Featured Chefs 2017
ANNIE PORTLOCK, ANNIEPIES (Portland, OR)
Passport to Pinot
Focusing on unique flavors and local, seasonal ingredients, AnniePies has been delivering bite-sized happiness to Portland since 2010. Owner and head baker Annie Portlock ensures that every mini pie and tiny snack is meticulously handcrafted with the finest ingredients to bring you complex, palate-pleasing flavor profiles with high gastronomic value. These dainty cookie/pie mash-ups are suitable for any occasion and available for weekly pick up, event catering, and wholesale.
DUSTIN CLARK, 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, 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 initially honed his skills between Zefiro and 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. In his current role as Executive Chef at Besaw’s, Dustin elevates classic comfort foods, while evolving 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, draw inspiration from his travels from around the globe with influences as far away as the Mediterranean and Asia.
DUSTIN JOSEPH, BISCUIT & PICKLES (McMinnville, OR)
Passport to Pinot
Dustin Joseph is an organic Executive Chef specializing in farm-to-table cuisine. His passion for food has taken him around the continent on a culinary expedition, landing him in the Pacific Northwest. His infamous wine dinners, partnered with local wineries, have given him the opportunity to create pairings that delight like none other. Dustin teams up with local farms to bring his diners the best flavors Oregon has to offer. He knows how to let the ingredients do the talking.
JAMIE DERAEVE-LEWIS, BLUE RAEVEN PIE (Amity, OR)
Salmon Bake Desserts
Ron and Jamie Lewis are a third generation farming family and owners of Blue Raeven Farms south of Amity. They have been growing berries on the farm for over 30 years mainly selling the berries to the wholesale processors. In 2007, Ron and Jamie opened Blue Raeven Farmstand, located on the south end of Amity. They were hoping to sell more of their produce directly to the customers. They included a certified kitchen in the building, which created the opportunity to have a bakery. This is where they bake their mouth-watering pies using their own berries from their farm. Time after time, customers say, “This pie reminds me of my grandmother’s pie.”
TROY MACLARTY, BOLLYWOOD THEATER (Portland, OR)
Passport to Pinot
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. MacLarty has recreated 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 of Indian dishes rarely found on the West Coast.
SARAH MARCUS, BRIAR ROSE CREAMERY (Dundee, OR)
Passport to Pinot
According to Sarah, “I’m following my passion in Dundee, Oregon. I have my own cheesemaking business making fresh chevre, aged cheeses, and euphoria-inducing chocolate chevre truffles. The more I work with cheese, the more I know I’m living my dream.” The multiple awards she has earned, including a Good Food Award and a blue ribbon from the American Cheese Society, are a testament to her passion to create great cheese. She learned the art of cheesemaking working side-by-side with the cheesemakers at Cowgirl Creamery in the San Francisco Bay Area, Ticklemore Cheese Company in Devon, England, and at Goat Lady Dairy near Greensboro, North Carolina. In 2008 Sarah set up shop in Dundee, Oregon and launched Briar Rose Creamery in 2010. Sarah and the cheeses of Briar Rose Creamery have been featured in numerous publications such as the Culture Magazine, The San Francisco Chronicle, Portland’s Mix magazine, and The Oregon Wine Press. Today she is recognized as a talented cheesemaker, creating hand crafted cheeses at her creamery.
TOMMY HABETZ & NICK WOOD, BUNK SANDWICHES (Portland, OR)
Good friends and sandwich aficionados Tommy Habetz and Nick Wood opened the original Bunk Sandwiches to a magical and hungry Portland in the fall of 2008, with a tip of the hat to the greatest television detective of all time, William “Bunk” Moreland on The Wire. Made with high-quality ingredients, Bunk sandwiches are creative and comforting, satisfying and delicious. Bunk’s signature sandwiches – Pork Belly Cubano, Meatball Parmigiano Hero, and Pulled Pork with Apple Cabbage Slaw – have garnered national media attention from the likes of The Food Network, Food & Wine magazine, and Travel + Leisure. Praise from national and local media has made Bunk a favorite for locals as well as a must-eat option for visitors. In 2010, Tommy and Nick joined forces with Bladen County Records founder and legendary barman, Matt Brown. Together, they opened the original Bunk Bar on SE Water Avenue. Since then the trio has opened four additional Bunk locations and gone mobile with a Bunk truck for events.
DAISLEY GORDON, CAFÉ CAMPAGNE (Seattle, WA)
Lunch on the Lawn
After college, Gordon worked a few years in restaurants to enhance his understanding of the business. He graduated from The Culinary Institute of America in Hyde Park, New York, which included an internship with a certified Master Chef. In 1995, he landed at Campagne Restaurant –Seattle’s standard-bearer of regional French cuisine. He never left. Gordon went from cook to sous chef, chef, and eventually chef/partner. At the now 20-year-old Café Campagne, he focuses on bringing-out full flavors and celebrating the bounty of the Pacific Northwest seasons in the French style. He maintains a passion for French culinary traditions and the French obsession with product quality. His commitment to excellence centers on a loyal patronage of some of the Northwest’s most esteemed purveyors. In 2008, Gordon was a competitor on Iron Chef America’s fresh berries challenge. The beneficiaries of Gordon’s charitable work include the Pike Place Market Foundation and the Fred Hutch Cancer Research Center.
