Bravo’sTop Chefis getting ready to pack its knives and go to Portland.
She strives to transform classic cuisine with modern presentation and local ingredients.
She currently lives outside of Richmond, with her husband, Kjell, and their dog and two cats.
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After attending culinary school, he went to New York City and trained under Wylie Dufresne at Michelin-starred WD~50.
He also draws inspiration from his time in the kitchen at Noma Tulum.
As sous chef at EMP, the restaurant won Top Restaurant in the World by S. Pellegrino.
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In Los Angeles, she worked asTop Chefalum Bruce Kalman’s chef de cuisine at Union.
During the pandemic, Sasha has started a focaccia business that she hopes to take national.
He was introduced to fine dining at a young age and immediately wanted to get into the kitchen.
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He later moved to Birmingham, Ala., and served as executive chef for Rodney Scott’s BBQ.
In 2013, Sara returned to Spain to work at famed restaurant Asador Etxebarri.
She currently works as the head chef at Soter Vineyards in Carlton, Ore., and resides in Portland.
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She has been pushing the boundaries for years, introducing people to unique flavors and exotic ingredients.
In 2020, Maria became a James Beard Award semi-finalist for Best Chef in the Southwest Region.
When not at the restaurant, Maria loves cooking for her wife, Lilly, and their 12-year-old son.
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Growing up in an Italian-American household, his love of food started at a young age.
He later staged at the world-renowned and two Michelin star restaurant Noma in Copenhagen.
Returning home, he helmed several kitchens before opening his first restaurant, Stacked Sandwich Shop in 2017.
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Stacked has been named on Thrillist’s Top 31 Sandwich Shops in America.
Gabriel also took home Eater Portland’s Chef of the Year in 2017.
In 2019, he opened Mama Bird six months before the pandemic hit.
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Jamie’s cooking journey began when she was only 4 years old.
She made her first dish standing on top of a milk crate to cook fried rice with her mother.
She honed her craft under executive chef Vincent Pouessel, climbing the ranks to executive sous chef.
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