Bastion co-founder Marné Minard, MScN ’17, redefines functional eating through restaurant ethos.
Marné Minard was working at the National University of Natural Medicine (NUNM) when she was inspired to open Bastion, a restaurant with a whole foods, allergen-free, and community-based approach to eating.
After Minard earned her Master of Science in Nutrition degree from NUNM in 2017, she stayed connected to the program as an adjunct faculty member, supporting student internships and working as a coordinator for Charlee’s Kitchen at the Helfgott Research Institute.
While balancing roles as an educator, holistic nutritionist, and personal chef, she began to develop a plan that would combine her professional interests.
In 2021, Minard left NUNM and co-founded Bastion alongside her husband and longtime chef, Paul Arnold.
Hoping to create a welcoming space for anyone with dietary restrictions, they offered meals free of gluten, dairy, soy, refined sugars, and seed oils—all ingredients that can be difficult to avoid in traditional restaurant settings.
“My goal with Bastion is to be that safe haven,” Minard said in a video on the restaurant’s social media, “especially for those who otherwise feel ousted or can’t eat out because the restaurant industry doesn’t support people with dietary restrictions.”
Unlike many Portland eateries that focus on vegan or vegetarian fare, Bastion carved out its own space with a menu rooted in evidence-based nutrition and allergen-free options that still include responsibly sourced meat options.
In a 2022 appearance on KOIN 6’s “AM Extra Foodie Friday” local news segment, Minard said that her mission became clear after leaving academia: “feed the masses in a way that was nutritious and delicious.”
She emphasized that while she now owns a restaurant, her primary role is that of a nutritionist. Although she launched Bastion amid the pandemic, supply chain shortages, and rising food costs, one of her driving forces was to intentionally source environmentally sustainable ingredients.
Minard and Arnold currently partner with more than a dozen local farms and purveyors that prioritize practices such as soil health, waste reduction, and chemical-free farming—such as Cedar Springs Farm in Washington, which supplies chicken raised on regenerative land.
In 2024, Bastion announced its plan to begin nationwide shipping of their house-made, allergen-free breads, expanding beyond Portland area businesses that currently feature their products.
“We also built out our own commissary kitchen space where all of our restaurant prep and baking takes place,” Minard said, “which is what has allowed for us to expand our offerings.”
In her interview with AM Extra, she also credited the support of the community in their Sellwood-Moreland neighborhood location for aiding their success. While Bastion was created to offer both delicious and healthy alternatives in one location, Minard said her vision extends beyond the restaurant itself to transform how society views food.
“Honestly, that’s what I kind of set out to do here—to show the restaurant industry as a whole that this way is possible,” she said. “You can source with really top-quality ingredients, you can source organic, and you can do things without cutting corners and taking shortcuts.”
Editor’s note: Students, alumni and others in the nutrition and holistic health fields are encouraged to contact Marné Minard directly at Bastion PDX for resources and support in their career journey.
Written by Ashley Villarreal, Marketing Content Specialist