AMANI GREER, CANDY BABEL (Portland, OR)
Salmon Bake Desserts
Confectioner Amani Greer is owner of Candy Babel, a unique old time candy shop located in the charming Alberta Arts district. She developed a fondness for sweets early in life. Her first job, while still in high school was at a fudge factory! During her travels abroad she fell in love with Europe’s quaint candy culture. “Quality over quantity” stood out as a mainstay to this old tradition. Amani decided a neighborhood sweets destination where she could put her own spin on it with her out of this world cotton candy flavors and vintage collectable tins was in order! The rest is history…
TIM CORRIGAN, CARLTON BAKERY (Carlton, OR)
Salmon Bake Desserts
When Carlton Bakery co-owner Tim Corrigan was living in Japan, he became interested in a particular bakery that was making incredible European-style pastries and breads. For Tim, the allure was two-fold: he loved eating the bread and pastries, and he wanted to learn to make them. Tim worked some early mornings at the bakery for two years, learning the essentials of bread and pastry making. Tim also studied baking at the Brauthaus Bakery, King Arthur Flour in Vermont, and at The San Francisco Baking Institute. After a career in project management, Tim chose to pursue his passion and open a bakery. Tim’s wife Ahmee, co-owner of the Carlton Bakery, shares a love for good food. Ahmee brings much talent to the Carlton Bakery, in the form of creativity, culinary ability, and a passion for excellence. Tim and Ahmee work with a dedicated staff to create all of the homemade products.
SCOTT CUNNINGHAM, COMMUNITY PLATE (McMinnville, OR)
Scott brings years of restaurant and hospitality experience to McMinnville’s Third Street. His resumé spans the breadth of the restaurant industry including positions in professional brewing, fine dining and general management in both his native California and his adopted state of Oregon. He is passionate about providing quality above quantity and connecting personally with the community and customers. Community Plate offers the nostalgic comforts of classic Americana. The restaurant honors a time when food was a part of our culture, our livelihood, ourselves. The communal tables represent more than a place to gather with friends over coffee, breakfast or lunch. Rather, community is the focus of all the restaurant does. From sourcing the freshest local ingredients to supporting area growers, farmers and artisans, the goal is to honor suppliers and patrons with honest, housemade dishes prepared with skill and care.
TOBIAS HOGAN & ETHAN POWELL, EaT: AN OYSTER BAR (Portland, OR)
Growing up in Oregon, Tobias Hogan began his culinary education at his grandmother’s side, learning family recipes carried over from Sicily. He finished his training under his business partner, French Culinary Institute graduate Ethan Powell. Knowing his true passion was food and wine, a career change brought him back to Oregon from Boston in 2004. He founded the award winning EaT: An Oyster Bar with business partner Ethan Powell in 2008. The restaurant is founded on the principle of sourcing high quality ingredients to represent the true nature of traditional New Orleans, Louisiana Southern cuisine and offering the freshest locally farmed oysters you can find.
Ethan Powell discovered his passion for cuisine at the age of 8 in a place called Texarkana, Arkansas when he was in charge of Tuesday family dinner. His foray into cuisine began with hors d’oeuvres of sliced tomato, beautiful cubes of Kraft cheddar cheese, and Atkins pickles followed with an entree of Hamburger Helper Beef Stroganoff. From there, the sky was the limit. He temporarily veered off his culinary path to earn a degree in finance at the University of Central Arkansas. Shortly after college he returned to his calling and attended the French Culinary Institute in New York City. After a few years in NYC, he ventured to Portland on a whim. He was the opening chef at Everett Street Bistro and from there moved to the helm of the novo-Peruvian restaurant Andina. In 2008, he teamed up with Tobias Hogan to showcase his native southern cuisine and opened EaT: An Oyster Bar.
MAXIMILLIAN PETTY, EDEN HILL (Seattle, WA)
At age 28, Chef Maximillian Petty has approached his culinary career much like each dish that he creates: imaginative, purposeful, and without boundaries. With aspirations well beyond his years, Maximillian started cooking at the age of 11 and shortly after, realized that he had a natural skillfulness and interest in cooking as a career. It would combine with his love of art, fascination with technology and his relentless desire to learn. His fast-tracked career has included positions at Jose Andres’ Zaytinya in Washington, D.C.; King Estate Winery in Eugene, Oregon; and Olivia in Austin, Texas, where he became executive chef at age 23. The creativity, dedication and discipline necessary to be an award-winning chef under the age of 30 was further recognized as a semifinalist for James Beard Award Rising Star of the Year in 2016 and 2017. His signature style and applied talent have created a notable chef with a solid reputation for intriguing and imaginative dishes at Eden Hill.
JACQUELINE SCHULTZ, ELEPHANTS DELICATESSEN (Portland, OR)
Salmon Bake Desserts
Jacqueline Schultz is the Desserts Supervisor at Elephants Delicatessen. Her passion for food stems from her desire to eat delicious food. Most importantly, things filled with sugar, butter, and flour. Armed with a Graphic Design Degree and 13 years of cake making, her goal is to expand the Elephants Desserts department making it a household name for Portland. Her free time is spent cooking, hosting solo dance parties, and soaking up the sun as much as possible.
SEAN MARTIN, EMBER & VINE (Portland, OR)
For over 10 years Sean Martin has been focused on wood fired food with a Pacific Northwest twist. This award-winning pitmaster can be seen throughout Oregon wine country pairing local ingredients with the diversity of Oregon wines. Owner of the pop up Ember and Vine, Sean and his partner Mary Cressler have created a unique dining experience that showcases a range of smoked proteins like pork shoulder and tri-tip to vegetables like smoked tomato bisque. Creating custom menus that highlight local bounty and wine pairings make each event a unique experience.
