KURT HUFFMAN
Owner
Kurt Huffman got his first taste of the restaurant industry as a 10-year-old in a school cooking class in New Zealand. Four years later, he was working as a dishwasher and grill cook at Fat City Café in Multnomah Village. He went on to study at UC Berkeley, but at 25 he found himself in Scotland, balancing rugby and a good amount of beer drinking while pursuing a master's degree in law from the University of Glasgow. He had beer in mind when a French friend asked him to collaborate on a business in Lyon, France. They settled on a brewery, “because it’s such an obvious thing to do at 25,” which turned into a gastropub called Ninkasi. By the time Kurt left France, there were five locations.
He returned to his hometown of Portland and founded ChefStable in 2008. It began with Chef Andy Ricker who had just started Pok Pok in 2006 and was looking to open another restaurant. Huffman and Ricker teamed up and opened Ping. After that, recommendations for partnerships kept coming in and Kurt built his team to be able to design, build, and operate restaurants. Since 2008, Kurt and his team at ChefStable have opened more than 40 restaurants and he personally has taken more trips to Portland Nursery than anyone could count. He is a firm believer in the power of partnering with the right people and can’t shake the feeling that every space should have more plants.
Favorite restaurant: St. John’s (London, England)
Least favorite fruit: Banana
Least favorite nut: Cashew
JESSICA SILVERMAN
Managing director
Jessica is a Southern California native who kissed 75 and sunny goodbye when she migrated to the Pacific Northwest in 2009. A former public accountant, Jessica was ChefStable’s first employee, wearing every hat including accounting, HR, project management, and public relations/marketing; she now oversees all services that ChefStable provides to our partners and leads the team by providing structure and support. Some of Jessica’s favorite things are riding bikes in the summer, cooking straight from the garden, traveling, and spending time with her husband Sean and their extremely fluffy cat.
Favorite restaurant: Liholiho Yacht Club (San Francisco, CA)
Kitchen utensil you can’t live without: It’s a tie between a fish spatula and my Vita-mix
Favorite burger chain: In-N-Out burger, of course. I AM from Southern CA
Darrell Bennett
Director of Operations
A former resident of both coasts and a spot in-between, Darrell settled on his favorite coast, ready to join Portland’s restaurant scene. He is devout fan of the hospitality industry, working hard to support his restaurant habit. When he is not helping the ChefStable family, Darrell spends his time exploring new corners of the world with his wife, checking out some live tunes, and overindulging in all things Star Wars.
Favorite restaurant: Zilla Sake
Favorite hot sauce: Secret Aardvark
Favorite comfort food: Nong’s Khao Man Gai
Emily Gale
Benefits Administrator
Born and raised in the great state of Texas, Emily made the move to the PNW after falling in love with a native Oregonian almost 10 years ago. Once here, she graduated from Portland State University with a degree in Communications. Using her extensive background in healthcare, benefits seemed like a logical next step. Emily was introduced to ChefStable as a part of the influencer team to go to our restaurant openings and events to help spread the word on these amazing places; call it kismet but she is now our Benefit Administrator! In her free time, you can find her and her husband eating and drinking their way through any Disney Park!
Favorite restaurant: Solid tie between Chef Art Smith’s Homecomin’ and Wine Bar George. Both are in sunny Lake Buena Vista, FL.
Favorite Cookie: Literally any cookie from Gideon's Bakehouse. You guessed it, also located in Florida.
Go to Drink Order: The usual: vodka soda tall with a ridiculous number of limes. If I am feeling extra: a dry vodka martini with a twist.
Mallory Martz
HR Generalist
Mallory is an Oregon native but has been lucky enough to see and live in many beautiful places before landing back in her home state. She got her official start in HR as an Onboarding Coordinator 3 years ago and grew quickly from there! Her favorite thing about HR is being able to work with all kinds of different people and creating positive work environments. She worked in the service industry for 5+ years before starting in Human Resources and is excited to be back in an industry she loves! Her favorite place to eat is Granzella’s in Williams, CA. They’ve got a fantastic Deli!
