Chef Bonnie Morales, a James Beard Award nominee and first-generation daughter of Jewish immigrants from the former U.S.S.R., leads Kachka with dishes inspired by the cuisines of the former Soviet Republics. Bonnie and partner Israel Morales’ work is showcased at Kachka, a Portland destination that includes a restaurant, deli, distillery, vodka brand, and frozen dumplings. Known for warm hospitality and an immersive atmosphere, Kachka has earned national acclaim and has been featured on Netflix and Eater.

Chef Yia Vang, a James Beard finalist and acclaimed cultural storyteller, brings the flavors of Hmong cuisine to life with his restaurant Vinai, the Twin Cities’ first brick-and-mortar dedicated to Hmong food. Drawing on his roots from a Thai refugee camp and inspired by family traditions, Yia sources ingredients from Minnesota’s Hmong farmers and centers the cooking around live wood fire. Alongside his restaurant success, Yia hosts multiple shows and podcasts exploring Hmong culture and adventurous cooking, including Netflix’s Iron Chef and the series Feral.

Chef Diego Palacios channels the rich culinary traditions of Mexico City to craft authentic Mexican street food at Machetes, a lively Portland pop-up he runs with his wife, McKenna. Their signature 20-inch Mexican-style quesadillas, called machetes, capture the bold flavors Diego grew up with and wanted to share with the local community. The pop-up is known for its vibrant energy and dedication to preserving cultural roots through food.

Oma’s Hideaway from James Beard Award finalists Thomas & Mariah Pish Duffly is a vibrant, maximalist restaurant inspired by Chef Tom’s Indonesian-Chinese grandmother, Kiong Tien “Tina” Vandenberg. A bold menu influenced by Southeast Asian hawker fare. 

Chef Alexa Numkena-Anderson, leads Javelina, Portland’s first Indigenous restaurant. She brings ancestral foodways to life through traditional dishes and pre-colonial ingredients sourced from Indigenous suppliers. Starting as a popular pop-up, Javelina now offers counter-service fare by day and a reservation-only tasting menu by night, providing a culturally rich dining experience that honors Indigenous heritage.

Chef Aaron Adams, a pioneer in plant-based cuisine, leads Astera with inventive tasting menus showcasing locally foraged, farmed, and fermented ingredients from Cascadia. Known for his previous work at Fermenter and Farm Spirit, Aaron’s approach pushes the boundaries of vegan fine dining.

Jaret and Mona are co-founders of Tournant, where elemental cooking meets a world class and elegant experience. Known for crafting intimate, open-fire feasts in wild and unexpected places, Jaret and Mona draw from the rhythms of nature and the bounty of the Pacific Northwest. Their work bridges rustic technique with refined sensibility, inviting guests to slow down and savor food as connection.