Chef Stacey Givens
The Side Yard Farm & Kitchen
Stacey Givens is the farmer/chef/owner of The Side Yard Farm & Kitchen. Based in Northeast Portland’s Cully Neighborhood, she grows creative organic produce on several urban lots. She sells her harvests to nearby restaurants, including Grand Central Bakery, Grain & Gristle, Renata, 23Hoyt and more in what she calls an invaluable “chef-to-chef” produce service.
Over the last 10 years she has cooked her way through various Portland kitchens including Lincoln, Southpark, Rocket and Noble Rot. Since then, Givens has established the first 'urban' seed to plate catering company and supper club in the Portland area where she uses Side Yard grown goods and sources from other urban farms in her hood for goat milk, eggs, honey and fruit. Its urban craft all the way, from the seed to the plate. Making her own cheese, charcuterie, vinegars, pollen, spices and pickles. Her inspiration to get her hands in the dirt sprouted when she was cooking at Rocket (now Noble Rot), which had the first rooftop garden of its kind in Portland.
"Stacey Givens perfectly pairs farming and cooking for an inspiring dish of local resilience"- Edible Portland
See Stacey's demonstration Friday at 1:30 p.m. on the Dining Out in the NorthWest Chef's Stage presented by Food Services of America!
Chef Jonathan Hoffman
Chef's Table CB
Chef Jonathan Hoffman and his Sous Chef, Sean Whittaker, are the winners of the 2015 & 2016 Iron Chef goes Coastal in Seaside competition.
Jonathan Hoffman graduated from Scottsdale Culinary Institute in Arizona. After school he moved back to his home state of Oregon and has been living on the beautiful north coast ever since.
In his free time Jonathan enjoys carving ice and wood, being outdoors and spending time with friends and family.
Jonathan’s favorite style of cooking is one that utilizes fire, the local farms, fisherman and foragers. Jonathan Hoffman is a Private Chef, residing in Cannon Beach and specializes in customized meals including: personal cooking classes, beach fire BBQ’s and multi-course plated.
See Chef Jonathan Hoffman compete in Iron Chef Oregon presented by NW Natural and his demonstration Friday at 3:45 p.m. on the Dining Out in the NorthWest Chef's Stage presented by Food Services of America!
Mrs. Maki Cooks
You can hear Missy, the host of Simple Kitchen with Missy Maki on KPAM AM 860 from 10 am - noon live every week, podcasted on iTunes, mrsmakicooks.com, and KPAM.com.
She's been know to say things like, "If you love food, come sit by me" and "Dune is the ultimate food movie - a PLANET MADE OF SPICES!"
Missy Maki lives in Portland, but is originally from Seattle. A true Pacific Northwest girl, she has called Portland her home for the last 25 years. She is happily married to Jason Maki since 2009, and together they have 2 year old twins.
See Missy Maki MC the Iron Mixologist competitions and the Military Throwdown on the Dining Out in the NorthWest Chef's Stage presented by Food Services of America!
2016 James Beard Semi Finalist for Best Chef NW
Chef Allen Routt, and his wife, Jessica Bagley-Routt are the owners of The Painted Lady Restaurant in Newberg, Oregon. Opened in 2005, The Painted Lady is Oregon’s only Forbes four star, and AAA four diamond awarded restaurant.
Allen was raised in Roanoke, Virginia and worked in local restaurants during high school before attending The Culinary Institute of America at the age of nineteen. After interning with Bradley Ogden, he set his sights on earning the opportunity to work for some of the country’s top regional chefs including: Patrick O’Connell, Jean Louis Palladin, Roberto Donna, Mark Milletello, and Alessandro Stratta.
Over the past decade, The Painted Lady Restaurant has been featured in national and regional media, and garnered many accolades. The acclaimed chef branched out in 2014 to open Storrs Smokehouse, also in downtown Newberg, bringing some of the best Southern and Texas style BBQ to Oregon’s wine country.
See Chef Allen Routt judge both the final round of Iron Chef Oregon presented by NW Natural on Saturday at 7:30 p.m. and the final round of Iron Mixologist on Sunday at 5:00 p.m. on the Dining Out in the NorthWest Chef's Stage presented by Food Services of America!
Luis Contreras was the executive chef at San Francisco's award-winning
Mamacita for six years, and more recently at its sister restaurant,
Padrecito, for two years. While under his direction, both were awarded three
stars by Michael Bauer of the San Francisco Chronicle, and Mamacita won a Michelin Guide Bib Gourmand Award six times.
As co-Executive Chef at Mexico DF in San Francisco he worked with the Slow Food movement as part of Slow Food Nation in 2008 and received a best Mexican restaurant award in 2008 from SF Weekly.
In the past year as the Executive Chef at Oba! Luis has completely revamped
its food program by adding modern, focused and seasonally driven Latin
See Chef Luis Contreras judge the semi final round of Iron Chef Oregon presented by NW Natural on Saturday at 5:00 p.m. on the Dining Out in the NorthWest Chef's Stage presented by Food Services of America!
Chef James Barry
James Barry’s culinary career started as a private chef. His inauguration into restaurant-style cooking came later when he was the vegan/vegetarian chef on the Van’s Warped Tour, which traveled to 50 North American cities in 60 days. Upon returning to Los Angeles, James continued to private chef and had the fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Not wanting to limit his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company currently serving the Los Angeles area. He has also worked as an assistant Food Stylist on many television shows and as a chef instructor for the Los Angeles Unified School District’s Nutrition Network program helping to introduce healthy foods and cooking to kids of all ages.
A graduate of the Natural Gourmet Institute in NYC, he continued his education by receiving certification as a Nutritional Consultant through the Global College of Natural Medicine and as a Certified Healing Foods Specialist with Immunitrition. James co-authored the recipes in Margaret Floyd’s book Eat Naked: Unprocessed, Unpolluted, and Undressed Eating for a Healthier, Sexier You and co-authored the follow-up cookbook The Naked Foods Cookbook: Easy, Unprocessed, Gluten-Free, Full-Fat Recipes for Losing Weight and Feeling Great. James is currently a partner with a start-up restaurant called LifeFire and is working on his second cookbook to be announced later this year. He also contributes recipes to the website www.eatnakednow.com. He can be followed on Instagram, Twitter and Facebook under the name-chefjamesbarry.
See Chef James Barry demonstrate cooking with Chobani on Sunday at 1:00 p.m. on the Dining Out in the NorthWest Chef's Stage presented by Food Services of America!
Food Services of America
Graduating at the top of his class at the California Culinary Academy in San Francisco, Chef Tim McDonald has always had a passion for great food.
Proceeding the Culinary Academy, Chef Tim McDonald spent many years running successful kitchens in the Bay Area. This experience in the restaurant industry proved instrumental, molding Chef Tim into the powerhouse Chef, Restaurant Consultant and Business Solutions Manager for Food Services of America that he is today. “I now have the best of both worlds… I get the opportunity to assist restaurateurs with realizing profit, while still getting the chance to work out of my professional kitchen at FSA.”
When Tim is not helping local restaurateurs, his beautiful wife Mindi and two kids, Sam and Michael brighten his days. Tim really enjoys attending Portland Timbers games and loves food and family, and then occasionally a day on a river - fly fishing in our bountiful Northwest Playground.
See Tim MCing throughout the weekend on the Dining Out in the NorthWest Chef's Stage presented by Food Services of America!