Springfield, Oregon
Curtis Restaurant Equipment in Springfield is corporate headquarters for the company. This location has a large showroom, which is open to the public.
Sales Team: Bob Doughty, Brian Hutcheson, Ken Deffenbacher, Kim Sagen, Mark Stephens, Randy Lyts, Russell Francis, Steve Denison and Stewart Angco
Design Staff: Jeremy Phifer, Nyles Wright and Xuong Ly
Contact Curtis Restaurant Equipment by email at: .(JavaScript must be enabled to view this email address)
555 Shelley Street
Springfield, OR 97477
Ph : 541-746-7480
Fax: 541-746-7384
800-422-7818
Hours: Monday - Friday 8:00 AM - 5:00 PM
Dan has been with Curtis Restaurant Equipment since 1976 when CRE had a total of four employees.
Growing up in Eugene, Dan started working in restaurants at age 16, washing dishes and bussing tables.
He graduated from Washington State University in 1973 with a degree in Hotel Administarion.
Dan worked 3 years for Westin Hotels in California before returning to the family business.
He is very proud of the growth of CRE and to be involved with a great group of coworkers.
Dan and his wife Stephanie live in the country, south of Eugene and enjoy spending time at a home on the Oregon Coast.
Having grown up in Chicago, Bill earned an accounting degree from the University of Illinois in 1976. After several years with the CPA firm, Coopers & Lybrand, Bill moved to Eugene to enjoy the great Pacific Northwest. Heading the accounting function for two family owned companies, Bill developed his business skills.
In 1986, he joined Curtis Restaurant Equipment as Controller to tackle the financial and operational needs of a quickly growing organization.
Bill and his wife, Michelle, live in Eugene where they enjoy traveling and Oregon Duck football. He is a Past President of the Eugene Executive Association. Currently on the Board at Shadow Hills Country Club, Bill is looking forward to his first hole-in-one.
Mike grew up in Eugene and graduated from the University of Oregon in 1967 with a degree in Parks and Recreation Management. He worked for 10 years for the Seattle Parks and Recreation Department in before returning to Eugene in 1977 to join the family business. With only seven employees at the time, Mike learned all aspects of the business.
When Mike's parents, Bob and Jeanne Curtis, retired in the early 80's, Mike and his brother Dan assumed ownership.
Mike and his wife, Fran, have two grown children and three grandchildren.
Mike is now semi-retired and spends his leisure time traveling, golfing, following the Ducks, helping with grandchildren, while spending parts of Oregon winters in sunny La Quinta, CA.
Stewart Angco started with Curtis in 1988.
Prior to that he managed fast food restaurants for 6 years.
His sales focus is nationwide, handling chain, multi-unit and contract business.
Stewart enjoys golfing, bowling and spending free time with friends and family.
Steve Denison started his career with Curtis Restaurant Equipment in 1988.
His experience ranges from working with small independent restaurants to multi-million dollar facilities.
In his spare time Steve enjoys doing projects at his country home.
Brian Hutcheson started his career in foodservice in 1972. He managed a restaurant from 1977-1992 and joined the team at Curtis in 1992.
He specializes in chain and independent foodservice sales from fast food to fine dining, nationwide.
In his free time he sails a J/24 for pleasure and relaxation. He also plays golf for frustration. He enjoys cooking and entertaining.
Brian visits his brother in Hawaii yearly, and has amassed a large collection of "aloha wear" from subdued to thermo-nuclear, that he sports daily.
Bob Doughty’s foodservice career began in 1985 working as a dishwasher then cook at the local Sizzler Steakhouse.
His career at Curtis Restaurant Equipment began in 1992, as a warehouse worker. In 1994, while attending school in the evenings to learn AutoCad he trained by day in the Curtis Design Department. In 1996 Bob became a Project Manager, overseeing all types of projects large & small. In 2002 he began working a national restaurant chain, assisting with the expansion of their brands on the west coast.
Currently Bob covers the local Eugene/Springfield area as well as Corvallis, Albany and Salem working closely with restaurants, hospitals and school districts. He attributes his success to excellent customer service & follow-up.
In his free time he enjoys golf, classic cars and being with his family.
Ken Deffenbacher started with Curtis Restaurant Equipment 1991. Prior to his career with Curtis, Ken worked for Lane Meat Company for three years as a route driver for the southern coast.
