A passion for food and community drive Anthony’s head chef
Anthony’s at the Old Mill District head chef Gavin Bartlett got his first taste of the restaurant industry when he was 16, washing dishes for a local Denny’s. With the high-intensity atmosphere and constant bustle, he was immediately hooked.
Combining his early love of cooking and eagerness to continue to be part of a fast-paced environment, Bartlett continued working in restaurants; eventually joining Anthony’s Hearthfire Grill in Olympia, Washington, in 2007 where he has remained with Anthony’s ever since. Starting off as a nighttime pantry cook in Olympia, Bartlett was quickly given more responsibility, earning a promotion to sauté cook later that same year. He continued moving up to lead lunch line cook (2008), dinner sous chef (2010) and key assistant sous chef (2014). He was promoted to head chef at Anthony’s at the Old Mill District in 2017.
Bartlett had worked in a number of different restaurant capacities before Anthony’s, but he finds that what sets this particular group of restaurants apart from the rest are not only their deep-rooted aspirations to serve phenomenal food, but to also be mindful of their communities, support the local industry as well as other family-owned businesses and to give guests a consistent Pacific Northwest dining experience.
“A tremendous amount of thought and work are put into developing every single recipe,” says Bartlett, whose broad training within the company makes him a perfect fit to lead the kitchen at Anthony’s in the Old Mill District. “It makes me proud to continue executing the high standard in which these recipes were conceived as well as carrying out the precise intention of how these dishes should be served to our guests.”
Bartlett is extremely proud of Anthony’s deep commitment to supporting the Bend community through local organizations, non-profits and educational institutions.
“We work extremely close with Central Oregon Community College; from hosting an annual fundraiser dinner at the restaurant, to collaborating with them on teaching opportunities as well as fun cooking competitions,” Bartlett says.
The Feast at the Old Mill fundraiser, for example, has raised more than $270,000 for Central Oregon Community College’s Cascade Culinary Institute since the fundraiser’s inception in 2005.
“It brings me so much joy to know that there are new people discovering their love for food every day – just as I did,” he adds. “Whatever role I can play in helping these students learn their craft and achieve their goals is truly an immeasurable honor.”