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2020 Portland Chefs

More Chef Information Coming Soon!

Portland_Kace Krause-Fried Egg I'm in Love

Jace Krause

Fried Egg I'm in Love

Jace makes some of Portland's favorite breakfast sandwiches - fried egg is his specialty. He's been running a food cart, but opens his first brick-and-mortar restaurant this year.

Portland_Noona

Stephen Malloy

Nonna

Stephen Malloy has worked for Avion and Claw, Granada Hotel, 23 Hoyt, La Moule, and is now the Executive Chef at Nonna Tavern and DOC food + wine. His food is simple, and conveys the spirit of DOC- a celebration of regional food, traditions, and quality of life.

Spencer-Bone

Spencer Bone

Bottle Rocket

Spencer has been cooking since he was a kid in California and discovered how happy a good meal can make someone. He honed his burger making craft at Club 21, and he now runs Bottle Rocket, the food cart he has been operating for the last two and a half years. The burgers, the sides, and the drinks all show the joy that good, simple food can bring.

Portland_Yakuza

Brian Kenney

Yakuza

While growing up in Salt Lake, Brian sought out the hidden gems of food and culture that existed in and outside of the city. After having many wonderful experiences dining at sushi bars he decided he wanted to give people that same kind of experience. He begged his way into an apprenticeship to become a sushi chef; once he established himself in the culinary world, he moved to Portland to become part of the growing culinary scene. With him came his passion for Japanese inspired cuisine. 11 years later, he has been a fixture behind sushi bars and in the kitchens of some of Portland’s highly rated restaurants. He spends his time cooking and educating himself on food that has captivated him through his journey.

Portland_Debbie Hijar-Mad Dog

Debbie Hijar

MADdogs

Debbie and MADdogs are re-envisioning the all-american classic and leading the hot dog revolution. Located in Vancouver, WA, MADdogs serves house made recipes, signature toppings, and has a commitment to sourcing the highest quality dogs while incorporating community partnerships and local ingredients. MADdogs is so much more than “just a hot dog”.

2020 Chefs

More Chefs Coming Soon

Jace Krause

Fried Egg I'm in Love

Jace makes some of Portland’s favorite breakfast sandwiches – fried egg is his specialty. He’s been running a food cart, but opens his first brick-and-mortar restaurant this year.

Stephen Malloy

Nonna

Stephen Malloy has worked for Avion and Claw, Granada Hotel, 23 Hoyt, La Moule, and is now the Executive Chef at Nonna Tavern and DOC food + wine. His food is simple, and conveys the spirit of DOC- a celebration of regional food, traditions, and quality of life.

Debbie Hijar

MADdogs

Debbie and MADdogs are re-envisioning the all-american classic and leading the hot dog revolution. Located in Vancouver, WA, MADdogs serves house made recipes, signature toppings, and has a commitment to sourcing the highest quality dogs while incorporating community partnerships and local ingredients. MADdogs is so much more than “just a hot dog”.

Brian Kenney

Yakuza

While growing up in Salt Lake, Brian sought out the hidden gems of food and culture that existed in and outside of the city. After having many wonderful experiences dining at sushi bars he decided he wanted to give people that same kind of experience. He begged his way into an apprenticeship to become a sushi chef; once he established himself in the culinary world, he moved to Portland to become part of the growing culinary scene. With him came his passion for Japanese inspired cuisine. 11 years later, he has been a fixture behind sushi bars and in the kitchens of some of Portland’s highly rated restaurants. He spends his time cooking and educating himself on food that has captivated him through his journey.

Spencer Bone

Bottle Rocket

Spencer has been cooking since he was a kid in California and discovered how happy a good meal can make someone. He honed his burger making craft at Club 21, and he now runs Bottle Rocket, the food cart he has been operating for the last two and a half years. The burgers, the sides, and the drinks all show the joy that good, simple food can bring.

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