Our Pedigree

Food Service Director
and Consulting Chef: Iain Stuart
Our food service is overseen by Executive Chef Iain L. Stuart. Iain is a Cordon Bleu trained Certified Executive Chef, a Certified Master Pastry Chef, and a Member of Both the Professional Chef’s Association, and the American Culinary Federation. Chef Iain is a member of the Advisory Board for LCC’s Hospitality and Culinary program, and a member of the World Association of Chefs. He has owned and run his own bakery, catering company and two restaurants. Chef Iain has worked not only in some of Eugene’s finest dining establishments including The Excelsior Inn, Lane County Events Center, Café Central, and The Eugene Hotel, but in some of the finest places in the world including France and Scotland.

Chef Brennen O’Donnel
Our working Chef, Brennen, is one of the best reasons to eat here! Brennen is a Top Notch Culinary Graduate of the Cordon Bleu endorsed Western Culinary Institute in Portland and is well on his way to making a name for himself in the culinary world. He has been a part of several award winning teams at Western Culinary Institute as well as taking first place at the American Regional Competition held at the school. Brennen loves using the freshest and best ingredients available and he has a knack for bringing out the subtle flavours and textures that make good food into great food. His talent is as obvious as his passion for good quality food. He heads up our kitchen and keeps a keen eye on all of those details that make the food here special. We figure, while UO and LCC provide students with their academic degrees, The Collegian provides an education in world class food!