Just in time for Burger Week in Central Oregon, we’re thrilled to share our interview with Parker & Tessa Vaughan, the wonderful humans behind Blue Eyes Burgers & Fries. If you haven’t yet tried a smash burger, look no further because they’ve truly perfected the craft! Read on to learn how Tessa & Parker stay grounded while running a busy restaurant, how Dr. Dishman has helped them on their own health journeys, and some fun new food ventures they’re pursuing, including a meal prep business.
IHM: Hi you two! What a treat for our community to learn more about the hearts and brains behind Blue Eyes! We always like to start with a little background. Have you always been in the food/restaurant industry? Tell us about your journey that led you to where you are today.
P&T: Thank you for having us, what an honor! Restaurants have been the heartbeat of our lives since we were young. Parker started in the industry as a teen, a path that led from traveling the world for elite culinary events to owning and operating Jackson’s Corner, Seahorse Chocolate, and Neighbor Rotisserie alongside Blue Eyes. Tessa grew up in a family-run restaurant and has navigated many facets of the food and wine industry over the years. We’ve always been drawn to diner nostalgia and the idea of a space that is simple yet deeply intentional. Parker has always been fascinated by the history of the smash burger, so we started hosting ‘backyard burger’ nights for our neighbors every Friday. Eventually, we decided to take the leap and bring that dream to a bigger audience. Blue Eyes opened its doors in 2022.
IHM: Bend has a LOT of burger options to choose from. What sets Blue Eyes Burgers apart?
P&T: We agree – this town definitely loves its burgers! We’re stoked to be part of this community and grateful to be a local favorite. While many things set us apart, it starts with our ingredients. We believe that fresh, simple, and local components are what allow our ‘small and mighty’ menu to truly shine.
IHM: Could you tell us about where you source your ingredients and what you love most about being part of the local food community here in Central Oregon?
P&T: We have a hyper-focus on local sourcing whenever the season allows. We use 100% grass-fed beef from Pitchfork-T Ranch for our classic burgers and hand-craft our veggie patties in-house using Oregon-grown ingredients. Our buns are baked fresh daily at M’s Bakery, and our soft serve comes from Eberhards in Redmond. We also take great pride in our fries and onion rings—they are never frozen, and hand-cut fresh daily. It’s a labor of love, but 100% worth the effort.
The best part of being so close to our sources is the relationships we’ve built. Getting to visit the ranch and participate in cattle drives is a dream come true. It keeps us grounded to see the honesty behind our ingredients and ensures we keep our support within the local economy.
IHM: At Inspired Health, we see many patients navigating food sensitivities to things like gluten and dairy. How do you approach making sure those guests can still enjoy a great meal at your restaurant?
P&T: We take this seriously because we are those people! After exploring our health through labs with Dr. Dishman, we both discovered sensitivities and allergies to gluten and dairy. The irony isn’t lost on us—spending our lives immersed in these ingredients only to find they no longer served our bodies. We strive to provide delicious options for everyone while remaining realistic about our kitchen’s scope. We’re also constantly honing our process, such as switching to tallow as an option for our fries and eliminating seed oils wherever possible to provide a ‘cleaner’ indulgence.
IHM: Owning and running a restaurant takes a lot of grit. What helps you stay resilient, motivated, and grounded in such a demanding industry?
P&T: Owning a restaurant is a marathon, not a sprint, and we stay grounded by remembering our ‘why’—the simple joy of feeding people well. We also find immense resilience in our team; they are the engine that keeps us moving every day.
On a personal level, our two children, ages 3 and 1, are our greatest motivators. They definitely keep us busy, but they also keep us in a constant state of presence. No matter how demanding the workday is, coming home to them forces us to slow down, be mindful, and stay rooted in what matters most. Beyond the kitchen, we also prioritize getting outside to soak up the Central Oregon landscape. That fresh air and bright sunshine is the ultimate reset for the soul.
IHM: We’d love to learn more about your journey with Functional Medicine at Inspired Health.
P&T: Our journey with Functional Medicine has been nothing short of life-changing, particularly for Parker. Through working with Dr. Dishman, he was diagnosed with an autoimmune disease he hadn’t known he was living with. It has been a wild and intense journey, but one that has been incredibly insightful for both of us.
