Road to Provisions

Combined Passions

I was raised in Bend, Oregon by an avid fly fisherman and a local Bend artist specializing in landscape soft pastel and acrylic paintings. I was lucky to grow up with experiences of fishing for steelhead on the lower Deschutes and camping all over Oregon. In my early twenties I was running a hectic high-volume kitchen operation for a successful start up brewery in town. This is also when I met my future wife, Whitney. As Whitney and I spent time together going on hikes and camping trips I started to develop a greater appreciation for spending time in the outdoors.

I quickly realized as Whitney and I explored the Cascade Mountains and Three Sisters Wilderness that there were many outdoor areas around Bend that I had never been to. Since then I have developed a love for outdoor adventure. We have explored the wilderness around Bend as well as adventured into Northern California for backpacking trips into the rugged Siskiyou Wilderness and the untouched Six Rivers National Forest. I have stared up in awe at the tallest trees in the world - the redwoods in the Grove of Titans. Whether it’s day hiking, car camping or back packing - with every adventure I develop even more respect and love for the great outdoors.

The Boy Scott Trail. Jedidiah Smith Redwood State Park. August 2016.

I first fell in love with cooking in the 4th grade. I would volunteer in the lunch room to get out of class early and be able to add an extra scoop of cheese to my nachos. Since those early days I have dedicated my life to the restaurant and hospitality industry. I take great pride and satisfaction in making someone’s day with a dish that I have created with my team. I have loved cooking food for people from the first day I was on the line. I feel the same sense of love and passion for cooking when I make my family a meal or I bake bread from scratch as I do when I am cooking meals for patrons at a local establishment in town. I love what I do and I strive to continue to take on challenges, hit my goals and build community in the culinary arts.  

All of my experiences so far have led me to develop the building blocks behind Luckey’s Woodsman Off-Grid Provisions. Combining my my passion for food and the outdoors to spread love and joy to the community.

Raft Paddle Cedar Planked Filet Mignon with wild mushroom demi glaze. 

LEMONADE DURING THE PANDEMIC

Fast forward to March 2020. I had entered a cross-roads in my career due to challenges that swept across our country and our world during the COVID-19 pandemic. The local food operation I was a part of had to close their kitchen. Like many others in the restaurant industry, I lost my job.

Starting the Luckey’s Woodsman has been a dream of mine for so long. Until now I haven’t had the time to turn my dream into a reality. There’s no more excuses. I have decided to utilize this time that I have to finish the business plan and strategy for starting up Luckey's Woodsman Off-Grid Provisions.

The Luckey’s Woodman will serve our community’s culinary scene and outdoor community by providing convenient, nutritious, fresh & wild meals through multiple Off-Grid Services to outdoor enthusiasts, recreational and wildlife professionals.