A Pacific Northwest resident for over 30 years, Hilary is passionate about our regional culture and cuisine. A graduate of the Culinary Institute of America, Hyde Park, she strives to bring a love of food and cooking to all she does. After a life-changing trip to Garmisch-Partenkirchen, Germany, Hilary brought home a new-found passion for slowfood cuisine (fresh, from scratch, and locally sourced) and the concept for The Schoolhaus Brewhaus was born. With a love for food combined with a love for the customer, Hilary is often found floating into the kitchen to cook one minute and then serving up drinks in the bar the next. Hilary’s never one to sit still; keep an eye out for her next project, Campus Brewing.
Chef John Trapp came to The Schoolhaus Brewhaus after an extensive career in kitchens throughout the Rogue Valley as well as around the world.
The son of seasoned Southern Californian restaurantuers, Chef John cut his teeth washing dishes and bussing tables at a young age and hasn’t looked back since. His love of adventure and Czech pilsner took him to Prague to train with Chef Daniel Dayan of Vinarna v Zatisi. While there John developed his talent for fine dining and Central European cuisine.
He moved to the Rogue Valley in 1995 and proceeded to work at Samovar (Russian) before running his own establishments at Chef’s Table, as well as Gepetto’s. However his passion for banqueting called him to The Schoolhaus Brewhaus after a stint as Executive Chef at Porter’s. These days Chef can be found cooking on the line of the restaurant kitchen, whipping out a banquet for 300, and in general handling any of the honey-do lists Hilary sends his way.
525 Bigham Knoll Drive
Jacksonville, OR 97530
Bar stays open later
For more information or to make a reservation
please call: 541-899-1000