MaeNam | Vancouver, BC
With a career that spans NYC, Montreal, London and Michelin starred restaurants in between, Angus walks between complexity and simplicity. Exposed to layering and balancing intense flavors during time spent with master chef David Thompson, Angus creates authentic, tradition based Thai cuisine.
Ración | Portland, OR
Time spent working under some of Portland’s most influential chefs and revelatory trips to Spain. Anthony uses modern technique to present Spanish flavors, tapas style at his intimate chef counter Portland restaurant.
Ataula | Portland, OR
Son of an Aragonian chef, Jose grew up cooking alongside his father and grandmother, displaying talent very early. He cherished local product and was amazed at how these things could be combined to create pleasure. Jose has traveled the globe, honing his craft at prestigious venues including Arpege, Can Fabes, and Fleur-de-Sel. He creates authentic Spanish tapas.
Urban Farmer | Portland, OR
Working very closely with the ranchers of Oregon and the Northwest, Matt champions whole animal butchery and the farm to table mantra. Season defining ingredients lead the way for cuisine planted in American roots.
Ox | Portland, OR
Husband and wife culinary team making Argentine inspired cuisine centered around a wood fired grill. Meat and fish of the Pacific Northwest showcased in distinctive preparations. Their restaurant showcases what it means to eat Portland now.
Ned Ludd | Portland, OR
Makes American craft cuisine at his wood burning oven warmed restaurant. Jason is an advocate of responsibly procured ingredients, the importance of having close relationships with purveyors and community.
Departure | Portland, OR
Years of working in the NYC kitchens of Jean-Georges exposed Gregory to Asian flavors. Today he loves to create approachable modern Asian cuisine with bold flavors and farm-to-table roots, sourcing the best of Oregon's bounty.
Little Bird | Portland, OR
Having lived and learned in Michigan and Arizona, Erik now calls Portland home. Working as sous chef at quintessential and iconic Portland restaurant Le Pigeon under 2 times James Beard winner Gabriel Rucker readied Erik to helm his award winning downtown French bistro. Erik creates precise and flawlessly executed classic inspired cuisine.
TenTop | Portland, OR
Some can do it all and Jeff does. Has a notable mark on the Portland pastry scene having spent many years leading pastry programs in town. Also an excellent cook, Jeff’s long running pop-up dinner, Ten Top, inspired many more like it around town.
Ava Gene's | Portland, OR
With work in the Bay Area, NYC with Mario Batali, trailblazing at Franny’s in Brooklyn and organic farming in Maine it is no wonder Joshua is a pro of trattoria fare. His work with vegetables helped award his Portland outpost fifth best new restaurant in America by Bon Appetit 2013 and quickly became a Portland call to dine.
Paley's Place | Portland, OR
At Paley’s Place, McKee changes his menu daily and focuses on the best ingredients the Pacific Northwest has to offer, often taking advantage of local seafood from the Oregon coast and integrating global flavors.
Urban Farmer | Portland, OR
While Carrie baked since a young age in Tennessee, it was a cake decorating class taken while living in London that causes a change within. Culinary studies in Las Vegas served as a launching pad to the role of pastry chef for Wolfgang Puck. Now in Portland, Carrie brings to life graceful deserts, fantastic breads and elegant wedding cakes.
Euclid Hall | Denver, CO
A true Denver native, Jorel was exposed to exotic flavors, hunting and foraging at an early age. He has passionately led the kitchens of heralded Denver chef Jennifer Jasinski for years and their team on Top Chef Masters competed in finals. Jorel and Euclid Hall have won numerous local and national awards since opening in 2010. He looks forward to the July opening of his new project Stoic & Genuine.
Urban Farmer | Portland, OR
The modern steakhouse takes a well-rounded stride. With a greater part of his career spent championing sustainable seafood, Chris creates focused cuisine with a nod to America's European ancestry.
Wolvesmouth | Los Angeles, CA
LA based supper club pushing the avant garde. At the forefront of underground dining, Craig creates artfully dramatic cuisine through multi-course tasting menus in surreal settings.
Original leaders of Seattle’s modern movement, the award winning team loves to elevate carefully sourced ingredients and play with textures and technique. Their restaurants Spur Gastropub, The Coterie Room and their highly heralded craft bar Tavern Law are some of Seattle’s most important.
Bao Bei | Vancouver, Canada
Raised in a French and Japanese home, Joël has cooked since he was 17. His career has spanned both Canadian coasts, Australia, South East Asia and numerous awards. His unique blending of French and Japanese technique with traditional Chinese flavors titillates the palates of diners at Bao Bei.
Restaurant Beck | Depoe Bay, OR
Cooking from a kitchen in the breathtaking Oregon coastal town of Depot Bay, Justin only works with foraged and local farm ingredients. He combines traditional and progressive cooking techniques to provide dinners with a playful yet artful dining experience.
Castagna | Portland, OR
Takes an imaginative and adventurous approach to local cuisine. Justin creates modernism for elevated tastes and assembles deftly beautiful landscapes with ingredients often from his garden. Justin leads a class of his own in the school of Portland cuisine.
Rachel’s Korean heritage is inherent in her cooking. As an alumna of powerhouse restaurants Per Se, Alain Ducasse at the Essex House and DB Bistro Moderne, Rachel creates unique dishes that successfully bridge two cuisines. With her husband and co-chef, Seif Chirchi, she creates eclectic American dining at their two Seattle restaurants.