Bullard Restaurant (Portland, OR)
Texas native Doug Adams is a cook’s cook known for his creativity, balance of flavors and hustle in the kitchen. A finalist on Season 12 of Bravo’s Top Chef, Adams launched his culinary career in Portland at Lucier before working alongside acclaimed chefs Greg Denton at MetroVino and Vitaly Paley at Paley’s Place. In 2012, Paley tapped Adams to be the Sous Chef of his new downtown restaurant, Imperial, where Adams soon earned the role of Chef de Cuisine. Adams’ creative energy, thoughtful dishes and leadership was quickly recognized, earning him a nomination as a 2016 James Beard Award Rising Star, the title of 2015 Chef of the Year from Eater Portland and Imperial the 2015 Best Restaurant from Willamette Week. In September 2016, Adams announced his upcoming project, Bullard, a downtown Portland restaurant in the new Woodlark Hotel named after his hometown in East Texas. At Bullard, Adams will draw inspiration from his small town Texas upbringing and new Portland roots to present his interpretation of modern Texas cooking.
Reem's Califorinia (Oakland, CA)
Reem Assil is the owner of Reem’s California – Food & Wine‘s Best Restaurant of the Year 2018 – a tribute to Arab street-corner bakeries and the vibrant communities that surround them. She is also owner and Chef of Dyafa, a fine dining restaurant that celebrates the breadth and depth of Arab culture and cuisine. Reem’s restaurants are inspired by her Palestinian-Syrian upbringing surrounded by aromas and tastes of food from the homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and is dedicated to social justice as a core value of her businesses. She has worked with Bay Area’s esteemed cooperative bakery Arizmendi Bakery & Pizzeria, Grace Street Catering, Penelope Bar & Lounge, and several other local Bay Area chefs. Reem was a James Beard Award nominee for Best Chef: West 2018 and San Francisco Chronicle’s Rising Star Chef 2017.
Portland Mercado (Portland, OR)
The son of a Thai immigrant on the island of Oahu, Chef Chris Bailey grew fond of Southeast Asian and Hawaiian cuisines, now central to his style of cooking. Chef Bailey cooked in several prominent restaurants in Portland including Clyde Common and Din Din Supper Club before taking on a role as culinary enterprise developer at the Portland Mercado, a Latin market hall in SE Portland’s Foster-Powell neighborhood, advising and empowering Latino and immigrant-owned food startups in the greater Portland community.
Stephanie Inn (Cannon Beach, OR)
Aaron Bedard is the Executive Chef at the Stephanie Inn, a luxury boutique hotel oceanfront in Cannon Beach, Oregon (1.5 hours from Portland). Growing up in the small ranching town of La Grande in Eastern Oregon, Aaron’s childhood was filled with Sunday aromas of mom’s hearty stews simmering on the stovetop. Subsequent training with top honors at the Western Culinary Institute and a chance encounter with some of the Oregon coast’s top chefs at a charity event landed him at the beach, where he’s been ever since. Ask Aaron what he loves to cook and he immediately jumps to those early influences – Osso Bucco, lamb shanks, slow-cooked short ribs – but then pauses, as the Pacific bounty of Dungeness crab, oysters from Netarts Bay, and sleuthing out chanterelles in the coastal range vie for first place in his heart. When Astoria fisherman flag the first spring run Chinook salmon for Aaron, it doesn’t get better than that (except on days off, when he angles the waters himself). Beyond the eight chickens and heritage blueberries on his two-acre coastal homestead, what Aaron loves most is being a part of many guests’ special life moments, where beautiful, seasonal food makes for an unforgettable celebration.
Aquavit (New York, NY)
Chef Emma Bengtsson was named Executive Chef of Aquavit in 2014, after four years as Executive Pastry Chef at the restaurant. As Aquavit’s Executive Chef she has garnered (and retained) three stars from The New York Times and two stars from Michelin, the second female chef in the U.S. accorded that honor. Prior to moving to New York, Emma worked at some of Sweden’s most renowned restaurants, including the two-Michelin starred Edsbacka Krog, Restaurant Prinsen, and Operakällaren. Emma attended Stockholm’s Hotel and Restaurant School after years of cooking at home with her mother and grandmother in Falkenberg, on the west coast of Sweden.
Rupert and Carrie Blease
Lord Stanley (San Francisco, CA)
Rupert and Carrie Blease are the husband and wife team behind Lord Stanley, their modern European restaurant in the Russian Hill neighborhood of San Francisco. Rupert grew up in England and France, and Carrie is a Southern California girl, but somehow the two ended up working together in the kitchen at Le Manoir aux Quat Saisons in Oxford, England. After falling in love (and gaining an amazing education), they took time to travel together, working in many notable kitchens along the way. They spent time at their friend Agnar Sverrisson’s restaurant, Texture in London, before moving to New York City where they married and worked for years at Blue Hill (her) and Per Se (him). But the West Coast was calling, so they moved to San Francisco and opened Lord Stanley in the summer of 2015. The vibe at Lord Stanley is fun and casual and the food is refined, based in classical French and incorporating elements from other European traditions and Japan’s elemental simplicity.
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 Award Best Chef: Pacific Northwest in 2001. He received the Knight of the Order of Agricultural Merit (Chevalier de l’Ordre du Merite Agricole) 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 Northwest 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.
Bakeshop (Portland, OR)
Kim Boyce moved to Portland in June 2010 as former Spago and Campanile Pastry Chef, on the heels of publishing her James Beard Award-winning cookbook, Good to the Grain. Boyce’s cookbook broke the mold for whole-grain baking. By teaching home cooks that you can have your rye flour cake and eat it too, she’s opened up a new world for bakers interested in heirloom, whole grain flavors. You can find her most days at her retail and wholesale bakery, Bakeshop, open since 2011 in Northeast Portland. She has contributed to Bon Appétit, O, NPR, Portland Monthly, Whole Living and the Los Angeles Times.
Husk (Charleston, SC)
Sean Brock is Chef/Partner of McCrady’s & McCrady’s Tavern in Charleston, Husk in Nashville, Charleston, Savannah, and Greenville, and Minero in Charleston and Atlanta. Raised in rural Virginia, he has been involved in the repatriation of the Southern pantry for the past decade. In 2010, Brock won the James Beard Award for Best Chef: Southeast and is a four-time finalist for Outstanding Chef. His cookbook, Heritage, is a New York Times Bestseller and the winner of the 2015 American Cooking James Beard Award. Brock hosted season two of the television series Mind of a Chef. He divides his time between Nashville and Charleston.
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 Angeles, 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.
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.
Burrasca (Portland, OR)
Raised in an old casa colonica among the grape vines and olive trees of the family’s small urban farm on the northern edge of Florence, Paolo Calamai is an exuberant proponent of Tuscan cuisine in all its earthy glory. He grew up at the twin elbows of his paternal grandmother and mother, learning the repertoire of Florentine classics that brought the extended family together at mealtimes. In the restaurant business since age 16, he has worked with some of the most renowned Italian chefs and restaurateurs on two continents, including the iconic Fabio Picchi of Ristorante Cibrèo in Florence.
Urdaneta (Portland, OR)
Javier Canteras is the Chef/Owner of Urdaneta, a tapas-style restaurant deeply rooted in the appreciation for traditional Spanish gastronomy and drink. Quietly tucked away from the bustling Alberta neighborhood of Portland, Oregon, Canteras’ urbane menu is dedicated to inventive pintxos, and alongside a menu of hearty, old world tapas, celebrates his Basque upbringing with bold, sophisticated flavors that transcend the typical Spanish fare. Canteras’ family moved to the US when he was five. A native of Spain, he frequently took trips back with his family where he learned to make desserts and family dishes alongside his father and grandfather. His family cooked together, creating simple yet inventive meals that drew inspiration from recipes passed down throughout the years, the fresh produce found at local farmer markets, food trucks, and tapas bars found across the vast Basque region. The ideas of family meals were – and still are – important to Canteras and his family. Before his grandfather’s passing, Canteras’ fondest memory was of the traditional txokos, a somewhat secret society made up of members who came together to cook and experiment with new techniques. Many of the dishes on his menu reflect those rare moments in time – a fond childhood memory or recent homecoming – of his native Spain, which he now shares with Portland’s growing Spanish food scene.
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.
Olympia Oyster Bar (Portland, OR)
Maylin Chavez is the Chef and Owner of Olympia Oyster Bar in Portland, Oregon, Co-Founder of Portland’s newest oyster festival, Shuck Portland, and a native to Tijuana, Baja California Norte. Maylin brings her heritage and passion for the sea to each dish she prepares at Olympia Oyster Bar, her neighborhood dedicated oyster and wine bar serving small seasonal seafood plates and unique oyster preparations. Each dish is inspired by Maylin’s Mexican heritage and the global flavors of Japan and the Mediterranean. Olympia’s menu sets out to feature the honest beauty of seafood without over-manipulating it or masking its flavors. She is a passionate advocate for aquaculture and works directly with oyster and shellfish farmers and fisherman to procure the best oysters, shellfish and seafood for her restaurant. Her personal and professional experiences cooking in Baja alongside Baja’s, San Diego’s, and Portland’s top chefs; as well as abroad. Being surrounded by the rich diversity of ingredients has created a direct imprint on her cuisine. Her cuisine and restaurant have been featured in Bon Appétit’s September 2016 issue for Best New Restaurants, Eater’s 38 Hot List, Wine and Spirits Magazine, Portland Monthly Magazine, Top 10 Seafood Restaurants in PDX, the Food Network’s Best Oyster Bars in America, and will soon be featured in a national magazine for her creative take on oysters, in Where Women Cook.
Ataula (Portland, OR)
José Chesa is a Chef. Cooking is not just his job, it is his life. His contagious energy proves that this Spaniard can’t be held down! Globe trotting helped to hone his skills at prestigious Michelin-starred restaurants. Mentors Alain Passard, Cyril Renauld, Santi Santamaria, Dominique Bouchet and Nandy Jubany shaped José’s vision of hospitality. Satisfied with his travels, his next mission became finding a place to settle down and start a family. The passionate chef discovered Portland, opened his first restaurant Ataula in 2013 and then co-founded 180, Portland’s first xurreria. With no time wasted, José now enjoys everyday life with wife and business partner Cristina, their 5 year old son and newborn daughter.
Han Oak (Portland, OR)
From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. Peter, a native Oregonian, cut his teeth at New York City’s Spotted Pig before taking over as Executive Chef at its sister restaurant, The Breslin. In 2016, Cho opened Han Oak in his home, a prix-fixe Korean-American restaurant merging classic Korean flavors with local ingredients and inventive western techniques. In its debut year Han Oak has garnered Best New Restaurant recognitions from James Beard Foundation, Eater, Thrillist, GQ and Peter was named as one of Food & Wine Magazine‘s 2017 “Best New Chefs.”
