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.
Culinary Director for Urban Restaurant Group
With a rich career of 37 years, Chef Rob Hollen’s culinary journey began unexpectedly at an Oyster Bar just after high school, leading him to the Western Culinary Institute. Outside the kitchen, Rob enjoys antiquing with his wife, golf, snowboarding, organic gardening, and food preservation, reflecting his diverse interests.
A family man at heart, Rob has been married for 33 years and is a proud father and grandfather. His life is filled with unique experiences, from backpacking through Western Europe to being the lead singer of a punk band, Brain Dead. Although he has won awards, Rob sees his achievements not in competitions but in the joy his cooking brings.
Chef Rob Hollen’s story is not just about his culinary skills but about a life lived with passion, adventure, and a deep commitment to family.
Chef de Cuisine for Urban Restaurant Group
This is the man behind many of the delicious recipes at Pearl Catering. Chef de Cuisine, Adrian Cervantes, is in charge of ensuring every single new addition to our family has a unique, tasty, one of a kind food menu that differentiates it from others. He likes to incorporate many flavors that remind him of his hometown in Mexico.
In his free time, he enjoys spending time with his wife, 5 kids, and Yorkshire, Mima! He loves cooking for friends and family when he’s not whipping up new dishes and recipes in the Urban Restaurant Group or Pearl Catering kitchen. He’s a big foodie and enjoys eating out at different, new and upcoming places. Chef Adrian enjoys playing and watching football, aka soccer, staying fit and healthy as he works out 5 days a week, and every now and then, taking a family vacation somewhere new.
Two things not many know about Chef Adrian is that he likes to play the accordion and guitar!
Chef de Cuisine for Urban Restaurant Group
Chef Michael A. Schultz brings over 50 years of culinary expertise, starting his career alongside his grandmother at the Mendocino Hotel in California. His love for the outdoors, including hiking, hunting, and fishing, deeply influences his cooking. With a strong commitment to community service, Schultz volunteers regularly and enjoys spending time with his four children and six grandchildren.
Recognized for his culinary contributions, Schultz was knighted into the Royal Rosarians and served on the Le Cordon Bleu board of advisors. A graduate with honors from the Western Culinary Institute, his work has been featured in the Lake Oswego Review. Schultz’s philosophy centers on service, teaching, and mentoring, embodying the true spirit of a culinary mentor.
Executive Chef at The Palm Court
Executive Chef, Humberto Rivera, of The Palm Court inside The Benson Hotel 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 several years, Rivera lead the culinary teams at BRIX Tavern in The Pearl downtown Portland, contributing his vast experience and gastronomic creativity to the restaurant’s outstanding menu. He recently changed locations, and is now the lead at The Palm Court restaurant inside The Benson Hotel in downtown Portland. 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 Gordon Tavern & Carlita’s Rooftop
Chef Jacob Henrichs began his 12-year culinary career with a focus on baking, quickly expanding his passion to encompass all facets of cooking. He balances his professional dedication with personal interests, enjoying fantasy novels, cookbooks, and making pasta with his children.
An avid lover of the outdoors, Jacob’s hobbies span hiking, biking, and global baking, reflecting his adventurous spirit. With his wife and four children in Omaha, his life is a blend of culinary exploration and family joy.
Jacob’s journey is characterized by an eagerness to learn and innovate, notably in experimenting with unusual ingredients. Although not decorated with awards, his commitment to culinary arts and family shines through, marking him as a chef who values growth and togetherness.
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.
Executive Chef at BRIX Tavern in Tualatin
With 35 years in the culinary arts, Chef Doug Hamilton began his journey at the age of 18 in a college town with limited job opportunities. Starting as a dishwasher, he saved diligently to attend culinary school, graduating with honors. His hard work and dedication have shaped his illustrious career, earning him respect in the industry.