AARON ADAMS, FARM SPIRIT (Portland, OR)
Aaron Adams did not come to a culinary career in the usual family-dinner-around-the-kitchen-table kind of way. Growing up a latch-key in a divorced household in California’s east bay, he loved watching the PBS chefs (Julia, Jacques, Yan) as an escape into a world that was warm and welcoming, and certainly divergent from the occasional dinners out at Olive Garden and Sizzler. After too much time avoiding “adult life,” Aaron moved to Guam on a whim, where he fell in love with cooking. He then moved to Miami to join his grandparents and give culinary arts his full attention. A year later, he was Johnson and Wales’ highest-achieving graduate. He honed his culinary chops in New York for several years, but after 9/11 felt ready for another change of scene and a new challenge. Aaron opened his first restaurant, Spontane, in Jacksonville, Florida in 2002. Upon arriving in Portland in 2005, Aaron discovered veganism, which spoke to his heart and his stomach “I simply thought a cooking career without animal products was not possible,” says Adams, so he quit cooking. After a stint as a machinist, he went back to cooking, eventually opening the very successful Portobello Vegan Trattoria with partner Dinae Horne. Now, 20 years after his first foray into the restaurant world, Aaron has opened Farm Spirit, a true expression of his desire to create an oasis for “anyone and everyone to gather in an authentic and intimate setting, and just appreciate what’s been growing around us.”
ETHAN & ASHLEY BISAGNA, FEASTWORKS (Portland, OR)
Feastworks is located in the Sellwood neighborhood of Portland, Oregon. Their delicatessen & catering company is known for handcrafted charcuterie, dishes comprised of seasonal produce and a bustling brunch service.
Ashley was born and raised in Portland, Oregon. At a very early age she knew she would grow up to work in the culinary field. After graduating from Washington State University, she moved to Seattle where she was a food and beverage manager for Starwood Hotels and Resorts. Realizing that her true passion was working in the kitchen, she pursued a degree in the culinary arts. She went on to work under Walter Pisano at Troiani and Jerry Traunfeld at The Herbfarm. She moved back to Portland after a decade away, landing first at Park Kitchen and then working as the sous chef of Clyde Common before starting Feastworks.
Ethan Bisagna, a Washington native, grew up surrounded by some of Washington’s best farmland. After extensive travels around the world he decided to return to Washington. Ethan moved to Portland to cook and explore the food and wine culture of Oregon. He has studied wine through the Wine & Spirit Education Trust and was able to fuel his passion for the art of butchery while working at Clyde Common, Phil’s Meat Market, and as the opening head butcher for Laurelhurst Market.
VITALY PALEY, HEADWATERS at THE HEATHMAN HOTEL (Portland, OR)
Vitaly Paley is the chef and owner of Headwaters, Imperial, and Paley’s Place. With a 2005 James Beard Award and a 2011 win on Iron Chef America, Russian-born and French-trained Vitaly believes cooking is as much about soul searching and mood as it is about technique. As the chef and co-owner of Paley’s Place Bistro & Bar, Vitaly has been instrumental in defining regional Northwest cuisine. After attending Julliard as a concert pianist, Paley found his passion for cooking and earned a Grand Diplôme from the French Culinary Institute. In February 1995, he and his wife Kimberly realized their dream when they opened Paley’s Place. The Paleys opened Imperial and Portland Penny Diner in downtown Portland in 2012. Always creating, Paley launched his pop-up DaNet in 2014, where he cooks the cuisine of his roots. In 2016, Paley opened Headwaters at the Heathman Hotel in downtown Portland, showcasing local ingredients from Oregon’s diverse bounty, from farm to sea, in addition to the Russian Tea Experience by Vitaly Paley, hosted in the property’s historic tea court.
BRENDAN MCGILL, HITCHCOCK (Seattle, WA)
Brendan McGill hails from Alaska, where his love of cooking, fishing, and farming were cultivated from an early age. What started there has grown into a collection of highly acclaimed restaurants and delis located in Seattle and on nearby Bainbridge Island. In 2010 McGill opened Hitchcock, where he showcases vegetables and pork from his farm, Shady Acres. In 2011, Hitchcock Deli opened next-door to the restaurant, offering house-cured meats and sandwiches, and in 2014 a second Hitchcock Deli opened in Seattle’s Georgetown neighborhood. Back on Bainbridge Island, Verjus, a vegetarian cafe and juice bar, opened in April of 2016, and Bruciato, a Neapolitan pizza joint, opened in January of 2017. Café Hitchcock is slated to open this spring in Seattle. McGill was voted the “People’s Best New Chef” by Food & Wine in 2013, and has been honored with a James Beard nomination as well as awards from Eater and StarChefs.
ANDREW BIGGS, HUNT & GATHER CATERING (Portland, OR)
A native Oregonian, Chef Andrew Biggs was raised in the outdoors, fishing, hunting, crabbing and clam digging, all the while gaining a greater understanding of where our food comes from. After years working in restaurant kitchens for others, including six years with James Beard award-winning Chef Philippe Boulot at The Heathman Hotel, he and his wife, Laura Harlow Biggs, founded Hunt & Gather Catering. Together, they create specialized experiences through food, service, and hospitality. They balance exquisitely crafted, locally-sourced food with impeccable service to create memorable events.
CHRIS CZARNECKI, JOEL PALMER HOUSE (Dayton, OR)
As a fourth-generation restaurateur and chef, Chris is honored to be carrying on the family tradition and proud to share our family’s passion for fine dining. He spent the majority of his life in and out of kitchens (Pennsylvania, Germany, France, Oregon, and Iraq). And upon returning home from his service in the United States Army in 2006, his father asked Chris if he wanted to join the family business. In 2008 Jack and Heidi retired and Chris carried building upon his family’s rich traditions and continue to deliver superb cuisine and outstanding experiences to Joel Palmer House guests.
