Meet the Chef

Jackson “Rooster” Higdon— a true Bend, Oregon native. Jackson has been molded and shaped by our mountain town’s emerging culinary scene. Rooster’s education was earned from the school of nicked digits and sizzled forearms— From cranking out massive volumes as a part of the first kitchen team at 10 Barrel’s original Pub on Galveston Ave. to becoming the Executive Chef (and first employee) at Crux Fermentation Project. After six years at Crux he spent Summer 2018 putting together a food operation for 21st Amendment Brewery's tasting room in San Leandro, California. Then became the Head Chef/GM at Riff Cold Brewed Coffee’s craft food and beverage taproom for the last 2 years.

In August 2016 he married the love of his life in Bend, OR. Jackson and Whitney bought a home together on Bend’s north side and welcomed their daughter Ivy into the world in September 2018. These days you can find Jackson at home with his wife and daughter and their beloved dog “Leo" and siamese cat “Ziggy.” Jackson enjoys scavenging for morels during the spring. Jackson and his family like to go hiking, backpacking and camping in the summer months. In the fall/winter Jackson enjoys steelhead fishing on the lower Deschutes with his dad and hitting the slopes at Mount Bachelor on his snowboard.

Bear Mountain. 2015.

Backyard S’more’s. 2020.

Doris Lake. 2020.

Fall River. 2020.

Crux Pizza Project. 2017.

Clear Creek 2015.