Outside the kitchen, Doug is a devoted family man. Married for 20 years, he is a father to two boys, aged six and fourteen, and recently welcomed a new puppy. He enjoys playing frisbee golf and attending his kids’ sporting events, fully embracing his role as a dad.
Doug’s achievements include being featured on the cover of the Columbia paper as the chef of Gustavs under new ownership. Notably, he is the seventh son out of nine siblings and has attended 36 Grateful Dead shows. Despite his professional success, he prioritizes being a husband and father, bringing passion and commitment to both his family and his culinary creations.
Executive Chef at BRIX Tavern in Keizer
Chef Juan Arredondo’s culinary journey began at 17 in an Outback Steakhouse, sparking a 27-year career marked by continuous growth across all restaurant roles. His life outside the kitchen is equally rich, filled with beach outings with his children, music, and sports coaching, reflecting his multifaceted interests.
Juan’s large family, including seven children, is central to his life, with backyard barbecues symbolizing his perfect blend of culinary passion and family values. Despite being a picky eater, Juan’s dedication to quality enhances his culinary creations. His commitment to well-being is underscored by a daily yoga practice, contributing to his balanced approach to life and cooking.
Juan’s story is a testament to his love for the culinary arts, dedication to family, and a personal journey of growth and excellence.
Executive Chef at Taylor Street Tavern & Swine Moonshine
Chef Emmett Fraser began his journey in the culinary world at the tender age of 13, starting in the back of a kitchen at the Original Taco House. His consistent work in kitchens over the years naturally carved out his career path in the gastronomy sector.
In his downtime, Emmett is dedicated to family life, enjoying moments with his partner Maddy, their infant son Enzo, and his older son Otis. When he’s not in the kitchen or with family, he can be found tending to his garden, golfing, or adding to his sneaker collection.
A surprising twist in his life includes a close call with a table saw, nearly costing him three fingers. Despite this, Emmett has remained unfazed in his culinary pursuits. His commitment to his craft and his family shines through in every aspect of his life.
Executive Chef for Pearl Catering
With 25 years in the culinary arts, Chef Daniel Velazco traces his roots back to the vibrant streets of Mexico City, assisting his mother in her bustling street food venture. At home, he cherishes moments with his partner, two children, and a lively ensemble of four dogs, three horses, and a pony.
When he’s not orchestrating dishes, Daniel embraces the energy of soccer and tennis, and channels his creativity through his music and drawing—skills that have earned him artistic acclaim. Daniel’s passion is his guiding force, bringing an artistic flair to every dish and endeavor.
This zeal for life extends to his community involvement, often participating in local events and sharing his culinary vision. Daniel’s spirited approach to cuisine and creativity makes every meal an experience and every encounter a chance to inspire.
Executive Chef for North Fork Tavern
Chef Tye Pelot, with a decade of experience in the culinary realm, discovered his fervor for cooking while residing in Nairobi, Kenya. His fondness for culinary arts burgeoned during his formative years, but it was his inaugural stint in a professional kitchen that cemented his ardor for crafting innovative dishes and collaborating within a culinary team.
During his leisure hours, Tye indulges in various activities such as exercising, savoring meals with his partner, delving into literature, and engaging in basketball matches. His interests encompass exploring diverse food traditions, immersing himself in video games, partaking in sports, and enjoying fantasy-themed entertainment like movies and books.
Hailing from Minnesota, Tye is the eldest among five siblings. Raised primarily by his mother until her marriage to his stepfather when he was ten, Tye’s educational journey led him to high school in Kuala Lumpur, Malaysia. Notably, he once undertook the responsibility of caring for 30 cattle following his grandfather’s demise. Although devoid of prominent professional accolades, Tye’s rich tapestry of experiences and unwavering commitment to the culinary craft underscore his status as a dedicated and passionate chef.
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$175 (feeds 6-8 people)
Includes: Roasted Turkey, Mashed Potatoes, Stuffing, Roasted Vegetables, Gravy, Cranberry Sauce, Rolls & Butter, Pumpkin Pie