SUNNY JIN, JORY at THE ALLISON INN & SPA (Newberg, OR)
Graduating at top of his class from Portland’s Western Culinary Institute where he received the Grand Toque Award, Chef Sunny Jin went on to complete his externship at Napa Valley’s famed French Laundry working for three years under renowned chefs Thomas Keller and Corey Lee. In this capacity, Jin created and executed new menus every day at the highest level of quality. Following this experience, Jin worked at the top rated restaurant in the southern hemisphere, Sydney, Australia’s Tetsuya’s, working alongside chef owner Tetsuya Wakuda. His experience was heightened by side visits throughout Australia, New Zealand, Vietnam, and Thailand. His return to the U.S. was marked by the rare assignment of preparing for a season at El Bulli, the world’s top rated restaurant, located in Catalonia where he worked under Ferran Adria and Oriol Castro. Returning to the U.S., Jin remembered with fondness his formative school experiences and recognized the emergence of Oregon as one of the country’s preeminent food and wine destinations. His search led him to JORY at The Allison Inn & Spa which has been among the state’s best reviewed new restaurants since its opening.
BONNIE MORALES, KACHKA (Portland, OR)
Passport to Pinot
The first-generation American daughter of Russian immigrants, Bonnie Morales grew up in Chicago and has a unique view on the culture and cuisine of the former Soviet Union. Briefly working for a design consultancy in New York, Bonnie left product design to pursue a career in food – honing her skills in several of New York and Chicago’s Michelin starred restaurants. Bonnie opened Kachka, her dream restaurant devoted to the cuisine of Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan, in 2014 to much acclaim. Despite being open for just over a year, Kachka is already a staple in the Portland restaurant community and has received accolades from publications like The Oregonian, Bon Appétit, The Wall Street Journal, and The New York Times. When Bonnie isn’t in the kitchen, she spends her time with her husband, Israel, and her son.
KEN FORKISH, KEN’S ARTISAN BAKERY (Portland, OR)
Passport to Pinot
Ken Forkish is the owner of Ken’s Artisan Bakery, Ken’s Artisan Pizza, Trifecta Tavern & Bakery, and Trifecta Annex in Portland, Oregon. He is also the author of the James Beard and IACP Award-winning book Flour Water Salt Yeast (Ten Speed Press) and a recently-published ode to pizza, The Elements of Pizza (Ten Speed Press). Ken is largely recognized as a key contributor to Portland’s culinary evolution, founding Ken’s Artisan Bakery in 2001 and Ken’s Artisan Pizza in 2008. He was a finalist for the national James Beard Award “Outstanding Pastry Chef” in 2013; that same year, he opened Trifecta Tavern & Bakery in Portland’s Central Eastside, a bar, restaurant and small-batch bakery. Most recently, Ken opened Trifecta Annex in Portland’s Pine Street Market, serving whole grain croissants, daily toasts, and 18-inch New York(ish) pizzas.
KYRA BUSSANICH, KYRA’S BAKE SHOP (Lake Oswego, OR)
Salmon Bake Desserts
Kyra Bussanich is the pastry chef and entrepreneur behind Kyra’s Bake Shop in Lake Oswego, Oregon. Her bakery is exclusively gluten-free, winning awards and competitions—like the Food Network’s Cupcake Wars—against traditional gluten-based bakeries. Kyra started her business after a debilitating autoimmune disease forced a choice: eliminate gluten and reduce the inflammation in her gut, or have surgery to remove portions of her intestines. For her, the choice was clear, though not easy. She was determined to challenge the status quo, attending the Le Cordon Bleu pâtisserie program and figuring out how to apply classic French baking techniques to her extensive kitchen experimentation with gluten-free flours. The result: her award-winning bakery with more than 125 varieties of treats. Kyra’s favorite part of the job is playing with textures and flavors, and developing exotic-yet-approachable pastries that delight everyone who eats them. Since opening the bakery in 2009, she has garnered attention from The Huffington Post, USA Today, The Today Show, Food & Wine, Redbook, Shape, and more.
BEN DYER, JASON OWENS, DAVID KREIFELS & BEN BETTINGER, LAURELHURST MARKET (Portland, OR)
Benjamin Dyer is one of the owners of Laurelhurst Market, Simpatica Catering and Dining Hall, Ate-Oh-Ate Hawaiian Restaurant, and Reverend’s BBQ. He has been cooking for the last 18 years, cutting his teeth under chef Bill Hatch at Café Zenon in Eugene before moving to Portland in 2003. Originally from Kona on the Big Island of Hawaii, Ben has a deep background in charcuterie and all things meat. He is a proud member of the board of directors for the IPNC and looks forward to celebrating his 13th year as a guest chef at the event. Ben Dyer is pictured on the left of the photgraph.
David Kreifels is one of the owners of Laurelhurst Market, Simpatica Catering and Dining Hall, Ate-Oh-Ate Hawaiian Restaurant, and Reverend’s BBQ. David was born in Portland and has enjoyed the opportunity to watch the Portland food scene grow from its infancy into the full-fledged food city it has become. It is very important to David to work closely with local farmers and food providers, and he is constantly striving to find the best that the region has to offer. David came to Simpatica when the dining hall was built in January of 2006 and became a co-owner the following year. Dave Kreifels is pictured in the center of the photograph.
Jason Owens is one of the owners of Laurelhurst Market, Simpatica Catering and Dining Hall, Ate-Oh-Ate Hawaiian Restaurant, and Reverend’s BBQ. Jason moved to Portland in 1996 after graduating from the New England Culinary Institute in Montpelier, Vermont. After working with two highly talented chefs, Mark Gould of Atwaters and Vitaley Paley of Paley’s Place, he decided that Portland was the only place for a cook interested in working with the motherlode of edibles that Oregon offers. In the summer of 2003, Jason teamed up with long-time friend David Padberg of Park Kitchen to start Axis Supper Club, cooking dinners in his backyard with an assortment of produce from the garden. Axis Supper Club went on to cook at many different locations (Pix, Shogren House, Park Kitchen) until December 2004. In January of 2005, Jason joined the Simpatica team as chef and part-owner. Jason Owens is pictured on the right side of the photograph.
