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  1. Hugh Acheson

    Hugh Acheson

    5&10 (Athens, GA)

    Hugh Acheson is a chef and food writer who lives in Athens, GA. He is the co-owner of the Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurant Empire State South and coffee shop Spiller Park Coffee, and The Florence in Savannah. His cookbook, A New Turn in the South won the award for Best Cookbook in the field of American Cooking by the James Beard Foundation in 2012. His second cookbook titled Pick a Pickle, and his third book The Broad Fork, was released in the spring of 2015. Food & Wine Magazine named him Best New Chef in 2002 and the James Beard Foundation awarded him Best Chef Southeast in 2012. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9 through 13. His thoughts about Canada, college football, crappy television, current events, politics, and old Far Side comics can be found on Twitter @hughacheson.

  2. Alexana Estate Winery

    Alexana Estate Winery

    (Newberg, OR)

    Alexana was born out of a chance meeting between veteran Oregon winemaker Lynn Penner-Ash and Dr. Madaiah Revana, owner of Revana Estate Vineyard in St. Helena, California. With the guidance of Penner-Ash, Dr. Revana acquired an 80-acre estate uniquely situated where the iron-rich volcanic soils of the Dundee Hills converge with the ancient marine sedimentary soils of the Yamhill-Carlton AVA. In the cellar, Winemaker Bryan Weil vinifies each block of estate grown Pinot Noir, Chardonnay, Riesling and Pinot Gris individually using small lot fermentations and native yeasts in a celebration of the properties diverse soils, clonal selections and microclimates. ‘Diverse Soils, Complex Wines’

  3. Jason Alley

    Jason Alley

    Pasture (Richmond, VA)

    With a reputation for Southern food at its finest – simple, unpretentious and delicious – chef Jason Alley is one of Virginia’s most renowned chefs. After taking the Richmond culinary scene by storm in 2002 when he opened Comfort, he then opened Pasture, a Southern small plates restaurant, in 2011 to the delight of critics and customers. Alley grew up in Pulaski, Virginia and started cooking at the age of four. He worked his way from Hardee’s to kitchens like 1848 House, Blue Ridge Grill, and Europa Café and Tapas Bar. Alley and his restaurants have won numerous awards, including Best New Restaurant 2003 and Best Downtown Restaurant 2006 and 2007 from Richmond Magazine. His food has been featured in Southern Living, Food & Wine, Bon Appétit, GQ, and The New York Times.

  4. Jeff Alworth

    Jeff Alworth

    Cider Made Simple (Portland, OR)

    In April 2013, Chronicle Books approached Jeff Alworth to write a book about cider. He was just completing the manuscript for a 650-page book about beer at the time (The Beer Bible), and so the idea of *not* writing about beer seemed like a capital idea. Over the next several months, he traveled around his native Pacific Northwest, to New England, and Quebec, and then went to Europe and the great cider-making regions of Herefordshire, Normandy, and the Basque Country. The resulting book, Cider Made Simple, details what he found in the farmhouses and orchards of some of the world’s best cider-makers and offers readers a great introduction to this ancient–and newly trendy–fermented beverage.

  5. Angel Vine

    Angel Vine

    (Portland, OR)

    In 2000, Ed Fus founded Three Angels Vineyard, named for his three angels: wife Laureen, and their daughters, Alex and Morgan. After years growing Pinot Noir, Ed set out to make a wine few dared—Zinfandels from Washington. In 2007, Ed introduced Angel Vine wines as the first and only Zinfandel-focused brand in the Northwest. Now producing about 2,000 cases annually, Angel Vine wines are made from Zinfandel, Primitivo, and Petite Sirah. Ed lives in Portland, where he and his partners run Urban Crush, the new winery and tasting room in SE Portland that Angel Vine calls home.

  6. Anne Amie Vineyards

    Anne Amie Vineyards

    (Carlton, OR)

    Anne Amie’s mission is to produce wines that express the unique characteristics of Oregon’s Willamette Valley and their two estate vineyard sites. Pinot reigns supreme at Anne Amie, with Pinot Noir, Pinot Gris and Pinot Blanc forming the heart of production. Complementing the pinot family is Old-Vine Riesling and Müller Thurgau, both planted in 1979. Their estate vineyards are LIVE certified and yields are dramatically reduced in order to provide fruit with great depth and complexity. The Pinot Noir winemaking is minimalist, focusing on small fermentation lots using indigenous yeast. The estate vineyards are located in the rolling hills of Yamhill-Carlton and on the steep hillsides of the Chehalem Mountains, and their LIVE certified winery is located on their Yamhill-Carlton property.

  7. Archery Summit

    Archery Summit

    (Dayton, OR)

    Since its inception in 1993, Archery Summit has been devoted to crafting exceptional Pinot Noir from its 120 acres across six estate vineyards. Inspired by the remarkable growing conditions provided by the Willamette Valley, their team approaches each step of the winemaking process with particular thoughtfulness and care. Over the past twenty years Archery Summit has developed an international reputation for producing wines among the finest and most luxurious of New World Pinot Noir.

  8. Aria Portland Dry Gin

    Aria Portland Dry Gin

    (Portland, OR)

    Launched in 2012, Martin Ryan Distilling Company recently opened a new distillery on the corner of NW 23rd and Savier in Portland, Oregon. Aria Portland Dry Gin is a classic British inspired gin made with traditional English ingredients and London Dry distillation techniques. Full bodied and aromatic, Aria is handmade and batch distilled for depth, complexity and balance. Juniper leads the way, while bright citrus, delicate floral highlights are balanced by darker earthy undertones and warming spice notes. Aria has earned numerous gold medals and praise from the national press. Aria is consistently one of Oregon’s best selling craft gins.

  9. Brooke Arthur

    Brooke Arthur

    House Spirits Distillery (Los Angeles, CA)

    Brooke Arthur serves as a Partner & VP of Education & Advocacy for House Spirits Distillery, a leader of America’s craft distilling resurgence. Brooke has been in the spirits industry for more than 16 years, working with the country’s best and brightest bartenders, chefs and other industry innovators across the country to pursue her passion in this industry. Brooke’s experience spans across more than 20 bars and restaurants plus management of six all-inclusive bar programs – all resulting in the creation of more than 500 unique and inspired cocktails. 
    Brooke joined House Spirits Distillery in 2012 and currently serves to educate and train bartenders, manage a full-time national brand ambassador as well as a part time brand ambassador team across the world, as well as to maintain relationships with global restaurants and bars, promoting all things House Spirits Distillery with a focus on her signature product: Aviation American Gin.

  10. Kotaro Asakura

    Kotaro Asakura

    Kirakutei (Tokyo, Japan)

    Chef Kotaro Asakura is the renowned chef and owner of Kirakutei, a small Kappo Ryori restaurant in the suburb of Kugayama that specializes in fish not commonly found in Tokyo. Originally from the Kanazawa region, which is known for their seafood and high quality sake, chef Asakura’s wildly popular omakase has brought in guests from all over the world, including internationally recognized chef Ivan Orkin.

  11. Aubichon Cellars

    Aubichon Cellars

    (Dundee, OR)

    Since 2007, Aubichon Cellars, a partnership between Tom Mortimer (owner of Le Cadeau Vineyard) and winemaker Jim Sanders, has been producing meticulous, hand-crafted Willamette Valley wines. Centered around friendships and sourced only from select vineyard sites, Aubichon features distinguished small-production Pinot Noir, Chardonnay, Pinot Gris and Rose de Pinot Gris.  In January 2015, Aubichon Cellars was named one of Oregon’s “Eight New Names to Know” by Wine Spectator.  In a word, Aubichon wines are “artisanal” …if there is an easy way to do something, chances are we didn’t do it that way.

  12. Alex Barkley

    Alex Barkley

    Manolin (Seattle, WA)

    Chef Alex Barkley is a Seattle native, born and raised. He enjoys the simple things in life like training for 50 mile cross-country endurance races. At 24 he took the helm as chef at Manolin after a rapid rise through the ranks of Seattle restaurants. Creating complicated, beautiful dishes that lack fussiness and pretense, this chef star is on the rise.

  13. Base Camp Brewing Company

    Base Camp Brewing Company

    (Portland, OR)

    At their brewhouse in southeast Portland, the gang at Base Camp Brewing Company has been hard at work since 2012. Their lagers and ales are brewed with an eye toward consistency, quality, and innovation, pulling inspiration from their incredible local craft brewing community as well as European brewing traditions.

  14. Beaujolais Wines

    Beaujolais Wines

    (France)

    Located north of Lyon in eastern France, Beaujolais overlaps Burgundy in the north and Rhône in the south. The picturesque Beaujolais vineyards run along the Saône River, where winemakers have crafted deliciously supple and fruity wines since the days of Ancient Rome. The spirited wines of Beaujolais are born of handpicked grapes that are vatted whole, using winemaking methods unique to the region. While Beaujolais does produce a small amount of whites and rosés, the region is best known for its versatile reds. Lighter in body than most, Beaujolais reds taste great when chilled, making them as popular in the warmer months as they are during the winter.

  15. Joshua M.  Bernstein

    Joshua M. Bernstein

    Author and Journalist (Brooklyn, NY)

    Joshua M. Bernstein is a beer, spirits, food, and travel journalist (phew!) who regularly contributes to Bon Appétit, Men’s Journal, Draft, Wine Enthusiast, and Imbibe, where he’s a contributing editor. Additionally, he’s the author of Brewed Awakening, The Complete Beer Course, and the forthcoming The Complete IPA. He lives with his wife, daughter, and dog in Brooklyn, where he drinks plenty of beer, eats loads of dumplings, and leads homebrew tours. Say hi!

  16. Ben Bettinger

    Ben Bettinger

    Laurelhurst Market (Portland, OR)

    Vermont native Benjamin Bettinger moved to Portland in 2001 to attend Le Cordon Bleu’s Western Culinary institute. His dedication and leadership in school resulted in a coveted internship with chef Vitaly Paley at Paley’s Place. Ben’s commitment and hard work resulted in a promotion to sous chef at Paley’s Place where he continued to cultivate his skills while developing strong relationships with local farmers, ranchers, foragers and purveyors. While there the restaurant received numerous accolades, including chef Paley’s James Beard award for Best Chef Northwest, and Ben rose to chef de cuisine. In 2008, he accepted the position of executive chef of Beaker and Flask, which opened in 2009 to critical acclaim, including “Restaurant of the Year” by Willamette Week. He and Paley remained in close contact, so much so that he served as sous chef in a victory against chef Jose Garces on the Food Network’s Iron Chef America in 2011. The two collaborated with the opening of Paley’s Imperial Restaurant in September of 2012 where Ben served as executive chef. After two years developing systems for both Imperial and Portland Penny Diner he accepted a position at Laurelhurst Market as executive chef.

  17. Bliss Nut Butters

    Bliss Nut Butters

    (West Linn, OR)

    Bliss Nut Butters is a very unique product line developed by Daniell Bliss. A runner, Daniell wanted to spread good health through good food while still tasting delicious. Bliss produces all-natural nut butters using a Fresh Ground Process that preserves the integrity of the ingredients and gives the nut butters their uniquely delicious taste and texture. Each jar is sweetened with organic raw honey and seasoned with a hint of sea salt. There are no preservatives; no additives and our nut butters are packaged in glass jars that are recyclable, sustainable, and reusable. Eat, Live Blissfully.

  18. Kate Bolton

    Kate Bolton

    Americano (Portland, OR)

    Kate Bolton is the bar manager at the recently opened Americano in Portland, where she has created a menu of craft cocktails with an emphasis on aromatized and fortified wine spirits. While she has been awarded in the past for her work creating seasonal and culinary focused cocktails, she has found a new love in the simple but complex world of aperitifs. Prior to relocating to Portland she tended bar at several highly acclaimed San Francisco restaurants including Maven where she remains a partner. During her time in the bay area she was awarded San Francisco Chronicle Bar Star (2012), Eater Bartender of the Year (2012), 7×7 Magazine’s Best Cocktail Menu (2013), Nitey Award’s Mixologist of the Year (2014). While known for her cocktails, Kate is equally respected for her soft touch with guests and her focus on service. She prides herself on loyalty and her sense of fairness, as well as her ability to build solid bar teams with cohesive cocktail programs.

  19. Philippe Boulot

    Philippe Boulot

    The Multnomah Athletic Club (Portland, OR)

    Philippe Boulot joined the Portland culinary scene in April 1994 as the Executive Chef of the Heathman Restaurant & Bar and quickly became a driving force in Portland’s growing reputation as an international food destination. Bolout was one of the pioneering chefs to embrace the Northwest’s abundance of seasonal and sustainable ingredients. He led the restaurant for 20 years, turning it into a Portland institution. In January 2009, Boulot joined the Multnomah Athletic Club as Executive Chef. Boulot was honored with the James Beard Best Chef: Pacific NW award in 2001. He received the “Chevalier de l’Ordre du Merite Agricole” or Knight of the Order of Agricultural Merit in July 2004 from the Ambassador of France. In 2005 he was awarded Chef of the Year from the Academie Culinaire de France. Boulot received the Officer in the National Order of Agricultural Merit (Ordre National du Mérite Agricole) in October 2011, and he is the first and only NW chef with this distinction. Boulot was named Oregon Chef of the Year in 2014 by the Oregon Beef Council and serves as an advisor to the Council’s Culinary Committee to help ranchers promote beef with chefs and food professionals.

  20. BridgePort Brewing Company

    BridgePort Brewing Company

    (Portland, OR)

    Oregon’s oldest craft brewery continues to evolve from a microbrewery to a regional leader committed to producing high quality craft ales. Lead by Brewmaster Jeff Edgerton, the team of BridgePort brewers prides itself on using local hops and clear glacial water from Mount Hood. The BridgePort family of ales includes the STUMPTOWN Series, BridgePort IPA, Hop Czar Imperial IPA, Kingpin, and seasonal offerings. BridgePort Brewery is located at 1313 N.W. Marshall.

  21. Brooks Wines

    Brooks Wines

    (Amity, OR)

    Brooks is the living legacy of Jimi Brooks, a visionary Portland native who came to wine through his passion for history and philosophy. While Jimi is no longer with us, his strong commitment to biodynamic farming, his gentle approach to winemaking and his excitement for Riesling and Pinot Noir live on through Brooks’ wines and its team. Jimi’s son Pascal is the sole owner of the winery; Jimi’s sister Janie Brooks Heuck has volunteered her time to lead it; and Jimi’s longtime friend and winemaking accomplice, Chris Williams, continues to make Brooks’ wines. Brooks farms twenty acres in the Eola-Amity Hills, a sub-region of the Willamette Valley characterized by higher altitudes and cooling ocean winds that blow through the Van Duzer Corridor. Employing biodynamic farming practices since 2002–and certified Biodynamic by Demeter since 2014–the winery is reintroducing native plants in insectary and medicinal herb gardens for biodynamic preparations and compost teas. In addition to Brooks’ estate vineyard, winemaker Chris Williams works with a number of family growers throughout the region and in the Columbia Gorge, respecting the individuality of each site and showcasing the strengths of each vineyard through small lot fermentations and masterful blending.

  22. Tyler Brown

    Tyler Brown

    Barley Brown's Beer (Baker City, OR)

    In 1987 Tyler raced and finished the Baja 1000 on a motorcycle and in 1998 he opened Barley Brown’s Brew Pub in Baker City Oregon. Looking back, both of those ideas were somewhat risky and took supportive parents, an extremely tolerant wife, and a lot of beer for either to happen. Barley Brown’s Beer has grown from a local brew pub that only sold beer over the bar to a brewing company that now sells draft beer across the Northwest. Tyler is married to Corrina, and after 27 years of marriage she still tolerates a garage full of motorcycles and many trips to beer events.

  23. Browne Family Vineyards

    Browne Family Vineyards

    (Walla Walla, WA)

    Launched with its first vintage in 2005 in Walla Walla, Washington, Andrew Browne of Browne Family Vineyards  was inspired by the greatness of one man—his grandfather, a war hero and Nazi hunter, William Bitner Browne. Integrity and excellence are the standards upon which Browne wines are created. This is premium Washington wine, made with the utmost quality and enjoyment in mind. Known primarily for Cabernet Sauvignon, a Bordeaux red blend and Chardonnay, Browne Family has expanded to nine varieties sourced from the legacy vineyards of five distinctive viticultural areas within the Columbia Valley. Each year’s limited production brings a fresh opportunity to raise the bar. More than 30 critical scores of 90 points or higher set the bar for excellence.

  24. Justin Brunson

    Justin Brunson

    Old Major (Denver, CO)

    The tagline for Old Major in Denver is “Seafood, Swine and Wine” – and chef-owner Justin Brunson delivers. His focus is on heritage-raised meats, sustainable seafood and local ingredients – all passions he gained growing up in Iowa. After graduating Scottsdale’s Le Cordon Bleu College of Culinary Arts and working with some of the industry’s top names, including chefs Richard Sandoval and Frank Bonanno, Brunson opened Denver’s Masterpiece Delicatessen in 2008. Old Major followed in 2013, wowing diners with its informal take on fine dining. Brunson is also the man behind Denver Bacon Company, where he’s dedicated to bringing back artisanal American smokehouse bacon. Brunson and Old Major have received numerous culinary accolades, including being named one of the Top 50 New Restaurants in the nation in 2013 by Bon Appétit, Eater Denver’s 2013 Restaurant of the Year and Westword’s Readers Choice Best Chef 2014.

  25. Bull Run Distillery

    Bull Run Distillery

    (Portland, OR)

    Bull Run Distillery began with the desire to make a Northwest whiskey. A whiskey distinctive and indicative of place and so the first barrels of Bull Run Single Malt Whiskey were laid down in January 2012. But our whiskey desires didn’t stop there. We also procure fine sourced whiskies that we bottle, blend, and experiment with wood and barrel finishes from Apple to Zinfandel. This all takes place onsite at our distillery located within the NW Distillers District at the end of NW 23rd St in Portland, Oregon.

  26. Bunches & Bunches Ltd.

    Bunches & Bunches Ltd.

    (Portland, OR)

    Established in 2010 in Jackson Hole by Chefs Tamalpais Roth-McCormick and Mark Slawson, Bunches & Bunches Ltd. makes artisanal, small-batch, exquisite goods and treats.  Enjoy our eclectic mix of ever growing pantry staples – from our trifecta of hand-crafted mole sauces, to the perfect gingersnap, to our scrumptious dog biscuits. Every product is made with bunches and bunches of love with the goal of living as fully and deliciously as possible. Savor life and eat more treats.

  27. Buoy Beer Company

    Buoy Beer Company

    (Astoria, OR)

    Founded in Astoria, Oregon, Buoy Beer Company focuses on brewing traditionally made European-style lagers and Northwest influenced ales while always keeping an emphasis on balance. The Brewery and Taproom occupies a 90-year old former fish cannery built on pilings in the Columbia River, creating an ambience perfect for enjoying a pint at the end of a hard day’s work or a relaxing day off. If you can’t make it to the scenic, hard-working, history packed North Coast, you can find Buoy Beer on draft in various cities around Oregon and Washington.

