Bring great food & drink options to the Town of Manson
Calling Manson our home was a no brainer this quint town has so much to offer and we saw that as a great opportunity to bring the community a great spot to come and relax at with our Taphouse.
Take a look at some of the things that make us a great place to hangout at below.
Meet the Executive Chef
I grew up in the Portland – Metro Area in Oregon, a literal Mecca of food. Some amazing high-end restaurants, equally delicious lesser knowns and entire city blocks of food trucks and carts sharing the most incredible foods from around the world.
I have always loved cooking. My first official job at the age of 15 was at a local fast-food spot and after my first time working the grill I was hooked. Since then, I have spent the last 23 years in restaurants. Serving, bartending, restaurant and bar management all over Portland and Central Washington and as much kitchen time as possible.
I was the bar manager of Awbrey Glen Golf Club in Bend Oregon from 2007 to 2010 with a wine list of around 200 wines under my control. In 2013 I attended the Portland campus of Le Cordon Bleu to hone my skills and create contacts and build rapport with other chefs around the country. My primary background is classic French Cuisine and I love cooking seafood above everything else. It is such a beautiful, clean product when done right. In 2014 I accepted a position as Chef De Cuisine at Vin Du Lac Winery under my mentor and friend Chef Joseph Nagy and instantly fell in love with the Chelan Valley. In 2015, that kitchen was closed for a remodel, and I was forced to move back to Oregon where I took a job as Executive Chef of a Latin fusion restaurant but would return to Vin Du Lac as Executive Chef in 2016 after my son was born. I ran that kitchen for 4 years before hanging up my chef coat for a better schedule with my kids. Now that my kids are a little older, I am excited to continue my passion of cooking for this amazing community I get to call home.
Under the direction of our Executive Chef
Chef Damian Gil
Born in Sonora, Mexico and raised in the South West, Chef Damians culinary style draws inspiration from his Latin American heritage, with travels around North American continent, along with his 12 years of experience working in the Hospitality and Restaurant industry.
For as long as I remember, I’ve always had a passion for cooking. I’ve been been making food for my family since I was 8, always helping my grandma. My grandmother took me under her wing and taught me everything regarding traditional food. Age 17, I started my first kitchen job working as a dishwasher/ prep-cook at the employee cafeteria of Liftmaster Manufacturing. Here, more than 1400 employees were given subsidy meals every day.
It was then in 2012 after graduating high school, when I moved to Puebla de los Angeles in central Mexico to attend culinary school at UPAEP. At the time, it was the third most renowned culinary school of Latin America. This is when my passion and interest for the culinary world grew exponentially. My skills along with knowledge about food started getting me into the restaurant business.
In 2014 I moved to the United States to pursue a degree in Hotel and Restaurant Management in Tucson, Arizona. The next 5 years I spent while attending college working full time at several restaurants around the greater Tucson area learning from some of the most amazing and talented people in the industry. I also got the opportunity to learn about making pizzas with fire ovens along with asian cuisine, working the woks, dim sum and learning how make sushi. This is when I start creating recipes of my own, dabbling into my own cooking style and creativity.
By 2017 I got a job as a baker/ line cook at The Arizona Inn, a historic resort hotel in downtown Tucson. I was introduced to fine dining. I became part of the banquets team for corporate events and weddings while also cooking room service orders for a 102 rooms.
In 2019 I graduate from college after earning my degree along with years of hard work, I decided to take a sabbatical from the restaurant industry. I then moved to Washington State looking for new beginnings and adventures.
Not long after settling in Wenatchee, “Honor y Fuego” is born. With much pride and joy, I launch my own catering brand, where I create and share what makes me happy. During this time I get the opportunity to work for wonderful people.
Winter of 2021 I have the amazing opportunity to work with “Cactilia”, a collective of chefs and farmers in Cholula, Mexico dedicated to create pop up fine dinning experiences, crafting purposeful menus intended to raise consciousness about local consumption, food heritage and farm to table nutrition. Truly one of the highlights of my whole career.
Since my first arrival to Chelan in 2020, I’ve had the pleasure to work along very talented and amazing people as a Sous Chef at Tsillan Cellars and Sorrentos Ristorante, The Bistro in Chelan, and most recently as a lead Chef at Twisted Corks and Taphouse in Manson WA.
Meet the Owners
became a reality
Owning a Taphouse has always been a passion with Bob Frediani. It was always a topic of conversation between Bob and Shannon but they never anticipated it becoming realistic until the year 2022. Life has a way of nudging you in a direction that you dream of but never think is obtainable. Bob and Shannon actually thought they were setting themselves up to retire when life spun them in a 180 direction. Bob has been working the corporate job life for over 40 plus years realizing the 9-5 life needed more to it.
The desire to live life of their passion became a reality. Bob and Shannon have been coming to Manson as a family for over 36 years. In 2016 they decided to buy land build their dream home here and live a less stressful life all while enjoying the beauty of Chelan Valley. We had looked for years to find the perfect place to build our Wine bar and Taphouse we just couldn’t find anything. We have had our business name picked and tucked away for years hoping to use it someday! Then we actually thought it would never happen when we stumbled upon “The Point“ a brand new building in Manson WA. We love the town of Manson so it was a perfect fit!
We began in Manson as a family so we feel it’s fitting to begin our passion of owning “TWISTED CORK AND TAPHOUSE” here!
- Bob & Shannon Frediani
Our Food & Drinks
Check out the many Options we bring to the Table
From small bites to a hearty meal we offer the amazing food to pair with your drink of choice.
Check out our selections and stop by for a taste of Manson!