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Due to concerns regarding the coronavirus, the Portland Beecher’s Cheese for All Event has been cancelled. If you currently have a ticket to the Portland event, you may exchange your ticket for the upcoming Seattle or Tacoma event, or you can request a refund through Bold Type Tickets. We apologize for the inconvenience, and hope you and your loved ones stay healthy.

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2020 Portland Chefs
Diane-Lam

Diane Lam

Revelry

Diane Lam began her interest in all things food at the age of 10 in her Cambodian grandma’s kitchen. After years of learning and studying her family’s unique cuisine, she began her career in the service industry at the age of 17 and was soon serving at the prestigious restaurant, “Noe” by 21. Feeling a yearning to create in the kitchen, she was influenced by the Chef to pursue her dream of trying her own style of Asian-inspired fare. After attending the Culinary Institute of America, Hyde Park, she went on to work for notable Chefs from Seattle to Michigan to San Francisco and finally found her home in Portland, Oregon. She is now Chef de Cuisine at “Revelry”, where her vision of whimsical asian fare comes alive against a lively social backdrop."

Saxon

Saxon Stites

Renata

Saxon, Renata's sous chef, started washing dishes at a local cafe as a teenager, and quickly discovered his love of kitchens. He has since helped open several restaurants around town, finally finding himself at Renata where he has filled many roles including line cook, pasta maker, and ultimately sous chef. Both Saxon and his counterpart Kyle were part of the winning team at Beecher's Cheese For All last year, and look forward to returning with all the cheese their friendship can munster.
Kyle

Kyle Anderson

Renata

Kyle, Renata's in-house butcher, has been a butcher for 9 years, focusing on small farms and Italian charcuterie.  He staged in Italy with renowned Butcher Dario Cecchini.  He currently runs the whole animal program at Renata as well as teaching at the Portland Meat Collective and Clark College. Both Kyle and his counterpart Saxon were part of the winning team at Beecher's Cheese For All last year, and look forward to returning with all the cheese their friendship can munster.

sam-Uhrich

Sam Uhrich

Cheese Bar

Sam has worked at a variety of places over the years, including Pizza Scholls, Departure, The Tannery, and The Imperial. He began working at the Cheese Annex at Commons Brewery in 2015 as the kitchen manager. He is currently very focused on developing a deeper understanding of cheese at this point in his culinary career.

 

Chris-Bailey

Chris Bailey

Portland Mercado

Chris is an advocate for food entrepreneurship and a lover of all things culinary. He has cooked at several Portland restaurants, traveled the country with Dinner Lab, a startup recognized by Fast Company as “most innovative” in the food and hospitality sector and has launched several packaged food products that are sold across America. Chris currently serves as a food business developer with the Portland Mercado, the region’s only Latino market hall and business incubator.

sam-smith

Sam Smith

Tusk

Sam was born in the birthplace of modern, American farm-to-table cooking: Berkeley, CA. After receiving a degree in English Literature from Villanova University, he attended culinary school at The Restaurant School, then honed his skills and developed his palate in a multitude of restaurants around Philadelphia. He moved to Portland in 2012, and has dreamed of combining his passion for local farming and produce with a vision for modern Middle Eastern food in Portland. Tusk is the realization of that dream.

 

Ryan

Ryan Rollins

PDX Sliders

Ryan started cooking at a young age. He  grew up in an Italian home and cooking for him was second nature. In 2014 he opened his first food cart, following his passion and doing what he loves and does best, cook! This is when the PDX Sliders concept was born. Fast forward six years and he's proud to be working on opening his third location in the Portland area.

 

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.

porkchop

Chef Pork Chop

Eastburn

Chef “Pork Chop” grew up cooking in southern kitchens with family and friends, learning traditional North Carolina and Virginia Appalachian fare.  He ventured to Chicago and then upstate New York to gain a little more culinary knowledge, and although he did not go to culinary school, it was always his passion. He truly enjoys making memories and telling stories with food. He found his way to Portland to further his knowledge and palate, and now his style has evolved to a more British Isle, Southern, & French inspired and he loves to make each dish as comforting and memorable as possible

Sean-Vagabond

Sean Harry

Vagabond Brewing

Meet Vagabond Brewing's Head Chef Sean Harry. Sean grew up in Houston & attended Texas Tec. Originally trained under a French Chef and growing up around Cajun & Gulf Coast influenced food, Sean has been able to put his own spin on some classic dishes at Vagabond! Vagabond is stoked to have him & you should be too!

