We will update this page as more chefs are confirmed. Please check back for regular updates.
Over 50 guest chefs team up with Northwest farmers to transform locally sourced, sustainable ingredients into edible art. All Featured Chefs are listed alphabetically by their Featured Meal. General information on IPNC cuisine and sample menus can be viewed here.
‣ALFRESCO LUNCHES: Pink Pinot for All
Group A: Saturday Morning, Group B: Friday Morning
Chilled rosé of Pinot noir and an exquisite meal of homegrown ingredients provide the perfect diversion for a lovely summer day. Relax and enjoy a parade of Pinot noir as you feast on the culinary talents of our guest chefs.
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ADAM BERNSTEIN, Adam's Sustainable Table (Eugene)
Friday Alfresco LunchA native New Yorker, Adam Bernstein, executive chef and proprietor of Adam's Sustainable Table in Eugene, is a third-generation restaurateur, beginning his career at the age of nine in his aunt's professional kitchen. He attended the Culinary Institute of America in Hyde Park, New York and later opened his own catering company, The Discriminating Palate. In 1992, Chef Bernstein sold the business and relocated to Eugene. In 1996, he opened Adam's Place Fine Dining. In 2000, chef Bernstein re drafted his mission statement to include a sustainability directive for the new millennium. As a logical extension of the sustainability theme he changed the name of the restaurant to Adam's Sustainable Table, where he and his staff continue to define "Green Foodservice" with a focus on preparing seasonal, all natural and organic foods that are locally farmed and raised in a thoughtful manner. He is a member of the Food Alliance, Green Lane, Lane County Food Coalition, Seafood Choice Alliance, Slow Food and Salmon Nation and teaches occasional classes at Lane Community College. |
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DANA CREE, Poppy (Seattle)
Saturday Alfresco LunchBiography coming soon. |
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JOHN GORHAM, Toro Bravo (Portland)
Saturday Alfresco LunchJohn Gorham of Toro Bravo began his culinary career at the age of 15 when he walked into his first professional kitchen. He completed an apprenticeship with the ACF in Williamsburg, Virginia, before making his way to Eugene. At Café Zenon, John learned all he could about charcuterie. In California, John worked in various restaurants such as Citron in Oakland and LuLu in San Francisco and had the opportunity to work with former executive chef of Chez Panisse, Jean Pierre-Moulé at Caffe Centro. Relocating to Portland, John was chef de cuisine for Fratelli and chef at Tuscany Grill. In 2003, John purchased Viande Meats and Sausage. The following summer, John and his business partners created a supper club and catering company called Simpatica. Simpatica was named number one "Meals of the Year" by USA Today. Writer Jerry Shriver called John's paella, "the best paella I've had in the USA." John is now chef and owner of Toro Bravo, a Spanish tapas-inspired restaurant. |
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CRAIG HETHERINGTON, TASTE Restaurant (Seattle)
Friday Alfresco Lunch"As a chef, it is my responsibility to support the local farmers. It is my goal to ingrain that responsibility into everybody who comes on board so that when they move on they have that sense of awareness. I don't want them to look at food as something that comes out of a box." Craig Hetherington of TASTE Restaurant spent his childhood in Pittsburgh. He comes from a family of avid cooks and gardeners who spent summers preserving the bounty. After high school, Craig spent seven years hopping around the country to pursue his love of cycling. In 1998, he realized it was time to get serious about his future, so he enrolled in the culinary program at South Seattle Community College. With degree in hand, he began his professional cooking career at Elliott's Oyster House. Subsequently, he cooked at Baci Catering and Stimson-Green Mansion before joining TASTE Restaurant as the sous chef in March 2007. He was promoted to executive chef a year later. He is a member of Chef's Collaborative and has served on the board for four years. |
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JEFF McCARTHY, Ten-01 (Portland)
Friday Alfresco LunchJeff McCarthy, of Ten-01, has been working in restaurants since he was 15 years old. Studying vocational culinary arts classes in high school, he always took a keen interest in pastry. By age 19, he was competing on Mohonk Mountain House's Culinary Team in New York City. Since then, Jeff has worked with many great chefs who have helped him realize his dream of becoming a restaurant pastry chef. Since working at Ten-01, Jeff has been featured in Pastry & Baking North America, Bon Appetit, and received Portland's Willamette Week "Dessert of the Year" in 2008. |
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JASON TOFTE, Eddie Martini's (Wauwatosa, WI)
Saturday Alfresco LunchBiography coming soon. |
‣WINERY LUNCHES
Group A: Friday Morning, Group B: Saturday Morning
All IPNC guests will enjoy an intimate winery lunch at a local Willamette Valley winery. Hand-selected wines from your host winery are paired with a multi-course meal created by one of our talented guest chefs. In keeping with the IPNC tradition, your vineyard tour and winery lunch destination will remain a secret until you board your tour bus and are en route. No destination or chef requests may be made.
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JASON FRENCH AND BEN MEYERS, Ned Ludd (Portland)
Biography coming soon. |
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DAVE MARTH, Three Doors Down Café (Portland)
Biography coming soon. |
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ROBERT REYNOLDS, Robert Reynolds Chef Studio (Portland)
Robert Reynolds offers training at the Robert Reynolds Chef Studio in Portland to candidates interested in becoming good cooks. A new four-week program in Gascony, in southwest France, extends the training that starts at the Chef Studio in Portland to ensure that students understand this food in its own language and at the source. He shares a wealth of information based on extensive and varied experiences and years training cooks in the United States and France. The focus and scope of his courses reflect a love of place that is almost limitless, and is backed by networks, resources, people, products, and ideas. Classes are small enough to offer a one-on-one transfer of ideas, with Robert as mentor. He recently worked with Vitaly and Kimberly Paley on their newly published The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest (Ten Speed Press) in October 2008. Photo courtesy of Dan Root. |
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ALLEN ROUTT, The Painted Lady (Newberg, OR)
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. |
More to come...