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Katy Millard

Katy Millard was born in Zimbabwe and raised in South Africa until her family moved to Mobile, Alabama. She left the Gulf Coast to attend Michigan State University and work in kitchens as she earned a degree in hospitality. Then she was off to Europe

While backpacking, Millard met her father for a meal in Paris at Restaurant Guy Savoy—she was wonderstruck. The next day Millard implored Chef Savoy for a job, even washing dishes. Savoy laughed, “You think I would let you wash my dishes?” Even so, Savoy gave Millard a chance.

She started out peeling shrimp and garlic and scrubbing floors, thinking she would stay for only a few months. Two and half years later, Millard moved on to cook at some of the best restaurants in France, including Le Château de la Chèvre d’Or, Le Grand Hotel in St Jean-Cap Ferrat, and La Table du Lancaster with Michel Troisgros, whom she counts a mentor.


Back Stateside, Millard joined Daniel Patterson’s team at Coi in San Francisco, where she continued to hone her skills, and refine her culinary voice.In 2010, she moved to Portland, Oregon, to open a restaurant. Coquine began the Portland-way: as a pop-up. Spurred by its success, Millard and her husband, Ksandek Podbielski found a brick-and-mortar home in 2015. Named one of “America’s Best New Restaurants” by Bon Appétit, Coquine combines Millard’s life experiences with her French backbone. Millard is now a four-time finalist for James Beard’s “Best Chef, Northwest.”

Krista Anderson

Krista Anderson is originally from the East Coast, born and raised in Manhattan, NYC. She graduated from Bates College in 1983 with a BA in Anthropology, and then went on to pursue a career in Culinary Arts at New England Culinary Institute. She completed an AOS degree from NECI in 1987, which included two internships, including working with Lydia Shire and Cory Schreiber in Boston at Seasons Restaurant in the Bostonian Hotel, and with Patrick O’Connell at The Inn at Little Washington. Both of these stints introduced her to local, seasonal ingredients, many delivered by the growers and producers themselves.

In 1988 Anderson moved to the West Coast to work at Domaine Chandon winery in Yountville, CA, working with Chef Phillipe Jeanty in his French casual restaurant. It was here that her appreciation for the simple, laid back plating style and incredible local ingredients of the West Coast really developed. In 1990 she moved to San Francisco, reuniting with Chef Schreiber to open Cypress Club Restaurant, just outside North Beach. Cypress Club featured a wood and mesquite fired tandoor oven for much of the cooking, and the opulent dining room was an amazing showcase for their seasonally focused foods. Over time they formed a terrific working relationship, and started dreaming up another restaurant, again with tandoor, but this time in Schreiber’s home town of Portland, Oregon. In 1994, Schreiber and Anderson moved to Portland, along with a small group of wine and food loving restaurant folks from Cypress Club. In April of that same year Wildwood Restaurant and Bar opened to great acclaim. Anderson held the title of Chef de Cuisine for 7 years, during which time the restaurant won a James Beard award for Best NW Restaurant, as well as the release of the Wildwood cookbook.

In 2001, after helping develop many talented cooks who went on to open their own Portland landmark restaurants, Anderson left Wildwood to figure out “what’s next”. That fall, she joined New Seasons Market as a Store Chef for a new location in NE Portland. Over the years she opened another new store as Chef, and then was promoted to Company Chef, before joining what is now known as the Store Support Merchandising Team for Prepared Foods. Her influence on the menus and recipes to support, as well as the local vendor partnerships she has developed over her time with New Seasons have helped shape the Prepared Foods departments that exist today.

Chris DiMinno

Raised in the suburbs of New York City by a large Italian family, food was not just a form of sustenance, but a lifestyle.By the age of fifteen, DiMinno was working at Le Madeline Restaurant and on his way to attending Culinary Institute of America

Upon graduation DiMinno worked with Chef Tom Valenti at ‘Cesca Restaurant on Manhattans Upper West Side before finding his way back to former teenage mentor, Bill Telepan, who instilled in him the importance of cooking with local and seasonal ingredients. Pursuing his desire to learn and practice sustainable cooking he sought the tutelage of Dan Barber, Chef Owner of Blue Hill at Stone Barns. Over a two-year period DiMinno was given the opportunity by Chef Barber to explore the kitchen and become confident on all stations, which in return, gave him a greater respect for farm-to-table cuisine and allowed him to develop relationships with local farmers and purveyors

DiMinno moved to Portland and took the reins as executive chef at Clyde Common, a post he held for six years. DiMinno held the role of Executive Chef at Jackrabbit, Chef Chris Cosentino’s Portland outpost, and the culinary director for King Cycling Group’s Gourmet Century Events Most recently, DiMinno was the executive chef Trifecta Tavern & Bakery, the third restaurant of Ken Forkish. He spends any free time he can find riding one of his many hand-built bikes.

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