Favorite spice: Cloves
Favorite veggie: Italian Sweet Peppers or Anaheim Peppers
Jessica Turner
HR Manager
Jessica is a PNW native from Tacoma, WA. She moved to Portland in 2010 and unexpectedly fell into an HR career. She believes in people and is passionate about supporting an organization’s greatest asset. Jessica is a lover of charcuterie boards, chortling over a good meme, and Kurt Russell films. She can't start her day without coffee and insists there's always room for dessert.
Favorite comfort food: Shepherds Pie
Red or white wine: Red
Leo Pinheiro
Operations Manager
Before settling down in the PNW, Leo travelled and lived in different places on the map. This included California, Hawaii, Brazil and Japan, where he explored his passion for surfing, languages and cultural experiences.
Leo brings a unique and valuable mix of professional experiences from the Hospitality and Supply Chain & Logistics industry to ChefStable as Operations Manager. He is ecstatic to join a talented group of people that represent Portland’s culinary scene at its best.
In his free time, Leo enjoys going out on road trips with his beautiful family to explore new places, waves and food.
Favorite restaurant: Monkeypod Kitchen. Kaanapali, HI
What’s your go to drink order? Old Fashioned…make it with Michter’s Rye please!
What is your favorite type of fat? Braised pork belly “Kakuni”
JACKIE Pulka
Project Manager
Born and raised in Portland, Jackie got an Economics and Finance degree while working in restaurants. After college, she moved back to Portland and worked as an Accountant for three years then wanted to get back into the industry.
Favorite restaurant: Nuestra Cocina
Go to drink: Aviation dirty martini
Favorite pizza topping: Arugula
Drew Onder
Operations Manager
At a young age Drew discovered his love for food and drink and their ability to bring people together. He took his first kitchen job in high school and didn’t look back. After graduating from the hospitality program at NYU, he returned to Portland to begin his career working at a number of restaurants and wineries, getting his hands dirty and making his way through the ranks. Drew has now landed at ChefStable and brings with him his intimate knowledge of the Portland restaurant community and the industries that support it. When he’s not at work you can find Drew cooking for friends and family or playing outdoors.
Favorite restaurant: Latini in Florence, Italy
Go-to drink order? Whiskey and a beer
Kitchen utensil you can't live without? A well-seasoned cast-iron skillet
Rafael Morales
Controller
Rafael was born and raised in the Bay Area, where he obtained his Bachelor's degree in Accounting and his CPA license. After working at an accounting firm that specializes in different sectors, he moved to Portland to further expand his career. Formerly a CFO for a real estate company, he now brings his experience to ChefStable to help expand the company to the next level.
Favorite restaurant: Egg Carton
What’s the best thing you cook? Tri-Tip Steak with a California Beef Rub
What's your go-to side dish at a bbq? My homemade Southern Potato Salad
Rocks, neat or straight up? Neat, Irish Whiskey
Chelsea Granger
SENIOR ACCOUNTANT
Chelsea was born and raised in the woods of the Cascades, where she never even got to experience hummus. Once she graduated she decided that was enough of that, threw a bag of clothes in the back of her Bug, and hightailed it to Portland. Now she's always open to trying new food and is on a lifelong mission to eat every potato dish in the world.
Favorite restaurant: My favorite was a 2020 casualty, so I'm on the hunt!
If you had four sandwich ingredients and one piece of bread to eat for the rest of your life, what would it be? Pesto, roasted broccoli, provolone, and salami on sourdough.
Secret ingredient is: Im Jai Thi's house-made chili garlic oil
Randi Wiggins
Accounting Specialist
Randi was born and raised in the Portland and surrounding area. After graduating high school her junior year, she moved to Germany for three years with her high school sweetheart who was in the USAF. Upon returning home they began a family and lived on the Puget Sound for 10 years where Randi learned accounting in the marine construction and commercial fishing industries. After finally settling their roots back in Portland in 2021, she landed at ChefStable where she is currently enjoying trying all the foods these restaurants have to offer.
