Porto Terra

Chef Warren Akana

Born and raised in Honolulu, Hawaii, Chef Akana spent a stint in the U.S. Armed Forces before landing in Portland – and in the restaurant business.  Chef Akana has grown his career and gained experience as the Executive Chef at Orenco Station Grill, Sous Chef at McCormick’s Fish House and Ruth’s Chris Steak House. He spent five years as the Executive Sous Chef at The Original before taking over as the Executive Chef at Porto Terra.

Clarklewis

Chef Zach Capoccia

Zack landed his first professional kitchen job with Chef Bill Nigo in Sacramento at the renowned contemporary Japanese Kru Restaurant, where he worked his way up the ranks from intern to sous chef. Oregon’s quality agriculture was a big part of the draw that inspired Zack to move from the Northern California valley farm country in 2012. He continues to develop and further his relations with local farmers, ranchers and food artisans in and nearby Portland. On his rare days outside the Clarklewis kitchen, Zack may be found fishing the Lewis River in Washington, foraging, or perhaps up on the roof of the building across the street from the restaurant tending to his own urban kitchen garden.

Pazzo Risorante

Chef Kenny Giambalvo

Three generations cook, Chef Giambalvo started his career cleaning squid at Lenny's Clam Bar in New York  and has risen in the culinary world to receive the honorary title Maître Cuisinier de France, Giambalvo's culinary trajectory has taken him through some of the better kitchens in New York, Los Angeles, Singapore, and now Portland.

Chef Kenny has been featured in Gourmet Magazine, Travel and Leisure, and NW Palate.

Hop City Tavern

Chef Marisa Burback

Marissa Burback showcases her talents at the HopCity Tavern + Market. Her new gastropub menu incorporates traditional dish concepts with a unique, creative flair. Local, fresh ingredients are at the core of her creations, the menu changing constantly as new ideas form and new ingredients become available.

Her passion and love of food are the driving forces behind the delicious and innovative creations she wants all to enjoy.

a Cena Ristorante

Chef Gabriel Gabreski

He brings to a Cena Ristorante a career built on the finest formal training including CCA (California Culinary Academy). 

This training has been shored up by enviable achievements; experience training with such top-tier chefs as Roland Passot and Rocco DeSpirito; membership in the team that opened Daniel Boulud’s Four-Star Daniel in New York City and a number of significant stints as Chef de Cuisine at top-tier resort hotels including Avalon of Beverly Hills.

The Stephanie Inn

Chef Aaron Bedard

Chef Bedard began his culinary career in his teens working alongside his father in the family’s restaurant.

Those early years ignited a passion for cooking and sharing food. His enthusiasm for providing guests with an authentically local and sustainable dining experience is the foundation of the strong relationships he has forged with regional farmers, artisans and purveyors.

Portland Prime

Chef Bud Turner

He began cooking when he was nine years old with his grandmother, who was a chef. 

Since then he has delighted diners in fine restaurants like The Carnelian House in Lake Tahoe and Pat and Mike’s in Santa Barbara.

Bud is well versed in making soups and sauces as well as baking breads and desserts in addition to cooking and butchering meats. He’s written several menus and enjoys the fine art of old school cooking.

The Heathman

Chef Tim Eckard

An Oregon transplant with California roots, Tim Eckard graduated from Le Cordon Bleu in Portland in 2006. Over the past decade he has worked for local chefs such as  Paul Mitchell, Pascal Chureau, Dolan Lane, Sunny Jin and Michael Stanton.

Tim is currently the executive sous chef at The Heathman Restaurant and Bar where he utilizes the amazing bounty of the Northwest to drive a seasonal and inspired menu.

Three Degrees

Chef Tom Dunklin

Born and raised in New Orleans, Tom grew up grubbing down at weekly shrimp and crawfish boils in his grandparents' yard.

This Sunday ritual fed Tom's vision for New American cuisine, one rooted in hard work, solid relationships with local farmers, flexibility in the kitchen and family.

Tom cooked under celebrity Chef Emeril Lagasse at NOLA’s Delmonico before relocating to the West Coast to work at Seattle’s Sazerac and Tulio.