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French Lyonnaise cuisine specialist who trained at Paul Bocuse Institute. My heritage recipes bring the soul of France to Portland. Classic boeuf bourguignon, coq au vin, and tarte tatin made with Oregon-sourced ingredients. Private dining available.

Soul food is love made edible. My grandmother taught me everything I know — now I share it with Chicago.

Neapolitan pizza maestro with a wood-fired oven. My dough ferments for 72 hours and is topped with San Marzano tomatoes and fresh mozzarella di bufala. True Vera Pizza Napoletana certified.

Nigerian-Japanese fusion innovator creating dishes that have never existed before. Suya-spiced ramen, miso-glazed egusi soup, and jollof fried rice are my signature creations. Culinary Institute of America graduate with 8 years at Michelin-starred restaurants.

Former sushi chef at a Michelin-starred restaurant. I specialize in omakase experiences and premium sushi platters for private events. Only the freshest fish sourced from trusted suppliers.

Classically trained in Lyon, France with 22 years in fine dining. My personal chef service brings restaurant-quality French cuisine to intimate dinner parties. Coq au vin, bouillabaisse, and crème brûlée.