  28. Ericka Burke

    Ericka Burke

    Chop Shop (Seattle, WA)

    For Ericka Burke, cooking has always been about creating community; providing simple, fresh, seasonal food and a place to replenish, relax, and converse, and that is exactly what she’s done at her beloved Volunteer Park Café and more recently at Chop Shop Cafe & Bar. Burke briefly attended Greystone, the Culinary Institute of America’s campus in Napa Valley, California, where she was honored with a scholarship from the James Beard Foundation, and as a recipient, was immersed in a twelve-week wine program with educator and author of The Wine Bible, Karen MacNeil. The vast knowledge of wine and food/wine pairing garnered during this program still play an instrumental role in her day-to-day life as a chef/restaurateur. A Seattle native, Burke was the chef/owner of restaurants in New York City and San Francisco before opening Volunteer Park Cafe in early 2007. Locally, she was the executive chef of Carmelita and worked as the Director of Creative Development for Restaurants Unlimited. In 2015, Burke opened Chop Shop Cafe & Bar, the anchor tenant in a new mixed-use building in the heart of Capitol Hill.

     

  29. Burnside Brewing Company

    Burnside Brewing Company

    (Portland, OR)

    The people of Burnside Brewing Co. make it what it is. They are risk takers, lovers of food to be enjoyed with easy to drink beers. Founded in 2010 by Jay Gilbert and Jason McAdam, Burnside Brewing Company takes an alchemist approach to enhance the craft beer and culinary experience. Burnside is widely recognized as a visionary leader in the Northwest brewing industry—bold enough to take risks and smart enough to leave a creative impression on your palate. The finished product is an outstanding combination of original cuisine and beer, both deeply rooted in innovation and quality.

  30. Alvin Cailan

    Alvin Cailan

    Eggslut (Los Angeles, CA)

    Angelino Alvin Cailan grew up in a Filipino household with parents who encouraged hard work. By the time he was a senior in high school, he had moved from scraping plates to managing a kitchen. Alvin studied business at California State University Fullerton and landed a job at a construction firm. The job didn’t last long, but in a stroke of luck, he walked away with two years severance – money he used to bankroll the culinary career plan of his dreams. Alvin went to the Oregon Culinary Institute and spent time at Matthew Lightner’s Castagna, Elias Cairo’s Olympia Provisions, Thomas Keller’s Bouchon, and French Laundry. He also made rounds at Spago and Hatfield’s in his hometown. After graduation, Alvin served as Michael Hannigan’s chef de partie at Portland, Oregon’s Ten 01, before returning to California to work at chef David LeFevre’s MBeach Post – where he cooked a lot of eggs. Putting all his eggs in one basket, he launched the wildly successful EggSlut. After long days of making breakfast in downtown Los Angles, chef Alvin took comfort in ramen. In 2014, he teamed up with chef Nathan Asamoto to develop a from scratch ramen concept, and the two debuted Ramen Champ.

  31. Elias Cairo

    Elias Cairo

    Olympia Provisions (Portland, OR)

    Olympia Provisions chef/owner/salumist Elias Cairo is a first generation Greek-American who learned the craft of charcuterie by watching his father, who cured meat at the family’s home in Salt Lake City. These old world preparations and preservation techniques set the foundation for his lifelong fascination with meat. Elias started cooking at a young age in his father’s restaurants, and at the age of 20 began a trade apprenticeship in Switzerland, where for over four years he was taught classic techniques of cooking, butchery, and charcuterie. Eli then received a formal culinary education in Switzerland and shortly after, apprenticed in a hotel kitchen in Greece. In the summer of 2009, Elias opened Olympia Provisions, Oregon’s first USDA-certified meat curing facility, and two European-style deli and restaurants. At Olympia Provisions, Elias approaches the craft of charcuterie with purity and patience. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings. When he’s not curing meat and trying new foods, Elias spends much of his free time in the great outdoors of the Pacific Northwest, fly-fishing and rock climbing. His adventurous spirit has brought on many adventures both local and worldwide, and shows no signs of stopping.

  32. Craig Campbell

    Craig Campbell

    Tieton Cider Works (Seattle, WA)

    I’m a third generation apple grower from the Yakima Valley. Being a curious apple grower led me to the hard cider business 8 years ago. My wife Sharon and I are the founders of Tieton Cider Works. Tieton is a small town just west of Yakima, our 2,000 ft elevation adds to our unique Terrior.

  33. Cana’s Feast Winery

    Cana’s Feast Winery

    (Carlton, OR)

    Cana’s Feast is a Pacific Northwest winery that exists to cultivate intentional community, lasting relationships and great conversations. The passion we pour into each of our wines, pairs with our commitment to curate meaningful gatherings, where the wine isn’t necessarily the topic of conversation, but instead encourages a deeper connection between us all. Our wine is an invitation for you to celebrate with us, and is our way of joining you around the table. Cana’s Feast – Inspired by European traditions, provisioned with the highest quality of regional bounty and committed to hand-crafted excellence. Gather Friends, Gather Family, Gather Feast.

  34. Canoe Ridge Vineyard

    Canoe Ridge Vineyard

    (Walla Walla, WA)

    Canoe Ridge Vineyard is one of Washington State’s most recognized wineries, with its vineyard of the same name established in 1989 in the Horse Heaven Hills American Viticultural Area. Varieties are focused on Merlot, Cabernet Sauvignon and Chardonnay. The name comes from a ridge by the vineyard located along the mid-Columbia River, near the town of Paterson. Local lore has it that the famed explorers Lewis & Clark named this crest of land as the journeyed down the Columbia River in 1805. From the river, the adventurers are said to have thought the ridge resembled an overturned canoe. The vineyard has very little rainfall, and river winds give the grapes a concentrated flavor with suave, fine tannins for which the AVA is famed. Its winery is located in Walla Walla in the national historic landmark site of an old trolley engine house.

  35. Beau Carr

    Beau Carr

    RingSide Steakhouse Uptown (Portland, OR)

    Chef Beau started his culinary career while still in high school, working dinner service at a local cafe after school. After graduation Beau traveled the U.S. working in New York, and Colorado for major hotels and eventually returned to Portland to attend Western Culinary Institute and serve as sous chef at Huber’s. Beau opened The Northwest Restaurant in the Columbia Gorge in the early 90’s, was chef and owner at Chalet Swiss on Mt. Hood, and has been executive chef for Ringside Steakhouse since 1998. Beau likes to stay connected to Portland’s food scene by working events like Feast, and John Gorham’s Versus at Plaza Del Toro with some of the city’s best chefs. And at Ringside, he is pushing the culinary boundaries of what a classic American steakhouse can be.

  36. Devon Chase

    Devon Chase

    Hamlet (Portland, OR)

    Devon’s food style is easy to describe… it’s delicious. That may seem oversimplified, but that’s exactly the point. That’s because she’s got a knack for making first-rate primal products – like hand-pulled mozzarella – utterly tasty. With an ability to make high-quality basics, or take a complicated dish and make it more accessible and crave-able, what better mentor than chef Cathy Whims, and what better place to showcase this talent than through a Spanish-inspired menu at Hamlet. Yum! Maybe it’s that Devon’s a self-taught chef, using her palate more than her intellect to hone her culinary craft. Or maybe it was years of elemental cooking in a wood-fired oven, including both Whims’ other restaurants, Nostrana and Oven & Shaker. Whatever it is, those that know her food agree, it fires up an appetite for more. Devon spent the last three years honing her creativity and expanding her knowledge as sous chef to owner Johanna Ware at Portland’s Smallwares. Now back in Whims’ restaurant family as head chef at Hamlet, Devon is putting her signature stamp on the menu and it’s, well… delicious.

  37. Maylin Chavez and Melissa Mayer

    Maylin Chavez and Melissa Mayer

    Olympia Oyster Bar (Portland, OR)

    Take one part Wisconsin, one part Mexico, add a heavy dash of Baja and Southern California life and copious amounts of oysters and seafood and you have a recipe for an oyster bar called Olympia. Melissa Mayer and Maylin Chavez are in the oyster business. In fact, the first time they met, they of course, were shucking oysters together. Their collective passion and respect for oysters and the bounty of the ocean brought them together to share their approach to cuisine with the world. After touring the Pacific Coast, hundreds of days and thousands of oysters later, Melissa and Maylin packed their bags from sunny San Diego to move to Portland to launch their dream, Olympia Oyster Bar, a Pacific Coast focused oyster bar, where oysters are king. They now call north Mississippi Avenue in Portland, their humble number one home.  

  38. José Chesa

    José Chesa

    Chesa (Portland, OR)

    José Chesa is a chef. Cooking is not just his job, it is his life. The son of an Aragonian chef, José was exposed to quality food from day one. He grew up cooking alongside his father and grandmother, and he began to display his own talent and acute palate at a very early age. It soon became clear that he had inherited his family’s passion for gastronomic excellence, and with it, José began traveling the globe, honing his craft at prestigious venues including Arpege, Can Fabes, and Fleur-de-Sel. Portland became home for his family and new restaurant Ataula in 2014. In early 2016 he co-founded Portland’s first xurros (churros) shop, 180 with wife Cristina and partner David Martin. Also in 2016 José opened his second Spanish restaurant with his wife Cristina and partner, Emily Metivier, Chesa, which is dedicated to his father. In 2014, José was chosen as Portland Monthly’s Chef of the Year and in 2016, he was nominated for Best Chef NW by the James Beard Foundation.

  39. Peter Cho

    Peter Cho

    Han Oak (Portland, OR)

    From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. In 2005, with no culinary school training, Peter walked into April Bloomfield’s Spotted Pig, and started his career. Over the following decade, Peter became sous chef at the Pig and executive chef at the Breslin, helping Bloomfield and her restaurants accumulate Michelin stars, James Beard awards, and other accolades. In the kitchen, Peter’s high-level execution and inventive advances in seasonal, nose-to-tail, and large format cooking has earned him the respect of New York and Portland’s top chefs and discerning eaters. His latest venture, Han Oak, is a prix-fixe Korean barbecue restaurant merging classic Korean flavors with local ingredients and inventive western techniques.

  40. Matt Christianson

    Matt Christianson

    Urban Farmer Restaurant (Portland, OR)

    Chef Matt Christianson redefines the modern steakhouse by emphasizing sustainable ingredients and simple preparation as executive chef for The Nines Hotel & Director of Culinary Operations for Urban Farmer with locations in Portland, Oregon, Cleveland, Ohio, and Philadelphia, Pennsylvania. After graduating from CIA’s Hyde Park campus in 1997, Christianson worked with Bradley Ogden and the Lark Creek Restaurant Group. He quickly became executive chef at The Lark Creek Inn where he served farm-to-table cuisine. After honing his skills at several restaurants across the country, Urban Farmer united his love of sourcing local ingredients with his affinity for urban environments. He prides himself on being “farmer-centric” and brings the idea of a ‘food community’ to Urban Farmer by maintaining excellent relationships with local farmers and growers.

  41. Lisa Clark

    Lisa Clark

    Petunia's Pies & Pastries (Portland, OR)

    Lisa’s love for baking began when she was three years old. Her mom was sick with ALS most of her childhood, limiting the activities they could do together. The kitchen was their safe haven. After her mother’s passing, Lisa became very sick. After much testing, she learned of her severe gluten & dairy intolerance (before it was cool). Coming from an Italian family, this was terrible news! Instead of moping around, Lisa decided to do something about it. Taking what she knew about traditional baking (and after working in two local bakeries), Lisa developed her own gluten free and vegan recipes that yielded confections unlike anything she had ever tasted. In 2010, at the age of 24, Lisa founded the first gluten free and vegan bakery in Portland (her hometown), Petunia’s Pies & Pastries. Lisa loves the challenge and rush of creation out of necessity-the story of her life. She loves to share her creations with others, and simply put, to make people happy through sweet treats. Petunia’s has been featured in The New York TimesSunset MagazineFood & Wine, and continues to grow their retail, wholesale, wedding and catering operations in the West End of downtown Portland.

  42. Paul Clarke

    Paul Clarke

    Imbibe (Portland, OR)

    Paul Clarke is the executive editor of Imbibe magazine and the author of The Cocktail Chronicles (Spring House Press, 2015). He maintains a balanced liquid diet, veering from cold-brew coffee and Darjeeling in the daytime to vermouth, Daiquiris and bourbon at night. He lives in Seattle.

  43. Clear Creek Distillery

    Clear Creek Distillery

    (Portland, OR)

    Clear Creek Distillery is a genuine artisan distillery, making world-class spirits from the best agricultural resources in the Pacific Northwest. Since 1985 they have married traditional European brandy-making techniques with the finest fruit from their own Oregon orchards to produce pot distilled fruit eaux de vie, grappas, and wine brandy.

  44. Nina Compton

    Nina Compton

    Compère Lapin (New Orleans, LA)

    Compère Lapin chef/owner Nina Compton has more than 15 years’ experience manning the stoves of some of the finest restaurants in the country. Leaving the cozy, warm winters of the Caribbean, Nina chose to move to chilly Hyde Park, NY. Graduating from The Culinary Institute of America, Nina began her professional journey at Daniel in New York City, working and continuing her culinary education alongside world-renowned chef/ restaurateur Daniel Boulud and his team. After moving to Miami, she continued to work with the best, joining the crews of Norman Van Aken at Norman’s, Philippe Ruiz at Palme d’Or, and Casa Casuarina, a private club and boutique hotel in Miami Beach where she rose from sous chef to executive chef of the small yet highly acclaimed property. During a star turn on BRAVO’s acclaimed cooking competition show, Top Chef, she was a finalist and fan favorite. An opportunity with Provenence Hotels lured Nina to New Orleans where she opened her first solo restaurant, Compère Lapin, at the Old No. 77 Hotel & Chandlery in the Warehouse District on June 2, 2015. In addition to her huge success on her first restaurant, Nina is also currently the culinary ambassador for St. Lucia.

  45. Abraham Conlon And Adrienne Lo

    Abraham Conlon And Adrienne Lo

    Fat Rice (Chicago, IL)

    Growing up in Lowell, Massachusetts, Abraham Conlon’s culinary beginning was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. Starting his professional culinary career at the age of 15, he started training at the Culinary Institute of America while studying fusion techniques under Norman Van Aken. The next stage in Abraham’s career was running Chez Asian Bistro in the Dominican Republic, melding traditional Southeast Asian styles with local ingredients, followed by Augustine’s at Fredericksburg Square in Virginia, where he at the time became the youngest chef to be awarded a Four Diamond Award by AAA. Adrienne Lo, a Chicago native with Chinese heritage, travelled extensively from studying local cuisine in Northern India to learning traditional Sichuanese dishes in Chengdu. Their current venture, Fat Rice is a return to their respective roots focusing on food from modest traditions, prepared with an immense respect for ritual, custom, and technique. Fat Rice was named Best 10 New Restaurants by Bon Appétit, recognized as Restaurant of the Year 2014 and 2015 by Jean Banchet Awards, and is a 2016 James Beard Awards finalist for Best Chef: Great Lakes.

  46. Chris  Cosentino

    Chris Cosentino

    Cockscomb (San Francisco, CA)

    Chris Cosentino is the chef and co-owner of San Francisco’s Cockscomb and the chef and co-creator of Boccalone artisanal salumeria. Cosentino’s first executive chef position began at Incanto in 2002 where his innovative Italian cooking drew critical acclaim. Internationally regarded as an expert in whole animal cookery, Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history. Cosentino has appeared on Food Network’s Next Iron Chef America, Chefs vs. City, and BRAVO’s Top Chef Masters, earning over $140,000 for The Michael J. Fox Foundation as the Season 4 winner.

  47. Cristom Vineyards

    Cristom Vineyards

    (Salem, OR)

    Cristom Vineyards began over twenty years ago as a collaboration between three men: an engineer, a biochemist, and a farmer, who each possessed a deep-rooted respect for the land, the natural winemaking process, and Pinot Noir. Nearly a quarter of a century later, our winemaker Steve Doerner and vineyard manager Mark Feltz still tend these fields and produce our elegant, dynamic wines, while second-generation proprietor Tom Gerrie carries on his family’s legacy.

  48. Jami Curl

    Jami Curl

    QUIN (Portland, OR)

    Jami Curl is the founder of QUIN – a small batch, handmade candy company headquartered in Portland, Oregon. She loves working with sugar, exploring the magic of candy and telling the perfect story. Prior to founding QUIN, Jami owned and operated a very busy and popular bakery in Portland for close to a decade.

  49. Decadent Creations Bakery

    Decadent Creations Bakery

    (Beaverton, OR)

    Decadent Creations Bakery was born in 2010 in Portland, Oregon as a result of Mindy Simmons’ life-long passion for baking and unwillingness to compromise freshness and quality. She’s lived and baked in the Portland area for the last 11 years and believes that sweets should be hand-made with locally-sourced milk, butter, sugar, flour and love freshly every day. Mindy loves creating unique and delicious food and sharing it with others. Our bakery sells in 5 different Portland area farmers markets, select New Seasons Market stores and a few coffee shops.

  50. Greg Denton and Gabrielle Quiñónez Denton

    Greg Denton and Gabrielle Quiñónez Denton

    OX Restaurant (Portland, OR)

    Greg Denton and Gabrielle Quiñónez-Denton are the chefs and owners of the critically acclaimed Ox Restaurant in Portland, Oregon. The James Beard Award finalists and Food & Wine Best New Chefs have earned rave reviews and legions of fans for their creative and edgy cooking. Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four. He started working in kitchens at age nine. Gabrielle’s passion for food developed at a young age as well, during summers spent in her grandmother’s kitchen in the Andean highlands of Ecuador. Both Greg and Gabrielle graduated from culinary school with honors, Greg in 1996 from the Culinary Institute of America in Hyde Park, New York and Gabrielle in 1999 from the California Culinary Academy in San Francisco. Greg and Gabrielle met while working under Chef Hiro Sone at the Michelin-starred restaurant, Terra, in Napa Valley. They both worked their way through the various kitchen stations. Greg eventually became chef de cuisine and Gabrielle, sous chef. Together, the two chefs opened Ox Restaurant in April of 2012 in Portland, Oregon. Ox Restaurant serves Argentine-inspired Portland food.

  51. Kate Derby Raymond

    Kate Derby Raymond

    Spring Valley Vineyard (Woodinville, WA)

    Kate Derby Raymond is the granddaughter of Spring Valley Vineyard owners Dean and Shari Corkrum Derby, and great-great-granddaughter of Spring Valley founder Uriah Corkrum. As a child growing up in Minnesota, she spent every summer at the ranch at Spring Valley, where early on she learned all about the workings of both the wheat farm and the winery. One week after graduating with a degree in Psychology from Minnesota’s Bethel University, Kate moved to the ranch and began working full time for Spring Valley Vineyard, helping to manage the tasting room and giving tours of the winery and the farm. She soon began working side-by-side with Spring Valley winemaker, Serge Laville, and now serves as assistant winemaker in addition to her role as an ambassador. Kate and her husband, Tyson, are parents to two young boys, Uriah and Malachi.

  52. Dobbes Family Estate

    Dobbes Family Estate

    (Dundee, OR)

    Let the grapes speak. Our job is to bring forth all of the flavors, textures, colors and aromas that the fruit is eager to share with the objective of producing wines true to their varietal character, showing as much depth, elegance, opulence and balance as possible.