Besaw's (Portland, OR)
Chef Dustin Clark’s rise to Portland’s culinary elite, stemmed from an innate Pacific Northwest Cuisine sensibility: source the finest local ingredients, know your farmers and make lasting relationships, follow your passion, and the cuisine will reflect the integrity. After attending New England Culinary Institute in Vermont, an externship provided Dustin the inspiration to relocate from his home in South Dakota to Portland, Oregon. Dustin’s first few years were split honing his skills between restaurant legend, Zefiro, and what would come to be known as the legendary Pacific Northwest Cuisine restaurant, Wildwood – two groundbreaking restaurants in Portland’s modern dining history. Under the tutelage of Wildwood founder Cory Schreiber, Dustin quickly climbed the ranks, reaching Executive Chef within a few years. Dustin is widely recognized as having elevated Wildwood to its iconic status through his innovative palate and flavor combinations, rigorous technique, as well as being one of the earliest adopters of farm-to-table cooking. In his current role of Executive Chef at Besaw’s, Dustin explores the opportunity to to elevate the game on classic comfort foods, and evolve yet another Portland institution. His long-standing farmer relationships and love of quality product are helping establish the new location of Besaw’s as a neighborhood staple. Next door, the menu at The Solo Club, where Dustin is Executive Chef and Partner at the jewel-box bar, draws inspiration from his travels from around the globe with influences as far away as the Mediterranean and Asia.
Hai Hospitality (Austin, TX)
Chef Tyson Cole worked his way up the ranks, beginning as a dishwasher and eventually working his way up to Sushi Master. In 2003, he opened Uchi in Austin, surprising locals and visitors alike with a seamless blending of global ingredients with traditional Japanese flavors, served in a little red house right in the middle of Texas. His signature “perfect bite” earned him a coveted spot on Food & Wine‘s Best New Chefs of 2005 list, and in 2011 recognition as Best Chef Southwest from the James Beard Foundation, the same year he released Uchi the Cookbook. Fifteen years in, Uchi has blossomed into new cities like Houston, Dallas and Denver with a new group name, Hai Hospitality. Cole has branched out with new concepts like Uchiko, Uchiba, and his latest, Loro, his Asian Smokehouse in Austin in partnership with award-winning pitmaster Aaron Franklin. What remains the same for Cole is his continued focus on growing and mentoring his team, his dedication to innovation, and his desire to continually raise the bar on intuitive and approachable service.
Compère Lapin (New Orleans, LA)
Owner of Compère Lapin and Bywater American Bistro in New Orleans, Chef 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, New York. 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 Provenance 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 in 2015. In 2018, Nina opened her second restaurant, Bywater American Bistro in NOLA’s “sliver by the river” neighborhood. In addition to her huge success at both restaurants, she’s currently the culinary ambassador for St. Lucia. Nina was recently named one of Food & Wine’s Best New Chefs 2017 and is a James Beard Award winner for Best Chef: South 2017.
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. Alongside partner Adrienne Lo, Abraham opened Fat Rice in Chicago’s Logan Square neighborhood in 2012 as a return to his roots. The restaurant harmonizes the rich influence of his upbringing with his own unique culinary exploration. Fat Rice’s menu focuses on food from the modest traditions of Macau and is prepared with a respect for ritual, custom, and technique. The acclaimed concept has been recognized by Bon Appétit (Top 10 Best Restaurants in America, 2013), Jean Banchet Awards (Best New Restaurant winner, 2013), the James Beard Awards (Best Chef: Great Lakes winner, 2018), StarChefs (“Rising Star” 2015) and many others. In July 2016, Abe and Adrienne also opened The Bakery at Fat Rice, a Chinese Bakery and evening petisco bar, as well as The Ladies’ Room, a 250-square-foot craft cocktail lounge inspired by the fantan (Chinese gambling halls) and red light districts that proliferated around Macau in the mid 19th and 20th centuries. His most recent work includes releasing his first book, The Adventures of Fat Rice, a compilation of recipes that explores the vibrant food culture of Macau.
Jackrabbit (Portland, OR)
Chris Cosentino is the Chef and Co-Owner of San Francisco’s celebrated Cockscomb restaurant; Jackrabbit in Portland, Oregon; and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley – alongside partner Oliver Wharton and parent company Delicious MFG & CO. He is also the Chef and Co-Creator of Boccalone artisanal salumeria. Cosentino’s first Executive Chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history, which San Francisco Chronicle restaurant critic Michael Bauer awarded three stars, deeming that: “There’s nothing else like it, and Cosentino has a consistent, unwavering vision.” 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 four winner. In late August 2017, Cosentino, along with writer and photographer Michael Harlan Turkell, debuted Offal Good: Cooking From The Heart, With Guts (Clarkson Potter), a resource for mastering how to cook and honor the animals we eat and explore the unique quality of our ingredients. He is also the author of Beginnings: My Way To Start A Meal.
Atelier Crenn (San Francisco, CA)
Dominique Crenn, the Chef/Owner of two Michelin starred Atelier Crenn of San Francisco, focuses on cuisine as a craft and the community as an inspiration. Crenn’s parents had a strong influence on her interest and love for the culinary arts – she began her formal culinary training when she moved to San Francisco in 1988 to work at Stars, under luminaries Jeremiah Tower and Mark Franz. In 2011, Crenn opened Atelier Crenn, a deeply personal project, where her heritage and ode to “poetic culinaria” is embodied through the whimsical creations she shares with her guests. As an active member of the international culinary community, Crenn promotes innovation, sustainability, and equality, through her collaboration with various panels and summits.
Greg Denton and Gabrielle Quiñónez Denton
Bistro Agnes (Portland, OR)
Greg Denton & Gabrielle Quiñónez Denton are Chef/Owners of Ox Restaurant and Bistro Agnes. 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. Together, the two chefs opened the Argentine-inspired Ox Restaurant in April of 2012, and their new Parisian-style French bistro, called Bistro Agnes, in January of 2018 in Portland, Oregon. They also released their debut cookbook, Around the Fire, in March 2016 (published by Ten Speed Press), to critical acclaim. Ox Restaurant serves Argentine-inspired Portland food. Ox and the Dentons have received the following recognition: The Oregonian’s Restaurant of the Year 2013, the James Beard Award Semi-Finalists for Best Chef: Northwest 2013, and Best New Restaurant in America, the James Beard Award Semi-Finalists for Best Chef: Northwest 2013, 2014, the James Beard Foundation Award finalists for Best Chef: Northwest 2015, 2016, winner of Esquire Channel’s Knife Fight 2014, Battle Eel, Greg Denton vs. Jason Wilson, Top 50 Best New Restaurants by Bon Appétit Magazine, and 2012 Portland Restaurant of the Year Award by Eater.com, Food & Wine magazine’s Best New Chef 2014, and finally the James Beard Award winner for Best Chef: Northwest.
Traci Des Jardins
Jardinière (San Francisco, CA)
Traci Des Jardins has been a part of the San Francisco food community for 25 years, opening many great San Francisco restaurants. She currently runs a diverse group of eateries, from her iconic Jardinière, Ferry Building located Mijita, to Public House in AT&T Park which serves classic American fare. The Commissary, Arguello, and Transit are located in San Francisco’s Presidio in a partnership with the Presidio Trust and Bon Appétit Management Company. Traci’s latest project, School Night, is a weeknight bar located in the Dogpatch neighborhood of San Francisco. She has collaborated with the leadership team of The Pearl, a premier event venue, and Bar Manager extraordinaire, Enrique Sanchez, of Arguello. Before opening Jardinière in San Francisco in 1997, Des Jardins worked in the most highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardin’s style is also influenced by her Mexican and French-Acadian grandparents who taught her how to cook and gave her a passion for food. For over two decades in San Francisco, Des Jardins has continued to focus and evolve her style of cooking as well as her restaurants. Over the course of her successful career she has trained and groomed many chefs and front-of-the-house leaders, many of whom now help operate her growing group of restaurants and others who have gone on to their own successful ventures. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard Award winner and has earned a number of industry accolades throughout her career.
Trifecta Tavern (Portland, OR)
Chris DiMinno is the Executive Chef at Trifecta Tavern & Bakery in Portland’s Central Eastside. After working alongside Chef Dan Barber of Blue Hill at Stone Barns and Chef Bill Telepan of Telepan, DiMinno moved to Portland and took the reins as Executive Chef at Clyde Common, a post he held for six years. Most recently, DiMinno was the Executive Chef at Jackrabbit, Chef Chris Cosentino’s Portland outpost, and the culinary director for King Cycling Group’s Gourmet Century Events. He is a graduate of the Culinary Institute of America and spends any free time riding one of his many hand-built bikes.
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.
Saxon + Parole (New York, NY)
Brad Farmerie grew up in Pittsburgh in a food-loving family. Farmerie had originally intended to pursue the savory side of life, but the Le Cordon Bleu staff convinced him to follow the route of the Grand Diplôme. Working with famed New Zealand Chef Peter Gordon at the Sugar Club in 1996 was one of his greatest influences, and he went on to assist Gordon and Anna Hansen in opening The Providores and Tapa Room in 2001. In 2003, Farmerie moved back to the States to head up the kitchen of PUBLIC with AvroKO Hospitality Group, garnering two James Beard Awards and a Michelin star. Farmerie opened Saxon + Parole in 2011. Most recent endeavors by Farmerie and the AvroKO Hospitality Group include the opening of Saxon + Parole Moscow, the group’s first international restaurant project, in 2013; the creation of the inflight menu for JetBlue’s recently launched Mint experience in 2014; the New York City grand openings of GENUINE Superette, and GENUINE Liquorette, an underground bodega-style watering hole in 2015; and most recently the opening of mezcal and tequila-focused bar Ghost Donkey in November 2016. He holds the ongoing title of “dad” by his children Bruno and Scarlet.
Boke Bowl (Portland, OR)
Chef Patrick Fleming of Boke Bowl and Boke Dokie Restaurants in Portland, Oregon has always had a passion for Asian comfort food, despite growing up in New Orleans. Fleming worked in kitchens in 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. He recently rolled out Boke Dokie, a fried chicken and tofu sandwich concept with three locations in Portland. When not working he spends as much time as he can with his wife and two sons.
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.
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.
New Luck Toy (Seattle, WA)
School of hard knocks then culinary school then school of hard knocks again.
