IPNC Facebook Fan Page   Follow IPNC on Twitter   Join the IPNC Mailing List

Over 50+ guest chefs team up with Northwest farmers to transform locally sourced, sustainable ingredients into edible art. Featured Chefs are listed alphabetically by restaurant. More information on IPNC cuisine and sample menus can be viewed here.
BAR AVIGNON, Eric Joppie (Portland, OR)
Friday Winery Lunch

Slow cooking, local ingredients and old world techniques are the hallmarks of Eric Joppie’s food. Whether by roasting, smoking, curing or pickling, these methods figure prominently into his bold yet uncomplicated style of cooking. Culinary school led to an externship at the Savoy Hotel in London, where Joppie worked as a Banquet Saucier in a brigade of 80 international cooks, and upon completion of this position, he took the opportunity to travel the continent. This was a heady and influential time for him where his predominately American palate grew exponentially and he savored every day eating and drinking his way through France, Spain and Morocco. The next phase of Joppie’s culinary career was defined by the conventional wisdom of the west coast culinary scene: farm to table, local produce and slow cooking. Young and ambitious, he was most stimulated in the kitchens that encouraged experimentation and growth, and he worked as a line cook at Castagna in Portland, Oregon before moving to Marin County and working with many well known chefs around the Bay Area at restaurants like Lark Creek Inn, Insalata’s and Fork. After several years in Marin, Joppie moved on to Sonoma County and worked as Executive Sous Chef at the renowned Mayacama Golf and Wine Club, using the best local ingredients to create elegant yet approachable wine country cuisine. Joppie is excited to be a part of the culinary talent in Portland where he can cook with some of the country’s finest local ingredients. He’s inspired by the familial atmosphere at Bar Avignon and steadfastly cultivates close relationships with local farmers, utilizing the restaurant’s own Broken Fence Farm to create a dining experience that is both singular and approachable to Bar Avignon.
BRIAR ROSE CREAMERY, Sarah Marcus (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, 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.
CANLIS, Jason Franey (Seattle, WA)
Friday Winery Lunch

A native of Palm Beach, Florida, Jason first began cooking at age 15, getting his start at The Breakers Hotel. Looking for a new challenge, Jason took a job at Campton Place at age 24, working for then-chef Laurent Manrique. A year later, Daniel Humm took over as executive chef, and quickly made Jason his executive sous chef. When Campton Place received four stars from The San Francisco Chronicle it attracted big-city restaurateur Danny Meyer, who lured Chef Humm to Eleven Madison Park in Manhattan. Charged with remaking Eleven Madison into a flagship restaurant, Humm insisted Mr. Meyer bring Jason as well. Together they set to ushering in a new era of fine dining within Danny Meyer's hospitality empire. After six years of working under Daniel Humm, Jason left the post of executive sous chef to become the executive chef of Seattle's landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan's dining scene, Franey set a new course: keep Canlis, then 58 years old, relevant, and at the forefront of fine dining in Seattle. After only two years at Canlis, Jason was named one of Food and Wine Magazine's Best New Chefs 2011 and The People's Best New Chef Northwest by Food & Wine. Jason is Canlis Restaurant's fifth-ever executive chef in 60 years. He's an active gardener, snowboarder, and outdoor enthusiast.
COQUINE SUPPER CLUB, Katy Millard & Ksandek Podbielski (Portland, OR)
Passport to Pinot

Katy began her culinary career as an American abroad in Paris in 2002. After graduating with a degree in Hospitality Business from Michigan State University, she headed to Europe for the summer. For the next five years Katy worked her way up through some of the best fine dining kitchens in France, starting with how to peel shallots. Her resume includes commis and chef de partie positions at: La Butte Chaillot by Guy Savoy in Paris; La Table du Lancaster by Michel Troisgros in Paris (one Michelin star); Le Château de la Chèvre d’Or in Èze Village with chef Phillipe Labbé (two Michelin stars); Le Grand Hôtel du St Jean-Cap Ferrat with chef Didier Aniès, MOF (one Michelin star).Katy returned Stateside in 2008, drawn to San Francisco’s dining scene, she continued her kitchen training as Sous Chef at Daniel Patterson’s celebrated Coi Restaurant. Assisting with the planning and successful opening of his second venue, Plum, Katy gained valuable insight into the process of opening a new restaurant. Portland presented Katy with an opportunity to be closer to her family, and to live in a region rich in edible resources. Here, she met Ksandek by chance, and fell for the way his strengths complement her own. Coquine was a natural next step. Since 2011, Katy has been cooking around Portland and the Willamette Valley’s wine country, befriending farmers, foragers and food lovers alike, as she and Ksandek share their commitment to sustainable practices and a completely visible food chain with dish after delicious dish.
CROWN PAELLA, Scott Ketterman (Portland, OR)
Passport to Pinot

Founded in the fall of 2011 by husband and wife team Scott and Emily Ketterman, Crown Paella is an event company focused on traditional Spanish cooking that specializes in giant paella and tapas. Scott Ketterman began his culinary career working in a family-run seafood restaurant in coastal Maryland. Lured to Portland by the proximity to the mountains and ocean, as well as the emerging culinary scene, Ketterman mentored with many chefs eager to demonstrate their cooking techniques and share their passion for fresh and local ingredients. In Portland, he has built upon his expertise working at Viande Meats, Paley’s Place and the Heathman Restaurant. Scott has also spent extensive time traveling abroad working in some of Spain’s renowned restaurants. He honed his skills as a stagiaire at Mugaritz, a Michelin two-star restaurant near the ‘food mecca’ of San Sebastian, as well as at Pedro Subijana’s Akelare, a Michelin three-star restaurant. Upon returning to Portland, Scott found his place as the Chef of Simpatica where he spent four years at the helm before forging out on his own. .
DEPARTURE, Gregory Gourdet (Portland, OR)
Friday Winery Lunch

Chef Gregory Gourdet, Chef de Cuisine at Departure Restaurant + Lounge, loves to create approachable, modern Asian cuisine using both traditional and avant-garde techniques. Playful with flavors, he focuses on giving diners something new and unexpected. Gourdet loves the farm-to-table concept, and frequents the many Portland Farmers Markets to bring the flavors of Japan, China, Thailand, Vietnam and Korea to Portland. His prior experience includes work with Jean-Georges Vongerichten in New York City, Chef de Cuisine at Urban Farmer Restaurant at Portland's The Nines Hotel, Executive Chef at Saucebox, and most recently Chef de Cuisine at the sexy rooftop restaurant and lounge, Departure. Gourdet has received awards and accolades for his skill in the kitchen. In 2012, he won the Great American Seafood Cook-Off in New Orleans becoming the first chef outside of a gulf state to win this esteemed title. Known for his flexibility when serving customers with special diets – Gourdet’s Brussels Sprouts with Chili and Lime were named one of the “Best Vegan Dishes In Portland” by The Oregonian. He was also nominated for the People’s Best Chef by Food and Wine Magazine in February 2012.  In September of 2012, Gourdet’s dish was voted “People’s Choice” at the annual Wild About Game competition at Oregon’s Timberline Lodge. Finally, earlier in 2012 he locked up the honor of being named Eater’s Hottest Chef in Portland.
THE DUNDEE BISTRO, Chris Flanagan (Dundee, OR)
Friday Winery Lunch

