A native Angeleno, Sascha Lyon began his culinary career at the age of 14 working in Michel Blanchet’s kitchen at L'Ermitage, his first experience working in a classical French kitchen. Lyon went to work at Citrus under Chef Michel Richard and Chef de Cuisine Alain Giraud. After graduating from the CIA in 1992, Lyon moved to New York City to work with renowned chef Daniel Boulud, an opportunity made possible by Michelin three-star Chef Roger Vergé of Moulin de Mougins in the south of France.

Chosen by Boulud to be one of the 12 young chefs selected from around the world to be part of the opening team at Restaurant Daniel, Lyon was only 20 years old, when he joined Boulud’s team, where he remained for the next three years.  

Lyon left New York to cook in London and Miami, and returned to join the opening team of Balthazar as Sous Chef. Three years later he earned the prestigious title as the Chef de Cuisine of Pastis, where he remained for the next six years.

After many years living and working in NYC and Europe, Lyon and his wife, Rita, decided to move to Oregon and enjoy the bounty of the Pacific Northwest. Sascha held the Executive Chef position at King Estate Winery in the Willamette Valley before relocating to Bend to champion the future of FIVE.