  53. Scott Dolich

    Scott Dolich

    Park Kitchen (Portland, OR)

    Working with world-renowned chef Bradley Ogden at his Lark Creek Inn restaurant in California, the elements that would characterize Scott’s food philosophies were brought into focus. Drawn in by the abundant local produce of the region, Scott began putting down roots in Portland in 1993. He began working with leading chefs and restaurateurs in Portland including David Machado of Lauro, Cory Schreiber of Wildwood (1999 James Beard Award winner), and Greg Higgins of Higgins (2002 James Beard Award winner). Scott’s talent and desire was clear, and it wasn’t long before he was made executive chef at Northwest neighborhood favorite Tapeo. In 2003, Scott realized a long-held desire and opened Park Kitchen. The restaurant expresses his love of cooking and respect for the integrity of local ingredients in a menu that is reflective of the changing seasons. With a staff that shares a common dedication and vision, Park Kitchen provides a welcoming atmosphere and a fresh, flavorful menu. Scott is also executive chef at his second restaurant, The Bent Brick in Northwest Portland.

  54. Domaine Drouhin Oregon

    Domaine Drouhin Oregon

    (Dundee, OR)

    Established in 1987, Domaine Drouhin Oregon is owned by the Drouhin Family of Burgundy (Maison Joseph Drouhin). Fourth-generation winemaker Véronique Drouhin-Boss produces wines of distinction, balance, elegance and longevity. Philippe Drouhin, who oversees the family vineyards in Burgundy and Oregon, is responsible for the 225-acre estate. Today, 124 acres are under vine and are certified sustainable by L.I.V.E. The family’s principled approach to viticulture and winemaking, and long experience with Pinot Noir and Chardonnay, have earned an international reputation for excellence.  In 2013, the Drouhins purchased the Roserock vineyard in the Eola-Amity Hills, and have just released the first wines from the new estate.

  55. Domaine Serene Winery

    Domaine Serene Winery

    (Dayton, OR)

    When Ken and Grace Evenstad bought land in the Dundee Hills of Oregon in 1989, it was generally believed that only Burgundy, France could produce exceptional Pinot Noir. The Evenstad’s mission was to produce consistently exquisite, world class Pinot Noir. Over the years the Evenstads have increased their original 42 acre property to 700 acres, 200 of which are planted to Pinot Noir, with a few select locations for Chardonnay. Ken and Grace have planted and sustainably dry farmed all of their vineyards. Their passion for quality in the vineyards and in the bottle is unwavering. Factors such as elevation, slope facings, soil types, root stocks and clones, all kept separated during the process results in over 300 different Pinot Noirs in barrel each vintage. These labor intensive techniques provide marvelous blending opportunities for layers of complexity in their flagship wine ‘Evenstad Reserve’.

  56. Double Canyon

    Double Canyon

    (Prosser, WA)

    Established in 2007, Double Canyon Vineyard resides in the heart of the award-winning Horse Heaven Hills region of Washington State. Double Canyon produces a limited-production estate-grown wine that expresses the individuality of their vineyard in this distinctive, windswept desert region.

  57. Double Mountain Brewery & Taproom

    Double Mountain Brewery & Taproom

    (Hood River, OR)

    Double Mountain Brewery and Taproom was established in 2007 in the heart of downtown Hood River, OR. The brewery opened with a clear mission: make great beer for craft beer fans. Double Mountain Brewery’s unique location lends to not only using pure and clean glacial water for their beers, but they also take advantage of regionally grown hops. Double Mountain Brewery and Taproom’s unfiltered and long-aged beers deliver maximum flavor and character. They can be found on tap and in bottles throughout the Pacific Northwest and Southern California.

  58. Tom Douglas

    Tom Douglas

    Tom Douglas Seattle Kitchen Restaurants (Seattle, WA)

    Tom Douglas, the renowned Seattle-based chef, has been cooking up Pacific Northwest cuisine since 1984, opening his own restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself alongside business partner and wife Jackie Cross and business partner (since 2006) Eric Tanaka by opening 13 full-service restaurants; an event space, Palace Ballroom; a cooking school, Hot Stove Society; and a product line including rubs, spices and knives. Beyond the restaurants, the James Beard Outstanding Restaurateur award winner has a weekly radio show, Seattle Kitchen, where he talks food, wine, and anything else that’s on his mind. The recognizable chef, self-described as “middle-aged, tall, and round”, can be found at any of his restaurants on a given day putting in the work to create a successful restaurant group. As he reminds himself and his staff, “no one can out effort us.”

  59. James Dugan

    James Dugan

    Great Notion Brewing (Portland, OR)

    James Dugan grew up outside of Philadelphia, and today lives in Portland, Oregon, with his beautiful wife and two children. James began home brewing in 2006, and his passion for brewing evolved into the formation of Great Notion Brewing Company, est. in 2015. Their unique take on “New England style IPA’s” has created a great deal of excitement for this up and coming brewery. Beers like Juice Box, Juice Jr. and Ripe are all quite different from a classic ‘West Coast IPA’. With their signature hazy appearance, restrained bitterness, and soft mouth feel, Great Notion IPA’s are easy to drink, and loaded with juicy, tropical flavors. James says, “The success of Great Notion would not be possible without my co-founders, Andy Miller, brewing & operations, and Paul Reiter, finance & strategy. I also want to give a nod to our chef Ryan O’ Connor, who has crafted an innovative and delicious food menu. In the end, we’re not only business partners, but we’re good friends and neighbors. I’d say that opening a brewery has been our greatest notion.”

  60. Ben Edmunds

    Ben Edmunds

    Breakside Brewery (Milwaukie, OR)

    Ben is the Brewmaster at Breakside Brewery in Portland, Oregon, where his beers have won medals at the Great American Beer Festival and World Beer Cup, as well as numerous other international competitions. Educated at the Siebel Institute and Yale University, he is a former President of the Board of Directors of the Oregon Brewers Guild and a visiting lecturer in brewing science at Lewis & Clark College. As founding Brewmaster of Breakside, he helped grow the company from a small brewpub into a successful regional brewery.

  61. Elizabeth Chambers Cellar

    Elizabeth Chambers Cellar

    (McMinnville, OR)

    Elizabeth Chambers Cellar is a quintessential Oregon winery specializing in Pinot Noir from the Willamette Valley.  The winery was founded in 2013 by Liz Chambers, a 3rd generation Oregonian whose family was one of the pioneers of winemaking in the state. Winemaker Michael Stevenson sources grapes from local growers to craft elegant Pinot Noirs that respect the distinct character of each vintage without excessive manipulation. The winery is housed in McMinnville’s historic power plant building, located a couple blocks from Third Street and just steps from the Granary District. The spacious winery was renovated in 2014 and maintains its industrial McMinnville character with options for tasting at the bar or relaxing with a glass on the patio. Visitors can taste a Wine Enthusiast 92-point signature blend and the single vineyard collection that is developed with leading growers such as Freedom Hill, Temperance Hill, and Shea vineyards.

  62. ENSO Urban Winery

    ENSO Urban Winery

    (Portland, OR)

    ENSO is an awarded Portland-based urban winery that hand crafts authentic old-world style wines with a new-world twist. We make our dozen or so wines at 14th and Stark in Southeast’s Buckman neighborhood. In addition to our wines, we also created Portland Sangria, a spritzy 50/50 blend of rosé wine and local fruit juice…in a can! We’re open seven days a week for tastings, drinks and food. Cheers!

  63. Josh Even

    Josh Even

    Tosca Cafe (San Francisco, CA)

    Josh Even was introduced to the restaurant industry after college, working as a bartender at San Francisco karaoke restaurant, Kansai. Even returned to his native New York, but after working at the legendary Odeon and French bistro Le Gigot (where he made the transition from server to cook), he enrolled at the French Culinary Institute. His first job as a cook was at The Laundry in East Hampton, where he later accepted a line cook position at Ken Friedman and April Bloomfield’s West Village gastropub, The Spotted Pig. Making his way up to chef de cuisine of The John Dory, The Breslin Bar & Dining Room, and The John Dory Oyster Bar, he cooked alongside Bloomfield to create a menu of boldly flavored, sustainable seafood dishes and raw bar items and helped earn the restaurant a glowing two-star review from The New York Times. Today, chef Even is at the helm of Bloomfield and Friedman’s Tosca Cafe (Bon Appétit Hot 10 Restaurants in America, 2014) in San Francisco.

  64. Isa Fabro

    Isa Fabro

    Unit 120 (Los Angeles, CA)

    Southern California native, Isa Fabro started off as an executive in the recording industry, but realized that she wanted to pursue a career in the culinary field instead. She enrolled in culinary school and immediately began working for top restaurants in Los Angeles.  Her evolution from savory chef to pastry chef was a natural progression. Creativity, ultra high technique, and years of experience propelled her in the fine dining scene. Her pastry style is new and inventive, but still pays respect to the affinity between ingredients. Her dishes are known for their lasting impressions and now she is embarking on her own endeavor. Chef Isa Fabro has begun creating one off desserts in LA’s Chinatown and on a national level that has already caused long lines and media frenzy.

  65. Face Rock Creamery

    Face Rock Creamery

    (Bandon, OR)

    Bandon has long been a hotbed of cheese making due to its close proximity to the Coquille Valley, some of the most fertile and productive dairy land in the Northwest. The meandering Coquille River gives milk from this area a unique terroir which comes through in each piece of cheese Face Rock Creamery makes. Face Rock Creamery specializes in hand made Cheddar Cheeses, which have always been made in this area due to its Irish heritage and lineage to Bandon, Ireland. Face Rock Creamery also features gourmet Monterey Jack, Fromage Blanc, Ricotta, and some of the best Cheese Curds in the world, as determined by the American Cheese Society with 2013 & 2014 Best of Class Blue Ribbons for its “Vampire Slayer Garlic” and “In Your Face Spicy 3 Pepper” Cheese Curds.

  66. Brad Farmerie

    Brad Farmerie

    Saxon + Parole (New York, NY)

    Brad Farmerie took a year hiatus from college to move to London and witness the culinary revolution taking place in the UK. He embarked on a quest for culture and global cuisine, which led to a Le Cordon Bleu Grand Diplôme® and seven years of worldwide travel. Kitchen experience in one, two, and three Michelin star restaurants developed his technique, but it was the renowned chef Peter Gordon’s free-spirited fusion that resonated with Farmerie at The Sugar Club in 1996, and later in 2002 when he helped Gordon and fellow New Zealand chef Anna Hansen open The Providores. Farmerie returned to the States to open PUBLIC with AvroKO Hospitality Group in 2003, garnering two James Beard awards and a Michelin Star. Farmerie and AvroKO followed this success with Madam Geneva (2008), Saxon + Parole (2011), cocktail bar The Daily (2012), and The Thomas (Napa, California) later that same year. Most recently, they expanded with an outpost in Moscow, Russia (2013). Farmerie has been named a Rising Star by Star Chefs (2005), an Emerging Tastemaker by Food Arts (2007), winner on TV show Iron Chef America (2009), and Prince of Porc from whole hog connoisseurs Cochon 555 (2011).

  67. Patrick Fleming

    Patrick Fleming

    Boke Bowl (Portland, OR)

    Chef Patrick Flemming of Boke Bowl in Portland, Oregon has always had a passion for Asian comfort food, despite growing up in New Orleans. Flemming worked in kitchens all over New Orleans, San Francisco, the U.K. (at a two-star Michelin restaurant), and Seattle prior to settling down in Portland. Before Boke opened as a brick and mortar, they existed as a once a month pop-up at several Portland restaurants. Now Boke Bowl has two Portland locations, serving Portland-style Asian comfort food featuring ramen, steam buns, pickles, salads, dim sum, and more.

  68. Flooded Fox Den Distillery

    Flooded Fox Den Distillery

    (Portland, OR)

    Flooded Fox Den Distillery began as a college dream that traveled East and South, and back West, settling in Forest Grove, Oregon. Flooded Fox Den produces award-winning delicious spirits, with true to Portland, quirky labels. Our tiny distillery has big goals to produce the best spirits we can, spirits that are true to their classification, character and heritage.

  69. Christine Flynn

    Christine Flynn

    iQ Food Co. (Toronto, ON)

    Christine Flynn is executive chef and partner of iQ Food Co. in Toronto, Ontario.  iQ Food Co. features locally sourced, sustainable fare with an emphasis on community building through food. In her spare time she curates the wildly popular instagram account @chefjacqueslamerde, which has been responsible for hearty knee slaps and belly laughs industry wide since its inception in 2015. Her work has appeared in Bon Appétite, Buzzfeed, Eater, The London Times, Vogue Online, Munchies, High Times, and a variety of other fun and whimsical publications.

  70. Michael Fojtasek and Grae Nonas

    Michael Fojtasek and Grae Nonas

    Olamaie (Austin, TX)

    Michael Fojtasek began his culinary career in Austin before working for chef Kent Rathbun at nationally acclaimed, Abacus. He went on to attended the Culinary Institute of America, St. Helena, while perusing an externship at Per Se, which provided him the opportunity to work for chef Benno at The French Laundry and Lincoln Ristorante, and Jon Shook and Vinny Dotolo at Son of a Gun in Los Angeles. Grae Nonas’ childhood years exposed him to all that New England had to offer including the vastly diverse, ever-changing culinary world. Grae attended the Culinary Institute of America and was accepted into an externship at one-Michelin-star restaurant, Osteria di Passignano, in Tuscany. When he graduated he worked for chefs Anne Burrell and Mario Batali before moving to Los Angeles where he worked for Jon Shook and Vinny Dotolo at Animal and Son of a Gun. Michael and co-executive chef Grae Nonas, with assistant general manager Steven Carson opened Olamaie in 2014. Since opening, they have been named 2015 James Beard Awards semifinalists for Best New Restaurant, 2015 Food & Wine Magazine Best New Chefs, and featured as the second Best New Restaurant in Texas Monthlys “Where To Eat Now” in 2015.

  71. Ben Ford

    Ben Ford

    Ford's Filling Station (Los Angeles, CA)

    Ben Ford earned his cooking stripes at some of the country’s most established restaurants and alongside several of America’s treasured culinary icons before taking on his own restaurant kitchen. Today, he has a successful Ford’s Filling Station located in the Delta Terminal at LAX, Culver City, and Ford’s Filling Station L.A. LIVE at the JW Marriott in downtown Los Angeles. In May 2014, Ben released his first cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, which focuses not only on bringing people together to eat good, sustainable organic food, but gathering lots of people together to eat sumptuous feasts. He graduated from the California Culinary Academy in San Francisco where Alice Waters, at the famed Chez Panisse in Berkeley, California, schooled him in the ethos of using local seasonal ingredients. After tenures at seminal Los Angeles restaurants, Campanile and Eclipse, Ben was named executive chef and created the concept for The Farm of Beverly Hills. Prior to conceptualizing Ford’s Filling Station, Ben opened Chadwick, a restaurant whose local and seasonal high-end California-Mediterranean menu earned him rave reviews and national acclaim, including a coveted three stars from the Los Angeles Times.

  72. Simon Ford

    Simon Ford

    The 86 Co (Studio City, CA)

    Simon Ford has over 20 years of experience in bartending, educating on cocktails & spirits and marketing some of the biggest spirits brands on the planet. He is regularly invited to lead education sessions, judge global competitions, and deliver seminars at international conferences such as the NY Food & Wine Festival, Sydney Bar Show, London Cocktail week, The CIA’s International Association of Culinary Professionals, and Tales of the Cocktail among others. His expertise is often requested in the media with appearances on Emeril Lagasse’s “Emeril’s Table,” CNN, Fox, Wall Street Journal Live, and a series of how-to video’s for Liquor.com. He has been featured in numerous publications, including the New York Times, Forbes, Harper’s Bazaar, Wall Street Journal, Men’s Health, Huffington Post, and was featured on the cover of Tasting Panel in 2012. Struggling to find work, Simon focused his energy on becoming an entrepreneur and co-founded The 86 Company, a company dedicated to creating spirits designed in unison with professional bartenders and celebrated distillers from around the world. The 86 Co launched Fords Gin, Tequila Cabeza, Aylesbury Duck Vodka and Caña Brava Rum in 2012. In his spare time he is the Chairman of the Tales of the Cocktail, Spirited Awards. Simon also hosts the Awards each year where he spends an agonizing amount of time trying to think of ways to make fun of Jim Meehan on stage.

  73. Jaret Foster & Mona Johnson

    Jaret Foster & Mona Johnson

    Tournant (Portland, OR)

    Tournant is a culinary event space and boutique catering company in Portland, Oregon, operated by Jaret Foster and Mona Johnson. The classically trained chefs honed their craft cooking on both coasts and met while working for the Portland Farmers Market. Jaret and Mona bring together their love of community and farm-focused food to create memorable moments around the table. As a welcoming and well-appointed space for both private and public events, the Tournant dining room hosts a spirited blend of pop-up dinners, holiday parties, supper clubs, company retreats, birthday celebrations and cooking classes. Dedicated to the craft of good cooking and drawing inspiration from the seasons and bounty of the Northwest, Tournant catering is an extension of Jaret and Mona’s dining room and philosophy.

  74. Ryan Fox

    Ryan Fox

    Nomad PDX (Portland, OR)

    People and art have always been guides in Ryan Fox’s journey in the culinary industry. After a decade fusing an education at the Culinary Institute of America with in highly acclaimed restaurants, such as the Michelin three star winning restaurant Joel Robuchon and Portland’s own Castagna, he offers a refreshing approach to Portland’s food industry. From New York to Nevada, Ohio to Oregon, each culture’s distinguishing tastes have led Ryan to understand the locals’ influence of the palate. After spending over a year analyzing and working within the Portland restaurant culture, he understands the people’s demand of low-key, high quality dining. Ryan’s culinary passion fueled the idea of opening an intimate stage for the food lovers of Portland to indulge. His focus centers around the uniqueness of the people of Portland’s relationship with food. Ryan offers a new experience for those seeking a closer connection with local cuisine in an exquisite, private atmosphere.

  75. Aaron Franklin

    Aaron Franklin

    Franklin Barbecue (Austin, TX)

    Austin Texas based barbecue cook, restaurant owner, educator and writer. Aaron is a self taught BBQ expert, who has quickly risen to be one of the most well known pit bosses in the barbecue world. He never cuts corners on choosing quality meats and spending the time it really takes to make the best BBQ in the country.

  76. Jason French

    Jason French

    Ned Ludd (Portland, OR)

    Jason French is the chef and owner at Ned Ludd, an American craft kitchen and Elder Hall, a gathering space in Portland, Oregon. Inspired by classic traditions of farm driven craft cookery, Jason’s menus perfectly embody his culinary philosophy of seasonally delicious fare. Produced solely out of a large wood oven, the cuisine of Ned Ludd is best described as thoughtful and intentional food. Jason and his team believe that great food ultimately requires more passion for and attention to the harmony created when one genuinely considers its provenance, preparation and presentation.

