Chefs

Matt Israel

Kalispell

Matt Israel is Executive Chef of Blue Canyon Kitchen & Tavern Kalispell. Israel's career began at Show Thyme Restaurant in Big Fork, Montana, where he studied under locally renowned executive chef and owner Blu Funk. It was here that Israel learned the fine art of combining flavors in ways that create a lasting impression. Today, Israel applies his well-honed skills to Blue Canyon's popular "Creative American Cooking," citing the customer as his motivation.

Larry Coffman

Missoula

Laurence Coffman is Executive Chef of Blue Canyon Kitchen & Tavern Missoula. Coffman has been with the Blue Canyon since conception, starting as Executive Sous Chef in Twinsburg under the tutelage of Chef Brandt Evans, and moving to the Missoula Blue Canyon as Executive Chef in 2007. Prior to his career at Blue Canyon, Coffman worked under Chef Brandt at Kostas in Cleveland, Ohio, and was Sous Chef at the Hilton Garden Inn in Cleveland Ohio.

Scott Coffman

Rockwall

Chef Scott Coffman is dedicated to his dishes, customers and creativity. He finds inspiration at Blue Canyon Kitchen, Tavern and Wine Bar from its waterfront atmosphere, seasonal flavors and even the weather. For instance, a popular feature inspired by Coffman tapped into a popular Texas cocktail, a margarita ceviche with fresh citrus, real sugar cane and tequila. Coffman's most rewarding achievement is to surprise and see diners' reactions to new flavors and texture combinations.

"I aspire to know as much as possible about many varieties of food and flavors so that I can further Blue Canyon's creative menu offerings," said Coffman. "Diners will not be able to duplicate their Blue Canyon dining experience anywhere else."

Chef Scott met Executive Chef Brandt Evans, founder of Blue Canyon Restaurants, at the age of 17, while both worked at the celebrated Kostas restaurant in Tremont, Ohio. When innovative Chef Evans opened his own restaurant, Coffman began his decade long apprenticeship. Shortly after Evans decided to move the Blue Canyon concept south, Coffman was named Executive Chef of the lakeside Rockwall, Texas restaurant. Coffman learned to run a successful kitchen, think outside the culinary box and have fun with his diner's palates.

Began cooking at an early age, the kitchen philosophy at his home was the one who cooked a meal would not be responsible for doing yard work. "I preferred peeling potatoes over pulling weeds and was quickly motivated to work in the kitchen."

Throughout his career in the food industry, Coffman has experienced several cuisine genres ranging from sushi to Italian, but finds a natural knack for Blue Canyon's creative American cooking. His apprenticeship enabled him to experience all aspects of a restaurant kitchen from the salad station and grill to working his way up to Executive Chef.

Coffman now finds himself creating Blue Canyon's nightly features, working on seasonal menu dishes with Evans and maintaining the upstanding quality standards with food and staff that Evans intended when he created Blue Canyon. A happy and enthusiastic staff ensures Blue Canyon communicates culinary passion and quality in every dish.

Blue Canyon Restaurant and Tavern has been serving its savory dishes since June 2004. Restaurants are located in Twinsburg, Ohio; Rockwall, Texas; Missoula and Kalispell, Mont. with plans to expand to Perrysburg, Ohio, Duncanville, Texas and Orlando, Fla.