Before coming to the US – JP worked in some of the world’s best restaurants, including The Ledbury in London and Cutler & Co. in...

Can you tell us about where you grew up and how you got interested in cooking? I grew up in Mexico City, and was interested...

Can you tell us where you grow up and how you became interested in food? When I was a child, my mother worked as a...

Alex McCrery, a former chef turned designer, started Tilit with wife Jenny Goodman in 2012.  Their goal is to provide durable, functional and stylish American-made apparel for...

Gregory Gourdet is director of culinary operations for Departure Restaurant, with outposts in Portland, OR and Denver, Colorado. A finalist on season 12 of Top...

  Chef Hugh Acheson demonstrates his technique for beef tartare using a Kazan HAP40 Gyutou. Special thanks to Evan Sung.

Photographs courtesy of Evan Sung. Greg Baxtrom and Ian Rothman are a chef/farmer duo who are partners in Olmsted, a 50-seat ingredient driven restaurant in Prospect...

Kyle Hildebrant is a partner at the branding agency OVO by day, and in his off time, publishes the culinary blog Our Daily Brine. Billed as a “personal...

Photographs courtesy of Jannie Huang and the Whale Cove Inn. Tell us a bit about your career history and how you ended up in Oregon?...