About Susan

I entered the food industry about 15 years ago. I started as a hostess at a restaurant in college so that I could start learning about every single position in the food industry; as they all must work together for the business to be successful. I eventually made my way to the back of the house. It was during this time that I realized my talent and desire to cook as a career. Much to family’s chagrin, I walked away from my impending graduation with degrees in History and Criminal Justice (and eventually law school) to enter culinary school, where I obtained my bachelor’s degree in Culinary Management at Le Cordon Bleu. After culinary school, I worked as a private chef for several years. During that time, I also expanded my wine knowledge by studying and becoming a level 1 wine sommelier.

As a private and personal chef, my focus was mostly on cooking healthy food that tasted nothing like health or diet food. It taught me to understand the importance of each ingredient and how they build on each other to create flavor, without added fat. This way of cooking became even more important as I became involved with cycling and running. Much like myself, other athletes had become tired of mediocre food post sporting events. This is what eventually led me to start a catering company called Endurance Zone in Asheville, NC.  The sole purpose Endurance Zone was delicious catering for athletes and athlete events. 

Susan’s Table is an extension of Endurance Zone. With my move to Bend, Oregon from Asheville, North Carolina, I’ve decided to expand my athlete focused catering to a broader clientele. Along with a continued support and desire to cater to athletes, I’ve become a full service catering company. I enjoy parties, I enjoy entertaining and sure do love to cook great tasting food. 

This is my passion, the best food, the best service; it’s what I do.