Born in Appleton, Wisconsin
Began cooking for the family as a child with ingredients from the garden.
Moved to Portland, Oregon in 1998
Executive Chef at the Farm Café since 2005.
“Fresh is best and freshness is only achievable through direct farmer relationships. There is no need to over manipulate the flavor of a vegetable that’s been grown with love and care.”
“Food from any one region can be made using the ingredients at hand and that ‘cultural’ cuisine is universally appreciated.”
Born in Atlanta, Georgia.
Started cooking at the age of 19.
Worked at several prestigious LA restaurants under Chefs Ace Still and Ben Rottcamp.
Moved to Portland, Oregon in 2004.
Sous Chef at the Farm Café since 2004.
“When a customer sits back with eyes closed to experience the pleasure of the meal, that keeps me loving what I do.”
Born in Massillon, Ohio.
Worked in Chicago at
Moved to Portland in 2009
Bartender at the Farm Cafe since 2009
“When a drink is made just right it should contain a little bit of magic, leaving you speculating on exactly how those three or four ingredients produced that specific and unidentifiable flavor. It should always leave you wondering.”
We are open 7 nights a week for dinner.
5 pm to 11 pm Sunday — Thursday
5 pm to 11:30 pm Friday — Saturday
The Farm Cafe is closed for the following holidays . . .
10 SE 7th Ave
Portland, Oregon 97214
We’re located on the SE corner of 7th Avenue and East Burnside
(inside a restored Victorian home)
Please, only 4 credit cards per table. We would be happy to split your guest check up to 4 ways. We do not accept personal checks. $2 charge for substitutions We add 18% gratuity to parties of 6 or more. There is a $15 corkage fee. There is a $2 per person cake cutting fee. We add an 18% gratuity for any unsigned credit card receipts.