Mixtli (San Antonio, TX)
Mixtli opened in 2013 to rave reviews. Diego Galicia and his Chef Partner and Co-Owner, Rico Torres, have been regularly recognized and praised by critics as leaders in the culinary community in San Antonio. Born in Toluca, Mexico, in 1984, Galicia moved to San Antonio in 2002. Galicia always had the dream of opening his own restaurant. While cultivating his dreams, he worked at Texas fast food chain Taco Cabana in order to save funds to open Mixtli. Since Mixtli opened, Galicia and Torres have been named Food & Wine’s Best New Chefs 2017 and James Beard Award semi-finalists for Best Chef Southwest 2018. The pair has also been featured in Texas Monthly, USA Today, Travel Channel, and more.
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 and 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.
Kenny & Zuke's Delicatessen (Portland, OR)
A native New Yorker, Ken Gordon took a childhood love of good food and turned it into a wide ranging 40 year career as a chef. After working his way through restaurants in Boston and San Francisco, Gordon moved to Paris for three years, then returned to his native New York City, working at restaurants such as The Quilted Giraffe, Le Chantilly and Cafe Luxembourg. In 1987 he opened his own restaurant, the critically-acclaimed French bistro, L’Ecluse, closing it in 1990 and moving to Portland, Oregon. In Portland, Gordon found fertile ground for his personal style of big flavors and eclectic comfort food. He opened the pioneering 28 East, then the trend-setting take-out shop Ken’s Home Plate, which in 2003 morphed into the small neighborhood bistro Ken’s Place. It was here that he began smoking meats – first producing Portland’s best BBQ, then superb wood-smoked pastrami. In 2007 Gordon opened Kenny & Zuke’s Delicatessen in Downtown Portland. Kenny & Zuke’s has attracted a huge local following as one of Portland’s hottest restaurants, as well as national attention as a pioneer in the lost art of Jewish Delicatessen. In 2009, Gordon opened a second location – Kenny & Zuke’s Bagelworks, and recently opened a location at Portland International Airport. In January of 2012, Gordon was diagnosed with Type 2 Diabetes. Within 48 hours he was hired by The Oregonian newspaper to write the popular weekly column, “Diary of a Diabetic Chef,” chronicling his successful reversal of the disease and his use of diet and exercise to get in shape.
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, Shalom Y’all and BYH Burgers. Gorham’s first cookbook, The Toro Bravo Cookbook: Stories. Recipes. No Bull., was published by McSweeney’s in 2013 and earned praise and accolades from national media and chefs alike. Gorham’s second Cookbook, The Tasty Book, featuring recipes from both Tasty n Sons and Tasty n Alder, will be published in fall of 2017 by Sasquatch. 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.
Departure (Portland, OR)
Chef Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, Oregon and Denver, Colorado, where he pairs local ingredients with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. Gourdet’s extensive global travels to research and understand other cultures allow him to see Oregon’s lush bounty through an Asian lens, producing a constantly evolving seasonal menu inspired by cooking methods and ingredients from abroad. A two-time James Beard Award semi-finalist and native New Yorker from Queens, Gourdet honed his culinary skills within celebrity chef Jean-Georges Vongerichten’s restaurant dynasty. In the spring of 2010, Gourdet took the reins at Departure. In 2013, Gourdet was named Chef of the Year by the Oregon Department of Agriculture. He was dubbed Eater Portland’s Chef of the Year in 2014. In 2015, his fame skyrocketed as he earned runner-up in Bravo’s Top Chef Season 12. After much acclaim, he went on to open the second location of Departure in Denver in the summer of 2016. In 2017, he appeared on ABC’s 30 Years: A Celebration of the James Beard Foundation, as the crew filmed his journey from the Portland kitchen to New York City as he prepared for his first dinner at the iconic James Beard House. In 2018, Gourdet appeared on Food Network’s Iron Chef Showdown, competing with Iron Chef Michael Symon in the final round. He currently resides in Portland but splits his time between the two nature-loving cities.
Pizza Jerk and 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). 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. In November of 2015, Tommy opened Pizza Jerk, a New Haven style pizza joint in the Cully neighborhood of Portland. Pizza Jerk was named one of Bon Appetit’s “Best New Restaurants of 2016.”
Proud Mary Cafe (Portland, OR)
A country boy from the Australian bush! Growing up in a small home town of Hawker in the Flinders Ranges, far north of South Australia, he gained the knowledge and skills of indigenous campfire cooking, bush-tucker collecting and native foraging. Observing and learning this cultural food lifestyle from a young age gave Barney an understanding and appreciation for the importance in food seasonality, sustainability, diversity of ingredients and flavors. Having lived, worked and traveled in over 17 countries, he now calls Portland and the U.S home. Leading the Proud Mary kitchen in Melbourne, Australia, for two years gained him the opportunity to take on the project of designing, building and establishing the Proud Mary kitchen in Portland, which has been no small feat, but a highly rewarding time in his career. To Barney, food is about ingredients that have been responsibly thought about, exciting and colourful food that’s approachable and culturally inspired. As a professionally trained Chef and Pastry Chef, his vibrant flavors and colorful food is now part of the Australian cafe culture being introduced to the Portland and American food scene by Barney and his creative team at Proud Mary Cafe.
Afuri (Portland, OR)
Currently Chef de Cuisine at Afuri in Portland, Oregon. Chef Harada has previously served as Executive Chef for Pabu of Michael Mina group (San Francisco, California) and Pabu Four Seasons (Baltimore, Maryland).
Bar Casa Vale (Portland, OR)
Jacob Harth is the Executive Chef of Bar Casa Vale, a Spanish-influenced bar located in Southeast Portland, Oregon, where his use of the best local ingredients from relationships he’s established with farmers and purveyors across Oregon help define the food menu’s Spanish influences. His internship at Quince Restaurant in San Francisco, California led him to a Chef de Partie position at SPQR where he spent a full year in the Michelin-star kitchen. In 2010, Harth moved back home to Portland, Oregon, to re-root himself and his newfound culinary experience at Clyde Common as a line cook. In the past eight years, Harth has worked at some of Portland’s most well known restaurants including Ox in 2012 as opening Sous Chef and revamped Nonna’s menu as Executive Chef in 2015. He notes his most transformative years were spent working under the watchful eye of Kevin Gibson at Davenport, where he said he cultivated his technique in simple, well-executed dishes. In 2016, Harth took over the daily operations as Chef de Cuisine at St. Jack before being tapped by local restaurateur Nate Tilden to lead as Executive Chef at Bar Casa Vale in 2017.
Little T Baker (Portland, OR)
An out and proud believer in the gospel of gluten, Tim Healea is the owner and principal baker of Little T Baker, which has two neighborhood locations in Portland, Oregon. “Gluten is magic,” he says. “It is truly the backbone of bread, allowing exceptional loaves to come to life.” For ten years at Little T, he has been a wizard of wheat and 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. For the past couple of years, 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.
Turkey and the Wolf (New Orleans, LA)
Mason Hereford is a cook from New Orleans and the owner of Turkey and the Wolf. Because of the incredible staff there and a string of good luck, Turkey and the Wolf was a James Beard Semi-finalist for Best New Restaurant, a Food & Wine’s Restaurant of the Year, and Bon Appétit‘s Best New Restaurant 2017. Mason likes rollerblading and mayonnaise, namely Duke’s, and safaris.
Spatzle and Speck (Portland, OR)
Karl Holl is a chef, butcher, forager and farmer all tied into one. Growing up in a small town in Vermont, Karl’s passion for cooking started at a very young age. He cooked alongside his Oma at her small restaurant and quickly knew that he wanted to pursue a career in food. After moving to San Francisco to start his culinary career and a brief stint in Colorado, Karl joined the Outstanding in the Field tour for a year where he had the opportunity to travel the country and see farming first hand, cooking from the farm. Ninety farms later, he found himself with a group of friends on a mountain side in Oregon living his dream of growing and raising everything he cooks. After a little over three years building LetUmEat, Karl recently ventured off for a new beginning with what he calls, Spatzle and Speck. There, he continues to grow and raise everything he cooks while diving into his love of northern Italian cuisine. In this new chapter, he’s going back to where it all started, alongside his Oma, and is drawing inspiration from her German roots. Karl has taken over the kitchen at Park Avenue Fine Wines in downtown Portland serving what he’s grows.
Bar Mingo (Portland, OR)
Jerry Huisinga ran the kitchen at Portland’s legendary Italian eatery, Genoa, for 22 years before taking the reins as the Pasta Maker at Caffe Mingo, an intimate restaurant serving Italian food made with local Northwest ingredients from organic farmers and long-time cooks. He currently runs the kitchen as the Executive Chef at Bar Mingo, Caffe Mingo’s annex, in Northwest Portland.
Han Ly Hwang
Kim Jong Grillin (Portland, OR)
I do food cart stuffs. I love it. I am my own worst employee.
Mister Jiu's (San Francisco, CA)
Chinese guy opens Chinese restaurant in Chinatown in San Francisco. Google it if you want to know more.
JuneBaby (Seattle, WA)
Edouardo Jordan was born and raised in St. Petersburg and attended college at the University of Florida. After graduating with dual degrees in business administration and sports management, Jordan decided to enroll in culinary school at the Le Cordon Bleu in Orlando. Following graduation from culinary school, 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 moved to 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. Salare takes influences from France, Italy, the American south, and the Caribbean and has become one of Seattle’s hottest restaurants. In April 2017, Chef Jordan opened his second restaurant, JuneBaby and has already received much attention both nationally and locally. Chef Jordan was nominated for a James Beard Award in 2016, has been named one of Food & Wine’s Best New Chef of 2016 and JuneBaby Restaurant Best New Restaurant for 2018, and Salare was listed as a Best New Restaurant in America in 2016 by Eater National. Chef Jordan was a 2017 James Beard Award finalist and received the prestigious James Beard Award for the Best Chef: Northwest 2018 and Best New Restaurant 2018 for JuneBaby Restaurant.
Liholiho Yacht Club (San Francisco, CA)
Recognized for his heritage driven cooking style with California ingredients Chef/Owner Ravi Kapur opened Liholiho Yacht Club in January 2015 in San Francisco. Born in Hawaii in 1976 to his Hawaiian Chinese mother and Indian father. The flavors of the diverse and strong food cultures of the islands have cultivated his palate DNA – a treasure he draws from to create his unique and delicious food at LYC. Kapur’s desire to cook sparked while in college. Two years later he began his cook to chef journey. In 1998 he moved to San Francisco to attend the California Culinary Academy. After graduation he moved to Santa Fe, New Mexico and worked at The Compound Restaurant & Coyote Café. He returned to San Francisco and joined Nancy Oakes’ of Boulevard. He worked alongside her for eight years and progressed from cook to Sous Chef to Chef de Cuisine. In 2010 he became the Executive Chef of Prospect. In May 2011, Kapur’s life changed forever with the birth of his son, Makoa. Later that fall, Kapur resigned from Prospect in order to be an active parent during Makoa’s formative years. By 2012 he began his popular series of pop-ups also known as Liholiho Yacht Club. For the first time in his career he could elevate the soul of his culinary style – his heritage-driven food. People loved it and wanted more! It was during this hiatus when the reality of having his own restaurant solidified. Four years later in January 2015, Kapur and his partner Jeff Hanak of NOPA & Nopalito opened their restaurant in the lower Nob Hill area of San Francisco. The new brick and mortar, Liholiho Yacht Club, is a destination experience that represents the sum of their core values, expectations and inspiration. Simply put, they offer hospitality, service, delicious food created from the best ingredients California has to offer and an atmosphere that is fun and energetic. #GetJag
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.
