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.