  77. Rick Gencarelli

    Rick Gencarelli

    Lardo (Portland, OR)

    After years of working on the East Coast from New York to Vermont, Rick Gencarelli and his family decided to settle in Portland, Oregon in 2009. A sandwich shop that worships at the altar of bovine & swine, Lardo sandwiches were created to satisfy all the senses. Rick’s style encompasses old world techniques and contemporary flourishes as he proudly celebrates pushing the limits! A few years ago, pushing the concept of “artisan comfort food slung in a no-frills fashion”, Rick dove into the arena of hand made pasta, and Grassa was born.

  78. Stephen Gerike

    Stephen Gerike

    National Pork Board (Churchill, MD)

    Known as the “national swineologist,” Stephen Gerike is the Director of Foodservice Marketing and Innovation at The National Pork Board, overseeing pork marketing, promotion, and educational activities. In addition to foodservice public relations and advertising, he also manages pork events across the country. Before joining The National Pork Board in 2001, Gerike was a national foodservice marketing manager for the National Pork Producers Council, and a senior manager for the Sysco Corporation. He was also the executive chef at the historic Mohonk Mountain House, chef de cuisine at the Annapolis Hotel, and The Treaty of Paris Restaurant within The Maryland Inn, part of the Historic Inns of Annapolis. He gained his culinary training through a formal apprenticeship in the Philadelphia area.

  79. Duff Goldman

    Duff Goldman

    Charm City Cakes (Los Angeles, CA)

    Chef Duff Goldman founded his Baltimore based bakery, Charm City Cakes, after discovering the time demands from his day job in the kitchen weren’t allowing him the freedom to play bass in a rock band. As he and his team of friends pushed the boundaries of what a cake could be, Food Network tapped Duff and his staff to star in Ace of Cakes. After six years and ten seasons, the show is still popular in reruns and in over 40 countries worldwide. Duff most recently starred in the Food Network series, Holiday Baking Championship, Duff Till Dawn, and Kids Baking Championship. He has appeared in The Best Thing I Ever Ate, Iron Chef America, The Next Food Network Star, Diners, Drive-Ins, and Drives, Chefs vs. City, Cupcake Wars, and Chopped, among others, as well as several guest-starring roles in both TV and film. In 2011, Duff was nominated for two James Beard Foundation awards for both Best TV Food Personality/Host and Best Television Program. In the summer of 2012, Duff opened a West Coast satellite of Charm City Cakes in Los Angeles, Charm City Cakes West. At the same time, he also debuted Duff’s Cake Mix, a do-it-yourself cake shop in the heart of Hollywood.

  80. Benjamin Gonzales

    Benjamin Gonzales

    Nuestra Cocina (Portland, OR)

    Benjamin Gonzales is the chef /owner of Nuestra Cocina, a successful Mexican restaurant in southeast Portland. Originally he was born and raised in Los Angeles, California with his eight brothers and sisters and his parents who were natives from Tlatenango, Zacatecas and Tampico, Tamaulipas. They enriched his life with many talents, mainly focusing on family gatherings and food preparation, which influenced Benjamin to eventually direct his career towards cooking. After marrying, his wife Shannon, they moved up north and relocated to Portland, Oregon. In Portland, he opened different restaurants for Kimpton Group and later Pacific N.W. Management Group. He worked as chef and sous chef for over 8 years controlling and managing the kitchen in its entirety. Returning to his Mexican heritage and his passion for Mexican cuisine, Benjamin and his wife decided to open their own restaurant, and in March 2004, Nuestra Cocina Restaurant opened. It has since been recognized in Gourmet Magazine, Chef Gonzales was voted “Rising Star” in the Oregonian’s Diner’s Guide 2005, and acknowledged in America’s Top Restaurants 2007 by Zagat Survey.

  81. Goose Island Beer Co.

    Goose Island Beer Co.

    (Chicago, IL)

    Goose Island Beer Company is Chicago’s original craft beer company. Since 1988, the brewery has thrived on continual innovation and a reliance on quality of ingredients. Goose Island pioneered barrel-aged beer with the renowned Bourbon County Brand Stout which sits alongside the well-balanced and award winning portfolio of beers including: Goose IPA, Goose Four Star Pils and the barrel-aged saison, Sofie. Access to the largest contiguous hop farm in the U.S., Elk Mountain Farms in northwest Idaho, provides the Goose Island brewers with everything they need to live up to their mantra: We don’t need to be the only beer you drink. We just want to be the best beer you drink.

  82. John Gorham

    John Gorham

    Toro Bravo (Portland, OR)

    John Gorham is co-owner and executive chef of iconic Portland restaurants Toro Bravo, Tasty n Sons, Tasty n Alder, Plaza del Toro and co-owner of Mediterranean Exploration Company. His latest project with chef Josh Scofield, Pollo Bravo a Spanish rotisserie and tapas bar. The first location opened in the highly anticipated Pine Street Market with a second location following shortly after.  Gorham also opened Shalom Y’all, an Israeli street food restaurant in the Pine Street Market, as a second collaboration with chef Kasey Mills. Gorham’s first cookbook, The Toro Bravo Cookbook: The Making, Breaking and Riding of a Bull, was published by McSweeney’s in 2013 and earned praise and accolades from national media and chefs alike. Gorham believes that a chef’s cuisine and style is influenced by a trade route composed of travels, past work, cities lived in, and foods that their family made growing up. A ‘chef of the people’, Gorham celebrates a range of global cuisines at his influential restaurants; each with a unique identity but all embodying the quintessential Portland dining experience of family-style dishes, house-made charcuterie and seasonal sustainably-sourced ingredients.

  83. Gregory Gourdet

    Gregory Gourdet

    Departure (Portland, OR)

    Gregory Gourdet is the trendsetting executive chef at Portland’s popular modern Asian restaurant, Departure, located on the roof of the luxury Nines hotel. Gourdet studied pre-med, wildlife biology and French before pursuing a degree from the Culinary Institute of America after discovering a passion for cooking. Gourdet trained at the prestigious Jean-Georges restaurant empire, eventually working his way up to sous chef at Jean-Georges. Later, as chef de cuisine at modern Chinese eatery, Restaurant 66, Gourdet cultivated an affinity for the Asian cuisines and flavors for which he is known at Departure. As a part time ultra-runner, hot yoga devotee, and cross-fitter, Gourdet brings his health-mindedness to the table as well, offering guests the option of delicious gluten-free, vegan, and paleo menus at Departure, in addition to the nightly dinner menu. Gourdet was named Chef of the Year by the Oregon Department of Agriculture in 2013, was named Eater PDX’s Chef of the Year in 2014, competed on the 12 season of Bravo TV’s Top Chef, and was a James Beard semi-finalist for Best Chef Northwest in 2015.

  84. Andrew Gregory

    Andrew Gregory

    The Woodsman Tavern (Portland, OR)

    Andrew Gregory brings over a decade of in-depth culinary experience, training under some of the best chefs in the country to present the best and locally sourced ingredients. After earning his BA from St. Lawrence University in 2000, he left to attend Le Cordon Bleu in Paris. He returned to the United States to work at the acclaimed progressive French restaurant Tru in Chicago. In 2002, he moved back to New York City and spent several years working with highly celebrated chefs like Floyd Cardoz at Tabla, Laurent Gras and David Pasternack at the former Bistro du Vent, and later joined the opening team of A Voce, chef Andrew Carmellini’s first solo restaurant. During his tenure, A Voce earned one Michelin star. After the birth of his first child in 2007 he spent a year in Philadelphia where he met and trained with chef Michael Solomonov, at Israeli restaurants Zahav and New American BYOB Marigold Kitchen. After moving to Portland in 2008, Andrew worked as sous chef at Clyde Common, then house butcher at The Woodsman Tavern where he took lead as executive chef in 2013. He lives with his wife, Ruel, and three children, Isabella, Delilah, and Henry.

  85. Gruet Winery

    Gruet Winery

    (Albuquerque, NM)

    Founded in 1984, Gruet Winery specializes in Methode Champenoise sparkling wines. Family owned and run, the New Mexico-based winery produces Pinot Noir and Chardonnay-based sparkling wines and a small collection of still wines, with roots originating from Gilbert Gruet’s Champagne house in Bethon, France. More than 25 vintages since its beginnings in New Mexico, Gruet Winery has achieved unprecedented acclaim and remains a favorite of the nation’s top sommeliers. Today, winemaker Laurent Gruet and his assistant winemaker, nephew Sofian Himeur (son of Nathalie Gruet) continue the legacy that began in France.  Never deviating from the traditional methods passed along from Gilbert Gruet, the winery has galvanized its place as one of America’s top sparkling wineries.

  86. Tommy Habetz And Nick Wood

    Tommy Habetz And Nick Wood

    Bunk Sandwiches (Portland, OR)

    In 2008, Tommy Habetz and Nick Wood, opened “a gritty east-side shop called Bunk and launched Portland’s sandwich revolution with one devastating pork-belly Cubano” (Karen Brooks, Portland Monthly). Hailing from the kitchens of Mario Batali and Bobby Flay, Tommy Habetz joined forces with Nick Wood and began making unpretentious and delicious sandwiches, made with the best ingredients. Since 2008, Bunk has expanded to five locations in Portland (as well as outposts in the Moda Center and Providence Park). In November of 2015, they opened a shop in Brooklyn, NY. Media praise from The New York Times, Food Network, and Bon Appétit have made Bunk a favorite for locals as well as a must-eat option for visitors.

  87. Tim Healea

    Tim Healea

    Little T Baker (Portland, OR)

    “Gluten is magic,” says Tim Healea, the owner and principal baker of Little T Baker, which has three neighborhood locations in Portland. “It is the backbone of bread, creating its structure. Without it, good bread is not possible.” For eight years at Little T, he has carefully cultivated the key ingredients for an exceptional bread bakery—the best wheat and grains from local growers and purveyors; a small team of bakers with deep knowledge of fermentation and baking science; a dedication to traditional hand-shaping skills; and a serious love and passion for baking. Tim was previously the longtime head baker at Pearl Bakery, and in 2002 he took the silver medal as part of Team USA at the Coupe du Monde de la Boulangerie in Paris. Most recently, he’s worked with Little T’s bakers to experiment with alternative fermentation techniques and heritage grains, creating unique and “magical” daily breads that incorporate everything from white wine to rhubarb syrup to red flint corn to candy cap mushrooms.

  88. Sean Hoard

    Sean Hoard

    The Commissary (Portland, OR)

    Sean Hoard started his service industry career at New York City’s world-renowned cocktail bar Please Don’t Tell, where he climbed from barback to head bartender in just a few years under the tutelage of one of the business’s most celebrated pioneers: Jim Meehan. Their relationship and his position at PDT afforded him the opportunity to work with Food Network, GQ, Late Night with Jimmy Fallon, Food & Wine Magazine, MTV, and MoMA. In 2010, in addition to being nominated for a Star Chefs Rising Star Award, Sean entered his first cocktail competition, the 42 Below Cocktail World Cup. He surprised the industry and, with his Team USA teammates, took home the gold medal at the competition in Wellington, New Zealand. Sean then moved back to Portland, lured by the bourgeoning hospitality industry in his hometown. He found a place for himself behind the bar at two of Portland’s most beloved and celebrated watering holes: Teardrop and Clyde Common. In 2012, Hoard became General Manager of Teardrop Lounge. Last year, Sean and his business partner, Teardrop owner Daniel Shoemaker, formed The Commissary, a purveyor of fresh juice and handmade-to-order traditional non-alcoholic cocktail ingredients to top-tier Portland-area bars, restaurants, and consumers.

  89. Honey Mama’s

    Honey Mama’s

    (Portland, OR)

    Christy Goldsby started Honey Mama’s in 2012 with a passion for creating beautiful food that naturally stimulates well-being. Our flagship product is a raw-honey sweetened chocolate made from five whole food ingredients and is called Cacao-Nectar. It is nutrient rich, raw, and out of this world delicious. Hand made in Portland, Oregon, these decadent treats offer a divinely chocolate experience, are sublime in texture and flavor, Paleo friendly, and soy, gluten, dairy and grain free. Sourced from the highest quality ingredients available, they are Organic, fairly traded, Non-GMO treats for you to thrive on.

  90. House Spirits Distillery

    House Spirits Distillery

    (Portland, OR)

    With a brand new distillery located in the heart of Portland, House Spirits Distillery is a leader in America’s craft distilling revolution and an anchor in Oregon’s famous Distillery Row. Their products are batch distilled with an intense, passionate and near-obsessive pursuit of quality using ethically sourced ingredients.

  91. Han Ly Hwang

    Han Ly Hwang

    Kim Jong Grillin (Portland, OR)

    Chef Han Ly Hwang first began cooking his way through the DC metro area at the age of sixteen. After moving to Portland, Oregon, he began to focus and specialize in Korean cuisine and in 2009 his first Korean BBQ food cart, Kim Jong Grillin’ was born. Within a few short months of being open, Kim Jong Grillin’ claimed the Judges Choice Award at Willamette Week’s Eat Mobile Food Festival in 2010. Since then, Han has been a contestant on Food Network’s Chopped twice and can be found collaborating on dinners with fellow chefs around town.

  92. Hyland Estates

    Hyland Estates

    (Dundee, OR)

    First planted in 1971 by four families working together (the Kreimeyers, Markleys, Welches & Trenhailes), the vineyard spans over 200 acres with about 100 acres under vine making it one of Oregon’s oldest and most storied vineyards. In 2007, the Hyland Vineyard was acquired by Laurent Montalieu and Danielle Andrus Montalieu in partnership with John Niemeyer who are working to optimize the existing vineyard quality and honor its past by introducing the first estate wines. For decades, the fruit from the vineyard has produced many award-winning wines from benchmark producers under their own labels and this legacy continues today.

  93. Matt Jennings

    Matt Jennings

    Townsman (Boston, MA)

    Now back on home turf, Matt hails from Jamaica Plain and Wellesley, Massachusetts. Growing up in New England and in a family who embraces the culture of food, Jennings’ cooking style has been greatly affected by his surroundings. The experiences of his youth- whether tending his parent’s elaborate vegetable gardens, fishing for Bluefish and Striped Bass on the Cape and Islands, cooking together in the family’s coal fired oven, or making pot pie from scratch on Sunday nights, have left an indelible imprint on the sensibility of his cuisine. Matt has received multiple nominations from The James Beard Foundation for Best Chef Northeast. Matt has authored and been featured in national and international publications and has been on The Food Network and PBS Television Programming. He currently lives in Belmont with his pastry chef wife Kate, and two sons Sawyer and Coleman. Matt loves old records, the smell of petrichor, acting like a donkey and letting his kids ride on his back around the house, and autumn walks in the woods in Vermont. He’s also infatuated with wristwatches, sneakers and flat brims, collecting knives, fishing lures, and tattoos. Oh, and he can crush a hotdog in two bites, and regularly does.

  94. Eric Joppie

    Eric Joppie

    Bar Avignon (Portland, OR)

    Eric Joppie utilizes old world cooking techniques and comforting, approachable flavors to create the market driven Northwest cuisine at Bar Avignon in Portland, Oregon. He leads a collaborative staff who design a constantly evolving menu based on market inspiration and whimsy. Eric developed his style in north San Francisco Bay Area, and has been cooking on the West Coast for 16 years.  He is originally from South Texas.

  95. Edouardo Jordan

    Edouardo Jordan

    Salare Restaurant (Seattle, WA)

    Born and raised in St. Petersburg, Edouardo Jordan attended the University of Florida. After graduating with dual degrees in business administration and sports management, Jordan decided to enroll in culinary school at Le Cordon Bleu in Orlando. Following graduation, Jordan’s ambition brought him to renowned restaurants such as The French Laundry, where he apprenticed, Per Se, and Lincoln Ristorante in New York. With thought of raising a family and opening a restaurant in mind, Jordan and his wife moved back to her hometown of Seattle where he began working at Sitka and Spruce as sous chef. In 2013, Jordan was asked to open Bar Sajor as chef de cuisine and used this as an opportunity to learn as much as he could about opening a restaurant. Taking this knowledge and experience he had gained from Bar Sajor, Jordan officially opened the doors to his restaurant, Salare, in June of 2015. With influences from France, Italy, the South, and the Caribbean, Salare has become one of Seattle’s hottest restaurants.

  96. Paul Kahan

    Paul Kahan

    Dove's Luncheonette (Chicago, IL)

    Executive chef and partner Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria and most recently Dove’s Luncheonette. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

  97. Scott Ketterman

    Scott Ketterman

    Crown Paella (Portland, OR)

    Chef Scott Ketterman is known for his bold, inventive take on classic Spanish cooking. Raised in the Appalachian hills, Ketterman began his career learning the ins and outs of seafood cookery in a family-run fish house on the shores of Maryland. Ketterman’s love of the sea and the mountains soon drew him to Portland where he studied charcuterie at Viande Meats and quickly worked his way up the ranks in the well-regarded kitchens of Paley’s Place and the Heathman Restaurant. Ready for adventure, he set off for Europe, working at Numero 75 in Avignon, France, and both Akelare and Mugaritz in San Sebastian, Spain. Upon returning to Portland, Ketterman took the helm at Simpatica, where he oversaw the successful supper club and catering company for four years. But Spain was never far from his mind. In 2011, Ketterman co-founded Crown Paella with his wife Emily, sparking a reputation as the man with the biggest pans, and continues to create inspired roving feasts across the Pacific Northwest.

  98. Beverly Kim and Johnny Clark

    Beverly Kim and Johnny Clark

    Parachute Restaurant (Chicago, IL)

    This chef duo has come along way – with their dreams of opening a restaurant together finally coming to fruition. Johnny Clark has worked in kitchens in Cincinnati since he was fifteen. Graduating from the Culinary Institute of America, Clark’s diverse and incredible experiences include training under legendary chef Yim Hi Ho at his rural foraging focused restaurant, Sandang, two hours outside of Seoul, Korea and a more recent stint at one of the worlds top rated restaurants Le Chateaubriand in Paris. Chef Beverly Kim, a finalist on Top Chef Season 9, started her career at sixteen working for Chicago’s renown Ritz Carlton Hotel and worked under Takashi Yagahashi at Takashi Restaurant, Sarah Stegner and George Bumbaris at Prairie Cafe, and executive chef at Aria in Fairmount Hotel Chicago. She is also currently a chef instructor at her alma mater, Kendall College. Opened in May 2014, Parachute, has been named Chicago’s Best New Restaurant 2015 by Chicago Tribune, Bon Appetite Hot Ten 2015 by Bon Appétite Magazine, and Restaurant of the Year 2014 by Eater Chicago. Parachute was a James Beard Award finalist for Best New Restaurant this year.

  99. Dustin Koerner

    Dustin Koerner

    Andina (Portland, OR)

    Dustin Koerner joined Andina’s culinary team in spring of 2015 from Austin, Texas. Koerner brings a depth of management experience from his leadership in many great kitchens throughout Texas, working with a wide variety of global cuisines, from Italian to Japanese. Koerner is skilled in organization, but also has a passion for creative cooking and seasonal produce. Koerner’s culinary began at the early age of 14, when he got a job working at a restaurant in his hometown of Pilot Point, Texas. After earning a business degree, then attending culinary school, Koerner moved to Dallas where he gained experience in many of the city’s best restaurants, including Nonna, where during his tenure as sous chef, the restaurant was praised by Bon Appetít and the New York Times. Koerner’s most recent position in Austin at 2 Dine 4 Catering saw him leading a large culinary team as well as cooking intimate dinners for the Supper Friends dinner series where he was able to express his creative side. Koerner is honored to work in the prestigious kitchen at Andina and to explore the incredible culinary ingredients and outdoor opportunities that Oregon has to offer.