Beverly Kim and Johnny Clark
Parachute Restaurant (Chicago, IL)
This chef duo has come a long 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.
Danwei Canting (Portland, OR)
A Portland native, Kyo’s primary culinary influences range from the foods of his mother’s Korean home cooking to technique-driven, modern American cooking. Kyo always knew the restaurant world was where he would thrive and put a thoughtful career course in place right out of high school by starting with culinary school in Seattle, then to Rockenwagner in Los Angeles, and Scooter Kanfer at the house restaurant in West Hollywood. Like many great Chefs before him, California is where Kyo developed a keen appreciation for market driven menus and New American cooking. But after some time in these lauded kitchens the Pacific Northwest harkened him home. Back in Seattle Kyo took over the kitchen at Mona’s Bistro, working closely as ever with farmers and foragers to source the best product possible. To refine his knowledge of top end product and modern European technique, Kyo took the boldest step in his career and moved to Spain to work for Chef Andoni Aduriz at the internationally regarded Mugaritz in the Basque country. Here he obtained a Chef de Partie position and learned revolutionary techniques that focus on labor-intensive preparation with a high standard for bright flavor, simple tastes and evocative textures. After a transformative year in Spain, Kyo joined Ethan Stowell in Seattle at his fine dining restaurant Union, working with the region’s best seafood and Italian ingredients before moving to Portland in 2009. The Portland allure reached Kyo in 2009 with an opportunity at Clarklewis where he invigorated the product-sourcing program, and evolved the farm-to-table menu. In the summer of 2014, Kyo took the reins in the kitchen at Bluehour, where he continued to evolve his food perspective and style. In 2015, Kyo parted ways with Bluehour to pursue a partnership with Jim Kyle and Dave Singh with the Danwei Canting concept. Kyo is currently developing his fine dining concept, superhawk.
Rolf and Daughters (Nashville, TN)
A native southerner raised in Europe, Chef Philip Krajeck returned to the south to open his rowdy neighborhood restaurant Rolf and Daughters in Nashville in 2012. Cooking regional ingredients with an Italian slant, R.A.D. showcases Philip’s stripped down, thoughtful style in a fun and laid back environment. Since opening, Rolf and Daughters has earned Best New Restaurant nods from Esquire and Bon Appétit.
Fried Egg I'm in Love (Portland, OR)
Jace Krause spent most of his twenties playing in bands and working as a writer in the Seattle area. Over time, he married a Portlander, had a kid, quit his day job, and decided to move his family down to the Rose City to start something new. He had a vision of opening a quirky food cart and being his own boss. He wasn’t sure where to start, but he could write, he loved music, and he could cook a mean fried egg sandwich. So he combined his passions together and started Fried Egg I’m In Love in 2012. It quickly grew to become one of Portland’s most popular and successful breakfast carts. The cart has been featured on Food Network and the Cooking Channel, as well as in The Guardian and Travel + Leisure. The food has also attracted the attention of Fred Armisen, Andrew Zimmern, Wayne Coyne, Tom Morello, and many more. Krause now has two cart locations in Portland, and will be expanding to a restaurant soon.
Alto Bajo (Portland, OR)
Bryant Kryck is the Executive Chef of Alto Bajo, Downtown Portland’s modern Mexican-inspired restaurant featuring classic Oaxacan cuisine with accents of contemporary style. In 2007, Kryck, at the age of 18, joined the Army and became a Military Police in Fort Leonardwood, Missouri and was eventually deployed with his unit to Baghdad for a year. After an injury in Iraq, Kryck was honorably discharged in 2012 and immediately dived into culinary school, first attending Le Cordon Bleu Portland in 2013 and later receiving his Bachelor’s Degree from Le Cordon Bleu Scottsdale in 2016. He packed his bags and headed south to Austin, Texas where he started working as a Sous Chef at the Omni Hotel and Resort upon graduating. There, he immersed himself in the world of authentic Texas BBQ and Tex Mex cooking techniques. After three years in Austin, Kryck moved back to Portland in 2017 to become the opening Sous Chef and collaborated on the playful menu with celebrated Chef, Illiana de la Vega of Restaurant El Naranjo in Oaxaca, Mexico and Austin, Texas. He now leads as Alto Bajo as Executive Chef and continuously inspires its guests by the guiding principles of authenticity, friendliness, and culinary artistry.
Magna (Portland, OR)
Chef Carlo Lamagna is a Philippine-born, Detroit-raised, CIA and Chicago-trained chef. Lamagna is the mastermind and Chef-owner of the Filipino restaurant, Magna. In the city of Lamagna’s early childhood, Detroit, he grew up amongst Midwestern sensibility and genteel, gained a strong sense of family and an understanding that food was from farms, not grocery stores. His mother Gloria sent young Lamagna and his elder siblings to the Philippines to live with their father, Wilfredo. Gloria and Willie wanted their children to be in touch with their culture. “Spending time in our ancestral home, we slaughtered pigs, goats and other animals,” Lamagna said. From his father, cooking and eating in this way, said Lamagna, “We learned that nothing is beneath us.” While Lamagna cites respected chefs influential in his career, philosophy, and leadership style like certified Master Chef, Brian Beland at the Country Club of Detroit, Bruce Sherman of North Pond, and Paul Virant of Vie in Chicago, the chefs he most reveres are his mother, Gloria, and late father, Willie.
Red Star Tavern (Portland, OR)
Dolan went to school for photography but soon discovered that restaurant life fit his big picture. He enrolled in California Culinary Academy in San Francisco and graduated in 1993, landing his first job in Seattle and then venturing afar as part of the culinary staff at Holland America Cruise Lines’ Wind Star Fleet (cruising to France on a four-mast sailboat). Upon returning, Dolan settled in Portland, where he climbed the ladder at Pazzo Ristorante and later Bluehour, clarklewis and eventually, Meriwether’s. Now, at Red Star Tavern, Dolan continues to build his legacy of supporting Portland community farms. With go-to suppliers like Your Kitchen Garden and Sauvie Island Organics, he captures what’s in season and puts it to delicious purpose with Mediterranean, Italian and French influences. When he’s not cooking, Dolan is spending time with his wife and three kids. Their favorite pastimes? Enjoying dinner together or checking out local farmers markets, of course.
FIG (Charleston, SC)
Mike Lata is Chef/Partner of FIG Restaurant and The Ordinary, an oyster bar and seafood hall, in Charleston, South Carolina. He opened FIG in 2003 with Adam Nemirow, which garnered him a James Beard Award for Best Chef: Southeast, and in 2013, a nomination for The Ordinary for Best New Restaurant. In 2016 and 2017, he was nominated on the Beard Foundation’s long list for Outstanding Chef. Mike’s longstanding and outspoken commitment to support local farmers, fishermen and purveyors has cemented his position as a champion for Charleston’s flourishing culinary renaissance.
Pig and the Lady (Honolulu, HI)
Creator, owner and Chef, Le (pronounced LAY) is the mastermind behind two innovative restaurants, The Pig & The Lady and Piggy Smalls. He is a 2014 James Beard Foundation Rising Star Chef of the Year, 2015 Best Chef: West semi-finalist and has also won several local awards including winning Gold for Honolulu magazine’s Hale Aina Best Oahu Restaurant in 2017 and 2018. Along Le’s gastronomic journey, he’s learned how cooking can bring people together: everyone from the farmer, to the rancher and fisherman, and of course, to the restaurant staff and the diner. “Cooking is very much a collaborative effort,” he said. “With this in mind, everything you do and handle has great significance – even a humble vegetable should be treated with respect.” Born and raised in Honolulu, Le attended the Culinary Institute of America in New York, and graduated in 2006. Soon after, he landed a job at Chef Mavro, founding member of the Hawaii Regional Cuisine movement. After five years at Chef Mavro, Le decided it was his time for people to experience his own cooking and launched The Pig & The Lady in the summer of 2011, causing an immediate buzz and following among foodies.
Broder Nord (Portland, OR)
Curiosity got Nicholas Leach into the cooking business in high school, and he has been tumbling down the rabbit hole ever since. After attending the Culinary Institute of America in New York, he has worked in a large variety of restaurants across the country, humbly and meticulously refining his knowledge of the craft. Nicholas has been in the Broder empire for over four years now, working his way to Executive Chef at Broder Nord, and most recently taking the reins of running the flagship location, Broder Café, on Southeast Clinton Street. When he isn’t running in circles fulfilling the wishes of Portland’s Brunch scene, he enjoys spending his time with his wife and baby daughter.
Fat Rice (Chicago, IL)
Growing up in a Chinese-American household, Adrienne learned at an early age that food and hospitality were central to the family unit. She has travelled the world extensively, furthering her respect for heritage as expressed through cuisine. As co-founder and general manager of X-marx, a travelling supper club, Adrienne displayed this expertise through her creation of comfort and conviviality among strangers in diverse locations. Currently she is co-owner and director of operations at Fat Rice, where she employs this knowledge to lead her front of house servers, a space known for its unique and inviting atmosphere and incredible service. Adrienne received the Zagat’s 30 Under 30 Trailblazer Award for young professionals who have helped define Chicago’s next wave of culinary greatness.
Ruddick/Wood (Portland, OR)
In 2013, Chef Paul Losch opened the highly seasonal New American restaurant Ruddick/Wood with Co-Owner Kyle Lattimer in Newberg, Oregon. The restaurant was a long time coming for Paul, who started his culinary career nearly two decades earlier. At age 13, he was barely big enough for his apron when he started working at a snack bar in rural Pennsylvania. Life and his career took Paul across the country, through the Culinary Institute of America, Manhattan, and Colorado, before he eventually landed in Portland in 2008. Thoughtful flavor combinations and gorgeous plating earned him loyalists at restaurants Vino Paradiso and DOC, but he was restless for his own spot. A Craigslist post led him to his eventual business partner Kyle, and the two founded Ruddick/Wood a short time later. Paul seeks out skilled local farmers and purveyors and highlights their products with diverse techniques. While he came up during the “fusion food” boom, you won’t find any Frankenstein food monstrosities on Paul’s refined menus. Influence might be drawn from his Lebanese mother or his father’s love of pasta, and fiddlehead ferns might pop with fish sauce on a plate next to house-aged ribeye. The restaurant is a staple among locals and wine country visitors alike.
