Culinary Director
With thirty years experience as a chef, Cliff began his career in his hometown of Bexhill, East Sussex in the United Kingdom while also attending culinary school. Afterward, moving to Kent and later London as a chef at the 5 Star Hyatt Carlton Tower in Knightsbridge which specialized in classic French cooking. After a few years, Cliff opened Grissini London in the same space, a restaurant serving fine dining Italian. His culinary talent is refined, spanning many cuisines over the decades.
Outside of his passion for food, Cliff has traveled extensively and loves the outdoors. He enjoys fishing, camping, and the beach. He even caught a 500+ pound Blue Marlin while deep sea fishing!
Cliff has lived in many places throughout his culinary career including the U.S. Virgin Islands where he met his wife Erika as well as Georgia where they started a family and had their two children, Keira and Annika. Other places Cliff has lived and worked include: Washington DC, Florida, Anguilla, New York City, Nevada, and now Oregon. We are proud to have him as our culinary director.
Executive Chef at Brix Tavern
Executive Chef, Humberto Rivera, of Brix Tavern in Portland began his 20+ years in the culinary arts working in a small Italian restaurant in Mexico city as a waiter. Finding enjoyment in the restaurant industry, Humberto decided to further his studies and enrolled in culinary school. Upon completion, he worked in a variety of roles in various states, helping to open several restaurants in Seattle, Colorado, California, Nebraska, Las Vegas, and finally in Portland, Oregon.
For the past 4 years, Rivera has been leading the culinary team at Brix Tavern in Portland, contributing his vast experience and gastronomic creativity to the restaurant’s outstanding menu. Outside of the kitchen, Humberto enjoys the great outdoors and spending time with his wife and two daughters. He can often be found hiking, camping, or enjoying the lakes and mountains of the Pacific Northwest.
Taco Master at Carlita’s in the Pearl
Taco Master of Carlita’s in the Pearl, Nelson Orlando UC Tep has worked in the culinary industry for the past 14 years. Originally from Yucatan, where his family still resides, Orlando grew up in a large family with 5 siblings. Following a move to the US, Nelson began working in the restaurant industry as a dishwasher and gradually worked his way up to leading the kitchen staff at Carlita’s. A dedicated family man, Nelson spends his free time with his family, listening to Cumbria music, watching action movies, and barbequing.
Executive Chef at Metropolitan Tavern
Executive Chef, Joey Hart, of Metropolitan Tavern has worked in the culinary industry for 17 years. His passion for cooking began at 5 years old, helping his grandmother work in the kitchen. Having grown up on a farm during the Great Depression, Hart’s grandmother, Billie Sue, did everything by hand and passed that knowledge on to her grandson.
Following an accident in the oil fields of Texas in 2005, Chef Hart decided it was time for a career change and immersed himself in the culinary arts. His efforts have been recognized by the Huffington Post and Hart has been the recipient of both the People’s Choice and Judges awards in the Bourbon & Bacon Fest in 2015 and 2016.
When he is not creating gastronomic magic in the kitchen, Joey can be found spending time with his partner and children in the outdoors, producing music, or practicing regenerative agriculture at home.
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