  100. Neil Kopplin

    Neil Kopplin

    Imbue Cellars (Beaverton, OR)

    After 22 years of dish-washing, busing tables, running food, cleaning garbage cans, scrubbing drains and occasionally slinging drinks, Neil ventured out of the service industry into the world of supply and distribution. Neil along with partners Jen and Derek Einberger launched imbue in Oregon in 2010, helping to sculpt a new landscape for the place of aperitifs in America. Now Neil works full time for Vinum Importing and Distribution managing the overall growth for Spirits and Aperitifs in Oregon, as well as trotting the country using the beauty of imbue to change the hearts and minds of American’s about Vermouth. “What’s next?”…you might ask…well…you’ll just have to wait and see.

  101. Jessica Koslow

    Jessica Koslow

    Sqirl (Los Angeles, CA)

    Jessica Koslow worked in pastry at the James Beard award winning restaurant, Bacchanalia in Atlanta, Georgia. In 2011, Jessica returned to Los Angeles and started Sqirl, a breakfast and lunch cafe that also specializes in unique and technically well-executed preserves. Sqirl was awarded the 2015 Eater National Award for Best Neighborhood restaurant, which Jessica considers a nice way of saying that the restaurant is an LA Industry haunt…a day-time cheers. Jessica was named Eater’s LA Chef of the Year and will be following up with two restaurant projects, “Sqirl Away” and a not yet titled dinner restaurant with an accompanying farm in late 2016. Jessica is the recipe writer for Vogue.com with a monthly column in Lucky Peach and has two books coming out with Abrams, the first, Everything I Want to Eat, slated for Fall 2016.

  102. Carlo Lamagna

    Carlo Lamagna

    Clyde Common (Portland, OR)

    Carlo Lamagna is the executive chef at Clyde Common where he leads the kitchen in preparing simple yet exquisitely executed food from a menu that has no boundaries or borders. Born in the Philippines, he cooked at several restaurants in Detroit before attending culinary school at the Culinary Institute of America in Hyde Park, New York. After graduating, he moved to Chicago and worked with Bruce Sherman at North Pond then traveled to Germany, France and Spain to gather more culinary perspective. From the anchovy and Serrano ham pintxos in San Sebastian, to a classic duck casserole in Lyon, France, to blutwurst and brats in the Black Forest in Germany, each destination has helped shape Carlo’s cooking style today. Returning to Chicago, Carlo started working with Paul Virant, whose vast knowledge of preserving and pickling opened his eyes to a different way of cooking. Now at Clyde Common, Carlo’s dishes are a glimpse into his life: where he’s come from and where he’s been; old school flavor with new school style.

  103. Chris Lascik

    Chris Lascik

    Oven and Shaker (Portland, OR)

    Chris has been cooking in restaurants since he was eighteen years old. He started with Mexican cuisine in his hometown of Spokane, Washington. Before moving to Portland, he worked in Bellingham for seven years at the Big Fat Fish Co. where he fell in love with seafood and sushi. Upon his arrival in Portland, Chris sought out something different that could challenge him and landed at Oven and Shaker and has been here for four and a half years, working his way up from line cook to sous and has now been the executive chef for a year. While working there he has fallen in love with Italian cuisine thanks to Cathy Whims and her supporting his creativity and giving him inspiration for dishes. He is very focused on local, sustainable, and organic produce, meats, and cheeses and try to use them whenever available. He is passionate about supporting foragers, local farmers, and unique products. He and his wife gave birth to two identical twins in 2015 and in his spare time he spends time with them, forages in the woods for fresh and wild cooking ingredients and works in his garden.

  104. Brennon Leighton

    Brennon Leighton

    B. Leighton Wines (Seattle, WA)

    Brennon Leighton is the Director of Winemaking and Viticulture at Charles Smith Wines where he oversees all viticulture, vineyard relations, winemaking and general badasserie for all Charles Smith brands, including K Vintners, Charles Smith Wines, ViNO, SIXTO, Wines of Substance, Casa Smith and Charles and Charles. Considered to be one of the best winemakers (in his own mind) in the state of Washington by wine critics and connoisseurs alike. In 2012, Leighton created B. Leighton Wines to showcase the world-class terroir of Washington State. B. Leighton Wines are authentic, classic, alive and simply really good. The wines have received 90+ points by wine critics such as Wine Spectator and Robert Parker’s The Wine Advocate, who most recently noted, “If you haven’t heard of Brennon Leighton, now’s a good time to fix that!”…. he is kind of a big deal…..

  105. Lompoc Brewing

    Lompoc Brewing

    (Portland, OR)

    A long-time Portland craft beer fixture established in 1996, Lompoc (pronounced Lom-Pock) creates eight flavorful year-round beers, plus a ridiculous number of seasonals. You can find Lompoc in 12 oz and 22 oz bottles and on draft at locations in Oregon and Washington, and at its five Portland neighborhood pubs: Fifth Quadrant and Sidebar in North Portland, Hedge House and Oaks Bottom in Southeast, and the Lompoc Tavern in Northwest. Drink Local, Drink Lompoc!

  106. Michael Lorberbaum
  107. Jenn Louis

    Jenn Louis

    Lincoln Restaurant (Portland, OR)

    As executive chef and co-owner of two restaurants- Lincoln and Sunshine Tavern- and a full-service catering company in Portland, Oregon, Jenn Louis has competed on Bravo’s Top Chef Masters, was named one of Food & Wine‘s Best New Chefs, and her simple, sophisticated cooking style, utilizing seasonal Pacific Northwest ingredients, has earned her two nominations for the James Beard award of Best Chef: Northwest. Her cookbook, Pasta By Hand (Chronicle Books) debuted in the spring, and this fall she’ll open an Israeli restaurant in the forthcoming Freehand Hotel in downtown Los Angeles.

  108. Maya Lovelace

    Maya Lovelace

    Mae (Portland, OR)

    Maya Lovelace spent her early years in rural North Carolina, then moved to Atlanta, Georgia for a taste of city life. After abandoning a surely lucrative career hinging on a triple major in psychology, philosophy and French to pursue her love of cooking, she ended up spending time in some serious kitchens. Atlanta, Charleston, Portland… she ate and drank and worked her way through them all, and under the tutelage of many chefs along the way, she learned not only technique, but also how to appreciate and get back in touch with her country roots. She served time on the opening line of Husk under Sean Brock, dedicating time to learning both old southern preservation techniques and dirty kitchen talk alike. She moved to Portland to work under Naomi Pomeroy at Beast, relishing the bounty of produce and natural beauty that the Pacific Northwest has to offer. Now, she is focused on cooking updated southern Appalachian fare at Mae, which is named in honor of her late grandmother.

  109. Troy MacLarty

    Troy MacLarty

    Bollywood Theater (Portland, OR)

    Troy MacLarty is chef and owner of Bollywood Theater, the award winning Indian restaurant that brings hard to find, thoughtfully made Indian street food to Portland, Oregon. Following extensive research and travels to India, he set out to design an Indian restaurant that reflected the cultural experiences one might find in Mumbai, from the restaurant décor, including steel cups and plates, to the food and drinks. The restaurant’s small plates, thali meals, extensive vegetarian dishes and cocktails have cultivated a large fan base, with lines out the door most nights. Fans include many Indian-Americans nostalgic for the food of the subcontinent and appreciating Troy’s authentic preparation on hard to find items.

  110. Ryan Magarian

    Ryan Magarian

    Hamlet (Portland, OR)

    For nearly two decades, Ryan’s unique “chef like” approach to mixed drinks and development of several innovative and efficient Professional Bar Cultures, has gained him recognition as one of America’s top craft bartenders. Based in Portland, Oregon, Ryan is known for his approach to his craft that allows for a balance of creative and richly flavored cocktails, consistent drink production, speed, and well-honed technique. Ryan has worked with culinary pioneer chef Kathy Casey at Kathy Casey Food Studios® in Seattle, Washington, received a nomination as Best Bartender in Portland (Citysearch; 2000,) named Best Bartender in Seattle (Seattle Magazine; 2002,) received a coveted Tastemaker Award (Food and Wine Magazine; 2004,) tapped as Seattle’s Best Mixologist (Seattle Weekly; 2005,) and most recently nominated for Bartender of the Year, again in Portland (Eater; 2012.) Additionally, Ryan’s Cultures and recipes have garnered notice in the Wall Street Journal, New York Times, Food and Wine Magazine, Bon Appétit, People Magazine, US Weekly, Men’s Health, and Details among many others. Currently, Ryan finds himself continuing to breathe life into Oven and Shaker, a pizzeria/cocktail bar hybrid, and Hamlet, an international ham and cocktail bar, both in partnership with 6-time James Beard award nominated chef Cathy Whims. Additionally, he enjoys an ongoing role in the continued development of Aviation Gin, which he co-founded in 2006 with House Spirits Distillery.

  111. Tyler Malek

    Tyler Malek

    Salt & Straw (Portland, OR)

    As head ice cream maker for Salt & Straw Portland and Los Angeles, and the brand new Wiz Bang Bar in Portland’s Pine Street Market, Tyler has been instrumental, along with cousin and Salt & Straw founder and CEO Kim Malek, in creating the chef-driven, small batch ice cream movement. Malek and his team hand make flavors that showcase the best local, organic and sustainable ingredients from Oregon and Southern California producers and artisans while using all natural cream from local farmers in each city. Since the company’s inception in early 2011, Malek has created more than 300 ice creams, each with its own unique flavor profile. Based on his accomplishments, Malek was selected as one of Forbes 30 Under 30: The Food & Drink Masters Changing How We Eat and Eater Young Guns Semifinalists for 2013. The Oregonian recognized Salt & Straw as one of Oregon’s Top Workplaces in 2015 and Portland Business Journal named Salt & Straw one of the 100 Fastest Growing Private Companies in Oregon for 2014. He discovered his passion for blending flavors together when studying abroad in Beijing, China and traveling throughout Vietnam and Cambodia.

  112. Tony Maws

    Tony Maws

    Craigie on Main (Cambridge, MA)

    Tony Maws is a non-traditional chef—an “idealist with a kitchen” might be a more appropriate job description. His ideology is local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Since opening his first restaurant, Craigie Street Bistrot, in 2002, chef Maws has risen to international acclaim as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston Magazine; and Food & Wine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, and The Kirkland Tap & Trotter in Somerville. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity.” At Kirkland, Maws serves the comfort food he wants to eat on his day off—centered around a wood-fire grill, and complemented by a killer beer selection. Outside of the kitchen, his interests include the Red Sox, reading cookbooks for pleasure (he has a collection of more than 200), skiing, eating Chinese food, and traveling—particularly to France.

  113. Maysara Winery

    Maysara Winery

    (McMinnville, OR)

    As true Demeter Certified Biodynamic producers, Maysara Winery and Momtazi Vineyard are dedicated to sustaining an ecosystem with farming practices that preserve the land as a whole without any external input. Made up of 532 acres southwest of McMinnville, OR, the soils in the McMinnville AVA are some of the most complex of any Oregon AVA due to the mix of sedimentary and volcanic soils. With mostly southern facing slopes, the estate takes advantage of drying winds from the Van Duzer Corridor, which eliminates disease issues and aids in the creation of thicker skins, darker fruit and finer tannins.

  114. Joshua McFadden

    Joshua McFadden

    Ava Gene's (Portland, OR)

    After attending Portland’s Cordon Bleu in 1999, Joshua McFadden had always planned on returning to the Pacific Northwest. Since his first stint in Portland, he cooked in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne’s), Chicago (North Pond), and New York (Momofuku, Blue Hill, Lupa). During his time as chef de cuisine at the helm of Franny’s in Brooklyn, the restaurant was awarded two stars by The New York Times. Wanting to get closer to his artistic medium, Joshua spent two years working in coastal Maine, running Four Season Farm for Eliot Coleman. This experience allowed him to think about food in a whole new way, to begin truly understanding fruits and vegetables. In 2010, Joshua took this farming knowledge overseas, spending the year at the American Academy in Rome. He worked the gardens for the Sustainable Food Project, an extension of the arts and humanities based academy and an Alice Waters developed endeavor. In 2011, Joshua moved back to Portland to set down some roots. His belief that food should be simple, honest and of the ingredients has found its natural home in the Pacific Northwest at Ava Gene’s and Roman Candle Baking Company.

  115. Jim Meehan

    Jim Meehan

    Mixography Inc. (Portland, OR)

    Jim Meehan, a bar operator, educator, and author of The PDT Cocktail Book, worked at some of New York City’s most popular restaurants and bars including Gramercy Tavern and the Pegu Club before opening the James Beard Award winning bar PDT in 2007. The former editor of Food & Wine Magazine’s annual cocktail book and the Mr. Boston Bartender’s Guide, Meehan currently serves as the drinks editor for Tasting Table, the global ambassador for Banks Rums, and the curator of the cocktail programs for American Express Centurion lounges nationally. He and his family reside in Portland, Oregon where he operates his consulting firm Mixography Inc.

  116. Rich Meyer

    Rich Meyer

    Trifecta Tavern and Bakery (Portland, OR)

    Rich Meyer began his cooking career in western Maryland, in 1990, where he cooked at the Park Circle restaurant for a year and a half. After traveling around the United States for a month, he found himself moving to Steamboat Spring, Colorado where he stayed for the next three years cooking, skiing, fishing and hiking. After Colorado, the next move was to Portland, Oregon, where he enrolled in Western Culinary Institute for the next 12 months. After graduation, in 1994, Rich was hired on at Higgins restaurant, a new place that had just opened in southwest Portland. Rich identified with the philosophy of Higgins, constantly changing menu ideas, direct purchasing from farmers, fisherman, foragers. During his time there, he was fortunate to travel to France, Austria, Czech Republic, and Cuba, along with many cities in the United States. In 2013, Ken Forkish of Ken’s Artisan Bakery and Artisan Pizza approached Rich about opening a new restaurant. What became of that meeting is Trifecta tavern and bakery, a full restaurant, bar, and a bakery that produces bread late in the afternoon.

  117. Katy Millard

    Katy Millard

    Coquine (Portland, OR)

    Chef Katy Millard started her cooking career at Guy Savoy’s bistro in France, grew her skill set under the tutelage of Michelin-star chef Michele Troisgros, and perfected her technique at some of the best fine dining kitchens in Europe including Mirabeau in Monaco and Le Château de la Chèvre d’Or in Eze. She developed her personal style as sous chef of Daniel Patterson’s Coi and later helped him open Plum. She moved to Portland, Oregon in 2010 where she hosted a celebrated pop-up dinner series called Coquine for three years until she found the perfect brick-and-mortar space to open a restaurant by the same name in summer 2015. Coquine, which Katy opened with her husband and perennial party host Ksandek Podbielski, is an ambitious, full service restaurant and neighborhood café serving a sophisticated, unfussy menu in a distinctive yet welcoming space. Millard’s foundation in French technique brings focus and intention to her cooking; striving for consistency, perfection and purpose in every dish. Her playful, casual style shines through to create unpretentiously elegant food you can – and want to – eat every day.

  118. Kasey Mills

    Kasey Mills

    Mediterranean Exploration Company (Portland, OR)

    Kasey Mills is executive chef and co‐owner of Mediterranean Exploration Co., a Portland, Oregon restaurant serving innovative cuisine that brings the rich cultural history of the Eastern Mediterranean to the Pacific Northwest with a menu of diverse yet cohesive dishes paying tribute to the exploration of people across the Mediterranean throughout history. Mills didn’t have a passion for cooking or any experience in restaurants until he was 20 years old when he moved to Portland, Oregon from South Dakota to attend culinary school and worked simultaneously working six days a week. Eventually making his way up the ranks at well regarded restaurants including Oba, Fratelli, Fenouil, and eventually working his way from sous chef to chef de cuisine at Toro Bravo. In 2014, Mills opened M.E.C as a co‐owner with mentor and Portland restaurateur, John Gorham, owner of Toro Bravo, Tasty n Sons, Tasty n Alder, and Plaza del Toro. The two have become like brothers in their time in the kitchen trenches and their travels to Israel and the surrounding area for menu research.

  119. Montinore Estate

    Montinore Estate

    (Forest Grove, OR)

    Planted in 1982, Montinore Estate is home to 220 acres of certified Biodynamic vineyards, winery and tasting room. Montinore is the project of owner Rudy, his youngest daughter, General Manager Kristin Marchesi, winemaker Stephen Webber, vineyard manager Efren Rosales and staff. Rudy and his team work together to produce wines that have both elegance and complexity. Thoughtful teamwork, native yeasts and a true love of the craft in the winery transform what the vineyards have to offer into our unique and flavorful wines, true to their varietal and our special place in the Northern Willamette Valley.

  120. Bonnie Morales

    Bonnie Morales

    Kachka (Portland, OR)

    The first-generation American daughter of Belarusian immigrants, chef Bonnie Morales grew up in Chicago and has a unique view on the culture and food of the former Soviet Union. Briefly working for a design consultancy in NYC, Bonnie left product design to pursue a career in food – honing her skills in several of New York and Chicago’s Michelin starred restaurants. Bonnie and her husband Israel opened Kachka, their dream restaurant devoted to the food and drink of Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan, to much critical acclaim in 2014. Kachka was named Willamette Week’s Restaurant of the Year shortly after opening, and has since received accolades from publications such as Bon Appétit, The Wall Street Journal, The New York Times, Elle, and Food & Wine. Bonnie was named one of Tasting Table’s New Originals for 2016. The restaurant recently launched a craft spirits line with their Kachka Horseradish Vodka from Troika Spirits. When Bonnie isn’t in the kitchen, she and Israel spend time with their two sons and have been at work on the Kachka cookbook, to be released in fall of 2017.

  121. Diane Morgan

    Diane Morgan

    (Portland, OR)

    Diane Morgan is the author of 18 cookbooks including the James Beard award-winning cookbook, Roots: The Definitive Compendium with more than 225 Recipes. Her new cookbook, Salmon: Everything You Need to Know + 50 Recipes will be available for sale and she will personalize copies after class.

  122. Jeffrey Morgenthaler

    Jeffrey Morgenthaler

    Clyde Common (Portland, OR)

    Jeffrey Morgenthaler is an award-nominated bartender from Portland, Oregon. He did win Nightclub and Bar’s “Bartender of the Year” award in 2013, but they misspelled his name on the plaque. His book, The Bar Book, was the first book written entirely about cocktail technique, and has been widely received by everyone besides Amazon user “Cindy J.”, who simply stated “Don’t like it.” Jeffrey manages the bars at Clyde Common and Pepe Le Moko, both in the Ace Hotel. He also writes regular columns for Playboy Magazine and Food Republic, though he has never been invited to the Playboy Mansion.