Ken’s focus covers the southern coast from Lincoln City to Bandon, along with Roseburg and Sutherlin. His customer base ranges from mom and pop, school districts, retirement homes, convenience stores, casino’s, coffee kiosks and small chain accounts. He likes to visit his customers at least once a week to keep them updated on new products and in-house specials.
In his free time he has grown to love coaching his 11 year old daughter’s softball team. He’s coached the past three years and loves it. He enjoys the outdoors, especially camping and fishing. He played on a dart league years ago when it was more popular and still enjoy a good game of 301 or cricket.
Kim Sagen has worked at Curtis Restaurant Equipment since 2007.
Previously she worked in local restaurants for 21 years as a server, bartender, and general manager.
She has also worked as a florist, and in retail sales for several years.
As an inside salesperson, she assists the public, along with several local restaurants and businesses.
Kim is a native Eugenean who loves her Ducks! She enjoys going to U of O football, basketball and track and field events.
Her other passions include gardening, floral arranging, travel, dining, and relaxing with friends and family.
Mark Stephens began his career at Curtis Restaurant Equipment in 1995. Prior to that, he worked for Lane Meat Company in Eugene for 10 years, selling center of the plate to a lot of the same customers he’s in business with today. He also managed restaurants in Roseburg and Eugene for 8 years. His foodservice career started in high school, when he worked for Kentucky Fried Chicken.
Mark's customers are a combination of restaurants, wine bars, country clubs, hotels, bars, community centers, churches, colleges, fraternities, sororities, resorts, wineries, taverns, convenience stores, grocery stores, health care facilities and an occasional residential project.
Mark and his wife Sandy have both taken up golf, and that provides them the opportunity to travel and spend time with friends. Mark also enjoys gardening. His real passion is cooking. He is compiling a cookbook so his kids can enjoy the same recipes they remember from their youth. Walking into the local kitchens and sampling the local chef’s recipes is very special for Mark.
Randy Lyts started with Curtis in 1985 in the design department, moving here from Portland. In Portland, he worked for a small equipment dealer, a cabinet manufacturer and a stainless steel fabricator, all specializing in foodservice facilities along with a foodservice consultant.
He manages the projects of chain restaurant accounts, from buffets to family dining to steakhouses. This encompasses a territory from the east coast to the west coast.
Randy and his wife Lisa have 4 children. He enjoys camping, fishing and gardening.
Russell Francis began his career with Curtis Restaurant Equipment in 2003. He first held a position in the warehouse, learning everything from product brands to item numbers, shipping/receiving, pulling job orders, organizing, and wrapping. He transitioned to sales in 2007, with a focus on showroom sales. He enjoys working with the public and local foodservice businesses.
He spends his free time racing karts, and was the 2001 IKF National Champion, along with several top 5 finishes in various other nationals with 2 pole positions/track records. Other hobbies include spending time with family and friends, working with and repairing power equipment.
Jeremy Phifer is a Design Consultant and has been with Curtis since 2006. He focuses on commercial kitchen design and planning for chain restaurants and unique establishments, along with health care, and education facilities.
Jeremy has prior experience as a Senior Draftsman where he specialized in commercial retail design and engineering for chain grocery stores and retail sales establishments.
Jeremy’s educational background includes architectural design; commercial, residential and computer aided drafting, working with Auto CAD, Inventor and Micro Station programs.
Jeremy typically spends free time working in his garden or around the house and casually working on some classic car restorations. He also enjoys camping and outdoor activities with his family.
Nyles’ career with Curtis Restaurant began in 2003. Prior to that, he was a supplier to Curtis as a salesperson from Pacific Stainless Products, where he started in the design department designing kitchens.
Nyles primarily focuses on working with the sales staff and customers designing usable, friendly, efficient kitchen work spaces that fit into the customer’s budget. He also specializes in designing and building efficient mechanical hood systems.
Nyles is a father of three and loves to ocean and fly fish, and enjoy all the outdoors has to offer. He is known as a "Jack of all trades", and enjoys working on things totally non-related to the restaurant business in his free time. He always enjoys learning new things and meeting new people.
Xuong started with Curtis in 1989 as a Design Consultant. He had three years experience in foodservice design prior to joining the team at Curtis.
As a Design Consultant he plays an integral role in helping customers through the process of opening or remodeling a restaurant from beginning to end.
Xuong enjoys spending time in his garden. He also enjoys cooking and baking with his kids.
