Celilo Restaurant & Bar

16 Oak Street Hood River, OR 97031






We at Celilo Restaurant and Bar are committed to a healthy and sustainable future.

Celilo Restaurant & BarTo achieve our goals of responsible business ownership, we focus on one critical aspect
of what we do. LOCAL

Local started out as a mantra regarding the purchasing of our ingredients in the kitchen.
The reasons there are obvious. We source high quality, fresh food, grown miles from our doorstep.
We make every attempt to buy naturally raised products and organic products when available.

But other considerations have since come up. We also pay attention to our output. We reuse or
recycle all of our glass, plastic, paper, aluminum and tin. We use unbleached paper sourced from
consumer recycled fiber. And we compost all our vegetable and coffee grounds.

We convert our used vegetable oils into bio-diesel that we burn in the company car.

Supporting the local economy helps us in turn. We want our producers to use environmentally
sound agriculture and sustainable farming practices. They produce great food that is healthy.
The fossil fuel impact is minimal. And we benefit from the superior product grown in a safe
living environment.

Each small step is important.

We know you will taste the difference. And with a concerted effort, our children will too.

Ben Stenn is the chef and managing partner of Celilo Restaurant and Bar. He graduated from NYU in 1992 with a BA in political science and a minor in French Literature. As it happens, the minor degree had more influence than the political science (thank goodness) as it got Ben to France where he found his raison d’etre. Ben spent two years in France, first at La Varenne, Ecole de Cuisine and then at several restaurants that rounded out his early learning. He returned to New York City and the restaurant world before coming to the Pacific Northwest.Chef Ben Stenn -Celilo Restaurant & Bar9

After arriving in Hood River in 1995, Ben operated the Sixth Street Bistro and Loft for ten years. This offered Ben the opportunity to establish a family of producers and food people, the foundation of Celilo.  Ben’s simple philosophy:

“Know your food. Know what it is, where it comes from, who grew it, when it was harvested, how it was prepared. It is an honor to be a part of this simple ethic.”

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