About
I have been a professional chef in Portland over the last 10 years, working in many of Portland’s hottest restaurants. I now have a pop up restaurant focusing on using strange or rare wild, and foraged ingredients that is currently on the hottest Portland pop up list!
I am well versed in classic French and Italian food as well as baking and pastry.
To see some of what our pop up looks like check out Instagram.com/originwildpopup
Highlights
Reviews
Mark A.
Frequently asked questions
What is your typical process for working with a new student?
I will assess your current skill level, find out what you are interested in learning, and send you a lesson plan!
What education and/or training do you have that relates to your work?
As a restaurant chef/manager it is our duty to teach and uphold the highest stab of cooking and technique. I have worked every station , and taught every station in the restaurant.
Do you have a standard pricing system for your lessons? If so, please share the details here.
We can either put a price on an entire lesson plan or we can pay by the hour which is $45 an hour, plus cost of goods.
Describe a recent event you are fond of.
Our most recent event was held at Ponzi Vineyards where we did an 8 course menu titled, “Where the farm meets the forest.”
What advice would you give a student looking to hire a teacher in your area of expertise?
If you ever plan on working in a restaurant, make sure that your teacher has many years of experience on the line!
What questions should students think through before talking to teachers about their needs?
What is my food budget, and dietary needs.