :  C St Bistro owner / Head Chef Paul Becking with Julia Child

After working as Sous and Executive Chef for a number of revered Santa Barbara restaurants, Chef Paul took the plunge to begin a culinary endeavor of his own, and the concept of cooking with fire, water, air and earth was born.

Elements Restaurant was an instant success and became the go-to restaurant destination at the time. Soon followed two daughters and the long hours as Executive Chef steered Paul to seek a slower pace and perhaps even an opportunity to open his own eatery.

On a leap of faith, he was U-Haul bound for Southern Oregon. After working at Porters Restaurant and The Butcher Shop, he pounced on an opportunity to purchase a small café in Jacksonville, where C ST Bistro was established in 2010.

Chef Paul bases the Bistro’s core culinary values on from-scratch cooking with locally sourced, bad-free ingredients. His love for southern Oregon and its expansive locally grown bounty guarantee no southbound return any time soon.

Chef Steen Turner

Meet the Chefs of C St Bistro : Chef Steen Turner

Chef Steen Turner was born in Ashland, Oregon, but grew up in a small Oregon farming town. There his extended family owned Papa T’s restaurant and catering business. You can say this business is in his blood. At only 12, he worked as a line cook making pizzas at a local bar, but he envisioned a career in metal arts, which he went on to pursue in college. It didn’t take long, however, for Chef Steen to realize his love for the culinary arts. As a graduate of the esteemed Cordon Bleu of Austin, Texas, he subsequently made a successful career as a professional Executive Chef.

His journey included a stint as an intern at the acclaimed Café Kandahar of Whitefish, Montana. Café Kandahar was a five-time James Beard award nominee, and Chef Steen experienced the privilege of working at the James Beard House to prepare a special 11 course wine dinner. Moving up from his position as intern, he excelled to pantry, then Sous Chef, and on to Kitchen Manager. Chef Steen describes his 7 1/2 year journey there as the pinnacle of his career. We think his peak is yet to come!

After moving back to southern Oregon, Chef Steen served as Executive Chef at the esteemed McCully House before going back to Montana to join his old kitchen crew. But with its rapidly emerging farm-to-table frame of mind, southern Oregon drew him back. Chef Steen joined C St. Bistro over two years ago and his culinary masterpieces continue to draw regulars, locals, and culinary adventurers from near and far. It isn’t uncommon to hear a returning foodie request “whatever Chef Steen wants to make” as their meal of choice.

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