From the passionate home cook to the Michelin-grade veteran, Feastly is helping chefs push the bounds of dining and live their culinary dreams. We’ve seen them turn pop-ups into their own restaurants, side hustles into a real gigs, and unknown names into recognizable brands. We’re humbled and grateful to be part of their journeys, and we’re proud to celebrate their amazing successes!
We’re proud to announce our new group booking feature to making organizing your Feaster friends less of a hassle…so you can focus on eating.
Feastly talents know no bounds, so we’re celebrating their accomplishments with this hall of fame. From ever-changing Japanese omakase and authentic ramen to family-style Filipino and beautiful French macarons, here are some of the best performances from last year.
Our chefs make Feastly what it is–a diverse collection of experiences to tantalize every palate and suit every fancy. We’re so proud of our lineup that we’re highlighting some new additions and seasoned veterans.
These chefs are taking it to the next level, bringing their years of experience from high-profile culinary establishments. This Michelin-grade and award-winning crew is elevating the average popup meal, creating delicious dining experiences from the traditional to the avant-garde.
* denotes Michelin stars acquired by the restaurant as of 2016.
It’s official: we’re headed to Portland! Feastly has already brought thousands of chefs and diners together around our communal table, and now we’re gearing up to do the same in cities across the country. Portland pop-ups will be the newest additions to our roster of chefs and culinary experiences–if you or someone you know are in PDX, grab a seat before the table is set. So why Portland? We’re sure you’ve heard it before, but it bears repeating: Portland has an incomparable food scene. From ice cream decked out with donuts to bike-driven food carts, we’re counting the ways Portland shows us how to keep things weird. 1. James Beard once said, “No place on earth, with the exception of Paris, has done so much to influence my professional life.” Since the ‘90s, chefs have heeded these words, flocking to Portland from meccas like NYC, LA, and SF. JBA winner of Best Chef Northwest Vitaly Paley was one such chef – moving from Paris to Portland, Oregon for its famous morels. 2. The city loves its …
Working in restaurant kitchens, even executive chefs have to follow the “rules” of the industry. But cooking is an art that shouldn’t be restrained. That’s why Ronny Miranda came to Feastly – to share his personal experiments with passionate eaters who appreciate the story behind each and every dish.
1. It is totally acceptable and encouraged to order dishes like “Nutella, Honey Bacon Stuffed French Toast Caramelized with Candied Pecans and Tiny Marshmallows”. 2. Because drinking champagne during the day makes you feel like this: 3. You can order a full entree AND a stack of pancakes on the side, because you want a “few bites” of something sweet. No shame. 4. Brunch options are so good, serious focus is vital when it comes to deciding what you are going to order. 5. The feeling of achievement when you order the best dish and all your friends gawk at the beauty and magic that is your plate(s). Love brunching? Feastly now has a ton of fantastic brunches, including sous-vide fusion, Parisian fare and Japanese classics. Check them out at www.eatfeastly.com/brunch Get your brunch on.
By day, Vijitha Shyam is a molecular biologist working on clinical trials to improve public wellness and health. Come evening, she transforms into a passionate home chef, spending hours cooking, writing and photographing recipes new and old for her blog Spices and Aroma.
At the intersection of its many flavor-rich borders comes the dynamic cuisine of Burma. It’s tough to get away with salad as a major selling point, but Burmese cuisine manages to do it with style. Which makes more sense when you consider that Burmese salads feature ingredients like crunchy roasted peanuts, dried shrimp, and crispy beans and seeds. Not the delicate salads of your neighborhood cafe, these are hearty, sumptuous dishes that can pull their weight as entrees. The popular tea leaf salad is named for its pickled tea leaves or “lahpet,” an ingredient that is not only unique to Burma but its beloved national delicacy. Even the serving style is unique – traditionally the lahpet is placed in the center and surrounded by piles of the other ingredients, with diners hand-tossing it as they eat. In San Francisco you’re more likely to find the local additions of lettuce and tomato, which Chef Ma incorporates into her tea leaf salad along with jalapeños and red onion. But salad is just one component of Burmese cuisine. Heavier …
With a little prodding, she reenacts how she challenges the bribe-seeking Burmese officials when she returns to the US with suitcases full of specialty peanuts and legumes.