Bob got his formal education at the Culinary Institute of America, Hyde Park, New York. But long before he was a graduate of the CIA, it was the influence of his Jewish-Italian family that fostered his love of cooking. Both Bob’s parents loved cooking and were comfortable in the kitchen. His grandfather owned delis in Cleveland where Bob grew up, and his Italian grandparents on his father’s side taught him the family’s Italian favorites.

Bob has held many prestigious positions as Executive Chef for Lowe’s, L’Enfant Plaza Hotel, Wash DC, The Seattle Sheraton Hotel and Towers, and Marriott Hotels around the country.  After marrying, Lenore and Bob moved back to Lenore’s home town, Seattle, where he worked as executive chef, culinary educator, consultant, and regional director of events and catering for the world’s largest food management company, Compass Group USA.

Chef Bob and Lenore make an annual pilgrimage to Italy, each time to explore the food, wine and people that make this great country a must for culinary exploration.

Maylin Chávez, is a native to Tijuana, Baja California Norte. Maylin brings her heritage and passion for the sea to each dish she prepares. Her personal and professional experiences cooking in Baja alongside Baja’s, San Diego’s, and Portland’s Top Chefs, abroad, and being surrounded by the rich diversity of ingredients, has created a direct imprint on her cuisine. "My approach to oyster and seafood cookery is to surprise the senses, and bring a mélange of globally inspired flavors to each bite you enjoy."

Maylin moved to Portland 3 years ago to open her first restaurant Olympia Oyster Bar, where Oysters take center stage and the bounty of PNW meets the flavors of her hometown of Baja. In the summer of 2018 Maylin took her love of all things Oysters and collaborated with Nevør Shellfish Farms to bring her Oyster Bar to Netarts Bay. Oyster Farm to Oyster Bar!

Her Cuisine and restaurant have been featured in Bon Appetite Magazine September 2016 issue, Best New Restaurants, Sunset Magazine , Feb/March issue, Eater’s hot lists, Wine and Spirits Magazine, Portland Monthly Magazine, Top10 Seafood Restaurants in PDX , Food Network’s Best Oyster Bars in America, and she has appeared on the Food Network and other local and national media outlets.  

Geoff Gunn began his culinary career in Hawaii where he fell in love with Pan-Asian cuisine. As a former Island resident, he worked at one of the most highly-acclaimed restaurants in Waikiki for six years. Gunn defines the Japanese term “umami,” as being “a fullness of flavor in the mouth, where all of your senses are excited.”

After working in California, Gunn returned to the Northwest where he was born. He graduated magna cum laude from the Western Culinary Institute of Portland, where he was classically trained as a Le Cordon Bleu Chef.

Passionate about building community, his volunteer work with up-and-coming chefs has earned him the Partner in Education Award, Outstanding Community Service Recognition, and nominations for Volunteer Citizen of the Year Award and the Oregon State Mentor of the Year Award. He has also been honored as a contributing chef by the James Beard foundation. He has been involved for fifteen years with local nonprofits and has helped create and has been emcee for Iron Chef competitions as well as a competitor, helping raise money for the coastal community.

After working at renowned restaurants in Portland, Cannon Beach, Astoria , Seaview Washington and now Gearhart over the course of 20 years, Chef Gunn has now joined the Pacific Way Cafe and Bakery as Executive chef  and General manager. Working with local farmers, he uses as many local, organic, sustainable and wild foraged products as possible. Poultry, beef and pork come from nearby farms, and local organic produce is delivered daily. Seafood is brought in from boats docking a mere 20 miles away and local foragers are bringing the bounty of the Northwest directly to the back door of the restaurant which in turn he brings to your table nightly.

Chef Ira is the founder and current president of Christian Chefs International, and Director of the Christian Culinary Academy, a 1-year culinary arts school in Cannon Beach, Oregon. He graduated from the Culinary Institute of America in Hyde Park, New York, and has worked in the culinary arts since 1995, mostly in fine dining in France, Australia, Virginia, Colorado, Arizona, Southern California and Oregon. He owned his own fine dining restaurant and loves spending time with his family.

Liz Menke is Co-Owner and Lead Baker at Sea Level Bakery + Coffee. A native to the Pacific Northwest, Liz has groomed her love for hand-crafted sourdough bread over the past 5 years in Cannon Beach, OR, which is motivated by a love of traditional food styles for wellness and a passion for French baking and life. Rustic excellence is a pillar of her food style.

Will Leroux. Woodworker. Forager. Farmer. Wild Game Hunter. Beekeeper. Bearded (of course). Professional chef. Master Brewer. A graduate of the Culinary Arts Advanced Placement Program, Will spent years in gourmet kitchens prior to finding his way to Martin North and the Stephanie Inn Dining Room, leading him to numerous Iron Chef Goes Coastal victories.

Fast forward to present-day, where it turns out that a guy who spent the last
20-plus years in professional kitchens really does know a thing or two about flavor profiles and brewing delicious beer. Will has received recognition for his work including the 2018 World Beer Cup, Gold Award and the 2018 Oregon Beer Awards Gold Medal for Public Coast ’67 Blonde Ale.