John Gorham, Toro Bravo (PDX)

Toro Bravo is a Spanish restaurant in Portland, Oregon created by restaurateur chef John Gorham. Gorham celebrates a range of global cuisines at his influential restaurants; each with a unique identity but all embodying the quintessential Portland dining experience of family-style dishes, house-made charcuterie and seasonal sustainably-sourced ingredients.  

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Thomas Sheehan, Red Cow

Thomas began his restaurant career at age 17 working for various restaurants throughout Seattle including the Hunt Club and Urbane. For the past 5 years he has been with the Hyatt Hotel Group. Before moving to San Diego to train for a culinary management program, he attended Seattle Central's Culinary Academy.

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Jack Timmons, Jack's BBQ

Jack's BBQ Founder and Pitmaster Jack Timmons grew up in Texas and has lived in Seattle for the last 2 decades. In 2012, he attended BBQ Summer Camp at the Meat Sciences department of Texas A&M, then toured many historic barbecue temples of Central Texas.

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Thomas Dodd, Derby

Chef Thomas Dodd hails from Ethan Stowell Restaurants’ newest location, Derby. The restaurant is located inside The Shop Club in the SoDo neighborhood—a state of the art facility for car and motorcycle enthusiasts. 

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Stuart Lane, Cascina Spinasse

Since opening in August of 2008, Spinasse has garnered much acclaim for its interpretation of the traditional cuisine of Piedmont in Northern Italy. Of note are their handmade pastas, seasonally inspired dishes and desserts, and notable wine list representing the region.

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Manu's Bodega

Manu's Bodega is a Latin hideaway in Pioneer Square serving rice bowls, Dominican and Argentinian empanadas, and hearty sandwiches (like their signature Cubano Dip and Puerco Asado) alongside the only cocktail menu in the city dedicated to Brugal rum!

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Henry's Tavern

Henry’s Tavern currently has outposts in SODO and Bellevue, and is soon to join the SLU scene. They use fresh, locally-sourced ingredients for their made-to-order fare, and have an extensive beer list that focuses on local breweries with ever-changing seasonal and hard-to-find specials. 

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