Yonder (Portland, OR)
Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, Oregon. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016, Eater PDX Chef of the Year 2016, James Beard Foundation Awards Rising Star semifinalist 2017 and 2018, Zagat National 30 under 30 2017, StarChefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming this year to Northeast Portland.
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.
Salt & Straw (Portland, OR)
As Head Ice Cream Maker for Salt & Straw with locations in Portland, Los Angeles, San Francisco, San Diego, and Seattle, Tyler Malek 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 and batch flavors that showcase the best local, organic and sustainable ingredients from Oregon, California, and Washington producers and artisans while using all natural cream from local farmers. Since the company’s inception in early 2011, Malek has created more than 300 ice creams, each with its own unique flavor profile. Tyler was selected as one of Forbes 30 Under 30: The Food & Drink Masters Changing How We Eat, named a Zagat 30 Under 30 Semi-Finalist 2017, one of the Portland Business Journal’s 40 Under 40, and one of the Eater Young Guns 2013 Semi-Finalists. Portland Business Journal named Salt & Straw one of the 100 Fastest Growing Private Companies in Oregon for 2014, and The Oregonian named Salt & Straw as one of Oregon’s Top Workplaces in both 2014 and 2015. He discovered his passion for blending flavors together when studying abroad in Beijing, China and traveling throughout Vietnam and Cambodia.
The Beatrice Inn (New York, NY)
Chef Angie Mar has spent most of her life around the world of food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs. She is now the Owner and Executive Chef at The Beatrice Inn, re-opening the doors in September 2016 with a fresh perspective and a celebrated new menu. Under Angie’s guidance and vision, The Beatrice Inn has become one of the most coveted reservations in the city, known for its meat forward menu and show-stopping presentations. Her signature dry aging techniques are widely regarded as some of the best in the city, her game meats are an international hit and her Butcher’s Blocks are a meat lovers dream. The Beatrice Inn and Angie Mar continue to gain momentum and praise in the food community. Pete Wells awarded the restaurant an impressive two-star review for The New York Times, calling it “One of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.” Angie was named Chef of the Year 2016 by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs 2017.
Ava Gene's (Portland, OR)
Joshua McFadden is the Executive Chef/Owner of Ava Gene’s and Founding Partner of Submarine Hospitality (est. 2016). Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Cordon Bleu in Portland, Oregon. Since then, he’s cooked in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne’s), Chicago (North Pond), and New York (Franny’s, Momofuku, Blue Hill and Lupa.) He also spent time in Rome working at the American Academy, an Alice Waters project. He was awarded two stars by The New York Times while serving as Chef de Cuisine at Franny’s in Brooklyn. Wanting to get closer to his artistic medium, Joshua spent two years farming and cooking in coastal Maine, running Four Season Farm, owned by Barbara Damrosch and Eliot Coleman. It allowed him to think about food in a whole new way, sparking a deeper passion for—and knowledge of—vegetables. Joshua’s belief that food should be simple, honest, and driven by local ingredients has found its natural home in the Pacific Northwest at Ava Gene’s, where he is Executive Chef/Owner. In the summer of 2016, he and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s just before opening Tusk with Executive Chef/Partner Sam Smith. Joshua is also the consulting chef at The Suttle Lodge & Boathouse. His James Beard Award-winning cookbook, Six Seasons: A New Way with Vegetables, of 225 vegetable-focused recipes, was released in May of 2017 by Artisan Books.
SouthFork (Portland, OR)
Patrick McKee is the Executive Chef of SouthFork, and former Executive Chef at Vitaly Paley’s landmark restaurant, Paley’s Place. McKee began his culinary career in Portland in 1994 with positions at Santé, and Jazz de Opus where he worked as a line cook and began to develop his culinary skills. After Jazz de Opus, he began working at Zefiro under Chris Israel, Mint and then Castagna. He then moved to Eugene and worked at Marché. From there, he took his first role as Executive Chef at Eugene’s Red Agave. When he decided to move back to Portland, Chef Vitaly Paley was the first person he called to inquire about a job. The move would start a decade long relationship with the James Beard winning chef. In 2017, McKee became the Executive Chef at SouthFork, a creative, globally-inspired neighborhood restaurant that doesn’t compromise on food or music. At SouthFork, McKee works with local farmers to create dishes that change with the seasons and always feature fresh and local vegetables, highlighting his deep relationships within the community. Patrick’s menu at SouthFork features daring plates that source inspiration from across the globe with signature dishes including their Mushroom Dashi, Flat Top Burger, Braised Oxtails and Vegetable Plate.
Sammich PDX (Portland, OR)
To get a sense of Melissa McMillan’s no-shortcuts attitude, just sink your teeth into her signature Montreal-style pastrami sandwich, which she serves at her three eateries in Oregon. In 2013, she opened Sammich in Ashland, her first brick-and-mortar restaurant; three years later, her Pastrami Zombie food truck launched in Portland to rave reviews. Now the Sammich Queen has opened her third location, Sammich PDX in December of 2017. Each locally sourced ingredient tells a different part of McMillan’s story. She traces her obsession with homemade meats back to her childhood in Texas, the heart of barbecue country. It’s why she roasts, smokes, and cures it all in-house. Everything else she puts between two slices of bread comes from an obsession with no-gimmicks Chicago delis, something she missed when she left the Windy City. With a religious fervor for baseball, she borrows her motto from her favorite team, the Chicago Cubs: “Do simple better.” That ethos has earned her ink in national publications such as The New York Times and Sunset magazine. She even landed on Portland Monthly’s list of top women business owners. But McMillan finds the most satisfaction when she hangs out with her four brothers, coaches baseball in her community and peers through her food-truck window at happy customers trying to smile as they stuff their faces with kick-ass sandwiches.
Lauretta Jean's (Portland, OR)
Kate McMillen grew up in a small Idaho town where her grandmother, Lauretta Jean, had her making pie from the age of ten. She continued on her path to pastry perfection moving to Montana working at Bernice’s Bakery and eventually landing in Portland, Oregon. She began her pie shop at the Farmer’s Market in 2011. She now has two brick and mortars and has been crimping her way into hearts ever since.
Coquine (Portland, OR)
Katy Millard is Chef and Co-owner of Coquine, an ambitious, full service restaurant serving breakfast, lunch and dinner in Portland, Oregon, offering a sophisticated, unfussy menu in a distinctive yet welcoming space. 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 with her husband before opening their brick-and-mortar destination restaurant in 2015 by the same name. A 2017 and 2018 James Beard Award Best Chef Northwest finalist, 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.
Shalom Y'all (Portland, OR)
Kasey Mills is Executive Chef and Co-Owner of Mediterranean Exploration Company (M.E.C.), Shalom Y’all Israeli restaurants, and BYH Burgers in the Pine Street Market and McMinnville’s, Atticus Hotel. Mills didn’t have a passion for cooking or any experience in restaurants until he was 20 years-old. One night, craving manicotti, Mills decided to try his hand at a recipe on the back of a box and took such pride in his efforts and creating something, decided he wanted to be a cook. As luck would have it, his neighbor was a local chef and invited Mills to work for him. Mills moved to Portland from South Dakota in 2001 to attend culinary school and immediately began working six days a week, and eventually working his way up the ranks at well regarded restaurants including the original McCormick and Schmick’s, Oba, Fratelli, and Fenouil. When he heard John Gorham was planning to open a new Spanish restaurant, he introduced himself and was offered the job of Sous Chef of Toro Bravo where he worked under Gorham for three years before being promoted to Chef de Cuisine. After seven years at Toro Bravo, Mills opened M.E.C. as a Co-Owner with Gorham in 2014. 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. Mills finds inspiration in his world travels as much as his explorations in his own garden and through the pages of cookbooks. In his free time, he also enjoys camping and spending time with his wife, Dori, their two schnauzers Mr. Brown and The Dude, and their son, Leopold Malloy Mills.
Lovely's Fifty-Fifty (Portland, OR)
Sarah Minnick grew up in Portland, Oregon. She received a Bachelor of Fine Arts from Rhode Island School of Design and an Associate degree from the Fashion Institute of Design and Merchandising in Los Angeles, California. Following college, Sarah returned to Portland and worked three years for Adidas in apparel development before, in 2003, opening her first restaurant, Lovely Hula Hands. Lovely Hula Hands was inspired by Alice Waters’ renowned Chez Panisse and focused on seasonal ingredients grown by local farmers. In 2010, after seven years, Lovely Hula Hands closed, and the Minnick sisters re-invented themselves in the form of a pizza and ice cream shop called Lovely’s Fifty-Fifty, this time with Sarah moving into the kitchen. As a pizza maker, Sarah is self-taught. Her signature crust is made from a sourdough featuring her starter affectionately known as “Jake.” Sarah has fostered close relationships with local farmers and producers and buys 100% of the vegetables, cheese and meat used in her pizzas from them. Food critics and fans have declared Sarah’s pizza the quintessential “Portland” pizza. In March 2017, she was awarded the best pizza title at Identita Golose in Milan, Italy. Examples of what you might find on the menu include: “roasted apricots, fresh fenugreek greens and pink echinacea flowers,” “farm egg, chanterelles, mustard flowers and buttery Sleeping Beauty cheese,” and “roasted potato, sage, caramelized onions, farm egg and grassy Saint Servais cheese.”
Kachka (Portland, OR)
The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales (née Frumkin) grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. As an adult, Morales first began her professional career in product design, but after briefly working for a design consultancy in NYC, she left to pursue a career in food. She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin-starred restaurants including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka in Portland, Oregon – their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan. The creative, geometric plating of these dishes at Kachka is evidence of Morales’ design background. Kachka was named Willamette Week’s Restaurant of the Year shortly after opening, and has since received much acclaim and accolades from publications such as Bon Appétit, The Wall Street Journal, The New York Times, Elle and Food & Wine. Eater National has included Kachka on their list of Best Restaurants in America for three years running. Chef Bonnie Morales is a James Beard Award finalist for Best Chefs: Northwest. Bonnie was named one of the Portland Business Journal’s Forty Under 40 in 2017. The restaurant recently launched a craft spirits line, Troika Spirits, with the release of Kachka Horseradish Vodka. In November of 2017, Bonnie’s first cookbook, Kachka: A Return to Russian Cooking, was published by Flatiron Books.
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.
