Rob Pounding is the owner and Chef of the Blackfish Café. Prior to owning the Blackfish Café, Rob was the Executive Chef of Salishan Lodge from 1985 to the opening of the Blackfish Café in July 1999. During his tenure at Salishan, the Lodge’s fine dining restaurant received the AAA 4 Diamond, and the Mobil 4 Star Awards (the only restaurant in Oregon to do so), as well as the DiRona Award. Rob has spent over 15 years developing working relationships with various market gardeners, farmers, and fisherman on the Oregon Coast, and has been an active supporter of sustainable agriculture and organic farming for commercial applications in Oregon. He is licensed to buy fish and shellfish directly from area fisherman, and purchases the bulk of his vegetables and herbs from area market gardeners.
Rob was selected as one of the top ten chefs in the Pacific Northwest by NW magazine. He was chosen as the Captain of the first NW Culinary team to compete in the IKA HOGA in Germany, known as the Culinary Olympics. His team won a total of 15 medals, with a personal Gold, Silver, and Bronze for hot and cold food preparation, utilising foods endemic only to the Pacific Northwest. He has been awarded medals in competitions in Canada, Asia, Europe, and throughout the United States
Rob was selected to prepare a dinner at the prestigious James Beard House in New York. He has been involved in numerous promotional events, including guest Chef at the Hotel Furama in Central Hong Kong, guest Chef at the US Embassy, Hong Kong, and Chef exchange at the Hotel Fregate, Bandol, France. In 1996 he was asked to develop a series of menus featuring foods and preparations from the Pacific Northwest for the restaurants at the prestigious American Club in Central Hong Kong. Rob is active in various hunger relief efforts, including Lincoln County Food Share and Share Our Strength.
Rob is a graduate of the Culinary Institute of America, a Certified Executive Chef, and was selected as a member of the American Academy of Chefs; the American Culinary Federation’s honour society for excellence in Culinary Arts and contribution to the profession.
By Aaron W. Beck & Co.