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Chef Tory Knaus
The Executive Chef of the Salem Convention Center brings a wide range of expertise in the Culinary Arts as well as 14 years experience in restaurants, hotels & resorts throughout the west coast.
He brings his love of Northwest Cuisine and local sustainable products to his menu at SCC. Inspired by the Northwest’s culinary treasures he has created a menu that highlights our diverse and seasonal bounty.
Knaus relocated to Seattle in the Pacific Northwest after finishing his culinary training at Scottsdale Culinary Institute in 1996 and culinary treks in Mexico and Europe. He then worked in a plethora of fine hotels and restaurants throughout the west.
His prior culinary experience includes various positions with Dahlia Lounge, Hilton Hotels, Mayflower Park Hotel & Oba as well as Executive Chef for Cactus Restaurant & Coastal Kitchen, both of Seattle.
Chef Aaron Hash
Sous Chef Aaron Hash favors Pacific Northwest Cuisine because of the abundance of fresh, local ingredients and organic products. Aaron joined the Salem Convention Center in 2007 and brought a great deal of experience and passion for special events with him. Chef Hash first became interested in a culinary career during high school while working at a café in Elkton, Oregon.
Chef Hash then furthered his education at The Western Culinary Institute in Portland, Oregon and graduated in 1990. After graduation, Hash joined the staff at the Valley River Inn in Eugene, Oregon. Over the course of 9 years, Hash worked his way through the ranks from Banquet Cook to Sous Chef. In May of 2000, he accepted a position as Executive Chef for the Ashland Springs Hotels in Ashland, Oregon and has also served as the Executive Chef for Red Lion Hotels in both Olympia and Seattle, Washington.