Christopher Flanagan, Executive Chef of The Dundee Bistro, is a native of Oregon Wine Country; his family still lives in the small wine town of Carlton. His culinary style is inherently wine friendly, light and intuitive. Flanagan's lifelong experience of living in one of America's finest food and wine regions is the foundation of his flavorful, beautfiul and unpretentious foods. His over decade long epicurean journey started with a high school senior project featuring culinary arts... a month-long internship at The Dundee Bistro and acquaintance with then Executive Chef Jason-Stoller Smith, who remains Flanagan's friend, culinary mentor and confidant. That teen-age opportunity changed his life- he fell in love with cooking. He went on to culinary school and kitchen positions in some of Portland's finer restaurants. Flanagan's natural talent and ability to combine flavors and textures rewards his guests with every dish, whether an epicurean creation or simple, satisfying meal.
EaT: AN OYSTER BAR & THE PARISH, Tobias Hogan & Ethan Powell (Portland, OR)
Sparkling Brunch

EaT is an acronym for Ethan and Tobias, the founders and owners of EaT: An Oyster Bar. EaT is founded on the premise of good food and good drinks in a casual environment with friendly service. Ethan and Tobais are taking what they love about New Orleans cuisine and using local products to reproduce their favorites in the northwest. EaT features a raw bar, plenty of Abita beer and classic cocktails from their old-style bar, helping to revive the days of the cocktail culture. In addition to EaT, Ethan and Tobias recently opened The Parish, presenting traditional Cajun food alongside the more urban and European-inspired Creole cuisine. Named after the counties, or “parishes”, found in New Orleans, The Parish is part of a resurgence of independent chef-owned restaurants dotting the new landscape of Portland’s Pearl District neighborhood. As chefs committed to supporting local producers, Ethan and Tobias see the opportunity to open a second restaurant as a positive boost to local farmers, winemakers, and regional oyster farmers, as well as culinary tourists seeking farm-to-table dining within Portland’s downtown hub.
EDMONDS COMMUNITY COLLEGE, Charles Drabkin & Traci Edlin (Lynnwood, WA)
The Salmon Bake

Chef instructor Charles Drabkin, of Edmonds Community College, grew up in McMinnville where food, wine, and a relationship with the earth were instilled in him from an early age. Some of his earliest memories are of hiding in the hay on his uncle's farm, picking vegetables with friends in a community garden, and trout fishing in local streams. He has volunteered with the IPNC since he was old enough to hold a knife, and is ecstatic to be returning as a Featured Chef. Teaching students has given him a chance to share his passion for food and wine with the next generation of America's chefs. In addition to teaching full-time, he is very active in local sustainability efforts including Seattle's Chefs Collaborative and sustainability efforts on campus. Charles would also like to extend a special thank you to all his students and the volunteers who make the Salmon Bake such a success.

A chef instructor at Edmonds Community College, Traci Edlin's passion for food and cooking started early. She grew up in the Pacific Northwest eating locally grown foods. Fond memories of family vacations involved salmon fishing, clamming and crabbing in Puget Sound, and going to eastern Washington to pick apples, tomatoes, nectarines, and asparagus. She remembers coming home from school to help her mom make pasta, drying it all over the kitchen. Being at Edmonds Community College for the past 14 years has allowed her to take her passion and convey it to her students. "One of my greatest joys is watching students grow from the time they enter our program where they have never held a knife to when they graduate and have started a successful career in the hospitality industry."
FINO IN FONDO, Eric Ferguson & Carmen Peirano (McMinnville, OR)
Sparkling Brunch

Fino in Fondo brings Italy to Oregon, planting itself in the famed Willamette Valley Wine Country. It began in 2007, when Carmen Peirano and Eric Ferguson took over Nick¹s Italian Café, with salumi becoming a menu mainstay. From the hills of Italy, the very heart of Umbria and generations of Norchia, Carmen and Eric¹s discoveries for preparing salumi are time-tested. Of course, true-quality salumi only comes from champion hogs, so we have explored the Oregon countryside and decided on a heritage Berkshire Yorkshire, raised on a storied farm outside of Madris. Every one of these hogs is free range and raised antibiotic free. Using old world techniques of curing, we craft each piece by hand. Our salumi is then aged until ready, which in some cases can take up to 18 months. Our passion for salumi and dedication to uphold tradition are put into each Fino In Fondo product so that every bite is a taste of Italy‹so that every bite is its own miniature moment of glory.

GRACIE'S, Mark Hosack (Portland, OR)
Grand Dinner & IPNC Kitchen Manager

A graduate of New York's Culinary Institute of America, Mark Hosack, of Gracie's, has been cooking in the Portland area for 25 years, where he contributes his extensive knowledge of classic American comfort foods. He has a deep appreciation for the freshness of ingredients available to area chefs. In addition to visiting local farmers markets, he deals directly with local producers and growers to procure the finest ingredients. Chef Hosack has appeared as a guest chef at the famous James Beard House in New York City and won the Portland Iron Chef competition in 2003. He has been on the board of the International Pinot Noir Celebration, has prepared meals at the White House, and is involved with Share our Strength (15 plus years), IPNC (kitchen leader) 12 years, Portland’s Classic Wine Auction (past board member 10 years), The Liver Foundation’s “Flavors of Portland, The Children’s Trust’s annual “Winemakers Dinner” and has volunteered his talents for 12 years at the “Taste of the Nation” yearly fundraising event. He joined the culinary team at Lucier Portland in April of 2008 before moving on to Hotel Deluxe / Gracie's.
Saturday Alfresco Lunch

Autumn Martin is a proud 4th generation Washingtonian. She finds much inspiration in the natural elements found in the Pacific Northwest and is passionate about incorporating them into her creations—from innovative confections to the earthy brand she’s created with Hot Cakes. Autumn founded Hot Cakes in 2008, selling the namesake, Take n Bake Molten Chocolate Cake in Mason Jars at Farmer’s Markets in Seattle. In May of 2012, she opened Hot Cakes Molten Chocolate Cakery, an artisan dessert and craft cocktail bar featuring creative, small-batch desserts and fine spirits to rave reviews. In April of 2013, St. Martin’s Press will release herfirst book, Malts & Milkshakes: 60 Recipes for Frosty, Creamy, Frozen Treats. Autumn has developed a devoted following over the years, and she is highly respected for her innovative flavor profiles and commitment to creating quality products.  Hot Cakes was awarded “Best Dessert” at the NW Chocolate Festival the last three years and was most recently honored with a “Best New Dessert” nod from Seattle magazine. Most recently, her Pacific Coast Sea Salt Caramel Sauce became a Good Food Award finalist. Autumn is a graduate of the Culinary Arts Program at Edmonds Community College where she was honored as Student of the Year and now Distinguished Alumni. She was the pastry chef at Seattle’s world-renowned Canlis restaurant from 2002 to 2004. In 2005, she devoted her life to chocolate and became the head chocolatier for Theo Chocolate where she created award-winning confections and chocolate bars for nearly 5 years. Autumn loves to rock climb, snowboard, surf, eat, love, and sleep..
HUNT AND GATHER CATERING, Andrew Biggs (Portland, OR)
Salmon Bake & IPNC Kitchen Manager