  123. Rodney Muirhead

    Rodney Muirhead

    Podnah's Barbecue (Portland, OR)

    Rodney Muirhead grew up in Waxahachie, Texas, where he learned the art of barbecue and dirty songs from his grandfather, J.R. “Podnah” Muirhead. After leaving Texas and a short stint in New York, Rodney made his way to Portland, Oregon, where he has been cooking barbecue for the last ten years.

  124. Kristen D. Murray

    Kristen D. Murray

    Måurice (Portland, OR)

    As a little girl, Kristen grew up surrounded by her great aunt’s vegetable garden: sweet peas, peppers, lettuces, herbs, raspberry bushes, and persimmon, fig and kumquat trees. Baking with her grandmother and great aunt, she transformed those fruits into her earliest desserts. Kristen’s professional pastry and culinary career has been shaped by adventures in San Francisco, New York City, Boston and France. Prior to moving to Portland, she assisted Les Nouvelles Mères Cuisinières at Le Picnic in Courchevel, France, where she had the opportunity to work with pastry goddess Christine Ferber, who left an impressionable mark to say the least, and Kristen fell in love with the culture and people. Portland has become Kristen’s second home to New England and her travels in France. Her dream restaurant and pastry shop is a deeply personal project for Murray from design, detail, to food. Encompassing her Norwegian heritage, love of French culture and cuisine and of course, all things pastry, MÅURICE: A Pastry Luncheonette was born.

  125. Kelly Myers

    Kelly Myers

    Xico (Portland, OR)

    Kelly Myers is the executive chef of Xico, a regional Mexican and mezcal restaurant that Portland Monthly’s Karen Brooks said lies at “the vital edge of Portland cooking.” After growing up amidst the farms and dairies of Wisconsin and hitting the road for a cross country trip, Myers found her calling as a chef while putting a cramped stove in a Volkswagen van to the test with a big skillet of bright red chorizo found at a mom and pop butcher shop in New Mexico. She spent her early career studying the craft of finely honed Italian food with Cathy Whims at Nostrana as well as at the historic Portland restaurant, Genoa. Italian regionalism and home based cooking prepared Myers to explore everything from Mexico’s low-tech market food to its complex colonial moles. She’s has travelled throughout Mexico, and taken mole lessons in Oaxaca. She fuses colonial and indigenous Mexican traditions with the best of Oregon’s farms and fields, creating what the Oregonian named the 2015 Cuisine of the Year.

  126. Nectar Creek Mead

    Nectar Creek Mead

    (Corvallis, OR)

    Nectar Creek makes award winning session mead using pure, raw honey sourced directly from sustainable beekeepers.

  127. New Deal Distillery

    New Deal Distillery

    (Portland, OR)

    New Deal Distillery has been proudly crafting small batch, award-winning spirits in Portland, Oregon’s Southeast Industrial District since 2004. Inspired by the DIY creative culture of Portland’s pioneering craft brewers, winemakers and artisans, Tom Burkleaux founded New Deal Distillery to meet the need for locally made, quality spirits. All of New Deal’s artisan products are made with Bull Run water and natural and organic whole ingredients, sourced locally whenever possible. Our focus since the start has been hands-on trial and experimentation. We try out new ingredients and techniques that result in exceptional and interesting products that are fun to drink.

  128. Earl Ninsom

    Earl Ninsom

    Langbaan (Portland, OR)

    Earl is a chef and owner of Langbaan and PaaDee restaurant in Portland, Oregon. Langbaan has received recognition on both a local and national level, including: the number two spot in GQ‘s 25 Most Outstanding Restaurants of 2015, a four-star restaurant rating by The Oregonian, a 2015 James Beard Award semi-finalist for Best New Restaurant in America, and both The Oregonian and Portland Monthly’s Restaurant of the Year 2014. Langbaan is now booked six months out. Earl was born and raised in Bangkok, Thailand. He has a master’s degree in International Economics. Although he grew up cooking and working in the family kitchen and restaurant, Earl never considered making a career in the kitchen until he moved to America. He also Co-Founded Mee-Sen, Thai Cottage, as well as designed Tarad in Portland, Oregon.

  129. North Valley Vineyards

    North Valley Vineyards

    (Carlton, OR)

    North Valley Vineyards, a Partnership between Tony & Michelle Soter (of Soter Vineyards), along with Winemaker James Cahill, and General Manager Brian Sypher, is located in the heart of the beautiful Chehalem Mountains area. Our focus is on crafting artisan Pinot Noir, and small production, cool climate varietal white wines, sourced from within the six sub-appellations of the Northern Willamette Valley. While we do call our own vineyard site “home”, planted to Jory soils on a South-facing slope in the Chehalem Mountains AVA, we also have privileged relationships with several other fantastic vineyards that we source from, representing all six of our area’s sub-appellations, where we focus on both regionally diverse blends, and on single vineyard bottlings.

  130. Nossa Familia Coffee

    Nossa Familia Coffee

    (Portland, OR)

    Nossa Familia Coffee’s focus is on building exceptional relationships through exceptional coffee, and strives to be one of the friendliest and most approachable roasters in Portland. Nossa Familia – “Our Family” in Portuguese – was born in 2004, when founder Augusto Carneiro began bringing his family’s beautiful Brazilian coffee to Portland. Over time Nossa Familia has developed direct trade relationships with coffee growers around the world, always with an eye toward social and environmental responsibility, in addition to the highest coffee quality. With a roastery and espresso bar in Northwest Portland, Nossa Familia supplies customers with conscientiously-sourced, meticulously-roasted coffee.

  131. NuCulture Foods

    NuCulture Foods

    (The Dalles, OR)

    NuCulture Creamy Cashew Spreads will rock your taste buds!  They are dairy free, gluten free, probiotic, and now your favorite vegan “cheese”. You’ll love our Bacony Chipotle with a spicy kick, Garden Herbs…oh so creamy, and Pimento Paprika…delicate and delicious! Try them on chips, crackers, celery, carrots, bagels, in pasta, on baked potatoes, make some cheesey nachos, or some yummy veg sauce, have some fun and go crazy with NuCulture! NuCulture Spreads are made in the Gorge with a healthy lifestyle in mind, plant based diets are good for the Earth.

  132. Charles Olalia

    Charles Olalia

    RiceBar (Los Angeles, CA)

    The summer before medical school started, Olalia realized just how badly he wanted to take his mind off science. He decided to learn to cook, and signed up for a one-year program at a local culinary academy. Olalia soon came to an unnerving realization: He liked to cook. A lot. He also enjoyed the idea of doing something different from the rest of his family. Olalia graduated and landed his first kitchen job at the Ritz-Carlton at Half Moon Bay in San Francisco. He would do time in star-caliber restaurants like Restaurant Guy Savoy in Las Vegas, The French Laundry in Napa Valley and Coi in San Francisco. In 2010, Olalia was recruited to Patina, started as a sous chef and worked his way up to executive chef.  He worked under Tony Esnault and Joachim Splichal. However, the flavors of the family table still beguiled him. Growing up in his native Philippines, rice served as a daily staple for Olalia. Today, chef Olalia is reinventing the rice bowl, escorting diners to Filipino cuisine with a barrage of addictive flavors.

  133. OlyKraut

    OlyKraut

    (Olympia, WA)

    Since 2008, OlyKraut has been crafting raw, organic sauerkrauts, pickles, and sipping brines in Olympia, Washington. We believe in growing a healthy regional food system and thriving, happy gut microbes and to do this, we use locally-sourced, nutritionally powerful ingredients and traditional preservation techniques and we never ferment in plastic. Our products are prepared by hand, naturally fermented, and kept alive and full of healthy probiotics. We build connections with local farmers by buying more local produce each year and love seeing these farms grow along side our company.

  134. Omero Cellars

    Omero Cellars

    (Newberg, OR)

    Omero Cellars was started with the core ideal that wine is food and as such should come from farms, not factories. Ingredients matter. Our grapes are sustainable (good), organic (better) or biodynamic (best). Our wines are crafted simply, without the use of chemicals, animal products or yeasts made by guys in lab coats. We believe that wine should be natural, authentic and delicious so we’ve set out to be less charming and more wild, less chemist and more craftsmen, less stuffy and more fun. We do it for foodies, farmers, bagpipe unicyclists, brunch-enthusiasts, ribbon dancers and yes, even for hipsters.

  135. Oregon Brineworks

    Oregon Brineworks

    (Hood River, OR)

    Oregon Brineworks began in the fields of Hood River, Oregon. As farmers, Connie and Brian Shaw were always looking for new ways to preserve the year’s harvest. Intrigued and excited about lacto-fermentation, they began with creating beet kvass and sour pickles. The business became official in the summer of 2013 and launched a diverse 10 product line-up including pickles, krauts, beets, kvass, hot sauce and ketchup. Oregon Brineworks dedicates itself to sourcing local, organic produce and creating products that contribute directly to health and vitality of its consumers and its community.

  136. Ivan Orkin

    Ivan Orkin

    Ivan Ramen (New York City, NY)

    A self described “Jewish Kid from Long Island”, Ivan realized his dream of cooking while doing it in Japan on his terms. Armed with a degree in Japanese from the University of Colorado Boulder, Ivan immediately moved to Japan upon graduating and cemented his love of everything Japanese. He returned to the US and after some career experimentation, found his way to the Culinary Institute of America where he finally found his calling. Upon graduation from the CIA and stints at Mesa Grill, Lutece and Restaurant Associates, Ivan returned to Tokyo to rediscover his Japanese “roots”. He taught cooking classes, explored his options and enjoyed his time as a stay at home dad. He eventually realized it was time to combine his love for Japan and cooking, and in 2007 the first Ivan Ramen was born. Ivan not only succeeded, but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. Ivan Ramen Plus opened in 2010. His first venture in the US, Ivan Ramen Slurp Shop, opened in the Hell’s Kitchen neighborhood of NYC in 2013 followed by his 50-seat US flagship, Ivan Ramen opened in New York’s Lower East side.

  137. Rene Ortiz

    Rene Ortiz

    Launderette (Austin, TX)

    Known as one of the most recognizable chefs on the Austin culinary scene, Rene Ortiz has made an indelible mark with his Latin American influences. As a James Beard Foundation Award nominee for Best Chef Southwest, Ortiz quickly became locally loved and nationally recognized while serving as the chef of Austin’s La Condesa and Sway. With La Condesa nominated for a James Beard Foundation Award for Best New Restaurant with Rene at the helm. In 2014, Ortiz cooked for the President at a fundraiser in Austin on behalf of Fresa’s Chicken Al Carbon. While a native Texan, he spent two decades traveling the world and working his way through the brasseries and bistros of Western Europe cultivating his international culinary skills. Upon returning to the states he worked under several notable chefs such as Daniel Boulud, Alain Ducasse, the late Jean-Luis Palladin, before serving as executive chef at one of New York City’s most coveted restaurant, La Esquina. Ortiz is currently chef and partner of Fresa’s Chicken al Carbon and Launderette, which opened in 2015. Launderette is an east Austin café located in the heart of the Holly neighborhood, and features an inviting menu elevated by vibrant and global flavors.

  138. Daniel Osborne
  139. Vitaly Paley

    Vitaly Paley

    Imperial (Portland, OR)

    Vitaly Paley is the chef and owner of Imperial, Paley’s Place, and Portland Penny Diner. With a 2005 James Beard Award and a 2011 win on Iron Chef America, Russian-born and French-trained Vitaly believes cooking is as much about soul searching and mood as it is about technique. As the chef and co-owner of Paley’s Place Bistro & Bar, Vitaly has been instrumental in defining regional Northwest cuisine. After attending Julliard as a concert pianist, Paley found his passion for cooking and earned a Grand Diplôme® from the French Culinary Institute. In February 1995, he and his wife Kimberly realized their dream when they opened Paley’s Place. The Paleys opened Imperial and Portland Penny Diner in downtown Portland in 2012. Always creating, Paley’s most recent venture is new restaurant Headwaters in the Heathman Hotel along with his popular Russian pop-up dinner series, DaNet, where he cooks the cuisine of his roots.

  140. Pamplin Family Winery

    Pamplin Family Winery

    (Dundee, OR)

    Pamplin Family Winery was founded to pursue a singular goal – to craft the finest Cabernet Sauvignon-based wines with grapes sourced from the top vineyards in Horse Heaven Hills, Rattlesnake Hills, Red Mountain, and Walla Walla Valley. We are a family-owned and operated winery, dedicated to handcrafting superior quality wines through uncompromising attention to detail in the vineyards and winery. We strive to provide wines that are profound expressions of the vintage without constraint. We assemble the best for each vintage regardless of vineyard, variety or case quantity goals. The end result of applying such high standards is extremely limited production, ultra-premium wines.

  141. Jake Parrott

    Jake Parrott

    Haus Alpenz (Bristow, VA)

    Jake Parrott is the National Sales Manager for Haus Alpenz, importers of fine and traditional aperitifs, digestifs, wine, spirits, and cordials. He travels the country preaching the bittersweet gospel and helping folks find just the right spirit to invite to the vermouth party. Before Haus Alpenz, Jake helped pick a bunch of private single-barrel bourbons, sold a little wine, and even worked a few boring office jobs. When he’s not slicing salami for a vermouth tasting, you’ll find Jake spending his frequent flier miles with his wife, Christina, usually finding a quiet city with good rental apartment kitchens and better farmers markets.

  142. Trent Pierce

    Trent Pierce

    Roe (Portland, OR)

    James Beard nominee Trent Pierce is the executive chef and owner of B&T Oyster Bar, a modern oyster bar delivering Asian and French inspired small plates, and Roe Restaurant that serves creative dishes, using innovative and classic techniques to offer stunning yet approachable, seasonal, and ever-evolving prix fixe menu. Pierce was born into a family who made food their living, with a father and grandfather who owned restaurants, one chocolatier grandmother, and another grandmother who owned a farm in North Dakota where she raised her own food. Food was in his blood from the start, however it wasn’t until later in life that he made it his living. Once he realized that cooking was his true calling, Pierce began cooking in various kitchens in Oregon from working as a sous chef at Volo in Bend in 2008, spending several years at Yakuza in Portland, then later helping open Foster Burger. From there together with Patrick Schultz, Roe’s chef de cuisine, he opened Fin in Southeast Portland. In 2011 he opened Wafu, his Izakaya concept, which has since transformed into B&T Oyster Bar and Roe.

  143. Lucas Plant
  144. Naomi Pomeroy

    Naomi Pomeroy

    Beast (Portland, OR)

    Naomi Pomeroy is a native Oregonian who grew up cooking on a step stool in the kitchen next to her mother and grandmother. The first thing she learned to make was a cheese soufflé with a green salad from the garden, dressed simply in olive oil, red wine vinegar, and lemon. Her early cooking experiences taught her that sometimes simple is best. Naomi’s restaurant Beast is a refined version of the food of her childhood that led to her 2014 Best Chef Northwest James Beard award. Nestled in a little corner of Northeast Portland, Beast serves an elegant six-course fixed menu that changes every week.

  145. Ponzi Vineyards

    Ponzi Vineyards

    (Sherwood, OR)

    Founded in 1970 in Oregon’s lush Willamette Valley, Ponzi Vineyards is internationally acclaimed for producing some of the world’s finest Pinot Noir, Pinot Gris, Pinot Blanc, Chardonnay and White Riesling, as well as Arneis and Dolcetto, two rare Italian varietals. Ponzi Vineyards continues to set the standard for Oregon’s viticultural innovation while maintaining an unwavering commitment to a tradition of winemaking excellence. For more than two decades, this philosophy has been carried on by the Ponzi Family’s second generation: Winemaker Luisa Ponzi and Director of Sales and Marketing Maria Ponzi. Driven by the concept that the variety must match the terroir and climate, Ponzi Vineyards continues to set the bar for Oregon and remains at the forefront of the nation’s top wine producers.

  146. Nong Poonsukwattana

    Nong Poonsukwattana

    Nong's Khao Man Gai (Portland, OR)

    Nong Poonsukwattana first came to the United States in 2009 with $70 and two suitcases. Working in restaurants and saving money, Nong opened her first Thai chicken and rice food cart later that year. Today, with two food carts, a food truck, and a brick and mortar restaurant, she brings joy to all her customers and her community – one chicken and rice at the time.

  147. Annie Portlock

    Annie Portlock

    Annie Pies (Portland, OR)

    Annie Portlock grew up at a rustic, rural resort in the Sierra Nevada Mountains of California, working in her family’s restaurant and cleaning cabins from the age of 4. She spent years during and after college trying NOT to be a part of the food and hospitality industry, yet it pulled her right back. After a project management career in green building, and stints in graphic design management, social media marketing, and recession era bootstrapping, she discovered baking and stumbled into inventing the mini cookie pie. In 2010, she started a CSP (Community Supported Pie) and began delivering MiniPies in unique, nostalgic flavors every month to people’s homes. In 2014, faced with demands too big for her southeast Portland bungalow kitchen, she made the jump from home-based baker to a licensed commercial kitchen and a wholesale account with New Seasons Market. AnniePies are a perfect bite size mash-up of cookie, pie, and cupcake that draw inspiration from childhood flavors and classic combinations in a completely new and unique design. The pies are now available at all 18 area New Seasons Markets, local restaurants, occasional pop ups, weekly pick up, and event catering.

  148. Primarius

    Primarius

    (Dundee, OR)

    Primarius Pinot Noir embodies sheer elegance, where delicate flavors give way to full fruit expression; providing the most pleasurable drinking experience for wine lovers. Primarius represents Oregon’s finest cool climate regions and is a true reflection of the state’s most famed varietal. Latin for ‘distinguished,’ Primarius promises sophistication in every sip and exceeds expectations in quality, flavor and value. Winemaker Sarah Cabot is well known in Oregon for her award-winning craftsmanship and her meticulous attention to the soil, topography and flavor profiles of every lot from which she sources.

  149. Ranger Chocolate Company

    Ranger Chocolate Company

    (Portland, OR)

    Ranger Chocolate is a bean-to-bar chocolate company focusing on single-origin, organic cacao. In 2013, we set out to source cacao beans by creating relationships with small cacao farms and growers around the world. A trip to the Piura, Tumbes and San Martin regions of Peru to learn about farming practices ignited our passion for excellence, quality, and respect for the people planting and harvesting cacao. Our bars consist of two ingredients – organic cacao and organic sugar.

  150. Ransom Wine Co. & Distillery

    Ransom Wine Co. & Distillery

    (Sheridan, OR)

    Ransom Wine Co. & Distillery (established by Tad Seestedt in 1997) is an organic farm, artisan wine company, vermouth house, and alembic distillery.  Ransom makes a wide range of wines and spirits by hand, eschewing high-tech equipment for traditional production methods. Its remarkable execution of premium quality, unmanipulated wines, vermouths, and spirits places Ransom among the top artisans in the country. Heritage, craftsmanship and respectfulness of terroir are Ransom’s core values.

  151. REX HILL Winery

    REX HILL Winery

    (Newberg, OR)

    REX HILL has been making elegant Pinot Noirs for over 30 years in the Willamette Valley. Visitors are welcomed daily in the historic tasting room where classes & tours by appointment are also offered. Estate vineyards, including the crown jewel Jacob-Hart Estate Vineyard, are farmed to Biodynamic tenets and the winery itself is LIVE and B Corp certified. Now owned by the families at A to Z Wineworks, REX HILL is less than 2% of their production, demonstrating a total commitment to the highest quality for REX HILL wines.