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, Kristen 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 Kristin 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. It is to encompass her Norwegian heritage with her love of French culture and cuisine and of course, all things pastry, thus, MÅURICE: A Pastry Luncheonette is born.
Theodore Hotel/ Rider (Seattle, WA)
A Washington native, Nichols grew up on his family farm in Cashmere, moved to New York City to attend The French Culinary Institute, and has worked extensively alongside Chef Marc Murphy at Landmarc Tribeca; as Sous Chef at the New York style fish shack, Ditch Plains; and at Landmarc at the Time Warner Center where he served as Executive Chef of both that 300-seat restaurant and Murphy’s catering company, Benchmarc Events. Nichols was promoted to Executive Chef of the greater Benchmarc restaurant group, a role that saw him managing Murphy’s entire portfolio and serving as opening chef of Kingside restaurant in the Viceroy Hotel, a Benchmarc and Gerber Group joint venture. Nichols was recruited by the Gerber Group to open Irvington in the W Hotel in Union Square and concept Mr. Purple in the indigo Hotel in the Lower East Side. This succession of hits saw Nichols named one of the top 15 Chefs to Watch by Restaurant Hospitality in 2015 but the siren song of Seattle was so irresistible that he moved there to take the reins as Executive Chef at Queen Anne Hall. Now, at Rider, he is seizing the chance to leverage his diverse experience and marry it to a passion for local products.
Farm Spirit (Portland, OR)
Executive Chef Kei Ohdera brings a formidable background in fine dining to Farm Spirit. A native of Ichikawa, Japan, he also spent part of his childhood in Mauritania, Africa, where one of his earliest childhood memories was scooping up handfuls of couscous around a communal table. The youngest of three boys and son of two busy working parents, he was doing much of the cooking in the household by age twelve. After attending CIA in New York, he worked at Nihonryori RyuGin in Tokyo and Blue Hill at Stone Barns, both named on The World’s 50 Best Restaurants. Ready for a new challenge, he followed his brother’s move to Portland in 2016, and soon began working at Aviary. Enticed by a farm-focused approach to fine dining and the spirit of the communal table from his childhood, he teamed up with Farm Spirit Owner Aaron Adams later that year. Today, his biggest thrill is fostering the relationships he’s built with local farmers who continue to challenge his creativity with the new and undiscovered varieties of Pacific Northwest produce.
Headwaters at the Heathman (Portland, OR)
Portland Chef and Restaurateur Vitaly Paley is both a leader and a trailblazer in the American culinary scene. With a James Beard Award for Best Chef: Pacific Northwest and a win on Food Network’s Iron Chef America under his belt, the Russian-born, New York City-raised and French-trained chef has been instrumental in defining regional Northwest cuisine. While he was destined to become a world-class pianist, Vitaly took a different path – one that led him to work in the kitchens of fine New York City restaurants, including Union Square Café and Chanterelle. Intrigued by the possibilities and bounty of the Pacific Northwest, Vitaly and his wife and partner Kimberly Paley set their sights on Portland and left New York City in 1994. Shortly thereafter, Vitaly and Kimberly opened Paley’s Place, where they became known for their perfectly-executed dishes highlighting local farmers. In 2012, Vitaly opened Imperial in downtown Portland, where he also launched his popular Russian pop-up dinner series DaNet, celebrating the cuisine of his childhood. In October 2016, Vitaly and Kimberly opened Headwaters inside the historic Heathman Hotel, a restaurant focused on sustainable seafood, and revived the iconic tea court, where they host a weekly Russian Tea experience. Most recently, in 2017, Vitaly opened The Crown, a bar serving New York-style pizzas inspired by his adoration for the city.
Stacked Sandwich (Portland, OR)
Gabriel Pascuzzi was born and raised in Portland in an Italian family. He moved away for ten years and travelled to Denver, Austin, Providence, Florence, and New York City. Returning back home in 2012, he helped open Paulée and worked there for two years, until he went to stage at Noma. Looking for a lifestyle change, in 2016 he returned to Portland and opened up a sandwich shop and was later voted Eater Portland’s Chef of the Year 2017.
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.
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.
Nuvrei (Portland, OR)
Bio Coming Soon!
Althea Grey Potter
Oui Wine Bar + Restaurant (Portland, OR)
Althea Grey Potter has been a food enthusiast since she was very young. It is no surprise that the child of an artist and a chemist became a chef. Raised in rural Massachusetts by counter-culture parents, as a small child she harvested fresh vegetables from the organic family garden with her parents and discovered the deliciousness of eating tomatoes warm from the sun and crisp snap peas right off the vine. Her parents were both incredible cooks and baked bread, sprouted grains, made yogurt and fermented their own kimchi before it was cool. As a young girl, Althea spent much of her time playing in the kitchen. While some children had Easy Bake Ovens and plastic frosting, Althea had real knives and mixing bowls. She fondly remembers when she was deemed old enough to use the cleaver at the age of five, and she hosted her first dinner party at age nine with a menu of lamb shepherd’s pie and lemon cheesecake. A year spent in France at eight opened Althea’s eyes to the world of cuisine. She fell in love with pâté en croûte, almond croissants, and bœuf bourguignon. She also tasted her first champagne! Althea got her first job in a restaurant at a small town roadside stand at age fifteen and quickly moved up the ranks from ice cream scooper to fry cook! While she was studying Sociology, Psychology, and Spanish at the University of Georgia she continued to work in many facets of the restaurant industry and spent a year studying abroad and overindulging in wine and tapas in Valencia, Spain. After college, Althea couldn’t shake the desire to cook and decided to pursue her passion professionally. After working in artisan sandwiches, organic garlic farming, and catering in Massachusetts for a few years she bought a one-way ticket to Portland (sight unseen) and enrolled at the Oregon Culinary Institute. Althea continues to be incredibly passionate about food, farms, cooking and wine. She especially loves charcuterie, seasonal vegetables, and the smell of fresh baguettes. Photo Credit Shawn Linehan
L'Oursin (Seattle, WA)
JJ Proville is the Chef and Owner of L’Oursin, a modern French restaurant in the Central District of Seattle. Growing up in Los Angeles and in France near Geneva, JJ attended university in Montreal, where he wet his beak with the bountiful produce of the local summer farmers’ markets. Though his travels steered him towards a career in New York City finance, he swiftly corrected to the low-paying world of food journalism. This eventually led to his first restaurant job at the much acclaimed Gramercy Tavern. In 2012, Proville moved to Seattle, getting to know the ways of the Northwest at the much-loved Il Corvo Pasta and Art of the Table. L’Oursin opened in November 2016 and went on to earn 3.5 stars from the Seattle Times. Local vegetables, meat and fish continue to arrive daily.
Bywater American Bistro (New Orleans, LA)
Levi Raines, Chef/Partner of Bywater American Bistro, brings years of experience and creativity to the kitchen. Born in Upland, California and raised in Tampa, Florida, Levi’s passion for the culinary arts began at an early age. When he was 15, Levi made a decision that would greatly impact his future; he decided to attend cooking classes in high school and took on his first job in the restaurant business at the Melting Pot, where he learned the fundamentals of the hospitality industry. Levi was certain he wanted to pursue his dreams to become a chef and upon graduating high school, enrolled in Johnson & Wales University in Miami, where he earned a degree in Culinary Arts. He then moved abroad to participate in the Schumman’s Louisenhof internship program in Dresden, Germany. Soon after returning to the States, Levi began working at Alfred Portale’s Gotham Steak at the Fontainebleau Miami Beach hotel. One year later, Levi took the opportunity to join New York restaurateur Andrew Carmellini’s opening team at The Dutch Miami, located at the W South Beach. He quickly rose in the ranks to the position of Sous Chef and remained at the property for four years, honing his skills executing Carmellini’s acclaimed modern American food. In the spring of 2015, Levi accepted an invitation to move to New Orleans and join Nina Compton as Sous Chef at Compère Lapin. Working closely with Compton, Levi helped develop menu items and execute the team’s creative culinary vision. In 2018, Raines joined Compton and her husband, Larry Miller, as Chef/partner of Compton’s second venture, Bywater American Bistro, where he serves up contemporary American cuisine inspired by his experiences and travels.
Rosetta (Mexico City, Mexico)
After studying English Literature at Mexico’s National Autonomous University, Elena Reygadas relocated to New York to enter Manhattan’s French Culinary Institute. She subsequently made her way to London to work with Giorgio Locatelli at his restaurant, Locanda Locatelli. Once back in Mexico City, Reygadas laid hands on a mansion in the Colonia Roma district where she founded her restaurant Rosetta in 2010. From its beginnings, Rosetta has demonstrated well defined lineaments that eschew excess, and flash, to concentrate on integrity and precision in the final product, expressed through a menu that strikes a balance between subtle dishes and other tastes for more curious palates. Reygadas’s work has been acclaimed in Mexico and the wider world. In 2014 she received the Veuve Clicquot Prize for Best Woman Chef in Latin America as well as recognition as one of Latin America’s 50 Best Restaurants, according to Restaurant magazine. Her bakery, located in Colonia Roma in Mexico City, is a gathering spot for neighbors, where coffee from Mexican producers and artisan bread are the core offering. In August 2015, she launched Lardo in Mexico City’s Colonia Condesa. Café Nin, launched in 2017, highlights the care and use of local produce at its best. Its menu focuses on taste, simplicity and indulgement. Reygadas is currently involved in a number of projects for civil society. They link food to other cultural activities, providing consulting services to lunchroom, café and neighborhood restaurant owners as a way of helping them grow their businesses. A highly sought out public personality, in Mexico and abroad, she appears at forums, as an invited speaker at congresses and as a special-events collaborator alongside other renowned chefs. She is also working on her first book.
Boke Bowl (Portland, OR)
Brannon Riceci is co-owner at Boke Bowl in Portland, Oregon, which started as a monthly pop-up experience in September 2011. The concept of Boke Bowl, serving a unique twist on fast, casual ramen, steam buns, dim sum, and more, came to fruition in January of 2010 when Riceci was approached by Chef Patrick Fleming who wanted to create a meal that reflected Fleming’s past cooking experiences into one bowl. Diving in with some hesitation, Riceci said he was sold after trying some of the various bowls created by Fleming. Both Riceci and Fleming pride themselves on the quality of their customer service and employee appreciation. Riceci previously flew planes professionally in 1999 as a flight instructor, ambulance pilot and charter pilot.
Pok Pok (Portland, OR)
Andy Ricker is the Chef/Owner of Michelin Bib Gourmand rated Pok Pok Ny in Red Hook, Brooklyn as well as five other restaurants in Portland, Oregon. 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 Foundation Award winner and best-selling cookbook author.