Curtis Restaurant Equipment in Springfield is corporate headquarters for the company. This location has a large showroom, which is open to the public.
Sales Team: Bob Doughty, Brian Hutcheson, Ken Deffenbacher, Kim Sagen, Mark Stephens, Randy Lyts, Russell Francis, Steve Denison and Stewart Angco
Design Staff: Jeremy Phifer, Nyles Wright and Xuong Ly
Contact Curtis Restaurant Equipment by email at: .(JavaScript must be enabled to view this email address)
555 Shelley Street
Springfield, OR 97477
Ph : 541-746-7480
Fax: 541-746-7384
800-422-7818
Hours: Monday - Friday 8:00 AM - 5:00 PM
Team Members
Dan has been with Curtis Restaurant Equipment since 1976 when CRE had a total of four employees.
Growing up in Eugene, Dan started working in restaurants at age 16, washing dishes and bussing tables.
He graduated from Washington State University in 1973 with a degree in Hotel Administarion.
Dan worked 3 years for Westin Hotels in California before returning to the family business.
He is very proud of the growth of CRE and to be involved with a great group of coworkers.
Dan and his wife Stephanie live in the country, south of Eugene and enjoy spending time at a home on the Oregon Coast.
Having grown up in Chicago, Bill earned an accounting degree from the University of Illinois in 1976. After several years with the CPA firm, Coopers & Lybrand, Bill moved to Eugene to enjoy the great Pacific Northwest. Heading the accounting function for two family owned companies, Bill developed his business skills.
In 1986, he joined Curtis Restaurant Equipment as Controller to tackle the financial and operational needs of a quickly growing organization.
Bill and his wife, Michelle, live in Eugene where they enjoy traveling and Oregon Duck football. He is a Past President of the Eugene Executive Association. Currently on the Board at Shadow Hills Country Club, Bill is looking forward to his first hole-in-one.
Mike grew up in Eugene and graduated from the University of Oregon in 1967 with a degree in Parks and Recreation Management. He worked for 10 years for the Seattle Parks and Recreation Department in before returning to Eugene in 1977 to join the family business. With only seven employees at the time, Mike learned all aspects of the business.
When Mike's parents, Bob and Jeanne Curtis, retired in the early 80's, Mike and his brother Dan assumed ownership.
Mike and his wife, Fran, have two grown children and three grandchildren.
Mike is now semi-retired and spends his leisure time traveling, golfing, following the Ducks, helping with grandchildren, while spending parts of Oregon winters in sunny La Quinta, CA.
Stewart Angco started with Curtis in 1988.
Prior to that he managed fast food restaurants for 6 years.
His sales focus is nationwide, handling chain, multi-unit and contract business.
Stewart enjoys golfing, bowling and spending free time with friends and family.
Steve Denison started his career with Curtis Restaurant Equipment in 1988.
His experience ranges from working with small independent restaurants to multi-million dollar facilities.
In his spare time Steve enjoys doing projects at his country home.
Brian Hutcheson started his career in foodservice in 1972. He managed a restaurant from 1977-1992 and joined the team at Curtis in 1992.
He specializes in chain and independent foodservice sales from fast food to fine dining, nationwide.
In his free time he sails a J/24 for pleasure and relaxation. He also plays golf for frustration. He enjoys cooking and entertaining.
Brian visits his brother in Hawaii yearly, and has amassed a large collection of "aloha wear" from subdued to thermo-nuclear, that he sports daily.
Bob Doughty’s foodservice career began in 1985 working as a dishwasher then cook at the local Sizzler Steakhouse.
His career at Curtis Restaurant Equipment began in 1992, as a warehouse worker. In 1994, while attending school in the evenings to learn AutoCad he trained by day in the Curtis Design Department. In 1996 Bob became a Project Manager, overseeing all types of projects large & small. In 2002 he began working a national restaurant chain, assisting with the expansion of their brands on the west coast.
Currently Bob covers the local Eugene/Springfield area as well as Corvallis, Albany and Salem working closely with restaurants, hospitals and school districts. He attributes his success to excellent customer service & follow-up.
In his free time he enjoys golf, classic cars and being with his family.
Ken Deffenbacher started with Curtis Restaurant Equipment 1991. Prior to his career with Curtis, Ken worked for Lane Meat Company for three years as a route driver for the southern coast.