As a native Oregonian, the idea of local, sustainable food has been a way of life for Chef Andrew Biggs. Fishing in the Puget Sound on his Grandfathers’ boat, bow hunting in the Wallowa Mountains with his father, canning and preserving the fruits of their labor from family day trips to Sauvie Island, crabbing and clamming on the coast, fly fishing the many rivers and lakes of Oregon, eating out of the family victory garden and even recycling long before curbside pickup, these are the traditions and values that carry on in the next generation of the Biggs family and the menus of Chef Andrew Biggs. Working his way through the Portland culinary scene, Chef Biggs found early success as the sous chef of Santé, one of Portland’s pioneer farm-to-table restaurants and The Oregonian 1994 Restaurant of the Year. From there, the excitement of catering compelled Chef Biggs to launch Art of Catering. After enjoying many accolades and opportunities, including working the Oscars two years running, Chef Biggs decided to further his culinary skills. Biggs chose to work under James Beard award-winning Chef Philippe Boulot at The Heathman Hotel’s Restaurant and Bar as banquet chef. For five years Biggs and Boulot produced exquisite events at The Heathman Hotel and many of Oregon’s premier wineries. Now Chef Biggs is once again back to what he does best. In the spring of 2011, he launched Hunt & Gather Catering, a true testament of the traditions and values Chef Biggs was brought up upon. In addition, Chef Biggs will continue to manage the kitchen during the 25th annual International Pinot Noir Celebration and participate as a guest chef for this years Salmon Bake.
IMPERIAL / PALEY'S PLACE, Vitaly Paley (Portland, OR)
The Grand Dinner

Lured to Portland from New York in 1995 by the bounty of the Pacific Northwest, Vitaly Paley is one of the region's leading chefs. As chef and co-owner of Paley's Place, his cooking is based on simple preparations of local, sustainably grown ingredients. As the 2005 recipient of the James Beard award for "Best Chef Northwest", Vitaly prides himself as one of the leaders of the movement to define regional Northwest cuisine, from line-caught wild salmon in the Columbia River to Oregon strawberries. In 1995, Vitaly and his wife Kimberly moved to Portland and opened Paley's Place. The restaurant-and Vitaly's inspired cuisine-draws praise, both locally and nationally and has been featured in The New York Times, Gourmet, Food & Wine, Oprah, USA Today, and the Food Network. Vitaly and his wife, Kimberly, published The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest (Ten Speed Press) in October 2008. Vitaly was nominated as a 2012 James Beard Foundation Semifinalist for Outstanding Chef and was named the 2011 StarChefs.com Portland Rising Stars "Chef Mentor of the Year” exemplifying his dedication to giving back to the culinary community. He has been featured at industry events including dinners for the James Beard Foundation and International Association of Culinary Professionals while also devoting time to countless national, regional and Portland-based charity events.
JORY AT THE ALLISON INN & SPA, Sunny Jin (Newberg, OR)
Pre-IPNC Salud Dinner

Graduating at top of his class from Portland’s Western Culinary Institute where he received the Grand Toque Award, Chef Sunny Jin completed his externship at Napa Valley’s famed French Laundry, working under renowned chefs Thomas Keller and Corey Lee. In his capacity, Jin created and executed daily menus at the highest level of quality.  Following this fortunate experience, Jin took the opportunity to work at the top rated restaurant in the southern hemisphere, Sydney, Australia’s Tetsuya’s, working alongside eponymous chef owner Tetsuya Wakuda.  His experience was heightened by visits throughout Australia, New Zealand, Vietnam and Thailand, where he was able to discover explosive, diverse cuisines. His next plateau was marked by the rare assignment of preparing for the 2009 season at El Bulli, the world’s former top rated restaurant in Catalonia (Spain).  He worked under Ferran Adria and Oriol Castro. Upon his return to the states, Jin remembered with fondness his formative school experiences and recognized the emergence of Oregon as one of the country’s pre-eminent food and wine destinations.  “Oregon’s commitment to seasonality and local produce most resembles European culinary communities,” notes Jin.  His search amongst this emerging food scene led him to JORY at The Allison. “I wish to be a part of the continued growth of this extraordinary area I have always felt proud to call home,” notes Jin. There is no question that Jin brought Oregon Wine Country Cuisine to an entirely new level, thanks to his garden-to-table concept, passion for local sourcing and a well conceived list of vegetables planted in his l.5 acre Chef’s Garden and Greenhouse. Seasonally inspired menus change often to take advantage of a morning’s walk to the garden to harvest fresh items complimented by local purveyors proudly selecting only their very best for Sunny and JORY’s culinary team to be showcased on the daily menu. His cuisine is the perfect pairing with the extraordinary Pinot Noir’s and varietals from neighboring vineyards, coupled with an 800 label wine list claiming a Wine Spectator Best of Award of Excellence.

KAME JAPANESE RESTUARANT, Mieko Nordin & Ko Kagawa (McMinnville, OR)
Sparkling Brunch

Mieko Nordin opened Kame Japanese Restaurant in November of 1990 to provide McMinnville and Yamhill County with authentic Japanese cuisine. With her focus on quality ingredients and true handmade cooking, Kame quickly gained a loyal following in the community, allowing her to expand her original location several times. Ko Kagawa first met Mieko when he was a Linfield College student. After graduating, Ko and Mieko kept in touch and in 2007, Mieko asked Ko to become her business partner. Together they worked hard to build the business and in the summer of 2008, Kame moved to a new, larger space on McMinnville's historic Third Street where they continue to offer the finest Japanese cuisine.
KEN'S ARTISAN BAKERY, Ken Forkish (Portland, OR)
Passport to Pinot

After having trained at the San Francisco Baking Institute, the National Baking Center, Culinary Institute of America at Greystone, Toscana Saporita in Tuscany, and the Paul Bocuse Institute, Ken Forkish opened Ken's Artisan Bakery in November 2001. His bakery, which is also a café, is known for organic rustic bread, classic Parisian baguettes, and pâtisserie reminiscent of Paris's best. Ken buys directly from northwest growers and features local, in-season produce. Many of Portland's finest restaurants serve Ken's bread: Paley's Place, Higgins, Navarre, and Park Kitchen. Ken's Artisan Bakery has been featured in Gourmet magazine's "Best Restaurants in America" and Bon Appetit. In 2006, Ken opened a pizzeria with a wood-fired oven called Ken's Artisan Pizza. His first book, "Flour Water Salt Yeast" will be published by Ten Speed Press in September.
LAURELHURST MARKET, Ben Dyer, David Kreifels & Jason Owens (Portland, OR)
The Salmon Bake

Benjamin Dyer is one of the chef/owners of and Simpatica Catering and Dining Hall, and former owner of Viande Meats and Sausage, located in Portland. He has been cooking for the last 13 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 and his partners, Jason Owens, and David Kreifels, are currently working on a new project, Laurelhurst Market - a restaurant with a full service butcher shop and charcuterie located within.

