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.
Born in New Orleans where she lived with her Vietnamese family, Chef Anh Luu experienced a melding of culinary cultures early in her childhood. She grew up with the flavors of Southeast Asia from her parents’ cooking alongside the classic French, Spanish, Caribbean and African cuisine of New Orleans.
This delicious culinary melange inspired her years later to create the unique Asian-Cajun tapas cuisine that she and owner Chantal Angot introduced at Tapalaya in Portland, Oregon in fall 2014.
Chef Anh recently appeared as a competitor on Food Network's Chopped.
In 2008, Tommy Habetz and Nick Wood, opened “a gritty east-side shop called Bunk and launched Portland’s sandwich revolution with one devastating pork-belly Cubano.” (Karen Brooks)
Hailing from the kitchens of Mario Batali and Bobby Flay, Tommy Habetz joined forces with Nick Wood and began making unpretentious and delicious sandwiches, made with the best ingredients. Bunk's signature sandwiches - such as the Pork Belly Cubano, the Meatball Parmiagano Hero, and the Pulled Pork with Apple Cabbage Slaw - have garnered national media attention from the likes of The Food Network, Food & Wine Magazine, and Travel + Leisure.
In 2010, Tommy and Nick joined forces with Bladen County Records founder and legendary barman, Matt Brown. Together, the three of them opened the original Bunk Bar on SE Water Ave. Bunk Bar quickly became a landmark for great indie shows, strong frozen margaritas, and molé tots.
Since then, Bunk has expanded to three sandwich shops, as well as two Bunk Bar locations and outposts in the Moda Center and Providence Park.
Margaret Floyd & Chef James Barry
Eat Naked Now & Wholesome 2 Go
Margaret Floyd is a nutritional therapist, writer, and real food advocate. She works with clients all over North America and Europe helping them resolve chronic healthy issues through diet and restoring balance in their bodies.
Chef James Barry is a graduate of the National Gourmet Institute of Health and Culinary Arts in New York. He has worked as a private chef for celebrities and is founder of Wholesome2Go, a healthy high-quality food delivery company currently serving the Los Angeles area.
This dynamic husband and wife team joined forces to co-authorThe Naked Foods Cookbook. They speak throughout North America teaching people how to reclaim their health by reclaiming their kitchen.