Stoked Supper Club was never built to play it safe. It’s what happens when a chef forged in Michelin-level kitchens trades fine dining’s white tablecloths for something raw, real, and alive. No pretension, no script—just fire, flavor, and whatever the season throws our way.

Chef Gary Shelly grew up on a cattle ranch in Northern California, where work started before sunrise and dinner came from the dirt beneath your boots. At 18, he stepped into the kitchen at The Village Pub under Mark Sullivan—a crash course in precision, discipline, and the art of doing things the hard way, the right way. Over the next two decades, Gary rose through the ranks of the Bay Area’s top restaurants, leading teams, building menus, and carving out a cooking style that’s bold, intentional, and rooted in ingredients. His path included stages in some of the country’s most respected kitchens and a season in Miami with Areté Hospitality, experiences that broadened his perspective while sharpening his creative edge.

But through it all, his heart—and his cooking—belonged on the West Coast. After 23 years dedicated to the craft, Gary’s focus has come full circle: cooking that’s thoughtful, local, and alive with purpose.

Now rooted in Central Oregon, Gary brings that grit and experience to the table with Stoked—a pop-up supper club built on connection, edge, and craft. Every dinner is a one-night-only show: the menu shifts with the weather, the mood, and what’s coming out of the ground nearby. When mushrooms pop after rain, they headline. When strawberries hit underripe, we pickle them and turn it into a riff. The ingredients write the setlist—Gary just plays lead.

At its core, Stoked Supper Club is about good food and the people behind it—farmers, foragers, and friends who bring Oregon’s seasons to the table. Whether you’re a seasoned diner or just hungry for something a little different, there’s a seat here for you.