Jonathan Perez

Through his pop-up Macheen, chef Jonathan brings modernized Latin flavors to Los Angeles. He elevates street food through creative and distinctive taste combinations, like cream puff churros with Mezcal caramel and horchata ice cream.

Dhani Rivera & Luis Flores

Dhani (Greens Restaurant) and Luis (Fog City) created Om Sabor to share their passion for crafting unique flavor combinations, and plant-based dining. Their dishes showcase both traditional and fusion flavors, drawing from Mexican, Indian, and Asian cuisines.

Rita Herniangkit

Chef Rita was born and raised in Bandung, West Java, Indonesia. Her interest in cooking led her to culinary school. Since graduating in 2012, she has been working in various restaurants and is proud to be introducing Indonesian cuisine in Portland.

Elle Marquis

Chef Elle Marquis has a background in Chinese/herbal medicine and Western nutritional science. As a result, her meals are both delicious food and medicine, like kabocha squash and sprouted masa tamales.

Angelica Oung

Chef Angelica delved into the realm of plant-based cuisine for the vegans in her life, and it transformed the way she cooked. Not willing to compromise her standards for taste, she serves farm-to-table plant-based dishes like caramelized carrot bisque.

Louie Chaivisut

Chef Louie has always cooked Thai food, despite spending the past 12 years working at 5-star French and Italian restaurants. With his pop-ups, he showcases dishes rarely found outside of Thailand, like shrimp paste fried rice with pork.

Rachel Carr

Chef Rachel loves to create dishes with bright flavors and healthy techniques that celebrate seasonal produce. With years of experience in vegan and vegetarian restaurants, she's launching her pop-up Plant Craft, with plant-based eats like squash blossom terrine.

David Yamaguchi

Chef David is currently the Sous Chef at Bottlefish in Brentwood. To showcase his heritage, he modernizes traditional Latin dishes with accents of Japanese ingredients and techniques. Try his whole roasted fish al pastor.

Anisa Kongmuang

Chef Anisa spent large portion of her childhood in Chiang Mai, Thailand, an experience that greatly influences her cooking style. Growing up, she also worked at her family's restaurant in Los Angeles. She is now eager to share dishes inspired by her past, like a Thai vermicelli flight.

Bev Lazo-Gonzalez

Chef Bev is a Filipino-American Chef who has been in the restaurant industry since the age of 16, training under some of the industry’s best chefs. Currently, she is the chef/owner of Fiesta Adobo, which brings traditional Filipino flavors through kamayan-style dining.

Jackie Low

Chef Jackie is an Oakland native with a minor dumpling obsession. She’s a self-taught cook who loves the way that food can bring people together. At her meals, she showcases unique spins on traditional Chinese fare, like wonton soup and ponzu-sesame salad.

Melvin Trinidad

Chef Melvin’s culinary style is “Filipino NorthFresh,” a combination of Filipino cuisine with the beautiful bounty of the Pacific Northwest. He shares his love of cooking on a monthly TV segment, and he can’t wait to do so in person at his pop-ups.

Berkeley "Berk" Braden

Chef Berk’s dishes are reminiscent of the Southern food and culture of his upbringing. He has works as a freelance chef and caterer across the USA with a particular love of smoked meats. Check out his Korean pepper-cured brisket!

Two Chicks In The Mix

This chef duo started their bakery to share their sweet treats and make the world a happier place. With a focus on quality and unique flavors, they dish up baked goods like lavender pound cake and red velvet brownies.

Cynthia Vigil

Growing up in México made Chef Cynthia fall in love with food and traditions. She believes in preserving before creating, showcasing traditional dishes from San Luis Potosi, like cactus tostadas.

François de Melogue

Chef François graduated from the New England Culinary Institute and has worked at many renowned restaurants across the US (Pili Pili, The Bakery, Copper Beech Inn, Dayboat Restaurant). Now he devotes his time to his Portland pop-up, food photography, and food blog, Pistou.