Riverhouse Lodge Welcomes Executive Banquet Chef, Frederick Schumann
Central Oregon native brings over a decade of culinary expertise and a restaurant-quality approach to elevate banquet and event dining at Riverhouse Lodge.
BEND, OR. — Riverhouse Lodge proudly announces the appointment of Chef Frederick Schumann as its new Executive Banquet Chef. A Central Oregon native with more than 13 years of diverse culinary experience, Chef Frederick will oversee the hotel’s banquet and event dining program, bringing a refined, restaurant-quality approach to every event.
Chef Frederick began his culinary journey at a very young age, starting as a steward in a high-volume kitchen and steadily working his way through every station. His career progression instilled both technical expertise and deep respect for every role in the kitchen. Today, he is recognized for his ability to merge precision, creativity, and hospitality in a banquet setting.
“Banquet dining has the power to exceed expectations,” said Chef Frederick. “My goal is to ensure that every guest, whether at an intimate gathering or a large conference, experiences food that feels intentional, elevated, and unforgettable.”
At Riverhouse Lodge, Chef Frederick will lead the banquet culinary team in creating menus that highlight bold flavors, refined techniques, and thoughtful presentation. His vision is to deliver an event dining experience that mirrors, and often rivals, restaurant service, setting a new standard for group dining in Central Oregon.
Outside of the kitchen, Chef Frederick enjoys the natural beauty of Central Oregon through activities such as fishing, snowmobiling, and spending time with his family, who remain a source of inspiration in his work. Riverhouse Lodge looks forward to showcasing Chef Frederick’s culinary expertise and his commitment to creating memorable dining experiences for every guest.
M Abady
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