Chef Mark Dowers has served up seasonal, neighborhood fare with worldly flair at Caprial's Bistro since 1993.

"I grew up in the heart of Northwest pear country - in rural Hood River, Oregon," says Dowers. "Our small farm always had seasonal fruit and produce, so I began to love to cook with fresh, local ingredients at an early age."

In addition to leading the kitchen at the popular Caprial's Bistro, Chef Dowers has contributed to Caprial's culinary teaching program, giving patrons an opportunity to learn "hands-on" the secrets to his Bistro dishes. Dowers, (known around the Bistro as the "Soup God"), has also offered many of his memorable recipes in writing, as co-author of the book Caprial's Soups and Sandwiches.

Prior to Caprial's Bistro, Chef Dowers spent time exploring other regional cuisines while working in restaurants in Seattle and New Orleans. He also worked for several years as a chef at the Stonehedge Inn in Hood River, Oregon, and The Grant House on Officers' Row in Vancouver, Washington. Dowers graduated from the Horst Mager Culinary Institute in Portland.