Chef Karl Holl has cooked at a wine bar and tea shop, at a lauded San Francisco trattoria and in the middle of the forest. Now, he’s making lobster rolls next to a pool in the middle of Central Oregon. And he’s making beet and strawberry salads in a ritzy resort restaurant. And he’s making party-cut pizzas and burgers in a family friendly bar and grill.
Holl, Portland Monthly’s 2018 Chef of the Year, is the new executive head chef at Brasada Ranch, a sprawling, 1,800-acre Powell Butte resort between Bend and Redmond. The resort is home to multiple pools, an athletic center, horses, a golf course, and
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