Photo Credit: Jones Oliver

Photo Credit: Jones Oliver


Iron Chef Oregon is the premier culinary competition featuring some of Oregon’s finest chefs. Each chef will have an identical kitchen, tools and pantry. Each chef will have thirty minutes to plan, prepare and plate a delectable entrée for the 3-judge panel of experts. Each chef will have no idea what the “secret ingredients” are until they are unveiled at the beginning of the competition for all to see. The secret ingredients must be used in preparing the dish.

The chefs will race the clock and each other to create a masterpiece on stage in front of the audience, commentators and judges. Our emcee for the competition will interview the chefs, judges and commentators while the food flies with the action on stage. Oregon grown and raised specialties will be featured in identical pantries the chefs will have available for their use during the competition. At the end of the thirty minute competition, the chefs will present their creations to each judge.

Appearing on the Dining Out in the NorthWest Chef's Stage presented by Food Services of America

Round 1 - Friday, August 12 @ 6:15 p.m.: Chef Jonathan Hoffman vs. Chef Trevor Rivera

Round 2 - Friday August 12 @ 7:30 p.m.: Chef Justin Lee vs. Chef Billy Buscher

Semi Final - Saturday, August 13 @ 5:00 p.m.: Round 1 Winner vs. Round 2 Winner

Final - Saturday, August 13 @ 7:30 p.m.: Semi Final Winner vs. 2015 Iron Chef Oregon Winner


2016 Iron Chef Oregon Competitors

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.


Chef Trevor Rivera


Trevor Rivera is the Sous chef at Marche restaurant in Eugene Oregon. My culinary career started about 3 and a half years ago. I started of washing dishes, trying to make a buck. The chef at the time, after 3 months In the "pit", offered me a position on the line. I was nervous and thrilled, as cooking was something I was always interested in.

After a few months I began to get pretty good with all of the basic techniques, and knife work, but wanted to learn more. So I worked my way through all of the stations. Now here I am 3 years later, more or less running a kitchen.

When I'm not working, which is very rare, I enjoy reading as many books as I can (cookbooks). Hanging out with my bearded dragon Bacon, and spending time with the people that I'm blessed to call my family. Sometimes we have a little to much fun.

I'm so excited for this opportunity to compete with others that share my passion. Also pretty stoked to visit Portland, because I've never been! Feel free to stop by Provisions Market Hall/Marche restaurant if you’re in the EUG. Thanks!


Chef Justin Lee

Centerplate at Providence Park

Chef Justin Lee was born and raised in Eugene, Oregon. He completed his culinary education at the Oregon Coast Culinary Institute in Coos Bay, OR. Upon graduation Chef Justin trained with ACF Culinary Youth Team USA, receiving 3 national gold medals. While training with Team USA he worked at one of the top golf resorts in the world, Bandon Dunes Golf Resort.

He then traveled to Bend, Oregon where he worked at a resort close to Mt. Bachelor. While working in Bend he was the chef mentor for the Willamette High School culinary team, the same team he competed for in high school. Chef Justin coached the team to 2 gold medals and 1 silver medal over a two year span, making them one of the top high school culinary programs in the state of Oregon.

He has since lived in Portland for about 6 years now, and has worked at some of Portland’s elite restaurants, such as Urban Farmer & Departure at The Nines Hotel, Sous Chef of The Original at The Marriott, and the Crystal Hotel. Justin then took the Executive Chef position at Vinotopia where he was able to develop young chefs and redesign the menu on a corporate level.

Currently Chef Justin is the Executive Chef for Centerplate at Providence Park, home of the 2015 MLS Champions Portland Timbers. Striving to bring the Portland foodie experience to the best fans in the MLS, he also gets the opportunity to teach young chefs about his true passion. He finds it very rewarding to be able to share his knowledge with young chefs, and assist with igniting the passion within them.


Chef Billy Buscher

Alchemy Restaurant & Bar at the Winchester Inn

Billy Buscher, a Rogue Valley native, got his start at the Jacksonville Inn while in high school, working under Chefs Wendy Little and Tim Keller. He worked hard and moved up through the kitchen, using on the job training to further his knowledge and skills.

After leaving the Jacksonville Inn Billy traveled, working at a resort in Bandon, doing charity work in Mexico and finally moving back to the valley to take the position of Chef at the McAndrews Grill in Medford. With the opening of the Nunan Estate, Billy was given the opportunity to join Tim Keller in creative cuisine as his Sous Chef. As the Chef of Alchemy, Billy finds that if you treat the ingredients with respect the food speaks for itself. Fresh and local whenever possible provide clean food that speaks to the soul. A love for the job provides passion for the plate, and a good time for all.

Ashland Culinary Festival – Top Chef 2012 & Wild Card Chef 2015


2015 Iron Chef Oregon Winner

Chef James Williams

Omar’s Fresh Seafood and Steaks

James began washing dishes and moved his way up to Sous Chef.  He graduated at the top of his class from Western Culinary in Portland. 

He has worked at the Portland Golf Club and while there, he qualified for the Oregon Culinary Team and competed in the 1992 Culinary Olympics in Frankfurt, Germany.  He received a silver medal. 

He has worked as executive Sous Chef at Timberline Lodge, owned his own restaurant at Crooked River Ranch and is now Executive Chef and co-owner of Omar’s. 

In 2007,  he won first place at the Bite of the Rogue Valley and 2nd place at the 1st annual Ashland Culinary Festival.  In 2014, James won the 8th annual Ashland Culinary Festival, against 11 other chefs and took the Top Chef 2014 title.




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