Chef Dave Kreifels, of Laurelhurst Market and Simpatica Dining Hall, was born in Portland and has enjoyed the opportunity to watch the local food scene grow from its infancy into the full fledged food city Portland has become. He was the sous chef at Tuscany Grill under both John Gorham and Paul Dicarli, where he developed his own style and technique. Dave's style is best described as "Italian Trattoria"; cooking Italian food using northwest ingredients. It is very important to Dave to work closely with local farmers and food providers, and he is constantly striving to find the best that the region has to offer. Dave came to Simpatica when the Dining Hall was built in January of 2006, and has been instrumental in helping Simpatica Dining Hall become what it is today. In 2007, Dave became part owner of Simpatica, and along with Jason Owens, is one of the head chefs of Simpatica Catering and Simpatica Dining Hall. Dave Kreifels is pictured in the center of the photo.

Jason Owens, of Laurelhurst Market and Simpatica Dining Hall, 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. Then his wife kicked them out of the backyard. 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/Viande team as chef and part owner. Jason Owens is pictured in the right-hand side of the photo.
LECOSHO, Matt Janke (Seattle, WA)
Saturday Winery Lunch

With a combined 40+ years of experience in the restaurant industry, the owners Jill Buchanan and Matt Janke worked together in the early 1990s at a variety of Seattle restaurants. Years later Jill & Matt ran into each other by chance and decided it was time to work together again. The result was Lecosho, voted one of Seattle’s 10 best new restaurants of 2010. With a casually elegant atmosphere of high ceilings, wood-trimmed banquettes and an open kitchen, Lecosho features European-influenced dishes using the best ingredients available from the Northwest: herbs, cheeses, wild mushrooms, seafood - and locally and sustainably farmed pork, lamb, chicken & beef. They make their own pasta and are known around the city for their house-made sausage and charcuterie. Lecosho also offers classic cocktails and a unique well-chosen selection of wines & beers..
LE PIGEON, Lauren Fortgang (Portland, OR)
Friday Alfresco Lunch (Pastry Chef)

Lauren Fortgang knew she wanted to be a chef at a very young age. Immediately after high school, Lauren left her hometown of Anchorage, Alaska and headed to San Francisco where she attended the California Culinary Academy. While at the CCA, Lauren completed an externship at the acclaimed San Francisco vegetarian restaurant, Greens, a locale committed to farm to table cuisine long before the phrase was coined. While there, Lauren often assisted the pastry chef, and it was at Greens that Lauren developed her love for both pastry and working with fresh seasonal produce. Upon completing her studies, Lauren returned home and applied to be a line cook at one of the top restaurants in Anchorage, Marx Brothers. Though she had interviewed for an opportunity as line cook, she was offered the position of pastry chef. For two years Lauren oversaw all desserts for the restaurant, its café at the Anchorage Museum and catering company. After traveling to New York City with Marx Brothers for a dinner at the James Beard House, Lauren realized she wanted to live in a city with a more vibrant restaurant scene. In early 2001, she joined the opening team of Tom Colicchio’s restaurant, Craft. She worked there as assistant pastry chef until 2003 when Craft’s chef de cuisine, Marco Canora, asked if she would become the pastry chef at his new venture, Hearth. At Hearth, Lauren’s seasonal updates of classic desserts garnered much attention for both the restaurant and herself. In 2007, Lauren moved to Portland, Oregon. She first worked as the pastry chef at Paley’s Place, a restaurant at the forefront of Northwest cuisine for over a decade. She currently is the pastry chef at Le Pigeon restaurant, where she is able to develop close ties to local farmers, allowing her to work with the best and the freshest ingredients from the Pacific Northwest. Lauren’s desserts have been featured in The Washington Post, The Oregonian, New York Magazine, Departures Magazine, Bon Appetit, Food Arts, O Magazine, and Chocolatier Magazine as well as in online outlets, TastingTable and StarChefs. One of her desserts was featured on the cover of the March 2005 issue of Food and Wine Magazine. Photo by David Lathan Reamer
LEVANT, Scott Snyder (Portland, OR)
Passport to Pinot

For Scott Snyder cooking and food has been a circuitous route filled with familial memories across the US. Whether it was his grandmother cooking berry cobblers, or his dad teaching him how to open an oyster, Snyder accrued an interest in cuisine at a young age. Snyder developed his taste as a young child spending summers in both the Puget Sound area of Seattle and with his aunt and uncle in Tennessee. Snyder recalls foraging for fresh berries that his grandmother eventually turned into cobbler in the small town of Home, WA. In Santa Cruz, Snyder helped plan and implement a series of dinner-in-the-field events at a variety of vineyards in the area, featuring multi course meals paired with wines. When his parents retired to Seattle in the mid-2000s, Snyder moved to the Pacific Northwest to be closer to them. Having honed his skills working in San Francisco hotspots like Jardiniere and Postrio, upon moving to Portland he worked at Wildwood and subsequently helped fellow chefs and industry friends open their businesses before his dream of finally opening up his own space to offer food he knows and loves was an opportunity too good to pass up. At Levant Snyder will offer some twists on traditional Arabesque-French fare, bringing the cuisine to Portlanders in an affordable and approachable way. The flavor profile is drawn from Middle Eastern, North African, Sephardic and Mizrahim cuisines. Classic and modern French technique will be employed in the execution of the food. For Snyder, a love of food started with family and travel and has come full-circle with the opening of his Arabesque-French restaurant, reflecting both his heritage and interest in old-world cuisine. .
Saturday Alfresco Lunch

Consistent, simple and purposeful. This is the philosophy and approach that has propelled Chef Jenn Louis to a culinary career spanning nearly two decades. Louis’ journey began as a teenager struggling to find her path as an artist. After graduating from Pfizer College in Claremont, CA, Louis traveled throughout Europe and North and South America, even settling in Israel for several months. Upon her return to California, she learned of a job opening from a close friend cooking for an Outward Bound base camp deep in the North Carolina woods. Louis landed the job and after a few short weeks at the camp, she had an epiphany that cooking was her passion and could lead to a successful and fulfilling life-long career. Louis followed this dream all the way to the Western Culinary Institute of Portland, and shortly after began working as a line cook at the prominent Portland restaurant, Wildwood.

In 2000, Louis’ entrepreneurial spirit led her to open Culinary Artistry, a full-service catering company, providing everything from valet service to floral arrangements to an array of menu styles. Today, it is considered one of the top event planning companies in Portland, one that is not only wildly successful but committed to sustainable business practices.

