Bombs Away Cafe

In the summer of 1991 Chef Huyck found that the avenue to express his vision led to the quaint town of Corvallis, Oregon where in August of that year, he opened Bombs Away Café. Bombs Away's menu features Mexican and southwestern traditional dishes, fresh baked breads and homemade desserts. Huyck uses innovative cooking styles that use the freshest local and organic foods.

Today, fourteen years later, Bombs Away Café is still a thriving part of the Corvallis community. Chef Huyck is always looking forward to the future and setting responsible goals for Bomb's Away Cafe. His vision incorporates serving organic/local produce and hormone/antibiotic free meats and dairy. Huyck feels that driving his restaurant in this direction is the responsible path to choose. His reasons for this direction are twofold: First, the integrity and quality of the product sold will increase and secondly, it will support an industry (organic and clean farming) that is an important foundation of the community.

In addition to taking a more natural step in the products sold at Bomb's Away, Huyck is creating, along with a group of local restaurant owners, a National model for a sustainable restaurant. He feels that sustainability is very important in order to attempt to reduce the impact that restaurants have on the environment. Huyck states that it is his goal to move Bombs Away as close to sustainable as possible. In addition, he is a member of The Chefs Collaborative, a network of chefs, restaurateurs, and other culinary professionals who promote sustainable cuisine by teaching children, supporting local farmers, educating each other and inspiring their customers to choose clean healthy food. Huyck feels that there is quite a market for natural products and with his background and skill, Bombs Away Café will move into the future with a responsible goal.