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2020 Portland Chefs

More Chef Information Coming Soon!

Jace

Jace Krause

Fried Egg I'm in Love

Jace Krause quit his cushy tech job in 2011 and decided to start a breakfast food cart in Portland called Fried Egg I’m In Love, combining his love of food, music, and puns into one little business. The idea exploded like a runny yolk, and soon people were lined up on the sidewalk to try his sandwiches. He now has a restaurant version of Fried Egg I’m In Love, as well as two food carts as part of his "egg-pire."

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”.

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.

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.

 

2020 Chefs

More Chefs Coming Soon

Jace Krause

Fried Egg I'm in Love

Jace quit his cushy tech job in 2011 and decided to start a breakfast food cart in Portland called Fried Egg I’m In Love, combining his love of food, music, and puns into one little business. The idea exploded like a runny yolk, and soon people were lined up on the sidewalk to try his sandwiches. He now has a restaurant version of Fried Egg I’m In Love, as well as two food carts as part of his “egg-pire.”

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”.

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.

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