Since 1988, Meriwether’s Bistro has been a staple for quality local cuisine in the Lewis & Clark valley. Working with local producers and food partners Meriwether’s is committed to using only the finest fresh products and is the valley’s only location for certified angus beef.
Martin D. Kohn
Executive Chef Martin D. Kohn – who goes by, “Doug” – comes to us from the Salishan Spa & Golf Resort in Lincoln City, Oregon with past executive chef experience at The Hilton, Sheraton and Doubletree Hotels. His 22 year career in food preparation, kitchen, banquet and ala carte operations for hotels, bring a wealth of knowledge to The Red Lion Hotel. He has been praised for his ability to lead multi-outlet fine dining and high volume operations. Executive Chef Kohn produces top-quality cuisine with creativity, a passion for food and flawless service.
Nancy E. Lawrence
Meriwether’s Bistro & Lounge
With over 40 years experience in the restaurant/hospitality industry and graduating in 1995 from LCSC with a hospitality degree, Nancy Lawrence shares her vast talents and winning personality with our guests. She joined The Red Lion in 2005 as the banquet manager and moved to lead the team as manager of Meriwether’s Bistro in 2010.
Corrynne Devlin, PHR
Director of Human Resources