Born in the Florida swamp and raised in the hills of North Carolina, Al’s earliest memories are of food and family. Watching his mom stir a mountain of grits on the stove. Dancing with his cousins around a campfire filled with tinfoil-wrapped baked potatoes. Holding up his first fish so his Dad could take a picture.
Al never lost his love for food and, after earning his degree in Culinary Arts at Johnson and Wales, he cooked in some of the finest restaurants in North Carolina and Sacramento, before landing in Portland. He honed his skills at Olympic Provisions and the British Overseas Restaurant Corporation before realizing he needed a change of scenery.
As our Executive Chef, Al is inspired by his roots in the American Southeast, the bounty of the Pacific Northwest, and most of all, by those early memories. Good food, friends and family.
Derek hails from Sacramento, California and was raised in his grandmother's kitchen peeling potatoes and chilies. As a young man he trained at the Art Institute of Sacramento under some of the best chefs in the business. Derek's specialty is cooking food that incorporates his classical French training with the influence of his grandmother's traditional Mexican cuisine.
Last Meal on Earth: Granny's Chili Pork
What Inspires the Food You Make: "Family and the love of family"
Favorite Sasquatch Beer: “The Woodboy and the Ned Flanders- when we have it."