Eight years later, rooted by the myriad inspirations of their home, Louis and husband David Welch opened their first brick-and-mortar concept, Lincoln Restaurant. Lincoln is a balance between old and new, modern and classic, rustic and refined. Louis’ menu takes its cue from the seasons, harvesting locally-grown Pacific Northwest ingredients and transforming them into sophisticated yet honest fare. Her mix of fortitude and finesse immediately made Lincoln a standout on the Portland restaurant scene.  Just a few short months after opening, the restaurant was recognized as one of Condé Nast Traveler’s “Hot List” of 50 top new restaurants in North America, while Louis was recognized as a semifinalist for the 2010 and 2011 James Beard Foundation’s “Best Chef Northwest.”  The success of Lincoln was overwhelming, but it sparked an idea for her next venture.

In the spring of 2011, Louis and Welch launched their second restaurant, Sunshine Tavern, in the Southeast Division district of Portland. Louis and Welch sought to create a haven for both young families and singles, serving up soul-satisfying food and playful cocktails. For this quintessential tavern, Louis created dishes that are comforting and unfussy, while using the highest quality ingredients available – a philosophy she has felt passionate about throughout her culinary career. In 2012, the popularity of Lincoln Restaurant and Sunshine Tavern catapulted Louis’ presence on a national scale and she was named one of Food & Wine’s prestigious Best New Chefs.

When not in the kitchen or planning events, Louis can be found traveling the globe with her husband, teaching cooking classes, playing the drums or spending time with her three cats, White Cat, Orange Cat and Wasco.

LITTLE BIRD BISTRO, Erik Van Kley (Portland, OR)
Saturday Winery Lunch

Erik Van Kley is the Executive Chef at Little Bird Bistro in Portland, Oregon and has been working with acclaimed chef Gabe Rucker at restaurants Le Pigeon and Little Bird since 2005.A native of Grand Rapids, Michigan, Erik Van Kley entered the culinary circuit in 1994 as a line cook at Rose’s Restaurant, a landmark in his lakeside hometown, where he gained exposure to both worldly food and technique. It was there that Erik met his first mentor, sous chef Jason Knickerbocker, who was young, idealistic and sought cuisine outside of Grand Rapids, even staging in cities like New York and Chicago to keep his mind and palate fresh with new ideas. After four years at Rose’s, Erik transferred to the Sierra Room, also in Grand Rapids, where he rose from Kitchen Manager to Executive Chef within a short three years.In 2002, Erik received an opportunity to relocate to Scottsdale, Arizona to be a sous chef at Noyz Restaurant and then later moved on to Sugo Pastaria and Grazia Pizzeria. After ten years of cooking and having been between jobs, Erik took the opportunity to attend culinary school at the Arizona Culinary Institute and graduated in 2005. All the while, Erik had a hunch about Portland, noticing that it was becoming a focus for national press, particularly with Scott Dolich’s achievement as Food & Wine Magazine’s “Best New Chef”. Erik knew he wanted to get his foot in the door in Portland, as Arizona was not the best fit for him, so he moved to Portland that year and began working at the Gotham Building and Tavern where he met future colleague Gabe Rucker. Erik and Gabe worked together at the celebrated Gotham as well as at Portland’s acclaimed Nostrana. When Gabe left to begin working at Le Pigeon, he recruited Erik to join him and the duo have been working together ever since.Erik worked as the sous chef at Le Pigeon until October 2010, when he then began directing his efforts to the team’s forthcoming restaurant, Little Bird. Little Bird opened its doors in December 2010 with Erik as Executive Chef. What Erik had learned in his previous work experiences in Portland stands true to his outlook on his menu at Little Bird: food can be taken seriously without taking yourself too seriously. His cuisine at Little Bird evokes the warmth of classic bistros and brasseries in France with a modern, Oregonian approach; justly so, as Erik’s self-admitted first culinary loves – crepes and pates – were met during family sabbaticals in France..
LUCE, John Taboada (Portland, OR)
Friday Alfresco Lunch

Bio Coming Soon.
MARCHE, Crystal Platt (Eugene, OR)
Saturday Winery Lunch

Chef de Cuisine Crystal Platt is a homegrown part of the Marché family. A native Oregonian, she started her career a decade ago at Marché right out of culinary school, making sandwiches and casual fare in our café. Her talent, creative drive and infectious spirit has propelled her from the cafe up through the ranks at the restaurant, where she leads the kitchen with precision, creativity and dedication to the fundamental philosophy that drives Marché: classic, seasonal food prepared with care, fresh sensibilities and style..
MEAT CHEESE BREAD, John Stewart (Portland, OR)
Passport to Pinot

John Stewart has had extensive restaurant experience starting at the age of 14, running the gamut from corporate chains to small, chef-owned fine dining establishments. He has spent the last 20 years successfully working in virtually every restaurant position available. While working as a full time cook in his hometown of Albuquerque New Mexico, John attended culinary school receiving an Associates Degree in Culinary Arts. By age 21, he was front of house manager and corporate trainer for a fast growing brew pub. Drawn to the bounty of local produce and support of the close-knit culinary community, John relocated to Portland. Once in Oregon he landed a job at Ciao Vito. He then moved on to work with Scott Dolich at his highly acclaimed restaurant Park Kitchen, leaving to become commissary kitchen manager at Grand Central Baking Co. In 2008 John opened Meat Cheese Bread, a small sandwich shop in southeast Portland taking pride in seasonal, fresh ingredients.
MILWAUKIE KITCHEN & WINE, Pascal Sauton (Milwaukie, OR)
Saturday Winery Lunch

Milwaukie Kitchen & Wine was created by Chef Pascal Sauton as a gathering place to celebrate community through food and drink. Located in historic downtown Milwaukie, Oregon, The Kitchen is a specialty deli and market, a morning coffee shop, a studio for cooking classes and events, and a place to meet friends and neighbors for lunch or a glass of wine. The Kitchen supports our food community by procuring seasonal ingredients from our region¹s small growers and local food artisans. We offer a daily selection of healthy meals-to-go, from exceptional sandwiches, soups, and salads to hot, chef-prepared entrées to pick up for dinner. While you¹re here, grab a bottle of wine from our curated selection focused on French and Pacific Northwest vintners.
Friday Winery Lunch

Philip Oswalt comes from a family of chefs and restaurateurs.  He started his cooking career at the age of 13 in a family owned restaurant in Forest Grove, Oregon.  Philip is an Oregon native and enjoys working with local farmers. Philip graduated from New England Culinary Institute in Essex Junction, Vermont.  His culinary path has taken him to the Ritz-Carlton in West Palm Beach Florida, La Tour Restaurant in Vail Colorado, Chef Mavro in Honolulu, Numero 75 in Avignon France and the Heathman Restaurant in Portland Oregon.
OLYMPIC PROVISIONS, Colin Stafford & Alex Yoder (Portland, OR)
Friday Winery Lunch

Thomas Keller-trained Colin Stafford comes to Olympic Provisions Northwest after serving as the Sous Chef for Alex Yoder at the southeast location since March of 2011. He went to Culinary Institute of America in California’s Napa Valley and worked at Bouchon, the sister of Thomas Keller’s legendary restaurant French Laundry, where Stafford learned the meticulousness and attention to detail that instilled in him to make every dish the best he possibly can. In 2011 Stafford moved back to Portland and helped launch brunch for Olympic Provisions. His background in French cooking and his time at Olympic Provisions’ southeast location help to make food that is polished and refined yet accessible.