Ken’s focus covers the southern coast from Lincoln City to Bandon, along with Roseburg and Sutherlin. His customer base ranges from mom and pop, school districts, retirement homes, convenience stores, casino’s, coffee kiosks and small chain accounts. He likes to visit his customers at least once a week to keep them updated on new products and in-house specials.
In his free time he has grown to love coaching his 11 year old daughter’s softball team. He’s coached the past three years and loves it. He enjoys the outdoors, especially camping and fishing. He played on a dart league years ago when it was more popular and still enjoy a good game of 301 or cricket.
Kim Sagen has worked at Curtis Restaurant Equipment since 2007.
Previously she worked in local restaurants for 21 years as a server, bartender, and general manager.
She has also worked as a florist, and in retail sales for several years.
As an inside salesperson, she assists the public, along with several local restaurants and businesses.
Kim is a native Eugenean who loves her Ducks! She enjoys going to U of O football, basketball and track and field events.
Her other passions include gardening, floral arranging, travel, dining, and relaxing with friends and family.
Mark Stephens began his career at Curtis Restaurant Equipment in 1995. Prior to that, he worked for Lane Meat Company in Eugene for 10 years, selling center of the plate to a lot of the same customers he’s in business with today. He also managed restaurants in Roseburg and Eugene for 8 years. His foodservice career started in high school, when he worked for Kentucky Fried Chicken.
Mark's customers are a combination of restaurants, wine bars, country clubs, hotels, bars, community centers, churches, colleges, fraternities, sororities, resorts, wineries, taverns, convenience stores, grocery stores, health care facilities and an occasional residential project.
Mark and his wife Sandy have both taken up golf, and that provides them the opportunity to travel and spend time with friends. Mark also enjoys gardening. His real passion is cooking. He is compiling a cookbook so his kids can enjoy the same recipes they remember from their youth. Walking into the local kitchens and sampling the local chef’s recipes is very special for Mark.
Randy Lyts started with Curtis in 1985 in the design department, moving here from Portland. In Portland, he worked for a small equipment dealer, a cabinet manufacturer and a stainless steel fabricator, all specializing in foodservice facilities along with a foodservice consultant.
He manages the projects of chain restaurant accounts, from buffets to family dining to steakhouses. This encompasses a territory from the east coast to the west coast.
Randy and his wife Lisa have 4 children. He enjoys camping, fishing and gardening.
Russell Francis began his career with Curtis Restaurant Equipment in 2003. He first held a position in the warehouse, learning everything from product brands to item numbers, shipping/receiving, pulling job orders, organizing, and wrapping. He transitioned to sales in 2007, with a focus on showroom sales. He enjoys working with the public and local foodservice businesses.
He spends his free time racing karts, and was the 2001 IKF National Champion, along with several top 5 finishes in various other nationals with 2 pole positions/track records. Other hobbies include spending time with family and friends, working with and repairing power equipment.
Jeremy Phifer is a Design Consultant and has been with Curtis since 2006. He focuses on commercial kitchen design and planning for chain restaurants and unique establishments, along with health care, and education facilities.
Jeremy has prior experience as a Senior Draftsman where he specialized in commercial retail design and engineering for chain grocery stores and retail sales establishments.
Jeremy’s educational background includes architectural design; commercial, residential and computer aided drafting, working with Auto CAD, Inventor and Micro Station programs.
Jeremy typically spends free time working in his garden or around the house and casually working on some classic car restorations. He also enjoys camping and outdoor activities with his family.
Nyles’ career with Curtis Restaurant began in 2003. Prior to that, he was a supplier to Curtis as a salesperson from Pacific Stainless Products, where he started in the design department designing kitchens.
Nyles primarily focuses on working with the sales staff and customers designing usable, friendly, efficient kitchen work spaces that fit into the customer’s budget. He also specializes in designing and building efficient mechanical hood systems.
Nyles is a father of three and loves to ocean and fly fish, and enjoy all the outdoors has to offer. He is known as a "Jack of all trades", and enjoys working on things totally non-related to the restaurant business in his free time. He always enjoys learning new things and meeting new people.
Xuong started with Curtis in 1989 as a Design Consultant. He had three years experience in foodservice design prior to joining the team at Curtis.
As a Design Consultant he plays an integral role in helping customers through the process of opening or remodeling a restaurant from beginning to end.
Xuong enjoys spending time in his garden. He also enjoys cooking and baking with his kids.