George is a rising star in the culinary
world, bringing nearly two decades of
experience from Michelin-caliber
kitchens in New York City and Chicago
to central Oregon. As the former
executive chef and creative force
behind Bos Taurus, he defined Bend’s
modern steakhouse scene with his
“touched by fire” philosophy—
masterfully finishing steaks over
charcoal or open flame to deepen
flavor and texture. Diners routinely tell
him it’s the best steak they’ve ever
tasted. Now leading The Hudson’s
kitchen, George combines his refined
technique with a visionary approach to
hospitality, poised to elevate Bend’s
dining culture.