ITALIAN ROOTS.
Chef Gabriel Pascuzzi
Portland, Oregon Born & Raised (2nd Generation Italian American) via Cosenza, Calabria, Italy
His Grandfather was a Master Gardener and his Uncle was a Certified Master Chef - two heavy influences towards Gabriel becoming a chef.
Chef graduate from Johnson & Wales with a Bachelors in Culinary Arts 09'
Eater Portland: Chef of the Year - 2017
Owner of: Mama Bird, Feel Good, & Tip Top Burger Shop
Top Chef - Season 18 “Cheftestant”
Restaurant Alum of: McCormick & Schmicks, DB Bistro Moderne, Colicchio & Sons, Paulée, Noma, & Multnomah Whiskey Library.
He has been cooking professionally for 22 years, but has been in the kitchen since he was 16 years old.
Avid Golfer, Forager, Traveler, and Eater.
ITALIAN INSPIRED
Winemaker Jeff Vejr
New York Born & New Hampshire Raised.
Not a Sommelier.
Having traveled extensively throughout Italy’s wine regions, Jeff has developed quit an appreciation for the countries complex wine and food culture.
He has always proclaimed that; “Italy is the most difficult wine region to learn. To pursue it will take most of your adult life. That is the beauty of it.”
Owner of: Golden Cluster, Vinous Obscura, DiONYSTIC, Ordeaux, On Wine Hill, Wine Conduit, Les Caves x Le Clos, L’Orange.
2 x Top 100 Wines from Wine & Spirits - 2019 Chardonnay, 2021 Chardonnay.
Restaurant Alum of: alu (2nd iteration), Sauvage, Holdfast Dining, Postrivoro.
He has been making wine in Oregon for 11 vintages. Specializing in many Italian wine grapes grown in Oregon. Aleatico, Sagrantino, Ciliegiolo, Dolcetto, Caseda, Nebbiolo, Sangiovese, Corvina Veronese, Brachetto, Barbera, Montalcino, Vernacchia, and Marzemino.
Avid Traveler, Seeker, Gormmand, and Workaholic.