Vermont native Benjamin Bettinger moved to Portland in 2001 to attend Le Cordon Bleu’s Western Culinary Institute. His dedication and leadership in school resulted in a coveted internship with chef Vitaly Paley at Paley’s Place. Ben’s commitment and hard work resulted in a promotion to sous chef, followed by promotion to chef de cuisine. In 2008, he accepted the position of executive chef at Beaker and Flask, which opened in 2009 to critical acclaim, including Restaurant of the Year by Willamette Week. He and Paley remained in close contact, so much so that he served as sous chef in a victory against chef Jose Garces on the Food Network’s Iron Chef America in 2011. The two collaborated with the opening of Imperial Restaurant in September of 2012 where Ben served as executive chef. In 2014 he joined forces with the powerful team behind Laurelhurst Market as Executive Chef. Since taking the helm at Laurelhurst Market the accolades have continued with recognition as Portland’s number one steakhouse. In April, Bettinger opened Big’s Chicken, a small and casual chicken joint with big bold smoked flavors.
LESLIE MACKIE, MACRINA BAKERY & CAFÉ (Seattle, WA)
The idea for Macrina Bakery & Café existed long before the doors opened. The seed was planted while Leslie Mackie was in cooking school at the California Culinary Academy and continued to take root throughout her early restaurant career and travels. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft’s traditional, almost spiritual, importance. “To me, making bread is being an artist,” Mackie says. “In France, bakers are revered because bread is such a central part of the family and the community.” Leslie was head baker at Seattle’s Grand Central Bakery prior to opening Macrina Bakery & Café in 1993. Featured in Sunset, The Los Angeles Times and The New York Times, and The Seattle Times, Leslie also appeared on Julia Child’s “Baking with Julia” series and on many Food Network shows. She has been nominated multiple times by the James Beard Foundation for the “Outstanding Pastry Chef” award.
KASEY MILLS, MEDITERRANEAN EXPLORATION CO. (Portland, OR)
Passport to Pinot
Kasey Mills didn’t have a passion for cooking or any experience in restaurants until he was 20 years old. Working as a ski lift operator at that time, he received sage advice from his father to find a job that he could take pride in. 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 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, Oregon from South Dakota in 2001 to attend culinary school and immediately began working six days a week while taking classes, working his way up the ranks at well regarded restaurants in the area. 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. He worked directly under Gorham for three years before being promoted Chef de Cuisine. After seven years at Toro Bravo, Mills opened Mediterranean Exploration Co. as a co-owner with Gorham.
PHIL OSWALT, MULTNOMAH ATHLETIC CLUB (Portland, OR)
An Oregon native, Philip Oswalt was raised in a family of chefs and restaurateurs. He started his first kitchen job at age 13 and learned the importance of working with Willamette Valley farmers. A graduate of the New England Culinary Institute, his culinary path has taken him to Washington, Colorado, Florida, and France. Returning to Portland, he found a home at the Heathman Restaurant, then the Multnomah Athletic Club, where he currently oversees four restaurants.
JOHN EISENHART, NEL CENTRO (Portland, OR)
Passport to Pinot
John Eisenhart enrolled in San Francisco’s California Culinary Academy, and then graduated to the fabled kitchens of San Francisco’s Aqua and Masa’s, eventually moving to New York to work at La Grenouille. Having gained a notoriety of his own, John earned the coveted position of Sous Chef at Babbo and the chance to study at the clogs of Mario Batali. It was Batali who sent John on a year-long culinary tour through Italy, where he furthered his culinary training in Lucca, Venice and Alba. More importantly, John discovered that the slower pace of life in Italy was in his blood, and he would no longer be able to live in New York. Now with a strong resume and reputation, John chose Portland for his next home where he was drawn by the people, the pace and the fresh local produce of Oregon.
MAYLIN CHAVEZ, OLYMPIA OYSTER BAR (Portland, OR)
Chef/Owner Maylin Chavez is a native to Tijuana, Baja California Norte. She brings her heritage and passion for the sea to each dish she prepares. Her personal and professional experiences cooking in Baja, abroad, and being surrounded by the rich diversity of ingredients has created a direct imprint on her cuisine. “My approach to oyster and seafood cookery is to surprise the senses, and bring a mélange of globally inspired flavors to each bite you enjoy.”
MANDY GROOM, OLYMPIA PROVISIONS (Portland, OR)
Lunch on the Lawn
Mandy Groom has enjoyed a twenty-four-year career in the food industry as a pastry chef, teacher, and consultant. Formerly executive pastry chef at Portland institutions Zefiro and Bluehour, she also worked at acclaimed Le Pigeon and Ken’s Artisan Bakery. Mandy’s work has been featured in Northwest Palate, Food Arts, Gourmet, Better Homes and Gardens, and Food & Wine, and her recipes have been published in Baking From The Heart, a cookbook benefiting Share Our Strength, a national organization dedicated to fighting hunger. In her spare time, Mandy enjoys music, singing, photography, gardening, nature, botanical hoarding, and spontaneous dance parties.
DAVID SAPP & SCOTT DOLICH, PARK KITCHEN (Portland, OR)
David Sapp is a Southerner at heart. He was born in Atlanta, Georgia and grew up surrounded by true Southern cuisine prepared in his Grandfather’s kitchen. He spent days in that kitchen; watching, listening and tasting, and absorbing his mentor’s skills and love of Southern cuisine. In 2008 David set his foot firmly on the road to becoming a chef, moving to Portland and enrolling in Western Culinary. He interned under Dolan Lane and Kyo Koo at Clarklewis, honing his skills and allowing his art to take shape, before moving on to simultaneously work as a chef instructor at Sur La Table and curate the breakfast room at the Ace Hotel. David joined the Park Kitchen team in 2013, working under Chef de Cuisine Ethan Snyder. In 2014 he took over as Chef, where he upholds the Park Kitchen tradition of careful attention to Pacific Northwest flavors while bringing the warmth and hospitality of his Southern roots to the table.