 

PDX Chefs

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.

Chris Bailey

Portland Mercado

Chrisis an advocate for food entrepreneurship and a lover of all things culinary. He has cooked at several Portland restaurants, traveled the country with Dinner Lab, a startup recognized by Fast Company as “most innovative” in the food and hospitality sector and has launched several packaged food products that are sold across America. Chris currently serves as a food business developer with the Portland Mercado, the region’s only Latino market hall and business incubator.

Sam Uhrich

Cheese Bar

Sam has worked at a variety of places over the years, including Pizza Scholls, Departure, The Tannery, and The Imperial. He began working at the Cheese Annex at Commons Brewery in 2015 as the kitchen manager. He is currently very focused on developing a deeper understanding of cheese at this point in his culinary career.

Sam Smith

Tusk

Sam Smith was born in the birthplace of modern, American farm-to-table cooking: Berkeley, CA. After receiving a degree in English Literature from Villanova University, he attended culinary school at The Restaurant School, then honed his skills and developed his palate in a multitude of restaurants around Philadelphia. He moved to Portland in 2012, and has dreamed of combining his passion for local farming and produce with a vision for modern Middle Eastern food in Portland. Tusk is the realization of that dream.

Kyle Anderson

Renata

Kyle, Renata’s in-house butcher, has been a butcher for 9 years, focusing on small farms and Italian charcuterie.  He staged in Italy with renowned Butcher Dario Cecchini.  He currently runs the whole animal program at Renata as well as teaching at the Portland Meat Collective and Clark College. Both Kyle and his counterpart Saxon were part of the winning team at Beecher’s Cheese For All last year, and look forward to returning with all the cheese their friendship can munster.

Saxon Stites

Renata

Saxon, Renata’s sous chef, started washing dishes at a local cafe as a teenager, and quickly discovered his love of kitchens. He has since helped open several restaurants around town, finally finding himself at Renata where he has filled many roles including line cook, pasta maker, and ultimately sous chef. Both Saxon and his counterpart Kyle were part of the winning team at Beecher’s Cheese For All last year, and look forward to returning with all the cheese their friendship can munster.

Diane Lam

Revelry

Diane Lam began her interest in all things food at the age of 10 in her Cambodian grandma’s kitchen. After years of learning and studying her family’s unique cuisine, she began her career in the service industry at the age of 17 and was soon serving at the prestigious restaurant, “Noe” by 21. Feeling a yearning to create in the kitchen, she was influenced by the Chef to pursue her dream of trying her own style of Asian-inspired fare. After attending the Culinary Institute of America, Hyde Park, she went on to work for notable Chefs from Seattle to Michigan to San Francisco and finally found her home in Portland, Oregon. She is now Chef de Cuisine at “Revelry”, where her vision of whimsical asian fare comes alive against a lively social backdrop.”

Ryan Rollins

PDX Sliders

Ryan started cooking at a young age. He  grew up in an Italian home and cooking for him was second nature. In 2014 he opened his first food cart, following his passion and doing what he loves and does best, cook! This is when the PDX Sliders concept was born. Fast forward six years and he’s proud to be working on opening his third location in the Portland area.

Pork Chop

Eastburn

Chef “Pork Chop” grew up cooking in southern kitchens with family and friends, learning traditional North Carolina and Virginia Appalachian fare.  He ventured to Chicago and then upstate New York to gain a little more culinary knowledge, and although he did not go to culinary school, it was always his passion. He truly enjoys making memories and telling stories with food. He found his way out to Portland to further his knowledge and palate, and now his style has evolved to a more British Isle, Southern, & French inspired and he loves to make each dish as comforting and memorable as possible

Sean Harry

Vagabond Brewing

Meet Vagabond Brewing’s Head Chef Sean Harry. Sean grew up in Houston & attended Texas Tec. Originally trained under a French Chef and growing up around Cajun & Gulf Coast influenced food, Sean has been able to put his own spin on some classic dishes at Vagabond! Vagabond is stoked to have him & you should be too!

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