Biwa (Portland, OR)
Gabe Rosen has dreamed of owning a restaurant ever since he was a picky eater trying to stay one step ahead of all the bologna and loose meat, growing up in the suburbs of Des Moines, Iowa. In the late 90’s he moved to Portland for the better weather and real public transportation (and to go to cooking school) and along the way he studied Japanese and lived in Sapporo with his amazing wife Kina. When they came back to Portland in 2005, Gabe went to work as a butcher and Kina joined her partners in the architecture and design firm, Constructive Form. In 2007, they opened the first of their two creative Japanese restaurants, Biwa, followed in 2015 by a Mexican fusion/traditional ramen shop called Noraneko. When Gabe isn’t spending all of his time petting his five cats, he enjoys exploring the everyday contemporary cuisine of Japan and vernacular world cuisines in general, ambient music, farms and checking stuff out with Kina, clam strips, shrimp cocktail and home barbecue, and managing and teaching a team of people. Gabe’s work has been featured in The New York Times, Bon Appétit, Sunset, and Cowboys and Indians.
Le Pigeon (Portland, OR)
Two-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-Owner of Le Pigeon, Little Bird Bistro, and the recently opened Canard 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 and, 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 award. Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. In 2018, Rucker and Fortgang opened Canard, an all day cafe and wine bar serving wild French bar food, next door to Le Pigeon. 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, 2017, and 2018. He was named a Food & Wine Best New Chef 2007, Portland Monthly’s Chefs of the Year, Portland Business Journal’s 40 Under 40, received The Oregonian’s Restaurant of the Year, and has been featured in episodes of NBC New York and Bizarre Foods with Andrew Zimmern. Follow Gabriel on Twitter and Instagram @RuckerGabriel.
Burger Stevens (Portland, OR)
A native of Rochester, New York, Don’s first jobs were cooking in private clubs. This led to an insatiable hunger to learn from the best: Joel Robuchon, Gordon Ramsay, Guy Savoy, Michael Mina and Bradley Ogden. After what seemed like a lifetime in Michelin-starred kitchens, Don ended up as the personal chef for British pop star, Robbie Williams in Beverly Hills. Deciding to move to Portland, Burger Stevens was created…along with a burger obsession.
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.
Waypoint (Cambridge, MA)
In 2014, Chef Scelfo opened Alden & Harlow where he figuratively extends his family’s kitchen table into his first owned and operated restaurant. Located in the iconic Casablanca restaurant space in Harvard Square, Chef Scelfo pays homage to his roots, makes each ingredient shine, and ultimately, cooks from his heart. Amongst its honors, Alden & Harlow was highlighted as one of the Best Restaurants in the Northeast by Arrive magazine. In September 2016, Conde Nast Traveler named Alden & Harlow one of the Best Restaurants in the World. Bon Appetit magazine nominated Alden & Harlow as one of 50 nominees for America’s Best New Restaurants. And in 2015, Alden & Harlow was a semifinalist for the James Beard Foundation Awards in the Best New Restaurant category and Chef Michael Scelfo was a semi-finalist in the category of Best Chef Northeast in 2016. In 2016, Michael Scelfo opened his second restaurant Waypoint in Harvard Square. The menu reflects his forward-thinking approach to coastally-inspired fare. In The New York Times, writer Jason Tesauro said Waypoint is, “vibrant enough for a happy hour pop-in, yet intimate enough for after-dark canoodling over caviar and cocktails.” In January 2017, Boston Magazine awarded Waypoint a three-star review boasting, “with full-bore flavors and opulent ingredients, [Waypoint] gives pristine seafood—and everything else on the menu—the Midas touch.” And in 2017, Food & Wine magazine named Waypoint one of their Best New Restaurants. In 2018, Scelfo will open The Longfellow Bar at Alden & Harlow above Alden & Harlow at 40 Brattle Street in Cambridge.
Old Salt Marketplace (Portland, OR)
Ben Schade is the Head Chef of the Supperhouse at Old Salt Marketplace in Portland, Oregon where he cooks local and seasonal food with European influences. Growing up Schade moved frequently as the son of teachers and lived everywhere from the Midwest, to Connecticut to Utah. His first job was at a pizzeria, which eventually inspired him to go to culinary school, and he headed to the Oregon Culinary Institute. Upon graduating, he landed at Castagna where he learned techniques and the importance of seasonality through working with Chefs like Kevin Gibson and Elias Cairo. After a short stint at Belly restaurant in Northeast Portland, Schade landed at Lincoln restaurant (now Ray). Working his way through the ranks, Schade eventually rose to Chef de Cuisine for the restaurant. Opportunity called again as Ben Meyer and Tim Wastell lured him to Old Salt as as opening Sous Chef with their approach to fresh, local cooking. In July, 2014 he took over as Head Chef of the Supperhouse.
Irving Street Kitchen (Portland, OR)
Executive Chef and Owner Sarah Schafer leads Irving Street Kitchen, guiding guests through a story of past and present via a marriage of her East and West coast influences.Schafer is one of Portland’s powerhouse female chefs, always on the cutting edge of the local food scene with standout, casually elegant American cuisine. Schafer’s training and experience provide the backbone of her thoughtful and collaborative menu. Upon graduating from the Culinary Institute of America in 1993, Schafer immediately began working under some of the most respected chefs in the restaurant industry. Noting Ken Oringer, Tom Colicchio, and Danny Meyer as her mentors, she became the first female Sous Chef at Gramercy Tavern, and helped open Eleven Madison Park. Schafer eventually made her way to San Francisco to be closer to family and helped open Daniel Patterson’s Elizabeth Daniel. After several years in the Bay Area, the Pacific Northwest beckoned to Schafer and in 2010 Irving Street Kitchen was born. Schafer was the 2017 winner of Wild About Game, Nicky USA’s competitive game cooking competition between Portland and Seattle’s best chefs.
the Nightwood Society (Portland, OR)
Sarah Schneider got her start in the kitchen as a teen. After finishing culinary school in Portland, Sarah worked in groundbreaking kitchens from San Francisco to Vegas to New York City. Sarah returned to Portland in 2015, when she took her place in the kitchen at Renata as Sous Chef and butcher. Sarah’s creative energy now reigns as the Nightwood Society’s Kitchen Queen.
XLB (Portland, OR)
Started cooking in 2001 at Italian turn and burns. Moved to New York to work French, Scandinavian and Thai fine dining. Came to Portland to cook eclectic world cuisine. Currently making Chinese comfort food.
Tusk (Portland, OR)
Sam Smith was born in the birthplace of modern, American farm-to-table cooking: Berkeley, CA. After growing up within this unique supply chain connecting area farms to urban restaurants, Sam received a degree in English Literature from Villanova University. Following his graduation, he attended culinary school at The Restaurant School, then honed his skills and developed his palate in a multitude of restaurants around Philadelphia. Sam’s culinary talent was on full display for the first time when he became the opening Sous Chef at Zahav, which immediately established itself as the country’s preeminent modern-Israeli restaurant. Sam moved to Portland in 2012, where he joined Joshua McFadden to open Ava Gene’s as the restaurant’s Chef de Cuisine. For years, Sam has dreamed of combining his passion for local farming and produce with a vision for modern Middle Eastern food in Portland. Tusk is the realization of that dream.
Smokehouse Tavern (Portland, OR)
B.J. Smith, Top Chef Season 14 contestant, is the Owner and Executive Chef of Smokehouse Tavern and Kim Jong Smokehouse in Portland, Oregon as well as the newest Smokehouse location, Smokehouse Provisions, in Vancouver, Washington. Smith brings more than two decades of culinary experience to his role, applying both classic and modern cooking techniques to high quality ingredients provided by local farmers including Cattail Creek Farm, Prairie Creek Farms and Your Kitchen Garden. Growing up in a restaurant family, Smith recalls spending most of his childhood at his parent’s Coney Island restaurant in South Bend, Indiana where his first role in food was as a junior prep cook, cutting fries and making chili next to his mom and dad. His love for cooking brought him to the former Western Culinary Institute in Portland, Oregon where he graduated in 1997. Post graduation life led him to the kitchens of nationally acclaimed restaurants: Le Bernardin and Gotham Bar and Grill in New York City, Citrus in Los Angeles and Paley’s Place, Veritable Quandary and Olea Restaurant in Portland, Oregon. Smith conceived Smokehouse in 2010 as a way to apply all he had learned in his fine dining cooking career, but deliver an approachable menu where guests can get their hands dirty and reminisce over food as though at a good friend’s BBQ. His first location, Smokehouse 21, located in Northwest Portland, debuted in November of 2011, followed by Smokehouse Tavern in 2015, Vancouver’s Smokehouse Provisions in 2016 and Kim Jong Smokehouse in 2016.
Zahav (Philadelphia, PA)
Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. He is the 2011 James Beard Award winner for Best Chef: Mid-Atlantic, a 2016 James Beard Award winner for Best International Cookbook and Book of the Year for his and Business Partner/Co-Author Steven Cook’s first cookbook, Zahav: A World of Israeli Cooking, and the 2017 James Beard Award’s Outstanding Chef. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape.
Jaime Soltero Jr
Tamale Boy (Portland, OR)
Jaime Soltero Jr. started Tamale Boy as a catering company in 2011 called, Mayahuel Catering. Six years later, Tamale Boy has evolved into a food truck catering and restaurant business with three Portland brick and mortar locations. Soltero Jr. and his team aim for Tamale Boy to be a fun and approachable dining option that is affordable for everyone. Tamale Boy offers a seasonally changing menu designed to highlight cuisine from various regions throughout Mexico. Creativity is Tamale Boy’s passion.
Joel Stocks And William Preisch
Holdfast (Portland, OR)
Joel and Will have been working together on and off for almost six years. They first met at Park Kitchen before going on to open the Bent Brick together. At Holdfast, they host reservation only tasting menu dinners in a space joined with their casual cocktail bar, Deadshot. It is an intimate and unique dining experience that has garnered both local and national acclaim.
Noble Rot (Portland, OR)
Leather Storrs is a native Portlander and a crusty old coot. He owns Noble Rot with his wife Courtney and their partner Kimberly Bernosky. The Rot is a wine driven, full service restaurant on the top floor of a four story, LEED Platinum building. Walls of glass face South and West, towards downtown Portland. The entire roof is a garden, providing fruits, vegetables and herbs eight months of the year. Storrs likes dirt. And foraging. And the Trail Blazers. Leather learned to cook from his Dad, a local architect. With his architecture and his food, the senior Storrs instilled a sense of place and the importance of celebrating and utilizing native material. Storrs is a graduate of The University of Colorado and The Culinary Institute of America. He credits his BA in English for preparing him to carry 50 lb. bags of onions. Storrs honed his cooking skills at Chez Panisse and The French Laundry. He sharpened his writing skills as a food critic in both Austin, Texas and Portland. Lately he’s been cooking with cannabis. Storrs serves multi-course, infused dinners featuring a variety of techniques including tincture cured fish, shake roasted vegetables, potted pork rillettes and sous vide potatoes and mushrooms (pomme de terre en saq plastique). His work has been featured on Bong Appetite. He also won a ridiculous cooking show on the Food Network called Extreme Chef (weed free). Leather lives in Southeast Portland with his wife, a dog and their two children, Rye and Charlotte – hands down the best things he’s ever made.
