Our Amazing Chefs

chef cliff denny

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.

CHEF ROB HOLLEN

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 BOBBY BROWN

Culinary Director for Urban Restaurant Group

Chef Bobby Brown brings more than 27 years of culinary experience and a lifelong passion for hospitality to the kitchen. His journey began in the Northwest suburbs of Chicago, where he landed his first restaurant job at a neighborhood hot dog stand. But his love for cooking started even earlier. After being diagnosed with leukemia as a child, Bobby began cooking for his family at just 12 years old—channeling a renewed appetite and curiosity for food into the kitchen. With a French cookbook from his father and a simple instruction not to burn the house down, a lifelong culinary path was set in motion.

Throughout his career, Bobby has built a reputation for bold flavors, creative exploration, and heartfelt hospitality. His work has earned accolades including Best Dish at the Mammoth Lakes Food & Wine Festival and Best Dinner in the Eastern Sierras by Sunset Magazine, and he has even competed on Iron Chef: Battle Artichoke.

When he’s not in the kitchen, Bobby can often be found exploring the outdoors with his longtime girlfriend Jayes Caitilin, a Portland-based artist and gallery owner, along with their dog Bear and their black cat, Sharpie. An avid photographer and outdoor enthusiast, he enjoys hiking, camping, and discovering great restaurants across the country.

A former All-American lacrosse goalie, Bobby brings the same resilience and dedication to the kitchen that he has shown throughout his life. While he loves cooking and eating, his true passion lies in caring for people and creating memorable experiences for every guest. For Chef Bobby Brown, hospitality is always the most important ingredient.

CHEF ADRIAN CERVANTES

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 MICHAEL SHULTZ

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.

CHEF HUMBERTO RIVERA

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.

CHEF Gerardo "Chucky" Ballesteros

Taco Master at Carlita’s in the Pearl

Chef Chucky’s passion for cooking began at a young age in the kitchen with his mother. He launched his professional culinary career over a decade ago in Mexico, and today he brings the bold, authentic flavors of his native Michoacán to every dish he prepares.

Outside of the kitchen, Chucky enjoys making aguachile for his family and spending time with his father working on cars and trucks. A proud father himself, he adores his young daughter, Melanie. And while his tough exterior might suggest otherwise, Chucky is known for his kind heart and warm, easygoing nature—a true gentle giant.

CHEF JACOB HENRICHS

Executive Chef at Kennedy’s Steakhouse

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.

CHEF JOEY HART

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.

CHEF Kevin Ables

Executive Chef at The Gordon Tavern

Chef Kevin Ables brings more than 30 years of culinary experience and creative passion to Gordon Tavern. Originally from Rhode Island, Kevin moved to Eugene in the early 1990s after a successful career in the music industry, where he rose to Regional Operations Manager overseeing 152 stores. Recognizing the industry’s rapid modernization, he chose to pursue a new path—one that ultimately led him to the kitchen.

Kevin began washing dishes at the iconic Jo Federigo’s jazz club in Eugene and quickly found himself drawn to the rhythm and energy of restaurant life. After years of cooking locally at Jo Fed’s and Café Soriah, he formalized his training at the California School of Culinary Arts in Pasadena.

Throughout his career, Kevin has worked alongside respected chefs in high-profile, fine dining kitchens, continually expanding his knowledge across a wide range of cuisines and techniques. His approach to food is rooted in creativity, discipline, and a deep respect for ingredients.

Now residing in the farmlands outside Eugene with his wife, Victoria, Kevin draws inspiration from nature and the creative arts. He is passionate about thoughtful sourcing, collaboration, and bringing a sense of ceremony and connection back to the dining experience. For Chef Kevin, hospitality is about honoring what we grow, harvest, and share—transforming nature’s gifts into dishes meant to be enjoyed together.

CHEF DOUG HAMILTON

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.

CHEF MICHAEL SCHULTZ

Executive Chef at Taylor St Tavern & Swine

CHEF DANIEL VELAZCO

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.

CHEF IZAIAH FISHER

Executive Chef for North Fork Tavern

Born and raised in the Eugene-Springfield area, Chef Izaiah Fisher brings five years of thoughtful creativity and dedication to the kitchen at North Fork Tavern. Though his path to the culinary world wasn’t a straight line, it was ultimately rooted in one simple desire: to make people happy through food.

Izaiah’s culinary journey began while working as a line cook at The Gordon Tavern. Although he initially pursued academics with a partial scholarship, he quickly discovered that his true fulfillment came from cooking. During orientation at university, he made the bold decision to leave school and devote himself entirely to refining his craft — a leap of faith that set the stage for a career defined by curiosity, discipline, and flavor.

Outside of the kitchen, Izaiah is an avid reader, writer of poetry, music lover, and relentless student of culinary technique. Deeply fascinated by flavor profiling, he spends much of his free time exploring unique taste combinations and expanding his culinary vocabulary. Before fully committing to his chef journey, he was also the managing editor and writer for an award-winning magazine, contributing several stories himself.

Though the youngest chef in the company, Izaiah continually strives for growth. He approaches every service, success and misstep alike, as an opportunity to learn and become the best version of himself — both as a chef and as a person.

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