  152. Andy Ricker

    Andy Ricker

    Pok Pok (Portland, OR)

    Andy Ricker is the chef/owner of Michelin starred Pok Pok Ny in Red Hook, Brooklyn as well as 7 other restaurants in Portland, NYC and L.A. He first visited Thailand as a backpacker in 1987. Since then, he has spent several months each year traveling, eating, cooking and studying the food culture in Thailand and neighboring countries. He is also the founder and owner of Pok Pok Som (a drinking vinegar company) and is a partner in Pok Pok Thaan (a charcoal importing enterprise). Among other achievements and accolades, Andy is a two time James Beard Award winner and best selling cookbook author.

  153. Ryan Roadhouse

    Ryan Roadhouse

    Nodoguro (Portland, OR)

    Chef/owner of Nodoguro. Student of Japanese flavors and aesthetic. Loves good food, coffee, vibrant colors, and beautiful things. Calculates imprecision and is inspired by limitations.

  154. Rogue Creamery

    Rogue Creamery

    (Central Point, OR)

    Rogue Creamery has drawn from the beauty and flavors of Southern Oregon’s Rogue River Valley for 80 years to create internationally acclaimed and sustainable handcrafted blue and cheddar cheeses using milk from Brown Swiss and Holstein cows. Rogue Creamery® is committed to holistic, organic, biodynamic and sustainable make processes. All cheese produced by Rogue Creamery® is rBST, rBGH and antibiotic free, naturally gluten free with testing conducted annually by a certified lab. Its dairy, creamery and cheesemaking processes are certified sustainable by ASI Food Safety, cheesemaking and ingredients organic by Oregon Tilth. Since purchasing the business with co-owner Cary Bryant, the Creamery garnered over 100 trophies and ribbons in competitions around the world.

  155. Jim Romdall

    Jim Romdall

    Rumba (Seattle, WA)

    Jim Romdall has been a bartender for sixteen years. Previously the operator at Vessel, he can now be found slinging everything sugarcane as the bar manager of Rumba. Jim travels as much as he can, and often dabbles in consulting, judging competitions, and guest bartending wherever he goes. He is a founding member of the Washington Bartender’s Guild and a judge at the San Francisco World Spirits Competition.

  156. Gabe Rosen

    Gabe Rosen

    Biwa (Portland, OR)

    Gabe Rosen had dreamed of running a restaurant since he was a little kid in Iowa so he moved out to Oregon to go to cooking school in the late 90s. He got a Japanese degree, moved to Japan, came back, and then in 2000 opened an Izakaya called Biwa with his amazing wife, Kina. In 2015 Gabe and Kina opened their magical realism diner/ramen shop, Noraneko, under the Hawthorne Bridge. Gabe is interested in everyday contemporary cuisine in Japan, vernacular world cuisines, gardening and agriculture with a focus on food preservation, raw bars and clam strips, the culture of restaurants, cooking with live fuel, and managing and teaching a team of people. Gabe’s work has been featured in the New York Times, Bon Appetit, Sunset, and Cowboys and Indians.

  157. Matt Ross

    Matt Ross

    The Bent Brick (Portland, OR)

    Taking a break from college in Connecticut, Matt decided to pursue a career as a chef and went on to study at the Cook Street School of Culinary Arts in Denver, Colorado. After graduating, he spent the next five years gaining experience in a multitude of kitchens before getting married in 2013. Matt and his wife decided to move out to the Willamette Valley or the “best food and wine region in the country” according to Matt. After working under chef David Padberg, a Park Kitchen alum, Matt later went on to work and learn under Scott Dolich and Ethan Snyder at Park Kitchen. Two years later he now confidently takes the helm at The Bent Brick.

  158. Gabriel Rucker

    Gabriel Rucker

    Le Pigeon (Portland, OR)

    Two-time James Beard Award-winning chef Gabriel Rucker is chef/co-owner of Le Pigeon and Little Bird Bistro in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. In 2003 he landed a coveted job at Paley’s Place, after two years he moved on to Gotham Tavern as sous chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2011, Rucker and his business partner Andrew Fortgang opened Little Bird, a downtown Portland bistro that went on to win The Oregonian’s 2012 Restaurant of the Year. Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards: Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as a nomination for Outstanding Chef in 2016, Food & Wine Best New Chef 2007, The Oregonian’s Restaurant of the Year and Portland Monthly’s Chefs of the Year, he has been featured in NBC New York and Bizarre Foods with Andrew Zimmern.

  159. Tony Rynders

    Tony Rynders

    Tendril Wine Cellars (Carlton, OR)

    Rynders began making wine in the 1990’s and found it to be his life’s calling. While he was involved with several successful wineries (Argyle, Hogue, Domaine Serene), something was missing. And that turned out to be creating a place of his own. 
    In 2008, Tony developed and launched his own winery, Tendril Wine Cellars, with the focus on small-lot Oregon Pinot Noir and Chardonnay. The five Pinot Noir offerings range from unique barrel-fermented white offering to a 100 % whole cluster red wine. They are literally a five-course meal of Pinot Noir. Each wine re-qualifies for its position in the lineup each and every year. In 2014, Tony added a second label called Child’s Play. The current offerings include Pinot Noir and Rose of Pinot Noir, with the original label artwork being created by his two daughters. Child’s Play provides great wines at an even better price. A unique white wine is planned for 2016.

  160. Salt & Straw

    Salt & Straw

    (Portland, OR)

    Salt & Straw is a chef-driven ice cream kitchen partnering with local artisans, producers and farmers to serve creative and delicious ice cream. Each ice cream is handmade in small batches in our Portland and Los Angeles kitchens. The menu features classic and seasonal flavors that change every four weeks. Started in Portland in 2011, the company has three scoop shops in Portland and four in Los Angeles. Recently, Salt & Straw opened Wiz Bang Bar in Portland’s Pine Street Market, a sit down soft serve dessert bar featuring fresh spins on the childhood swirl including soft serve, sundaes and novelties.

  161. David Sapp

    David Sapp

    Park Kitchen (Portland, OR)

    David is a Southern boy by birth with deep roots in Georgia. It was from these roots that he developed a love for cooking. His introduction to cooking came young in the kitchen of his grandfather where he learned the southern staples. After college he worked in both the coffee and food world before deciding upon cooking professionally. He moved to Portland to attend Western Culinary and interned under Dolan Lane and Kyo Koo at Clarklewis before working as a chef instructor for Sur La Table teaching cooking classes professionally. Meanwhile, he also worked at the Ace Hotel curating their breakfast room for guests before coming to work for Scott Dolich at Park Kitchen. David developed as a cook at Park Kitchen with chef de cuisine Ethan Snyder’s guidance before he himself was named chef in November of 2014.  Under Scott’s leadership he works to continue the Park Kitchen tradition of producing seasonal dishes highlighting the best products from local purveyors.

  162. Adam Sappington

    Adam Sappington

    The Country Cat (Portland, OR)

    Adam Sappington is the executive chef at The Country Cat, the premier made-from-scratch, farm-to-table restaurant located in Southeast Portland. Known for his whole animal butchery and American craft cooking, Adam’s passion for food dates back to his upbringing on the central Missouri farmlands. He moved to Portland to attend Western Culinary Institute and landed at Wildwood Restaurant where he worked his way up from pantry cook to executive chef over 11 years. Lauded as one of the pre-eminent butchery chefs in America, Adam believes his butchery skill set has made him a more well rounded chef while also supporting farmers and minimizing waste. Adam has been nominated as a James Beard Award semifinalist for Best Chef Northwest in 2012, 2013 and 2014. The Country Cat has been featured on many national TV programs: Food Network’s Diners, Drive-Ins & Dives in 2013, ABC’s The Chew in 2014, and Adam and wife Jackie both competed – and won! – on Food Network’s Chopped in March 2015. The duo debuted their first cookbook, Heartlandia: Heritage Recipes from The Country Cat (Houghton Mifflin Harcourt), in September 2015 and it received many accolades including a James Beard Award Finalist nomination for American Cookbooks 2016.

  163. Michael Scelfo

    Michael Scelfo

    Alden & Harlow (Cambridge, MA)

    Throughout his career, chef Michael Scelfo has taken time to examine his personal culinary perspective: If given the opportunity to take off the reins and cook for people in a restaurant of his own, what would he make? He found the answer in his own kitchen, surrounded by his wife and three children. His first project as owner and operator, Alden & Harlow extends the concept of the domestic kitchen table. By incorporating intimate elements in the design and decor and weaving family recipes into his own, chef Scelfo has created a space through which his vision is communicated through simple, elegant dishes inspired by what he would want to eat at home with his family. Located in the iconic Casablanca restaurant space in Harvard Square, Alden & Harlow pays homage to its chef’s roots by bringing diners food from the heart.

  164. Sarah Schafer

    Sarah Schafer

    Irving Street Kitchen (Portland, OR)

    Sarah has spent most of her life working in kitchens, from her first job at a local bakery where she learned to make wedding cakes at 14, to having the pleasure to work alongside some of the great chefs of this generation in many of the finest restaurants in the country. After graduating from the Culinary Institute of America, Schafer worked for chefs Ken Oringer in Boston, Tom Colicchio in New York City, and Daniel Patterson in San Francisco. She opened Anchor and Hope in San Francisco as chef then moved to Portland to open and remain at Irving Street Kitchen. Chef Schafer is known for her quiet daily pursuit of excellence, and for food rooted in slow cooking and classic technique. She is a passionate advocate of using the finest, cleanest, most sustainable food available.  

  165. Bruce Schoenfeld

    Bruce Schoenfeld

    Saveur (Boulder, CO)

    Bruce Schoenfeld writes about wine for Saveur and other publications. He has traveled to nearly every major viticultural region in the world, but has never seen a Star Trek episode or tasted coffee. He lives with his wife and two boys in Colorado.

  166. Billy Schumaker

    Billy Schumaker

    Taqueria Nueve (Portland, OR)

    Billy was raised in Port Clinton, Ohio on a fruit and vegetable farm. His parents cooked a homemade supper nightly, and this is where he picked up the basics of cooking a simple meal. With a fondness for cooking, he started cooking out of a cookbook in high school and began his first job in a kitchen at Trotters Tavern while attending college at Bowling Green State University. After graduating from BGSU with a degree in Business Administration, Billy moved across the country to Portland in 1996. He has worked at some of Portland’s best restaurants, including Jake’s Famous Crawfish, Tapeo and Paley’s Place. Billy opened his first restaurant, Taqueria Nueve, in 2000 and then D.F. Restaurant in 2005. Sadly, in 2008, both restaurants closed. For the next 5 years Billy honed his skills as the executive chef of Food in Bloom catering. But the bug to own his own restaurant bit again and in January of 2014, Billy reopened Taqueria Nueve in southeast Portland.

  167. Alon Shaya

    Alon Shaya

    Shaya (New Orleans, LA)

    Alon Shaya is the executive chef and partner of Domenica, Pizza Domenica, and Shaya. Opened in 2009, Domenica is a regional Italian restaurant in the historic Roosevelt New Orleans Hotel. With the growing popularity of Domenica, Alon opened Pizza Domenica, a casual spin-off in uptown New Orleans in the spring of 2014. Inspired by his travels to Israel, where he was born, Alon went back to his roots of cooking, and in February of 2015, he opened his namesake Israeli restaurant. Shaya is an innovative restaurant with a warm and welcoming approach to the dining culture inspired by chef Alon Shaya’s Israeli upbringing and New Orleans’ local ingredients. In 2015 chef Alon was awarded a James Beard Award for Best Chef: South, New Orleans Magazine named him Chef of the Year and Esquire named Shaya, The Best New Restaurant in America. Alon, his wife Emily, and their two dogs, Ceci and Henry, haven fallen in love with New Orleans culture, food, and music. When he’s not in the kitchen, you can find him dodging potholes on his Vepsa en route to the farmers market, grooving to live music at a festival, or fishing and hunting on the bayou.

  168. Michael Shea

    Michael Shea

    Rum Club (Portland, OR)

    I’ve been bartending for over 20 years and have owned Rum Club since 2011. I love rum. 

  169. Tom Shellhammer

    Tom Shellhammer

    Oregon State University (Corvallis, OR)

    Tom is a professor in the Department of Food Science and Technology and the Nor’Wester Professor of Fermentation Science at Oregon State University. He teaches courses in brewing science and technology, his laboratory studies hops and beer flavor, and he is an internationally recognized expert in hops chemistry. Tom loves beer as much as he loves science. Whether he is in London, Berlin, Kyoto, or Portland, you’ll find him sipping a beer and curiously observing beer culture and the renaissance of new and old beer styles that are sweeping the globe.

  170. Michael Shemtov and Bryan Lee Weaver

    Michael Shemtov and Bryan Lee Weaver

    Butcher & Bee Nashville (Nashville, TN)

    Michael Shemtov graduated from the College of Charleston in 2000 and went right into restaurant ownership with the opening of the Mellow Mushroom on King Street in Downtown Charleston. In the fall of 2011, he opened Butcher & Bee in downtown Charleston. Butcher & Bee has been a critical success, and has resonated deeply with guests. The restaurant has been featured in magazines, television shows, and at the James Beard house. In 2014 he opened Butcher & Bee’s sister concept, The Daily, and Butcher & Bee Nashville in 2015. Bryan’s first foray into the restaurant world was as a dishwasher at a small Mexican restaurant in Colorado at fourteen years old. A move to Portland, Oregon introduced him to the world of fine dining under the mentorship of chef Sarah Schafer at Irving Street Kitchen. He jumped at the chance to move to Los Angeles to work as a sous chef of Venice Beach hot-spot Superba Snack Bar, where he soon took over as executive chef. Offered the opportunity to lead the kitchen at Butcher & Bee Nashville, he currently creates unique produce-driven cuisine praised by The Tennessean as “fresh, original and utterly delicious.”

  171. Daniel Shoemaker

    Daniel Shoemaker

    The Commissary (Portland, OR)

    Daniel Shoemaker began his career in the middle of the microbrew revolution in San Francisco in the early 1990’s, and subsequently slung his wealth of hops over the next 12 years. Just as the cocktail renaissance was heading into full swing in the Bay Area, he re-located to Portland, OR, where he opened Teardrop Lounge in 2007, pioneering the next generation of cocktails in Portland. Daniel was quickly named Best Bartender by in a variety of publications, and Teardrop Lounge has received accolades from Esquire, Travel & Leisure, Food & Wine, and Playboy. Daniel co-founded the Oregon Bartenders Guild, providing voice and direction for the burgeoning scene that was to blossom into one of the most diverse and exhilarating locales for cocktails in the country. In 2014, Daniel launched The Commissary with Sean Hoard, previously the bar manager at Teardrop. Providing fresh-pressed citrus and a stunning array of both traditional and innovative cocktail syrups to beverage programs throughout Portland, The Commissary is the first of its kind in the industry. Most recently, the team was recognized in Imbibe’s 75 for their innovation in the industry, and the exciting addition of their services to the community continues to grow daily.

  172. Matthew Sigler

    Matthew Sigler

    Renata (Portland, OR)

    Matthew Sigler, executive chef of Renata in Portland, Oregon, focuses his artistry in the kitchen on handcrafted pastas, hearth-fired cuisine, featuring an extensive whole-animal program, and seasonal wood-fired pizzas. Leaving Middle Tennessee State University and procuring work washing dishes at a local campus restaurant, he soon transitioned to working the line in various restaurants near the university. He decided to forge ahead with his culinary career and made his way to San Francisco, where he was accepted into Le Cordon Bleu College of College of Culinary Arts, and was awarded a coveted externship at Quince in San Francisco, where his passion for the art of pasta and butchery unfolded as well as the seasonal bounty of Northern California. From Quince, Matt progressed to Foreign Cinema in San Francisco, in 2009, where he helped to open critically acclaimed Flour + Water in San Francisco, crafting their infamous pastas and eventually elevating to the position of chef de cuisine of Flour + Water and Salumeria. In 2013 Sigler left Flour + Water for a consulting stint in Chicago and spent the majority of 2014 cooking and traveling in Colombia and Italy before landing in Portland to join the Renata family.

  173. Andrea Slonecker

    Andrea Slonecker

    Cookbook Author (Portland, OR)

    Andrea Slonecker is a cookbook writer, food stylist, and the recipe editor of Kinfolk. Her books include Pretzel Making at Home and Eggs on Top. As co-author of The Picnic: Recipes and Inspiration from Basket to Blanket and Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers, both released in 2015, she’s had a busy year eating and drinking, her two favorite pastimes.

  174. BJ Smith

    BJ Smith

    Smokehouse Tavern (Portland , OR)

    B.J. Smith is the executive chef/owner of Smokehouse 21 and Smokehouse Tavern. B.J. brings more than two decades of culinary experience to his role. At Smokehouse 21, he has created a current, yet classic menu featuring familiar smokehouse dishes. Partnering with local farmers like Cattail Creek Farm, Prairie Creek Farms and Carlton Farms, B.J. uses seasonal ingredients, using classical and modern cooking techniques. He has worked in the kitchens of many local and national restaurants, including Le Bernardin and Gotham Bar and Grill in New York City, Citrus in Los Angeles, and Paley’s Place, Veritable Quandary, Zinc Bistro and Olea Restaurant in Portland, Oregon.

  175. Sokol Blosser Winery

    Sokol Blosser Winery

    (Dayton, OR)

    For nearly 45 years, the Sokol Blosser family has been growing grapes and creating exemplary wines. With 86 certified organic acres under cultivation in Oregon’s Dundee Hills, Sokol Blosser has consistently captured the terroir of the region as expressed through the brilliance of its estate fruit. The winery works to create wines of world-class quality, produced in a sustainable manner, which reflect the distinctive flavors of the grapes, soil and climate. This quest for excellence is inherent in its environmentally-sensitive winemaking techniques, a core value since planting its first vines. The winery produces Pinot Noir and Pinot Gris. It also produces a white blend, red blend, and sparkling wine under its Evolution brand.

  176. Ste Michelle Wine Estates

    Ste Michelle Wine Estates

    (Washington)

    Ste. Michelle Wine Estates is a collection of distinctive wine estates, each allowed to explore to the fullest extent the unique growing conditions and individual winemaking practices that give the wines from these estates their extraordinary character.

  177. Joel Stocks And William Preisch

    Joel Stocks And William Preisch

    Holdfast (Portland, OR)

    Joel and Will have been working together off and on since 2010 when they first met at Park Kitchen. They quickly realized they shared similar ideas about food and bourbon, and went on to open The Bent Brick. Both have been around food their entire lives, and worked in professional kitchens from a young age. Growing up in Cleveland, Will worked at his dad’s 24-hour diners from elementary school through high school. Since moving to Portland in 2005, he’s worked at Le Pigeon, Park Kitchen, and The Bent Brick. As a Portland native, Joel decided he wanted to cook in the sixth grade, setting his sights on the Culinary Institute of America in Hyde Park. After graduating and returning to Portland, he worked at Noble Rot and 50 Plates besides the time he worked alongside Will. Before the start of Holdfast, Will was traveling on a culinary tour of Europe and Iceland and Joel was in Chicago, where he was the sous chef at the two Michelin-starred Graham Elliot Restaurant.