Chef Alex Yoder combines the traditions of rustic Spanish and Mediterranean cooking with the clean, bold flavors of the Pacific Northwest, creating dishes that highlight locally-sourced meats and seasonal vegetables. Alex has deep roots in the Northwest, and credits his dedication to ingredient-driven, local cuisine to growing up in a Portland family of cooks. Tellingly, he counts octopus, sardines, and oxtails among his best friends. He comes to OPSE by way of local favorite Clyde Common, where he held the position of sous chef. Previously, he worked his way up to the same position at Castagna, where he met his future Olympic Provisions collaborators.
OX, Gregory Denton & Gabriella Quiñónez Denton (Portland, OR)
Friday Alfresco Lunch

Raised in Rutland, Vermont, Gregory knew he wanted to be a chef from age 4. By age 9 he was already learning to cook in a family-run restaurant. After graduating with honors from The Culinary Institute of America and completing an externship in the Executive Dining Room of the Central Intelligence Agency, Gregory worked at The Refectory Restaurant in Columbus, OH, and Hemingway’s Restaurant in Killington, VT. He then moved west to Napa Valley, California, where he worked for Chef Hiro Sone at Terra in St. Helena as the first titled Chef de Cuisine. With an urge to travel and an interest in learning more about Asian Pacific cuisines, Gregory looked even further west to Hawaii, working as Executive Chef of Mala Ocean Tavern. In April 2007 Gregory cooked the personal meals for His Holiness The Dalai Lama for the two days he was in Maui. Greg opened Metrovino as the Executive Chef in May 2009, offering an inspired menu featuring refined, yet rustic, New American cuisine. In 2010, Metrovino was named one of the top three restaurant awards in the Oregonian’s Diner issue and chosen as one of the top restaurants in Portland Monthly’s restaurant issue. In 2011, Greg won Nicky USA’s 2011 Wild About Game competition and was named Eater PDX’s Chef of the Year. His latest project is Ox, which opened in the spring of 2012.
PBJ's, Keena Tallman & Shane Chapman (Portland, OR)
Passport to Pinot

PBJ’s launched their food cart at Willamette Week’s Food Cart Festival in April 2010, during the annual meeting of International Association of Culinary Professionals.  Conference attendees voted PBJ’s sandwiches second place winner at the festival.  The following week, PBJ’s cart opened for business on NW 23rd in Portland.  Owners Shane Chapman and Keena Tallman’s purpose it to create a unique and delicious sandwich from a nostalgic, classic American tradition. Shane and Keena make their own organic nut butters, combining these hand-crafted ingredients with other local food artisans, including sustainable fruit spreads Oregon Growers in Hood River Oregon.  Sandwiches are served on varieties of Gabriel’s Challah and Dave’s Killer Bread.  The sandwiches are sweet, savory, spicy or tart, like the Hot Hood, made with PBJ’s own peanut butter on Challah with black cherry jam, roasted jalapenos and applewood smoked bacon.
THE PAINTED LADY, Allen Routt (Newberg, OR)
Saturday Alfresco Lunch

Allen Routt of The Painted Lady enrolled at the Culinary Insitute of America at 19. While there he interned with Bradley Ogden at One Market in San Francisco. After graduating in 1994, Routt landed a spot on the line at Patrick O' Connell's Inn at Little Washington. From there he took a job with acclaimed Chef Jean-Louis Palladin, first of Pesce, then at the Watergate Restaurant. After a trip abroad in 1998 to eat his way through France, Spain, and Italy, Routt moved to Miami to open Mark's South Beach with chef Mark Militello. On the recommendations of friends, Routt then set his sights on California's Napa Valley. All of these varied experiences serve Allen Routt well at The Painted Lady, where he has access to local fine wines, as well as a superb variety of fresh produce and coastal fish.
PALEY'S PLACE, Patrick McKee (Portland, OR)
Grand Dinner

Patrick McKee is the Executive Chef at Vitaly Paley’s landmark restaurant, Paley’s Place. He joined the Paley’s family in October of 2004 as a line cook and has spent the last eight years learning, growing and exploring Pacific Northwest cuisine with Vitaly Paley. Before joining Paley’s Place in 2004, McKee began his culinary career in Portland as a dishwasher at Santé in 1994. He then moved to 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. From Zefiro, McKee had a couple of stints at Mint and then Castagna. He then moved to Eugene for a change of pace and worked at Marché where he continued working with local, Pacific Northwest ingredients. From Marché, McKee 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.At Paley’s Place, McKee changes his menu daily and focuses on the best ingredients the Pacific Northwest has to offer. He’s known for his pasta offerings including Corn & Ricotta Ravioli and Alaskan Dungeness & Snow Crab Pasta alla Chitarra. He takes advantage of the phenomenal local seafood coming off of the coast and loves to surprise diners with his unique preparations.  McKee also takes great care to continue the classics on Paley’s menu – including the Mussels Frites and American Waygu Beef Tartare.
PAULEE, Sean Temple (Dundee, OR)
Friday Winery Lunch

Sean began his culinary career at the historic La Vieille Maison in Boca Raton, Florida, under the watchful eye of old-school French chef Richard Ruiz.  It wasn’t long before his cherished mentor would encourage him to move on to New York and the critically adored Jean-Georges.  As chef de partie, Sean was a member of the team that earned the iconic restaurant its first 3-star Michelin rating, followed by a 4-star review from the New York Times. After valuable stretches in New Jersey and Cape Cod, Sean relocated to Portland for the sous chef opening at Paley’s Place before opening the tiny kitchen at Alu.  He crossed paths with noted local chef Daniel Mondok, and the two worked together to develop the vision for Paulée. Located in the heart of the Willamette Valley, Paulée aims to bring playful, seasonal, local and modern dishes to both residents and visitors alike. Sean was named the executive chef in December 2012, and his approach to French-inspired cuisine involves full engagement with the valley and its inhabitants.  When he’s not in the kitchen you’ll find him visiting with farmers, winemakers and fellow chefs, all to better understand the area’s close-knit community, and to help him create an unparalleled dining experience in Oregon wine country.
PINE STATE BISCUITS, Walt Alexander, Brian Atchley & Kevin Snyder (Portland, OR)
Sparkling Brunch

