![Executive Chef Rudy Garcia, Server Melanie Harold, Sous Chef Antonio Hernandez and Sous Chef-in Training Greg Shelby Jr. (left to right) have joined the staff at Shelby's Restaurant & Lounge, in Washougal. Menu choices include risotto cakes and colossal sea scallops pan seared with three sauces. A grand re-opening, to celebrate Garcia's arrival and the completion of renovations, will be held today through Sunday. Future plans include the addition of windows in the main dining area and a covered deck.](https://www.camaspostrecord.com/wp-content/uploads/2015/07/0727_loc_Shelbys_Restaurant_new_chef_507-300x200-c-center.jpg)
New chefs join Shelby’s Restaurant
There are several new faces in the kitchen at Shelby's Restaurant & Lounge, in Washougal. They include Executive Chef Rudy Garcia, Sous Chef Antonio Hernandez and Sous Chef-in Training Greg Shelby Jr. Garcia, of Camas, has been a chef for more than 20 years, in restaurants from Los Angeles to Seattle. Prior to joining Shelby's, he owned Rudy's Palate, in downtown Portland, for 2 1/2 years. Garcia graduated from Western Culinary Institute, in Portland, in 1998. Two years prior to that, he served as an apprentice with a master chef in Portland. "I'm a French style chef with Italian influence," Garcia said.