Favorite Restaurant: Any place with a good burger and fries
Favorite Cookie: Snickerdoodle
Culinary experience in another country: In a little German restaurant on the southern part of the Rhine River, I once ordered multi-animal blood pudding. I thought I was ordering a sausage, but I clearly misunderstood.
ERIN GRIGANAVICIUS
Senior Accountant
Erin grew up in South Georgia, spent six cold years in Chicago, and finally settled in the PNW. After completing culinary school she worked a wide variety of restaurant positions before discovering her true love: a well-organized spreadsheet. ChefStable is the perfect pairing of her two loves: food and numbers. In her spare time, Erin is either adventuring outdoors with her husband and two dogs or reading at home with one of her cats in her lap.
Kitchen utensil you can’t live without: My knives
Rocks, neat, or straight up: Rocks, but just one really, really big rock
Fave way to eat a potato: “Boil ‘em, mash ‘em, stick ‘em in a stew.” —Samwise Gamgee
Favorite restaurant: Screen Door, for the catfish and nostalgia
DAISY BURGE
OFFICE MANAGER
Daisy is an Oregonian, born and raised. Growing up in Eugene, OR and graduating from the University of Oregon before moving up to Portland in 2020, Daisy has always felt a close connection to the rainy PNW and all it has to offer. Before beginning at ChefStable, Daisy worked in the service industry for 7+ years and developed a close connection to the gastronomy of Oregon. Daisy's favorite thing about Portland's local food scene is the commitment to fresh & local ingredients, and she is happy to work on a team committed to continuing regional culinary traditions. In her spare time, Daisy can be found at stand-up comedy open mics around Portland, testing out new cookie recipes, or thrifting from local second-hand shops.
Favorite restaurant: Hat Yai
Best Cooking Hack: Using kosher sea salt to season your food (instead of table salt)
Side Dish at a BBQ: Homestyle six-cheese mac (cheddar, American, gruyere, fontina, parmesan, smoked Gouda)
Go-To Drink Order: Call me childish, but I love a Shirley Temple - the more maraschino cherries, the better!
DUSTIN LEITZELL
ACCOUNTANT
Dustin grew up in PA, but moved to the west coast for family. After moving between the coasts a few times, he decided to pursue an accounting degree at Washington State. After graduating, Dustin worked in a couple of accounting roles while bartending and serving on the side. ChefStable offers the opportunity to benefit the industry he used to serve and love. In Dustin’s spare time, he is writing, exploring the world with his (currently 2 year old) daughter, and making the best fondue this side of the Mississippi.
Favorite restaurant: Houlihans- Hershey, PA
Best restaurant concept that hasn’t been done yet: Restaurant on the moon
Favorite fruit: Envy apples
Weirdest thing I have eaten in the past ten days: Chicken hearts
Dave huber
ACCOUNTing manager
Dave hails from various parts of the country but was born right here in the NW in Bremerton, WA. He then moved to SW Michigan (about an hour outside of Chicago), where he lived until he left to attend college at BYU – Hawaii on the North Shore of Oahu. In 1999, he returned to the NW and settled in Beaverton. He also served a church mission in the Amazon region of Brazil and speaks semi-fluent Portuguese and some Spanish. Dave majored in accounting, with an emphasis in Economics, and a minor in Spanish. During his career, he has sat most positions in accounting, except for tax and audit. Dave joined ChefStable to be a strong individual contributor and learn more about the business. During his free time, he loves to fish, power lift, play golf (only in good weather), and spend time with his wonderful wife and their nine grandkids.
Favorite restaurant: Fogo de Chão - where I can practice Portuguese and eat til I’m in a meat coma
Guilty Pleasure: Pedicures
Favorite Spice: Cumin - adds some flavor without too much heat
Favorite Veggie: Broccoli, raw and also cooked & blanched