The Restaurant at TuTu'Tun Lodge
Wilderness to Table
Join Executive Chef Derek Piva at the Restaurant at Tu Tu' Tun Lodge. Born and bred amidst the vibrant landscapes of Brazil, his upbringing on a farm instilled in him a profound reverence for the art of whole-animal butchery and the nuances of horticulture, laying the foundation for his culinary prowess.
Venturing across continents, Chef Piva's journey led him to the shores of New Zealand, where he delved into the intricacies of farm-to-table cuisine, forging a deep understanding of flavor profiles and culinary techniques. With stints in Michelin-starred establishments around the globe, his palate and technical skill become a canvas for innovation, his creations a testament to the marriage of tradition and avant-garde flair.
Now, at Tu Tu' Tun Lodge, Chef Piva has found his muse—a playground where he can weave together the diverse tapestry of Oregon's bounty. Drawing inspiration from the lodge's lush garden, local purveyors, the untamed Pacific Ocean, and the meandering Rogue River, each dish is a narrative of terroir, an homage to the raw beauty of the region.
From hand crafted pastas, to meticulously crafted seafood delicacies, to boldly flavored cuts of meat, Chef Piva's live fire creations represent the raw beauty of Oregon. With each bite, guests are invited to unravel the stories woven into every local ingredient.