Pine State Biscuits launched their kitchen at the bustling Portland Farmers Market in spring of 2006. Word caught on about the outdoor baking operation and in early 2008, Walt, Kevin, and Brian opened up a small biscuit shop on Belmont Ave. where folks can enjoy a wholesome breakfast or lunch 7 days a week, rain or shine. Take this mix of old-style Southern goodness and modern restaurant professionalism, throw in some Portland foodie sensibility, and you have Pine State Biscuits. Using only the freshest local ingredients, often straight from the farm, they built a following at the Portland Farmers Market with their golden Creamtop Buttermilk Biscuits served with sausage or mushroom gravy, thick-cut bacon, fried chicken, eggs, grits and preserves. .
PIX PATISSERIE & BAR VIVANT, Cheryl Wakerhauser (Portland, OR)
Passport to Pinot

Pastry chef and entrepreneur Cheryl Wakerhauser (a.k.a. Pix), is known for combining bold, flavors and textures into small, adorable packages - be it a dessert, macaron, or pintxo. After a short-lived career studying to be an astronaut, in 2000 Cheryl headed to Southern France to train at the pâtisserie of MOF Philippe Urraca (master judge in the documentary Kings of Pastry.) The next year Cheryl moved to Portland and set up shop at the Portland Farmers Market. Portland’s first pâtisserie / brasserie known as Pix opened December 2002 focusing on sophisticated desserts paired with Belgian Beers all served until 2AM. Over a decade later Pix has made Portland’s E. Burnside it’s new home adding a savory side - Bar Vivant, a proper tapas bar modeled after those in San Sebastián. Cheryl has also been studying up on wine, passing the WSET advanced course with distinction and visiting the hardworking producers making your Grower Champagne. The tasty beverage selection at Pix / Bar Vivant spans over 250 Champagnes, 75 Sherries, an intensive selection of dessert wines and plenty of local and Belgian beers. Her goal is to make quality beverages accessible and affordable and, most importantly, provide a fun atmosphere to drink them in.
PORTLAND PENNY DINER, Ben Bettinger (Portland, OR)
Grand Dinner & Passport to Pinot

After growing up in Vermont, chef Benjamin Bettinger moved to Portland, Oregon in 2001. He attended Le Cordon Bleu's Western Culinary Institute, graduating in 2002 with highest honors. His dedication and leadership in school lead to an opportunity to intern under esteemed chef Vitaly Paley at Paley's Place. In the fall of 2004, Bettinger was promoted to sous chef, a position that offered a chance to develop as a kitchen leader, working with local farmers and purveyors. Over the next two years the restaurant received many accolades, including chef Paley's James Beard award for "Best Chef Pacific Northwest". In 2006, Bettinger took on more responsibility at Paley's Place when he became chef de cuisine, and the notoriety of the restaurant continued to grow. In 2008, after a prosperous tenure at Paley's Place, it was time for Bettinger to further excel his career. He accepted the position as executive chef of the new restaurant Beaker and Flask, which was to be opened by friend and colleague, Kevin Ludwig. Beaker and Flask opened in the summer of 2009, immediately garnering critical acclaim, including being named "Restaurant of the Year" by Willamette Week. Chef Bettinger's inventive take on modern European fare is inspired by the seasons – he calls it, "Euro-Portland Cuisine." While running his own kitchen, Bettinger remained close with the Paley’s, even serving as Paley’s Sous Chef in a victory against chef Jose Garces on Food Network’s Iron Chef America in 2011. In his new role at Imperial, he is excited to collaborate with Chef Paley again, as the two drive each other in an ultimate yin and yang relationship that is unmatched in the region.
RECIPE, Paul Bachand (Newberg, OR)
Passport to Pinot

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 adapting to the seasons enthusiastically. Time honored cooking methods and techniques, along with long standing family recipes take the forefront when composing our menus on a daily basis. Chef/Owner Paul Bachand’s artisanal philosophies carry through in the kitchen at Recipe with an everchanging selection of cured and smoked meats, hand formed cheeses, pastas and old world charcuterie.
RED HILLS MARKET, Shiloh Ficek & Jody Kropf (Dundee, OR)
Passport to Pinot

Red Hills Market was opened by Chef/Proprietor Jody Kropf and his wife Michelle, after ten years of planning and building from the ground up. The love of the local pinot noir and beauty of the Oregon countryside drew them back to the Willamette Valley, with the vision to showcase the local bounty and embrace the close connection to the farmers, vintners and artisan food crafters. Jody studied culinary art at Napa Valley’s Greystone, Culinary Institute of America, and Portland’s Western Culinary Institute. Jody was fortunate to continue his education formally and informally with Phillipe Boulot, of the Heathman Hotel, during an internship and later employment. As Red Hills Market quickly grew, Jody was happy to bring Shiloh Ficek on board, an executive chef that shared similar passions about food and overall vision for the business. Shiloh started his culinary career in northwest Portland at Wildwood Restaurant.  Working with both Corey Schreiber and Dustin Clark, Shiloh’s culinary promise was evident immediately and he quickly worked his way up to sous chef. Shiloh stayed five years at Wildwood and, after a brief stint helping David Machado open nearby Nel Centro, he accepted the role of executive chef at Farm to Fork in Dundee and made his way south. It was there, surrounded by vineyards and farms, that he saw the incredible potential a restaurant in the place he now calls home, the Willamette Valley.
RYE, Joseph Mihm (Eugene, OR)
Saturday Winery Lunch

The world is a village, welcome to rye’s. The doors flung open in March 2012 after owners Jeff Passerotti, Kiyallah Heatherstone and Wendy Watson had patiently waited for the right location to launch their combined expressions of European village foods, a craft bar with a focus on food and drink pairing, and a warm and inviting space where you’ll enjoy all of that and more. Joseph Mihm is a Western Culinary School graduate and native Oregonian. Rye’s Chef de Cuisine gained his early experience on the Oregon Coast and Eugene, and moving north to work in several Portland restaurants before returning to Eugene to lead the kitchen at rye. He and his talented crew create menus that pay homage to the cuisine of southern Europe and the Mediterranean basin, with more than a dash of local Northwest influence, which continued to receive excellent reviews as the restaurant celebrated its first full year this March.
SALT & STRAW, Kim & Tyler Malek (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 their cows were born right there 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!
SYBARIS BISTRO, Matt Bennett (Albany, OR)
Saturday Winery Lunch

Matt is the chef/owner of three restaurants in historic downtown Albany. Originally from Michigan, he graduated Summa Cum Laude from Michigan State's Hospitality Business School in 1993 and moved to Oregon in 1994.     After working in several area restaurants; including the Inn at Orchard Heights, Morton's Bistro, Roth's Vista Market and the Joel Palmer House, he and his wife, Janel, opened Sybaris in 2001. He has won several culinary gold, silver and bronze medals in Michigan, Portland and Seattle. Matt was the first chef to prepare a dinner at the James Beard House using Northwest Native American ingredients in 2011 and was honored to be nominated for best chef in the Northwest by the James Beard Foundation in 2011 and 2012.  Matt and Janel currently live in Albany with their two daughters.
TIMBERLINE LODGE, Jason Stoller Smith(Timberline, OR)
The Salmon Bake