Hestan Smart Cooking (Napa, CA)
Over the course of three decades, Tessier has worked at some of the world’s most renowned restaurants including Roger Verge’s Le Moulin de Mougins, Eric Ripert’s Le Bernadin, as well as Thomas Keller’s Per Se, Bouchon and The French Laundry. Chef Philip Tessier won international acclaim in 2015, winning the Silver Bocuse at the Bocuse d’Or, the world’s most difficult culinary competition. Just a few points shy of gold, Chef Tessier became the first American ever to mount the podium in the 30 year history of the competition. In 2017, Chef Tessier returned as Head Coach for Team USA and again was a part of history as the United States at last won gold, establishing America as the new standard bearers at the Bocuse d’Or. His newly released book, Chasing Bocuse: America’s Journey to the Culinary World Stage, offers a behind the scenes view of this incredible journey in pursuit of establishing America as the new standard bearers at the Bocuse d’Or. Today, Tessier is a founding member and Director of Culinary and Media at Hestan Smart Cooking, adding his culinary expertise to a talented team of engineers and scientists to develop a new platform for cooking in the home. Tessier is also in the beginning stages of pursuing his lifetime dream of establishing his own restaurant and mentoring the next generation of chefs in America.
Mixtli (San Antonio, TX)
Torres was born in El Paso, Texas. Early on, he was immersed in the heritage of Zacatecas and greater Mexico, both in travel and through daily life. Even as a child Torres knew immediately that the kitchen held his heart. In 2013, Torres opened Mixtli with Chef Diego Galicia and has continued to dedicate himself to his craft. Each time a new menu concept is developed for Mixtli, Torres researches for hours at the University of Texas at San Antonio’s library, where he has a special partnership and is able to review historic Mexican cookbooks and recipes for inspiration.
Xico (Portland, OR)
Kelly Towner is the Sous Chef at Xico. She joined the Xico team in 2017 after a move across the country from Brooklyn where she worked for Allswell and Marlow and Daughters. Her self-proclaimed strengths are butchery and charcuterie, and she is passionate about staying true to culinary tradition while delving into the bounty of the Pacific Northwest. After working with Xico Chef Kelly Myers and traveling to Mexico with her, Towner has taken the reins in the Xico kitchen while Myers recovers from a sudden and unexpected stroke. “With a background in New American cuisine, it was a bit daunting stepping into Chef Myers’ kitchen. The language, the ingredients & the recipes were all brand new” says Towner. But with close guidance by Myers, and plenty of time spent together, Towner has made the Xico kitchen her own, drawing on her butchery skills to add new dishes to the menu, and staying true to Myers’ commitment to flavor and craft.
Matt's BBQ (Portland, OR)
Matt Vicedomini is a Long Island native who first honed his skills in Michelin-starred restaurants in New York City before finding his true passion, Texas-style barbecue, a craft he learned while working in Australia, of all places. Opening in July 2015, his popular food cart Matt’s BBQ serves long lines of hungry barbecue fans, selling out almost every day.
Valentina's Tex Mex BBQ (Austin, TX)
Miguel grew up in San Antonio, Texas. He has always had a great love for family, and in his family that also came with a love of food. Miguel has spent the past 17 years in the service industry where he has taken his family values and applied them to his work environment. He has taken the food he grew up eating with mesquite smoked meats and fresh flour tortillas and brought it to the community.
Fabian von Hauske
Contra (New York, NY)
At 16, becoming a pastry chef was not on Fabian von Hauske’s list of priorities. That agenda was more like: consider working in graphic design, thrash around with a posthardcore band… and, you know, other stuff 16-year-old boys think about. Then he went to work in a coffee shop. Working in the kitchen of that café cemented a love for cooking in von Hauske’s blood and turned his career trajectory on its head, eventually steering him toward the International Culinary Center in New York. It was there that he met Jeremiah Stone with whom he would later open Contra and Wildair, the two side-by-side New York City restaurants. Before opening Contra, von Hauske worked for Johnny Luzzini at Jean Georges and then Dave Arnold’s modernist East Village bar, Booker and Dax. He also spent time in the kitchens of Noma, Fäviken, and Attica, adhering to his motto: “Find someone who will teach you what you want to learn.” For his work at Contra and Wildair, where he also influences the savory menu, Eater named von Hauske among its Young Guns for New York City in 2014, and in 2015 Wildair received two stars in The New York Times. That same year, von Hauske won Food & Wine’s People’s Best New Chef, and he and Stone landed on the magazine’s Best New Chefs list in 2016. Also in 2016, Condé Naste Traveler named him one of 10 Young Chefs to Watch, and he made Forbes’ list of 30 Under 30: Food & Drink, while Wildair was nominated for the James Beard Awards Best New Restaurant.
Terrane Italian Kitchen & Bar (Portland, OR)
Wyoming native AJ Voytko was originally an avid animator. He left college after two years to attend culinary school, where he fell in love with cooking. Voytko considers Chef Trey Foshee his biggest culinary influence. Foshee taught Voytko how to respect and magnificently prepare the food that came through the kitchen doors. Voytko was given the award of Youngest and Brightest Chef by Anthony Dias Blue and the Rising Star from the James Beard Foundation. He has even been featured on Diners, Drive-Ins and Dives for Food Network and the Travel Channel’s Food Paradise. Voytko is a passionate philanthropist, working with Unity Farms at the Oregon Food Bank and No Kid Hungry. When Voytko is not in the kitchen at The Porter, you can find him spending time with his family.
La Moule (Portland, OR)
To Elise Walker, sometimes it seems as though her passion for cooking somehow crept up on her, but she admits that it has actually always been a part of her life. Growing up in Burlington, Washington, a small town near the San Juan Islands, Elise enjoyed fishing with her family and entering 4-H baking contests. She also used to compete in Scottish Highland dancing. Her innate competitive streak, partnered with the satisfaction of making people happy through nourishment, has accelerated Elise’s growth in every kitchen she sets foot in. After graduating from the Western Culinary Institute (now Le Cordon Bleu), in Portland, Oregon, Elise landed an internship at Noble Rot and became the Sous Chef within a year. Elise moved on to Restaurant St. Jack and quickly assumed the post of Sous Chef once again. As Chef de Cuisine, Elise now mans the helm of Aaron Barnett’s newest project, La Moule, where her locally-sourced, imaginative dishes have solidified the restaurant’s status as a southeast Portland hotspot for food enthusiasts. Elise prides herself on dedication to fully realized, thoughtfully composed dishes using the best product available. She pushes the boundaries of traditional flavors by adding an unexpected element – and is relentless in her pursuit of perfecting the plate. Living in the Pacific Northwest grants Elise the privilege of working with some of the best produce available. To Elise, those farm fresh vegetables are the foundation of her creations. When Elise is out of the kitchen, she enjoys crafting, biking, and hanging out with her partner and animals – a dog and two cats. One cat, Hariette, is hairless, but still adorable.
smallwares (Portland, OR)
Johanna Ware is the Owner and creative force behind Wares restaurant in the Zipper Building in Portland, Oregon. Ware is now working on reopening her restaurant Smallwares that previously closed in 2016. She is planning to open in June 2018. Before striking out on her own in Portland, Ware was Sous Chef at Nostrana (PDX), Public Restaurant (NYC), and various parts of David Chang’s Momofuku empire (NYC).
Nostrana (Portland, OR)
A remarkable channeler of the soul and psyche of Italy, Chef Cathy Whims is the master of creating inventive regional Italian cuisine that reflects her close, personal relationships with farmers in the Pacific Northwest. From Nostrana to Oven and Shaker to Enoteca Nostrana, her new wine bar, all located in Portland, Oregon, Whims’ stripped down, elemental regional Italian cooking is worthy of her six nominations for the James Beard Foundation Award for Best Chef Northwest.
Revelry (Portland, OR)
Rachel Yang, a 2017 James Beard Foundation 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 Appétit, and Revel, a lively, casual space for street food-style comfort food. Trove, one of GQ’s 25 Best New Restaurants 2015, features noodle bar, Korean bbq, and parfait window. Now Portland is the new home for her latest and most exciting restaurant, Revelry, opened in August 2016.
Jin Soo Yang
Bamboo Sushi (Portland, OR)
Jin Soo moved to Portland 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 with a great mother that cooked traditional Korean food and a multitude of different chefs along the way. Armed with an arsenal of cuisines to pull from, from classic French to Japanese teppanyaki, and seventeen years of experience, he immediately fell in love with what Oregon has to offer. Jin now leads the culinary teams of Sustainable Restaurant Group which includes Bamboo Sushi and QuickFish. Bamboo Sushi, the world’s first certified sustainable sushi restaurant, has four locations in Portland and one in Denver with expansion continuing into California next year. As the restaurant concept continues to grow, Jin is focused on creating truly innovative dining experiences that blend the art of sushi with the craveable flavors he loves.
Poke Mon (Portland, OR)
Born and raised on the island of Oahu, Colin began his cooking career shortly after high school. His love for the craft came while cooking at Roy’s Restaurant. After a year stint and Roy’s, Colin moved to Portland, in search of new experiences. In 2016, Colin opened Poke Mon, Portland’s first stand-alone poke restaurant. He truly enjoys being able to serve approachable and craveable food that can be eaten on a regular basis.
Lucky Cricket (St. Louis Park, MN)
Andrew Zimmern is a four-time James Beard award-winning TV personality, chef, writer, teacher and gracious dinner guest. As the creator, executive producer and host of the Bizarre Foods franchise on Travel Channel, Andrew Zimmern’s Driven by Food and The Zimmern List, he has explored cultures in more than 170 countries, promoting impactful ways to think about, create and live with food. He has written three books, appears monthly in Delta Sky Magazine, is a contributor at Food & Wine Magazine and an entrepreneur-in-residence at Babson College. Andrew is the founder and CEO of both Intuitive Content, a full-service production company that develops and produces dynamic original content, and Passport Hospitality, a restaurant and food retail development company. He is devoted to his charitable endeavors and sits on the board of directors for Services for the UnderServed, Second Harvest Heartland and Taste of the NFL. His life’s work is about demonstrating and promoting cultural acceptance, tolerance and understanding through food.