We have always been naturally curious about ‘root causes,’ but having access to in-depth lab testing, and more importantly, the comprehensive understanding and guidance provided by Dr. Dishman, has been eye-opening. It shifted our perspective from simply managing symptoms to truly understanding how to support our bodies. This experience hasn’t just impacted our personal health; it has deepened our commitment to the integrity of the food we serve our community and family. Knowing firsthand how much ingredients matter makes us even more passionate about what we do.
IHM: Which products from the Inspired Health Apothecary have been game changers for you?
P&T: Honestly, our cabinet is fully stocked with apothecary goodies, but there are two we really lean on. Adapt+ has been a total lifesaver for supporting our bodies when we’re feeling energetically spent or just navigating the usual stress of the restaurant world. We also both use the Active Multinutrients (the one without copper and iron). We truly believe that solid nutrition is the foundation for a strong immune system and staying healthy, so it’s become a non-negotiable part of our daily routine.
IHM: Are there any books, podcasts, or shows/movies that have inspired you lately?
P&T: We’ve been diving deep into the ‘FoundMyFitness’ podcast with Dr. Rhonda Patrick lately; it aligns so well with our journey into functional medicine and understanding how to truly support our bodies. On the creative side, we’ve been really inspired by ‘Dune.‘ The world-building and the vast, cinematic desert landscapes really resonate with us, especially since the high-desert is where we always go to recharge and find our own inspiration.
IHM: A little birdy told us you might have some new offerings or ventures on the horizon. Can you share a little about those?
P&T: We are thrilled to be growing a new side project called Crunchy Western. What originally began as a passion for crafting our own homemade granola (strictly gluten-free, dairy-free, and refined sugar-free) has blossomed into a full-scale meal prep business.
We specialize in providing healthy, pre-made lunch and dinner options for busy families who need to navigate GF/DF requirements without sacrificing flavor. Our mission is to ‘lighten the load’ for our community, offering nourishing meals that are ready when you are. We’re currently in the thick of developing our branding and website so we can start sharing our granola with a larger audience, but in the meantime, we are officially accepting new meal prep clients! If you’re looking to reclaim your evenings while still eating intentionally, we would love to cook for you.
IHM: If someone is visiting Blue Eyes for the very first time, what do you recommend they try first?
P&T: If it’s your first time, you have to go with the Classic Blue Eyes Burger. It’s the heart of what we do. Pair it with our hand-cut fries and an Eberhards soft-serve cone. It’s the ultimate nostalgic meal, elevated with ingredients you can actually feel good about eating.
IHM: And as usual, let’s share some Central Oregon love! Can you share a couple of your favorite local businesses?
P&T: Between the restaurant and our own health journeys, we actually do most of our cooking at home these days. But when we really want to get out and treat ourselves, we definitely have our local favorites! When we’re craving a coffee treat, Still Vibrato is our absolute go-to—their dedication to the craft is incredible. If we aren’t in our own kitchen, we’re probably grabbing those fresh, vibrant flavors at Da Nang Vietnamese Eatery or hitting up Tacos Pihuamo for something authentic. And for a sweet treat, Birdsong Ice Cream is a huge household favorite. We just love supporting folks who put as much heart into what they make as we do.
For retail, we always support Project Bike and Vanilla Clothing Co.—both are owned by locals and good friends of ours. For outdoor adventures, we gravitate towards the desert; when in doubt, we head east for a total reset. As for healers, in addition to the wonderful Dr. Dishman, our whole family frequents Amanda Armington at the Wellness Doctor for chiropractic and bodywork care. We are so lucky to have such a talented community here!
Thank you Parker & Tessa!
Blue Eyes Burgers & Fries is located at 706 NE Greenwood Ave in Bend, and the Blue Eyes Food Truck is in Redmond at Otto’s Landing (652 NW 7th Street). Give them a follow on Instagram @blueeyesburgersandfries!
If you’d like to become a meal prep client, please email Parker at: parkerdvaughan@gmail.com.