Timberline Lodge Executive Chef Jason Stoller Smith is a self-made professional. Rather than attend European styled cooking schools, he pulled himself up by the proverbial bootstraps, starting his cooking career at the young age of 16, and immersing himself in commercial kitchens, primarily in the Ashland Oregon area. With his traditional work ethic and newly acquired culinary skills he moved to Olympia, Washington where he took his first executive chef position at the Budd Bay café, a popular seafood restaurant. Next he moved to Oregon’s National Historic Landmark Timberline Lodge where he saw an opportunity to pursue his passion for true seasonal food preparation and cooking. Within his first year, he rose to the rank of Executive Sous Chef. After 4 years under the tutelage of Timberline’s then chef, Leif Eric Benson, Jason left to become a partner in Dundee Bistro where he ran the kitchen and directed the culinary program of what became Oregon’s premier wine country restaurant. While there, he earned a reputation as one of the premier Northwest chefs. Perhaps the ultimate compliment to his talents and hard work came in the summer of 2010 when he was invited to the White House to represent the cuisine of the Pacific Northwest for a Congressional Picnic personally hosted by President and Mrs. Barack Obama for 2000 guests and members of the United States Congress. Jason’s career came full circle in 2010 when he returned to Timberline Lodge as Executive Chef upon the retirement of Chef Benson. At Timberline’s high quality, high volume setting, Chef Jason Stoller Smith has hit his stride and stepped it up even a notch further. His close ties and support of Oregon farmers, ranchers, vintners, and fishermen continues to nurture his reputation for utilizing locally grown sustainable food products, as well as propel Timberline’s popularity and the northwest’s growing national notoriety for fresh, farm-to-table cuisine. Jason will be assisted at the firepit by his White House Salmon Crew.
URBAN FARMER, Matt Christianson (Portland, OR)
Thursday Volunteer Welcome Dinner

Chef Matt Christianson focuses on redefining the modern steakhouse with an emphasis on Northwest, sustainable ingredients and simple, straight-forward preparations in his role of executive chef at Urban Farmer in The Nines Hotel. Christianson’s largest influence is the regional food culture of San Francisco from 1999 to 2005. 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. He quickly worked 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. But craving the experience of a high volume urban restaurant, Christianson accepted a position as chef de cuisine at Ogden’s One Market in San Francisco. And later, lured to Boulder, Colorado, to be near family, Christianson became the executive chef at Q’s Restaurant in the historic Hotel Boulderado, where he learned firsthand the demands of a full service hotel chef job. Meanwhile, he partnered with many local ranchers near Boulder. From Boulder, Christianson settled in Portland where he became the Executive Chef at Urban Farmer. “I’m always changing the long-view of the dining experience. Hospitality should be at my kitchen table. I bring people to Urban Farmer, instead of my home, because I can showcase so much more of my talent at Urban Farmer. I treat the restaurant as my home,” said Christianson.
WALNUT CITY KITCHEN, Jesse Kincheloe (McMinnville, OR)
Passport to Pinot

Jesse Kincheloe started as the opening Chef de Cuisine for Community Plate. In August of last year Jesse was promoted to Head Chef. Kincheloe is a graduate of Western Culinary Institute. He worked for Jason Wilson’s Crush in Seattle and then for Tommy Habetz at Merriwether’s in NW Portland. Kincheloe also worked at the Allison Inn and Spa as well as The Walrus and the Carpenter in Seattle..
Grand Dinner

Renee Erickson is the chef-owner of Seattle’s Boat Street Café and Boat Street Pickles, and co-owns The Walrus and the Carpenter, The Whale Wins, and the Narwhal Oyster Truck. Renee worked in the kitchen at Boat Street Cafe while earning her art degree from the University of Washington. In 1998 after a stay in Europe to study art and food, she found herself with the opportunity to buy that very same cafe thus entering the wild ride of restaurant ownership, and she pounced.  In the summer of 2010, along with two partners, she opened a tiny oyster bar with big personality called The Walrus and the Carpenter in Seattle's Old Ballard neighborhood. Two years later and one neighborhood away, the same crew opened The Whale Wins, a "dream cottage feel" with a vegatable-heavy menu and protein classics (like the whole trout, or a much-lauded roasted half chicken) coming from a woodfired oven. Launched in the spring of 2013, Narwhal Oyster Truck parks at farmer's markets and private events around Seattle and offers a menu of easy-to-eat dishes with a from-the-sea focus like smoked trout salad. Renee has always been dedicated to providing the best fresh, local, foraged and farmed organic ingredients in all her dishes. Her commitment to the best ingredients continues as her connections within the community of food providers grows. Renee lives in Ballard with her cat Lucca, her new puppy Arlo, seven chickens, and a potager.
WILDWOOD, Dustin Clark (Portland, OR)
Saturday Winery Lunch

A South Dakota native, Dustin Clark began working in restaurants as a teenager after having spent his youth fishing, hunting and gardening. At the age of 18, he enrolled in the New England Culinary Institute in Montpelier, Vermont. He did one of his externships at Wildwood Restaurant in Portland, Oregon, where he then went on to work for over a decade under the mentorship of its founder Cory Schreiber. In 2006, Dustin became Chef de Cuisine at Wildwood, and a year later succeeded Cory as Executive Chef. Dustin proudly carries on the Wildwood tradition of “cooking from the source,” using premium ingredients from the bountiful farmlands of Oregon and Washington and working closely with the region’s farmers, winemakers and cheesemakers to produce a weekly menu that reflects the seasons and flavors of the Pacific Northwest.
XOCOLATL DE DAVID, David Briggs (Portland, OR)
Grand Dinner

David Briggs in the owner and chocolatier of Xocolatl de Davíd in Portland, Oregon. Briggs grew up in the San Francisco Bay Area, save 4 years living in Australia and Singapore, which led to extensive travels through Asia which heavily influenced both David’s childhood and culinary interests. David graduated from the University of Oregon with a degree in Exercise and Movement Science. It was in Eugene that he got his first taste of professional cooking and in 2002, David enrolled at The Culinary Institute of America in Hyde Park, NY. Upon graduation in 2004 he accepted a job with Scott Dolich at Park Kitchen in Portland, Oregon. He was named Sous Chef in 2007 and worked with Dolich until March of 2009. David started Xocolatl de Davíd informally, and unintentionally, in 2005 while just “playing around with chocolate.” Over the next four years he worked hard to make his chocolates and confections stand out from those around him. Briggs works with as many local farmers as possible and sources his single origin chocolate from sustainable and fair trade sources. And while the focus is certainly chocolate, David’s confections stand out due to their savory and sweet nature. David has been featured in Bon Appetit, Cooking Light, The Wall Street Journal, Sunset & MIX, to name a few. He won a Good Food Award for his Salted Caramel Chocolate Bar in 2011.