For more than 25 years, Chef Craig Haagenson has been creating tastes and experiences people talk about — interesting, complex and approachable food that matches the moment. He believes catered fare should be surprising and surprisingly good, always assembled from the freshest local ingredients, and tasty enough to lift the spirit of the time and place without overshadowing the main event.
His culinary adventures began at San Francisco’s Hotel and Restaurant Program at City College and the San Francisco Culinary Academy where he took extended classes in banquet training as well as the attending CIA’s Napa Valley for BBQ and cheese specialties. His professional experiences have included positions with Red Lion Hotels and Hyatt Hotels; a variety of San Francisco’s South Bay restaurants including Dartanian’s, Le Mouton Noir, Maxi’s Dining Room and The Plumed Horse; and as manager of several showcase accounts for corporate food service giant Sodexho Management Services.
Raised in the San Francisco Bay Area, Chef Haagenson has followed his dream and blended it with culinary passion and quality ingredients to create what is now, Haagenson’s Catering and Ribslayer BBQ-To-Go in wine country central, Yamhill County, Oregon.