The allure of great ingredients just outside of town brought Scott Dolich to Portland in 1992. He realized immediately Portland’s culinary landscape was a match for him. He cooked at Zefiro, Wildwood, Higgins and Tapeo before opening Park Kitchen in 2003. Park Kitchen has garnered accolades from Zagat: America’s Top Restaurants, The Oregonian Diner Top 101, 2003-present, Willamette Week Top 100 Restaurants, 2003-present. In addition, Scott has been recognized by the James Beard Foundation as a two-time nominee for Best Chef Northwest and as Best New Chef 2004 by Food & Wine magazine. Although he still fancies himself as a kick-ass cook, Scott’s full time job is sourcing the best local ingredients he can find and training his staff to run completely sustainable restaurants. When he’s not mentoring his staff, he’s spending time with his family and daydreaming about cooking.
WALT ALEXANDER, KEVIN ATCHLEY & BRIAN SNYDER, PINE STATE BISCUITS (Portland, OR)
Pine State Biscuits began as a brainchild centered around…what else? The quest for the perfect, buttery, flaky, homemade biscuit. Kevin Atchley, Walt Alexander, and Brian Snyder knew biscuits all too well from growing up in North Carolina, but after having relocated to Portland, Oregon, they craved the down home cooking they knew from childhood. In 2006 they banded together and decided to bring the Southeast to the Northwest, and opened a farmers market booth baking fresh biscuits on-site. Over the next 11 years they have continued to roll out the biscuits, and now operate 3 brick and mortar locations along with the faithful farmer’s market booth, rain or shine.
CHERYL WAKERHAUSER, PIX PÂTISSERIE & BAR VIVANT (Portland, OR)
Pastry chef Cheryl Wakerhauser (a.k.a. Pix), is known for combining bold, flavors and textures into small, adorable packages. After a short-lived career studying to be an astronaut, Cheryl headed to Southern France and trained at the prestigious pâtisserie of MOF Philippe URRACA, president since 2003 of the Meilleurs Ouvriers de France Pâtissiers. Taking her French training first to our local farmer’s market and afterwards to the then desolated SE Division St, Cheryl established what is now a 16-year-old Portland institution. These days, E. Burnside is home to Pix with an added savory side – Bar Vivant, a proper tapas bar modeled after those in San Sebastián. Her other love? Champagne. Her collection has grown to over 400 cuvées, including vintage and large format, with a focus on small grower producers. The list was awarded World’s Best Champagne and Sparkling Wine List in 2014, 2015 and 2016 by London’s World of Fine Wine Magazine. Watch for her new book, Modern French Pastry: Innovative Technique, Tools and Design out this October! Presale orders now available.
PAUL BACHAND, RECIPE: A NEIGHBORHOOD KITCHEN (Newberg, OR)
Lunch on the Lawn
Recipe, A Neighborhood Kitchen opened its doors to the community in the spring of 2011, showcasing rustic yet refined preparations of wine country cuisine while always enthusiastically adapting to the seasons. Time honored cooking methods and techniques, along with long-standing family recipes, take the forefront when composing daily menus. Chef/owner Paul Bachand’s artisanal philosophies carry through in the kitchen at Recipe, with an ever-changing selection of cured and smoked meats, hand formed cheeses, pastas, and old world charcuterie.
CHRISSY BUCK, RED FOX BAKERY (McMinnville, OR)
Passport to Pinot
Chrissy has been in the hospitality industry since 1987. Starting in Southern California as a server, she quickly worked her way up the restaurant profession. When she moved to Oregon, the Marriott Corporation quickly grabbed her and taught her the art of fine dining and catering. After moving to the Willamette Valley wine country, she immediately saw the potential in the region’s rich valley and culture. Now, as owner of Red Fox Bakery, she enjoys the interaction with her customers and restaurateurs in the area.
JODY KROPF, RED HILLS MARKET (Dundee, OR)
Jody Kropf grew up with one foot on a tractor and one foot in the kitchen. By age 12 he was splitting his days working hard in his parent’s restaurant, the Brownsville General Store, and growing a deep connection to the land by working on his uncle’s farm. After studying at the Western Culinary Institute he got his first professional start at the Heathman Hotel in Portland. Soon after, he took an exciting job as a personal chef, cooking and sailing from Nova Scotia to the warm waters of the Caribbean and later expanding his tastebuds by experiencing regional food all over North America. He completed his culinary education at the famed Culinary Institute of America in St. Helena, California where he met his lovely wife Michelle. Taking his bride back home to Oregon, the duo settled in Dundee where there was enough city for the missus and enough country for the boy. Here the ten-year dream of creating a casual and inviting community market took shape. Taking inspiration from farmers and local artisans, Red Hills Market celebrates the bounty of local and seasonal ingredients by sharing them with the community.
PAUL LOSCH, RUDDICK/WOOD (Newberg, OR)
Paul Losch is co-owner of Ruddick/Wood, a restaurant and tavern in downtown Newberg. Raised in rural Pennsylvania, Paul has been working in food service since the age of 13, starting off at a snack bar run by his family at Shawnee State Park. Paul worked in local restaurants before enrolling in the Culinary Institute of America. He has spent his time since the Culinary Institute exploring food, kitchens, and life across the United States and abroad. A desire to be closer to the source of his food and nature brought Paul to Oregon in 2008. After stints in several Portland kitchens, including DOC and Vino Paradiso, Paul teamed up with Kyle Lattimer in early 2013 to open Ruddick/Wood. Ruddick/Wood showcases the duo’s commitment to providing comfortable and approachable food and drink that supports the local community.