  178. Stoller Family Estate

    Stoller Family Estate

    (Dayton, OR)

    Stoller Family Estate is a 373-acre parcel located on the southern slope of the Dundee Hills. Pioneering Oregonian and Founder, Bill Stoller, purchased his family’s second-generation farm in 1993 with the vision of cultivating an enduring legacy for the land and the Oregon wine industry. In 1995, Bill Stoller planted 10 acres of Chardonnay and 10 acres of Pinot noir.  Over the past 20 years, he has patiently transformed the property into the largest contiguous vineyard in the Dundee Hills with 195 acres planted and a sought after source of fruit for premier producers. Stoller Family Estate’s winery, built in 2005, is the first to attain LEED Gold Certification in the world. The winery uses solar panels for much of its energy, gravity-flow for processing, and environmentally-friendly materials in its interior spaces. This focus on sustainability carries over to the tasting room, which was completed in 2012. This net-zero building features a 236 solar module array, green roof, as well as numerous sustainable features and environmentally friendly finishes. Stoller was named “Northwest Winery of the Year” by Wine Press Northwest in 2014 and in recent years has been named by Wine & Spirits as a “Top 100 Winery” and Wine Spectator as a “Vineyard to Watch.”

  179. Leather Storrs

    Leather Storrs

    Noble Rot (Portland, OR)

    Leather Storrs is a native Portlander with tennis elbow and one restaurant: Noble Rot. He is CIA trained and spent the early, formative part of his career in California in the kitchens of Rubicon, Chez Panisse and The French Laundry. Storrs has bounced around the culinary landscape, writing criticism in Austin and Portland; winning Extreme Chef on the Food Network; making wine at Brick House in the Willamette valley; opening (and quickly closing) a masturbatorial Molecular Gastronomy concept. Currently he waves his arms at Noble Rot and takes credit for the hard work of his chef, Joseph Hickey. He hosts a weekly radio show called “The Hot Line” with his pal and sparring partner Kurt Huffman (The King Maker). He writes a chippy weekly column that’s sort of about food on the website Golocalpdx. He gardens half-assedly, he mushrooms wholeheartedly and he loves the Portland Trailblazers unhealthily. He is made tolerable and whole by his extraordinary wife/boss/business partner, Courtney Storrs with whom he has two nifty kids, Rye and Charlotte.

  180. Tony Tellin

    Tony Tellin

    Smith Teamaker (Portland, OR)

    Bio to come

  181. The Walter Collective

    The Walter Collective

    (Seattle, WA)

    The Walter Collective was formed to create unique spirits. By using distinct and exceptional ingredients and by partnering with forward-thinking craft distillers, we’re able to create spirits that both honor tradition and bring new sensations to the palate. These are small-batch, modern spirits that celebrate craft distilling and the artisanal food movement. Please visit thewaltercollective.com to learn more about our company, our spirits and the collective concept.

  182. Thomas & Sons Distillery

    Thomas & Sons Distillery

    (Portland, OR)

    Thomas & Sons Distillery is the distilled spirits project from Townshend’s Tea Company. Their offerings include a family of tea liqueurs, Italian-style amari (bitter liqueurs), and other botanical spirits, all distilled from a fermentation of tea and sugar. Crafting everything in-house from scratch ingredients, Thomas & Sons offers inventive additions to the worlds of both tea and craft spirits.

  183. Unconditional by Battle Creek Cellars

    Unconditional by Battle Creek Cellars

    (Willamette Valley, OR)

    In Unconditional, we’ve curated Pinot Noir from some of the most exciting vineyards in Oregon to create a wine that compromises nothing in quality and enjoyment. A versatile Pinot Noir that showcases Oregon’s perfect balance of fruit, elegance and earthiness, Unconditional’s price belies its excellent quality. This is Pinot Noir to be enjoyed every day, unconditionally.  Battle Creek Vineyard, one of its source vineyards and also the namesake winery, has a long tradition of producing premium Pinot Noir in the famed Willamette Valley. Long sunny days, tempered by cool coastal breezes and soils from ancient sea bed contribute to the quality of this single-vineyard Pinot Noir. Since 1998, Battle Creek Vineyard has produced terroir driven Pinot Noir with delicious flavor and acclaim to match.

  184. Union Wine Co.

    Union Wine Co.

    (Tualatin, OR)

    Embracing the artistry of making great wine minus all the fuss is what Union Wine Company is all about. Union cares more about what goes into the glass than what kind of glass it is. Not willing to sacrifice taste or value, Union’s founder and winemaker Ryan Harms challenges his team to balance tradition with the latest technology, crafting exceptional Oregon wines at extraordinary prices. Union’s three wine series, Kings Ridge, Underwood and Alchemist, all capture the spirit of Oregon in a way you can put on your table every day.

  185. Chad Valencia and Chase Valencia

    Chad Valencia and Chase Valencia

    LASA (Los Angeles, CA)

    Brothers Chad Valencia and Chase Valencia have spent over the last decade in the restaurant industry. Chad cut his teeth and learned how to truly cook seasonally when he began working at Corrina Weibel’s Canele. He later spent time cooking at Brett Emerson’s seasonal Spanish neighborhood restaurant, Contigo, in San Francisco before returning to Los Angeles to cook at Jessica Koslow’s Sqirl. Chase also worked in the restaurant industry with his experience beginning at a neighborhood eatery called Owen’s Bistro, where he first learned the value of food and hospitality working every front of the house position starting from busser to management. Chase furthered his career by working at Wolfgang Puck Catering as catering sales and operations manager, food and beverage controller, and restaurant manager for WPC accounts at L.A Live, Sony Pictures Studios, Beats by Dre headquarters, and recently Sqirl with Chad, as well as Forage, while simultaneously starting the LASA restaurant project. Together they developed LASA by hosting pop-up dinners and events in Los Angeles and have found their voice in Filipino-inspired cuisine.

  186. Erik Van Kley

    Erik Van Kley

    Taylor Railworks (Portland, OR)

    Erik has over 20 years of experience working in restaurants and has been managing kitchens for the past 12. Having cooked in Portland for nearly a decade, Erik has built a reputation as one of the city’s most hard working and creative talents. He began his Portland career in the Gotham Building Tavern working with Tommy Habetz and then moved on to become the opening sous chef at Le Pigeon. There, together with Gabriel Rucker, they created the cuisine which has helped cement Portland’s reputation in the national dining scene. Erik was the executive chef at Little Bird Bistro for four years before opening Taylor Railworks where he has brought his creative and independent vision to bear on re-inventing American classics with an Asian flair.

  187. Wandering Aengus Ciderworks

    Wandering Aengus Ciderworks

    (Salem, OR)

    Located in Salem, Oregon, Nick Gunn and James Kohn, co-owners of Wandering Aengus and Anthem Ciders have been producing cider for 11 years in the Willamette Valley.  A leader in the cider industry, they are making some nationally recognized and award winning ciders. At Wandering Aengus Ciderworks and Anthem Cider, we press and blend over 20 cider apple varietals to craft our cider.  Our cider specific apple originates from France, England and pre-prohibition America, but now is grown mostly in the Northwest. These heirloom varieties are essential for the depth of flavor, excellent body and delightful aromatics of our distinctive ciders.

  188. Washington State Wine

    Washington State Wine

    (Washington)

    On behalf of the state of Washington and its wineries and growers, the mission of the Washington State Wine Commission is to raise awareness and demand for Washington State wine through marketing and education, while supporting viticulture and enology research to drive industry growth.

  189. Waterbrook

    Waterbrook

    (Walla Walla, WA)

    Established in 1984, Waterbrook Winery is a Walla Walla, Washington pioneer. Winemaker John Freeman masterfully handcrafts wines that are true-to-variety, full of depth and structure, and representative of the Columbia Valley’s best. Waterbrook makes something for everyone, from its everyday wines from the Columbia Valley tier to its small-lot, Walla Walla Valley-sourced Icon wines fit for collectors. Already a three-time Wine Spectator Top 100 achiever, enjoy Waterbrook wines at home, in fine restaurants or at our destination tasting room in Walla Walla, Washington. Visit Walla Walla and see its state-of-the-art winery, tasting room with year-round events, bocce ball and scenic outdoor relaxation. Waterbrook also proudly sources from its 187-acre estate vineyard set within the Walla Walla Valley AVA.

  190. Kyle Linden Webster

    Kyle Linden Webster

    Expatriate (Portland, OR)

    Kyle Linden Webster is an American bartender, designer, and restaurateur. While early interests and abilities seemed to indicate a life in journalism and the record business, Webster made a conscious break from such paths at the age of 27, immersing himself in the practice of hospitality, the study of wine, and the art of a balanced cocktail. His work has been featured in GQ, Imbibe, Bon Appétit, and Saveur. Webster opened Expatriate, his Portland, Oregon cocktail lounge with drinking snacks by chef Naomi Pomeroy, in July of 2013. The recipient of much acclaim since, Expatriate has been featured in Food & Wine, Portland Monthly, Sip Northwest, USA Today, and on Esquire TV’s “Best Bars in America.” In 2014, Bon Appétit named Expatriate one of the 50 best new restaurants in the United States.

  191. Nat West

    Nat West

    Reverend Nat's Hard Cider (Portland, OR)

    Nat West is a craft cider revolutionary who started Reverend Nat’s Hard Cider in his basement in 2011 and continues to dedicate his time there as founder, owner, cidermaker, and president. Known for his unusual American ciders and love of experimentation, Nat has created some of the most unusual ciders than no one else will make including unique products like the multiple-fermented Revival, dry-hopped Hallelujah Hopricot, quinine-bittered Deliverance Ginger Tonic and many barrel-aged and one-off ciders. In the past four years, Nat has grown the business from 1 employee operating out of his basement to 18 employees with distribution up and down the West Coast and all the way to Japan. In addition to winning dozens of cider awards, Reverend Nat’s has appeared in many national publications including Saveur, Men’s Health, Men’s Journal, Imbibe, Women’s Health, Eater, and three major books. Nat regularly teaches cider classes around the country with a strong emphasis on merging the history of cider with new directions of the industry. Living in Northeast Portland, Oregon, Nat really is an ordained minister and he grew the beard before he started the cider business.

  192. Cathy Whims

    Cathy Whims

    Nostrana (Portland, OR)

    Cathy, a six-time James Beard Award finalist, opened Nostrana with her partner David West in 2005. Prior to establishing Nostrana, she was co-owner of Portland’s pioneering Italian restaurant, Genoa. Since then, she has helped open first Oven and Shaker, and then Hamlet, which is Portland’s first bar to pay homage to ham and sherry. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the School for American Chefs. She has cooked with Giancinto Albarello both at Genoa and in his own kitchen at the Antica Torre Trattoria in Barbaresco, and with Marco Forneris at Osteria La Libera in Alba, both renowned restaurants of the Langhe. A never-ending curiosity takes Cathy to Italy often, where she continues to make new friendships and enjoy the complex flavors evoked by simple cooking.

  193. Willamette Valley Vineyards

    Willamette Valley Vineyards

    (Turner, OR)

    Willamette Valley Vineyards Founder Jim Bernau purchased the estate site in 1983 and planted Pinot Noir, Chardonnay, and Pinot Gris. Numerous classes at University of California Davis, and seminars from here to France, sharpened Jim’s viticultural skills. In 1989, he was ready to build his dream—a world-class winery in the Willamette Valley—and make cool-climate varietals, especially Pinot Noir. A combination of determination and extraordinary people has brought Willamette Valley Vineyards from an idea to one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers,” from Wine Enthusiast Magazine. Jim believes that “Pinot Noir made with consideration for the environment, employees and community simply tastes better.”

  194. Justin Wills

    Justin Wills

    Restaurant Beck (Depoe Bay, OR)

    Justin Wills is the executive chef of Restaurant Beck in Depoe Bay and Sorella Restaurant in Nye Beach, both on the Oregon Coast. At Restaurant Beck, Justin’s progressive Northwest cooking is presented in playful, artistic dishes, with Justin regularly hand foraging nearby beaches and forests for ingredients. Sorella showcases his handcrafted casual Italian cooking and a killer cocktail list. Following an internship at Grappa Restaurant in Park City, UT he graduated from the Culinary Institute of America in Hyde Park, NY in October of 1997 and moved West. Cooking his way through Mendocino, CA and Bend, OR, Wills landed at Oba Restaurant in Portland, OR in 2002. After two years at Oba, he accepted a position at the Manor House in Denver, and then worked at the Pelican Pub and Brewery, gaining high volume restaurant experience. Within six months of opening, Restaurant Beck received a AAA Three Diamond rating. Justin has been included as a James Beard semi-finalist for Best Chef Northwest in 2012 and 2013, and was nominated as a People’s Best New Chef, Food & Wine Magazine in 2011.

  195. Justin Woodward

    Justin Woodward

    Castagna Restaurant (Portland, OR)

    Justin Woodward enjoys the challenge of evolving cuisine, using ancient and modern techniques to bring out the essential nature of house-grown, foraged and local ingredients. Lauded by The Oregonian for his “powerfully creative dishes,” Karen Brooks, Portland Monthly food critic calls Justin, “The only Portland chef cooking at Michelin-star level.” Executive chef from 2011, he arrived at Castagna in 2009 from New York’s wd-50, where he worked under pastry chef Alex Stupak. This experience, along with his time as a stagier at such world-class restaurants as Noma in Denmark and Mugaritz Restaurant in San Sebastian, Spain, has culminated in his current direction: cuisine that is seasonal and progressive, with a focus on surprising his guests with common and uncommon ingredients. In 2015, Justin was nominated as a finalist for the James Beard Awards Best Chef Northwest.

  196. Worthy Brewing Company

    Worthy Brewing Company

    (Bend, OR)

    Worthy Brewing Company opened its doors in early 2013, delivering remarkably balanced, filtered ales that are hand-crafted using premium ingredients and the pristine water from the Cascade Mountains in Bend, Oregon. Worthy’s campus includes a large outdoor biergarten, full restaurant, and a greenhouse and hop yard onsite for growing estate and experimental hops in conjunction with Oregon State University and Indie Hops. An expansion with expanded restaurant seating, a banquet space, and an observatory is planned for Spring 2016.

  197. Xocolatl de Davíd

    Xocolatl de Davíd

    (Portland, OR)

    David Briggs started Xocolatl de Davíd in 2005, pairing savory and sweet elements with the varying flavor profiles of the chocolates he retrieves from sustainable and fair trade South and Central American sources. Using bittersweet varieties higher than 68% in his chocolate confections, Briggs works with local farmers and worldwide specialty producers to attain the highest quality ingredients for each product he creates, like the unconventional Foietella, a Foie Gras chocolate spread. Among his top sellers is the Raleigh Bar, his take on the classic candy bar using nougat, caramel and nuts. Briggs was featured in Bon Appetit, Cooking Light, The Wall Street Journal, San Francisco Chronicle, Sunset & MIX, to name a few. He won a Good Food Award for his Brown Butter and Raleigh Bars in 2014 and Sourdough & Olive Oil Bar in 2015.

  198. Yachats Brewing

    Yachats Brewing

    (Yachats, OR)

    Yachats Brewing and Farmstore is located on the central Oregon Coast, in the village of Yachats. Our building, originally built as a bank in 1965, was transformed using almost entirely reclaimed and recycled building materials. Our custom 10 barrel brewhouse is biodiesel fired. Renewable energy from our on-site EIP wind turbine controls the temperature in our fermentors and coolers. Yachats Brewing and Farmstore is a reflection of its place; a unique character celebrating the culture of the coastal village and inland farms. Our menu is focused on locally farmed and wildcrafted ingredients, including our popular in-house fermented vegetables and vine maple smoked meats.

  199. Rachel Yang

    Rachel Yang

    Trove (Seattle, WA)

    Rachel Yang, a 2016 James Beard Award nominee for the Best Chef Northwest, is known for her singular culinary vision that artfully blends a love of bold, unexpected flavors with classic technique. Her food defies expectation and simple definition, and has earned her a reputation as an innovator and creative force. Yang’s food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. Her cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne. Along with her co-chef and husband, Seif Chirchi, Yang owns three Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s Best New Restaurants in America by Bon Appétite, and Revel, a lively, casual space for street food-style comfort food. Trove, one of GQ’s 25 Best New Restaurants 2015, features a noodle bar, Korean BBQ, and a parfait window. Now Portland is the new home for her latest and most exciting restaurant, opening in 2016.

  200. Jin Soo Yang

    Jin Soo Yang

    Bamboo Sushi (Portland, OR)

    Jin Soo moved to Portland seven years ago from Charleston, South Carolina, after working for chef Bob Waggoner and chef Michelle Weaver at the Charleston Grill. Growing up he learned so much from his mother who cooked traditional Korean food and from a multitude of different chefs along the way. Armed with an arsenal of cuisines—from classic French to Japanese teppanyaki—and seventeen years of cooking experience, Jin Soo immediately fell in love with what Oregon has to offer. For the past five years he has worked for Bamboo Sushi, where he started at the flagship restaurant on Southeast 28th and Pine, and has since opened three additional locations in Portland. With a fifth location set to open by the end of the year, he looks forward to expanding the concept and building another great restaurant to join Portland’s ever growing food scene. His staff, their hard work, and the guests they serve on a nightly basis always honor Jin Soo.

  201. Kari Young

    Kari Young

    Social Media Photo and Styling (Portland, OR)

    Kari Young is a 41 year old social media manager, photographer and food stylist in Portland, Oregon. She is a single mom and long time restaurant “industry” kid with twenty plus years working Front of House in Portland restaurants and bars. Her passion is food, drink, and design. As a social media manager she manages, represents and promotes local restaurants and food personalities in the Portland area and is the director of visual content on social media. Her freelance photography can be seen in GQ, Real Simple, Life & Thyme, BravoTV.COM, and several other publications and food websites. She has been featured in and is a contributor online for Esquire, Epicurious, Huffington Post, Yahoo, Goop, The Feed Feed and has been featured as a Best Instagram Account to Follow by Buzzfeed, Elle, Marie Claire, Yahoo, The Kitchn, One Kings Lane and Gentleman’s Journal. Her food styling has been seen in national video campaigns, like Frigidaire, and she has worked with restaurants and brands both in the United States and outside of the country. She is the NW Ambassador for Jacobsen Salt Co. and Bee Local here in Portland. She was nominated and a finalist in 2015 for the 7th Annual Shorty Awards for Best Photographer.

  202. Kevin Zielinski

    Kevin Zielinski

    E.Z. Orchards Cidre (Salem, OR)

    Kevin Zielinski is an orchardist and cidremaker near Salem, Oregon. He grows a selection of French Bittersweet apples and heirloom varieties to produce E.Z. Orchards Cidre. He is a dedicated practitioner of heritage and traditional methods of fermentation, intentionally constructing Cidre that is focused on the fruit. He seeks the vast offerings of the Pacific Northwest in food and beverage, in addition to hiking, and wandering in Portland and Seattle.