St. Jack • Portland, OR

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 moved back to California to work under Gary Danko in San Francisco, shortly thereafter taking a sous chef position at Myth under Sean O’Brien. After working in Portland kitchens for a couple of years, an introduction to restaurateur Kurt Huffman of ChefStable led to the two teaming up in 2010 to open St. Jack.

Racion • Portland, OR

Anthony cooked at several restaurants in Portland, including Paley’s Place with James Beard Winner Vitaly Paley, and atNostrana, with James Beard Nominee Cathy Whims. After a year and a half at Nostrana, Anthony moved over to the kitchen at Ten-01, working under Chef Jack Yoss, a Wolfgang Puck alum. Tabla Mediterranean Bistro followed, where for over 4 years, he created both unique and creative dishes of Spanish, Italian and Mediterranean origin, while developing a style and personality in the kitchen of positive energy and teamwork. In February of 2013, Anthony began his new venture extending these principles at Racion Kitchen Bar + Lounge.

Spur • Seattle, WA

The Chef Ownership team of Brian McCracken and Dana Tough has successfully launched four properties and has been recognized for their culinary achievements with honors including being named in the nation's Top Five Chefs (by Gayot), as Rising Star Chefs (by Star Chefs) and with the 2011 Innovation Award  from the Seattle Weekly.  As evidenced by the duo’s two nominations as People’s Best New Chefs by the editors of Food & Wine magazine these two are watched closely by foodies who follow their culinary undertakings with a fervent loyalty.  Together they have opened Spur, Tavern Law, The Coterie Room and The Old Sage Smoked Meats & Malts.

Coquine • Portland, OR

Katy began her culinary career at Restaurant Guy Savoy in Paris in 2002. Right after dessert. She fumbled through a pocket phrasebook to find the words to tell Chef Savoy that she had just eaten the most spectacular meal of her life and would like to work for him. Even to wash dishes. He laughed in her face and told her show up at eight o’clock the following morning. 

For the next five years Katy worked her way up through some of the best fine dining kitchens in Paris and Monaco, returning stateside in 2008 to continue her training as Sous Chef at San Francisco's Coi Restaurant. After a decade on the move, Portland provided a chance to once again be close to family, and cook in region rich in edible resources. Started as a pop-up on a farm, with her partner turned husband, Coquine began in the summer of 2012 with the goal of growing into a brick and mortar restaurant. 

Noma and Morimoto Alumn • Portland, OR

Sam is also graduate of the The Culinary Institute of America. He has worked at the Harbour House in New Zealand, Morimoto in New York City, Clark Lewis in Portland, OR, he has staged at Noma, which is widely acclaimed as one of the best restaurants in the world. He worked recently with Chef Gregory Gourdet at Departure in Portland and has lived in Chicago working at one Michelin starred restaurant called Acadia.

Restaurant Beck • Depoe Bay, OR

Justin Wills is the Executive Chef of Restaurant Beck, where progressive Northwest cooking is presented in playful, artistic dishes, all served in a comfortable atmosphere with owner-selected wines and classic, seasonal cocktails. The menu is so seasonally minded that in addition to sourcing the freshest sustainable fish, meat, and produce available, Wills regularly hand forages nearby beaches and forests for edible delicacies. From sea beans to oxalis to oak moss – he leaves no culinary stone left unturned, making his elegant Pacific Northwest dishes the epitome of ‘local.’

¡OBA! Restaurante • Portland, OR

Chef Neuman is considered the “father of Nuevo Latino cuisine in the Pacific Northwest”, and since the opening of the restaurant, ¡Oba! has garnered Restaurant of the Year honors from Willamette Week magazine, Best Restaurant from Portland Citysearch, and Best Dining in Oregon, Most Creative Menu and Best New Restaurant from the reader’s poll of Northwest Palate Magazine. ¡Oba! has also garnered national attention from the New York Times, which named it as the place to eat while in Portland, and ¡Oba! has been named the “steamiest scene in town” by Fortune magazine.  The Zagat Guide has listed Oba as one of “America’s Top Restaurants”. Chef Neuman has also been featured in such varied publications as Food Arts, Nation’s Restaurant News, Food & Wine, Plate Magazine, Bon Appetite, Vogue and USA Today.  And as a Brand Ambassador for Certified Angus Beef, he has been asked to represent them as their celebrity chef at the Taste of the Caribbean Culinary Competition in Miami as well as promotions in Trinidad and Aruba.