TYLER MALEK, SALT & STRAW (Portland, OR)
Passport to Pinot
Salt & Straw is Portland’s farm-to-cone ice cream shop. Their ice cream is handmade in small-batches using only all-natural dairy with the best local, sustainable, and organic ingredients Oregon has to offer, as well as imported flavors from small, handpicked farms and producers around the world. It starts with local cream from Lochmead Dairy in Eugene, Oregon. All of their cows were born on their third generation family farm – so you know it’s the highest quality you can get and super fresh. The ice cream is made with 17% butterfat, very little air in the churn process, and a low sweetness level, so the flavors can really shine through!
NOAH BEKOFSKY, SODEXO AT LINFIELD COLLEGE (McMinnville, OR)
Noah Bekofsky has always known he wanted to be a chef. Raised in the Pacific Northwest on macrobiotic principles in an organically minded household, he sees his decision as a natural one. “I was always around food, and Mom was always in the kitchen cooking. We had a garden, and I was hands-on there, and in the kitchen.” Realizing his comfort behind the stove, Bekofsky embarked on a 30-year adventure that led him to his position as District Chef for Sodexo at Linfield College. At 14, he was making salads and washing dishes at a four-star restaurant. It was a lucky thing, he believes, having an “in” with a top-rated kitchen, and it helped him develop his career quickly. From there he traveled to Europe “eating on a backpacker budget.” He stayed in Germany to work at a hotel restaurant in Garmisch-Partenkirchen. He returned to Eugene, Oregon, and was hired as the Executive Chef of the Excelsior Cafe. In 1994, Bekofsky headed for Hyde Park to pursue a degree at the Culinary Institute of America. Over the next 20 years Noah cooked throughout the United States before returning to Oregon as District chef for Sodexo at Linfield College in McMinnville.
After graduating from the California School of Culinary Arts’ Cordon Bleu, Aaron did an externship in his native Canada at Lumière in Vancouver, BC and was immediately taken with the flavors and produce available in the Pacific Northwest. He went on to work under Gary Danko in San Francisco, shortly thereafter taking a sous chef position at Myth under Sean O’Brien. Yearning for the Pacific flavors that caught his palate during his externship, Aaron headed back north to Oregon. After working in Portland kitchens for a couple of years, he opened St. Jack in 2010. St. Jack has won multiple awards in Portland, including The Oregonian’s Rising Star. In addition, Aaron was given the Portland Rising Star award in 2011. He was recognized by the James Beard Foundation in 2012 as a semi-finalist for Best Chef: Northwest. In 2015, Aaron opened his second project, La Moule, a Belgian-inspired gastropub in southeast Portland.
GREG DENTON & GABRIELLE QUIÑÓNEZ-DENTON, SUPERBITE (Portland, OR)
Lunch on the Lawn
Greg Denton and Gabrielle Quiñónez Denton are chefs and co-owners of SuperBite and the Argentine-inspired Ox. The pair received the lauded James Beard Foundation: Best Chef Northwest award in May 2017. Their debut cookbook, Around the Fire was released to critical acclaim in 2016, the same year they opened SuperBite to rave reviews, garnering Portland’s Best Spin-off of the Year Award by Eater.com and Best New Restaurant by Thrillist. SuperBite’s Truffled Spaghettios was named one of the year’s Best Dishes by The Oregonian. Their first restaurant, Ox, opened in April of 2012 and was named Restaurant of the Year 2013 by The Oregonian. More accolades followed with Bon Appétit magazine calling Ox one of their Top 50 Best New Restaurants. In 2014, the duo was chosen as Best New Chefs by Food & Wine magazine.
MATT BENNETT, SYBARIS BISTRO (Albany, OR)
Lunch on the Lawn
Matt is the chef/owner of Sybaris in historic downtown Albany, which opened in 2001. He has won several culinary gold, silver, and bronze medals in Michigan, Portland, and Seattle. In 2011, Matt was the first chef to prepare a dinner at the James Beard House using Northwest Native American ingredients. He was honored to be nominated as a semifinalist by the James Beard Foundation for Best Chef: Northwest in 2011 and 2012. Best Places Northwest described Matt as a chef whose menus “reflect a fearless and playful approach to food”. Bennett focuses on using the highest quality local, and whenever possible organic, ingredients. Sybaris serves contemporary Northwest cuisine that changes every month.
JASON STOLLER SMITH, TIMBERLINE LODGE (Timberline Lodge, OR)
Chef Jason Stoller Smith’s cooking career hit a major turning point in June 2010 when he presented the Salmon Bake at a Congressional Picnic personally hosted by President and Mrs. Barack Obama. At that same time, he began as Executive Chef Timberline Lodge, having spent ten years cooking in wine country. He has since elevated the lodge’s various food programs. Jason oversees all the culinary efforts at Timberline’s seven Mt Hood restaurants, including the Timberline’s famous Cascade Dining Room, plus the full-service conference center and wedding venues. In Timberline’s high quality, high volume setting, Chef Jason Stoller Smith has hit his stride as a chef. His close ties with Northwest farmers, ranchers, vintners, brewers, and fishermen continues to nurture his reputation for utilizing locally-grown, sustainable food and beverage products. In the summer of 2016, Timberline Lodge launched its proprietary beef program. With Timberline’s purchase of 52 head of cattle, Jason works closely with Deschutes River Beef ranchers to bring local, natural, traceable beef from gate to plate.
