banner_team.jpg
 

THE TEAM

 
 

Hey Jack is the result of two good friends collaborating their individual talents and years of experience. Ourpassion and refined hospitality skills are what will give this neighborhood restaurant its personality and feel. Partners Don Riedthaler and Peter R udolph have worked together for 5 years; as a design and operations team they designed and renovated

2 restaurants. In search of new creative outlets, they both left their previous positions and spent the last year soul searching. Serendipitously both ended up in Camas by separate paths, knowing that they wanted to own a restaurant like Hey Jack. They share an appreciation for music, travel, the outdoors, food, delicious wines and craft beers.

 
 

 
photos_service.jpg

SERVICE

Through treating our employees like our customers, Hey Jack fosters a culture of caring and compassionate service. Our culture will convey our neighborhood restaurant style and each employee will be skilled to casually anticipate while being knowledgeable and friendly yet unobtrusive. Employee training will be consistent and maintained through service standards and employee empowerment. Using modern systems to record and maintain each diners name, dining history and preferences, our team will use this information in greetings, service and menu planning. Our service standards will personalize the dining experience and creating lasting memories, Hey Jack will be a restaurant that people return to again and again for both the food and the service.

 
171717.jpg
 
 Peter Rudolph and family

Peter Rudolph and family

It has been a career-long dream to own a neighborhood restaurant and cook freely and completely without distraction. I’ve crafted a kitchen where I can have fun, be close
— Peter

BIOGRAPHY //

CHEF PETER RUDOLPH (PROPRIETOR)

Peter Rudolph is a California Chef specializing in contemporary American cuisine of the western United States. He is currently traveling the country with his family while enjoying and celebrating the soul of American cuisine. Chef Rudolph became interested in cooking while growing up in Martinez, a town near San Francisco, where he was surrounded by fresh produce that grew in his grandparents’ garden. Spending time in his grandmother’s  kitchen eventually led him to the California Culinary Academy in San Francisco, where he graduated in 1995. Shortly thereafter, he began his culinary career as a pastry chef at San Francisco’s Brasserie Savoy. Chef Rudolph refocused on savory cooking by making his way into the kitchens of fine hotels.

He spent 10 years with The Ritz-Carlton Hotel Company, and was then appointed Executive Chef at Taj Hotels’ famed Campton Place in San Francisco, where he was named one of StarChef. com’s Rising Star Chefs. His career with luxury hotel brands began at the award-winning Dining Room at The Ritz-Carlton, Buckhead in Atlanta. He eventually returned to the West Coast as Sous Chef at Jer-Ne in The Ritz- Carlton, Marina del Rey, and as Chef de Cuisine for Navio at The Ritz-Carlton, Half Moon Bay. Most recently he was the Executive Chef of Madera Restaurant and Rosewood Sand Hill. During his tenure Madera was awarded the coveted Michelin One Star rating for 6 years.

 
 

 
 
 Don Riedthaler and family

Don Riedthaler and family

It just seems like a natural step; owning a neighborhood restaurant. 30+ years of experience has led to this moment and I can’t wait to a part of the rich history of downtown Camas.
— Don

BIOGRAPHY //

DON RIEDTHALER (PROPRIETOR)

Don Riedthaler has worked in the restaurant industry since his very first job at the age of 15. In need of the coolest OP  surf t-shirts, and an allowance that didn’t cover his desire, he washed dishes at the local Pizza Hut to supplement his income and discovered a whole new world. Hooked in the service industry he was making sandwiches at the local deli, waiting tablesand tending bar in Washington D.C., Seattle, and San Francisco, turning each opportunity into a management position alongthe way. Garnering experience from Mom and Pop concepts to National chains such as Outback and Jamba Juice, Don used each position to grow his knowledge in quick service, family/casual, brewpub and bar, to fine dining.

Using his background and understanding of most industry concepts, he then expanded into wine and beverages by becoming a wine broker for a variety of importers and local producers, as well as a buyer for Vintage Wine Merchants, the Bay Areas prominent retail wine store in Santana Row. Not one to slow down, he transitioned again to Food Equipment and Supply sales working for the two top vendors in the U.S. for five years providing consultation to large national accounts such as Sodexo and Delaware North, Hilton, Starwood, Seattle Aquarium, Stanford Hospital, San Jose Convention Center as well as local and national restaurant chains.