Since Chef Mark DeResta’s arrival in January 2009, dinners at the Riverside Grill have a distinct fresh “Italian” flair that is DeResta’s trademark. Chef Mark’s style and philosophy is simple food with few ingredients, consistently prepared properly. Everything he serves is fresh. The Riverside Grill’s dinner menu changes every few weeks depending on fresh ingredients becoming available.

Chef Mark has worked at numerous Hood River dining favorites. He created Abruzzo Italian Grill with partner Glen Pearce, and worked at Brian’s Pourhouse and Sixth Street Bistro. Chef DeResta worked with the Hood River Inn’s catering manager Jan McCartan and Rich Cushman of Viento wines to create a Riverside Grill red table wine. It’s a reasonably priced Sangiovese-Barbera blend available by the glass, half-liter and liter.

Originally from Rhode Island, Mark DeResta began working in restaurant kitchens at age 15, starting as dishwasher, moving to salads, and up the ranks as a willing listener who did what he was told. He continued restaurant work through college, and shortly after graduation moved to Hood River. “I’ve worked with a lot of great people and learned a lot along the way,” DeResta remarks. “When I came to the Gorge, I realized I could do bigger things. I’m Italian, grew up on good Italian food, and I’m passionate about it.”

The Riverside Grill is proud of our Chef, Ishmeal Kamara. Born in Sierra Leone, Ish moved to England at age 10 and to New York City in 1974. He graduated from the National Cooking Institute in Denver, CO, in 1982.

Ish spent 15 years as a Chef in the Portland area, working at the Fernwood Inn, the Heathman Hotel, the Heathman's B. Moloch's Bakery & Pub, the Greenwood Inn and Tivoli Garden. He joined the staff at the Hood River Inn in 1997.

Chef Kamara says, when it comes to cooking, he likes to mix it up. "There's something interesting in all cultures, and I like to do a blend of certain seasonings and ingredients to come up with unique tastes." The chef says he sticks with basic cooking techniques enhanced by the abundance of fresh ingredients available in the Northwest.

"People today go out for quality and value," Kamara explains. "We've developed a menu that offers both, one that will appeal to couples seeking a nice evening out, or to families or seniors on a budget."