NORMA BUCHOLZ & MICHAEL STILLER, TINA’S (Dundee, OR)
Passport to Pinot
Tina’s in Dundee has been a wine country staple for almost 25 years, and now they have a fresh, renewed direction. Michael Stiller, an 11 year veteran Maitre D of IPNC (think ‘spats’) and his partners are the new owners. After the retirement of Tina and David, Michael brought chef Norma Buchholz to Dundee, and the two have worked hard finding their groove: Wine friendly, seasonal ingredients prepared and served with elegance and a commitment to excellence. Where Michael brings experience with service, food & wine pairing, and secret agentry, Norma compliments with a fresh take on northwest wine country cuisine, technical skill, and a hauntingly vicious volleyball spike!
JOHN GORHAM, TORO BRAVO (Portland, OR)
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 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. Gorham began cooking at home at a very young age, enrolling at the American Culinary Federation in Williamsburg, Virginia at age seventeen. He went on to work with some of the Bay Area’s most influential culinary figures of the time, including Chris Rossi, Judy Rogers, and Jean Pierre of Chez Panisse. After traveling to Spain in 2007 to gather ideas, recipes and vision, Gorham launched Toro Bravo. In its first year, Portland Monthly declared Gorham “Chef of the Year” and Willamette Week named Toro Bravo “Restaurant of the Year.” 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.
MATT CHRISTIANSON, URBAN FARMER (Portland, OR)
Chef Matt Christianson focuses on redefining the modern steakhouse with an emphasis on sustainable Northwest ingredients and simple, straightforward preparations in his role as executive chef at Urban Farmer in The Nines Hotel. He loves the idea of a food community and treating ingredients as well as your neighbor treats them. He emphasizes this philosophy at Urban Farmer by maintaining excellent relationships with farmers and being “farmer-centric.” Fresh out of culinary school, Christianson traveled across the country to work with Bradley Ogden and the Lark Creek Restaurant Group, quickly working his way up the ranks to executive chef at the group’s Lark Creek Inn. While there, Christianson got a taste for farm-to-table cuisine, and loved cultivating relationships with local farmers and growers. Christianson later accepted a position as chef de cuisine at Ogden’s One Market in San Francisco. Lured to Boulder, Colorado, to be near family, Christianson became the executive chef at Q’s Restaurant in the historic Hotel Boulderado. From Boulder, Christianson settled in Portland where he became the executive chef at Urban Farmer.
JESSE KINCHELOE, VALLEY COMMISSARY (McMinnville, OR)
Owning a seasonal, farm driven restaurant has been a dream of chef/owner Jesse Kincheloe’s since growing up in Healdsburg, in the heart of Sonoma county. Jesse learned at an early age that quality ingredients are essential to cooking. Helping his family create meals from scratch with fresh ingredients has taught him to incorporate the same freshness into his menus today. Jesse moved to the Pacific Northwest to attend the Western Culinary Institute’s Le Cordon Bleu in Portland. After graduating in 2006 he received an externship at Crush restaurant in Seattle, which later received a James Beard award and Food and Wine magazine’s “Best Chef”. During his time in Seattle, he met his wife Erica who worked in the wine industry and shared his passion for food and wine. Jesse quickly convinced Erica to move to Portland when he received an offer to work with Portland’s Tommy Habetz at Meriwether’s restaurant. After getting married in 2009, they moved to Oregon’s wine country to be closer to local farms and wineries. Jesse has been a creative force helping with the establishment of several local restaurants including Jory at the Allison, Community Plate and later, Walnut City Kitchen in McMinnville. He pursued his dream of owning a seasonal inspired restaurant with the opening of Valley Commissary in 2014.
JOHNNY NUNN, VERDIGRIS (Portland, OR)
Nunn began cooking and refined his craft working at premier restaurants around the country, including San Francisco’s Farallon and Town Hall, New York City’s Eleven Madison Park, and Washington D.C.’s Cafe Atlantico, then traveled to Madrid, Spain to work at Memento. He moved to Portland in 2007 and opened restaurant five-0-three in West Linn. Nunn made significant contributions as Executive Chef to Portland restaurant institutions RingSide Hospitality Group and Brasserie Montmartre before opening Verdigris in 2015. Verdigris is the expression of Nunn’s dedication to locally sourced and globally minded food and dining he’s developed over the course of his career.
DAVID BRIGGS, XOCOLATL DE DAVÍD (Portland, OR)
Lunch on the Lawn
David Briggs in the owner and chocolatier of Xocolatl de Davíd in Portland, Oregon. Briggs grew up in the San Francisco Bay area, save four years living in Australia and Singapore, which led to extensive travels through Asia and heavily influenced both David’s childhood and his culinary interests. After graduating from the Culinary Institute of America, David accepted a job at Park Kitchen as sous chef. While at Park Kitchen, David started Xocolatl de Davíd informally, and unintentionally, while just “playing around with chocolate.” Briggs works with as many local farmers as possible and sources his single origin chocolate from sustainable and fair trade sources. While his focus is certainly chocolate, David’s confections stand out due to their savory and sweet nature. David has been featured in Bon Appétit, Cooking Light, The Wall Street Journal, Sunset, and Mix magazine. He won a Good Food Award for his Salted Caramel Chocolate Bar in 2011.
Kate Koo, ZILLA SAKÉ (Portland, OR)
Kate Koo and Sam Saltos are chef/owners at Zilla Sake in Portland’s Alberta Arts district. Their focus is on ingredient driven food using traditional preparation and technique. Sam’s diverse culinary background includes graduating from the Culinary Institute of America in 2009 and Michelin star experience in both the US and Europe. He has cooked at a wide range of restaurants and found a home at Zilla in 2010. Kate began her sushi career in Phoenix in 2000 and apprenticed under two Japanese sushi chefs in Arizona and Oregon. Also making sushi in Washington and Hawaii, she has loved working with a variety of unique ingredients. She opened the sushi bar at Zilla Sake in 2008.