Our Chefs

Chef Rocky

Rocky has been in the culinary world for just about 30 years. He attended the California Culinary Academy in San Francisco. He was on the opening team of the Lodge at Torrey Pines in La Jolla, California, a AAA 5 Diamond property. He also is a wine enthusiast. He has managed tasting rooms in California and brings his deep knowledge of wine to Kara’s. Rocky has been in Bend for almost two years and started working as the House Chef and Culinary Director of Kara’s Kitchenware in 2021. He leads and manages all of Kara’s Kitchenwares’ cooking classes, wine dinners and special events.


Chef Candy Argondizza

Growing up in an Italian family, food was the center of every gathering.  This influenced Chef Candy Argondizza’s love of food and the desire to pursue it as a career, which began with earning her degree from The Culinary Institute of America.  Chef Candy has led kitchens in some of NYC’s finer restaurants, including invitations to cook at the famed James Beard House.

Chef Candy’s desire to teach let her to the International Culinary Center (formerly the French Culinary Institute) in NYC, where she taught the professional curriculum and mentored many aspiring chefs.  In 2012, she received the prestigious “Educator of the Year” award from the International Association of Culinary Professions (IACP) in recognition of her role as a teacher and administrator.  After a few years of teaching at FCI, she was tapped to lead the entire faculty of both culinary and pastry, and creating curriculum for the professional and amateur programs.  Chef Candy worked alongside ICC’s legendary deans and worked on all of the ICC published cookbooks. Chef Candy moved to Bend in 2017 starting her own culinary business, Ingredient Studio, with her partner. She continues to share her knowledge and talents with all food lovers in Bend and Central Oregon.


Chef Jessica

Originally from Pennsylvania, Jessica loved being in the kitchen with her Mom (even if she only let her peel carrots and stir rice pudding). In 2006, after burnout in the corporate world as a project manager for EPA Superfund sites, the opportunity to train as a personal chef was offered and she jumped at the chance. She partnered the one-on-one training with schooling from the Culinary Business Academy and hasn’t stopped trying new recipes since!!

Jessica owns In The Fridge Personal Chef Service which was started in Bend, OR as an answer to so many prayers for healthy meals when families were stretched thin after homeschooling, Zoom meetings and spending way more time in their own kitchens than most people enjoy!! It’s fulfilling to provide this service and a pleasure to help others.S


Chef Penny

Maybe it’s the sugar rush, or the challenge of baking at altitude in the High Desert, but Penny says her favorite thing about her job is that she gets to help others celebrate life’s special moments with a delicious and beautiful dessert.

A Central Oregon native, Penny Fraker was classically trained in pastry at Bend’s own Cascade Culinary Institute, where she graduated with honors at the top of her class. Her love for baking grew into a thriving business, as she launched Penny Bakes in 2021, a cottage bakery specializing in cakes and macarons.

Her husband and two college-aged children are her biggest cheerleaders and favorite taste-testers. When she’s not in the kitchen trying new chemistry experiments or perfecting her recipes, she can be found having coffee with friends, binge watching Netflix, or eating cake.


Chef Brian

Over the years, Brian has been privileged to lead kitchens in a number of diverse and high-profile settings, including Morton’s The Steakhouse, The Stephanie Inn, The Oregon Golf Club, Deschutes Brewery and Public House, the Alexander, CHOW, and currently he is leading the team at Anthony’s, right here in the Old Mill District.  With a focus on sustainability and purchasing locally, he’s developed strong relationships with providers of the highest quality farm-fresh food available in Central Oregon.  He enjoys sharing and celebrating unforgettable culinary creations with guests from around the world.  When he’s not in the kitchen, you’ll find him spending time with his wife and sons enjoying all that Bend has to offer including hiking, fly fishing, camping, kayaking and bird watching!

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”

–Wolfgang Puck
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