Jessica Silverman

Project Manager

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, and PR; she now oversees project development and strategy. Some of Jessica’s favorite things are riding bikes in the summer, working on house renovation projects, and spending time with her husband Sean & their orange cat Jake.

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.

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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, and PR; she now oversees project development and strategy. Some of Jessica’s favorite things are riding bikes in the summer, working on house renovation projects, and spending time with her husband Sean & their orange cat Jake.

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.

Melissa Halle

Director of Accounting

Melissa was born and raised in sunny Portland, Oregon where she cultivated a passion for food and hospitality dining out at Wildwood, Zefiro, and Paley’s Place and cleaning hotel rooms at The Heathman. She escaped to college on the east coast and spent a few years learning to care about sports and testing the limits of a “no denim” business casual dress code before returning to the pacific northwest and finding her niche somewhere in the intersection of Excel spreadsheets and the perfect gnocchi. She has a horror of men with long hair and the word “utilize.”

Favorite restaurant: I don’t have favorites, but I will admit to being totally in the bag for José Andrés. His empire started in DC, where I went to college, and I have followed him from Zaytinya, Jaleo, and Oyamel to Bazaar in LA and China Poblano in Las Vegas. I am never disappointed.

Go to drink order: Fernet, chilled or on the rocks, with a twist if I’m feeling fancy

Best cooking hack: Always add more salt to baked goods than the recipe calls for. And separate eggs with your hands.

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Melissa was born and raised in sunny Portland, Oregon where she cultivated a passion for food and hospitality dining out at Wildwood, Zefiro, and Paley’s Place and cleaning hotel rooms at The Heathman. She escaped to college on the east coast and spent a few years learning to care about sports and testing the limits of a “no denim” business casual dress code before returning to the pacific northwest and finding her niche somewhere in the intersection of Excel spreadsheets and the perfect gnocchi. She has a horror of men with long hair and the word “utilize.”

Favorite restaurant: I don’t have favorites, but I will admit to being totally in the bag for José Andrés. His empire started in DC, where I went to college, and I have followed him from Zaytinya, Jaleo, and Oyamel to Bazaar in LA and China Poblano in Las Vegas. I am never disappointed.

Go to drink order: Fernet, chilled or on the rocks, with a twist if I’m feeling fancy

Best cooking hack: Always add more salt to baked goods than the recipe calls for. And separate eggs with your hands.

Sara Korhonen

Public Relations Manager

Born to a Finnish father and a Saudi mother and raised between London, Dubai and San Francisco, Sara originally wanted to one day become the President of Finland, an astronaut or a fashion designer. However, after receiving her BA in International Affairs from Lewis & Clark College she started food blogging as a side hobby and realized after a few years in e-commerce that her true calling is in the restaurant and bar industry. Sara has been at ChefStable since 2015 and still spends a substantial amount of time at restaurants and bars but also loves to nerd out on cryptocurrency research and annoy her two black cats, Lil Bey and Kunta.

Favorite restaurant: K&K (Mumbai, India)

Preferred spirit: Cognac

Favorite comfort food: Finnish meatballs and mashed potatoes

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Born to a Finnish father and a Saudi mother and raised between London, Dubai and San Francisco, Sara originally wanted to one day become the President of Finland, an astronaut or a fashion designer. However, after receiving her BA in International Affairs from Lewis & Clark College she started food blogging as a side hobby and realized after a few years in e-commerce that her true calling is in the restaurant and bar industry. Sara has been at ChefStable since 2015 and still spends a substantial amount of time at restaurants and bars but also loves to nerd out on cryptocurrency research and annoy her two black cats, Lil Bey and Kunta.

Favorite restaurant: K&K (Mumbai, India)

Preferred spirit: Cognac

Favorite comfort food: Finnish meatballs and mashed potatoes

Scott Allen

HR Director

After graduating from the University of Oregon in 2010 Scott ate his way across two continents before returning to the wonderful Pacific Northwest. Once home, Scott gained experience in sales and marketing with a small natural foods brand before finding his passion in team building and organizational development. Now the HR Director at ChefStable, Scott is thrilled to combine that passion with his love of good food and drink. Having served on the Board of Directors at a local non-profit, Scott enjoys volunteering and taking an active role in his community. When he’s not working or volunteering, Scott can be found cooking for his friends, cheering for the Ducks, surfing the Oregon coast, and trying his hand at woodworking.

Favorite restaurant: Izakaya Meiji (Eugene, Oregon)

Weirdest thing you’ve ever eaten: Rooster testicle stew in Budapest or fermented shark in Iceland.

Go to drunk food: Chicken and Guns

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After graduating from the University of Oregon in 2010 Scott ate his way across two continents before returning to the wonderful Pacific Northwest. Once home, Scott gained experience in sales and marketing with a small natural foods brand before finding his passion in team building and organizational development. Now the HR Director at ChefStable, Scott is thrilled to combine that passion with his love of good food and drink. Having served on the Board of Directors at a local non-profit, Scott enjoys volunteering and taking an active role in his community. When he’s not working or volunteering, Scott can be found cooking for his friends, cheering for the Ducks, surfing the Oregon coast, and trying his hand at woodworking.

Favorite restaurant: Izakaya Meiji (Eugene, Oregon)

Weirdest thing you’ve ever eaten: Rooster testicle stew in Budapest or fermented shark in Iceland.

Go to drunk food: Chicken and Guns

Kevin Chambers

Operations Manager

Kevin Chambers is on a never ending quest for the perfect burrito. A proud Southern California native, Kevin moved to Portland in 2008 for the greenery. Before arriving in Oregon, he studied Business at the University of Southern California and, after graduating, ventured to work in every position a restaurant had to offer. Kevin works closely with the restaurant’s partners and managers to reach financial goals through both innovative thinking and straight leg work.

Favorite restaurant: Cassidy’s

Favorite vegetable: Artichoke

Best dish you cook: Risotto

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Kevin Chambers is on a never ending quest for the perfect burrito. A proud Southern California native, Kevin moved to Portland in 2008 for the greenery. Before arriving in Oregon, he studied Business at the University of Southern California and, after graduating, ventured to work in every position a restaurant had to offer. Kevin works closely with the restaurant’s partners and managers to reach financial goals through both innovative thinking and straight leg work.

Favorite restaurant: Cassidy’s

Favorite vegetable: Artichoke

Best dish you cook: Risotto

Elizabeth Jones

Operations Manager

Elizabeth dipped her toes in the waters of the food and beverage biz at the tender age of 13 hustling coffee and donuts and hasn’t looked back. During her free time, Elizabeth enjoys traveling, competitive trivia and non-competitive chicken roasting.

Favorite restaurant: Kachka

Weirdest thing she’s ever eaten: Bee larvae…tasted like honey

Go to drink order: Negroni

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Elizabeth dipped her toes in the waters of the food and beverage biz at the tender age of 13 hustling coffee and donuts and hasn’t looked back. During her free time, Elizabeth enjoys traveling, competitive trivia and non-competitive chicken roasting.

Favorite restaurant: Kachka

Weirdest thing she’s ever eaten: Bee larvae…tasted like honey

Go to drink order: Negroni

Jamie Graham

Payroll and HR Administrator

Jamie is from Kirkland, WA and moved to Portland in June. She studied education in college and found a passion in expanding people knowledge and realized i could do that in the culinary world. She worked for a large wine focused restaurant group in Seattle for almost 10 years and did everything from serving and tending bar to management and leading private events. She grew up Vegetarian for her first 20 years of life for no particular reason other than that her mom didn’t eat meat and she didnt realize what she was missing until college. She craves the sunshine and bought a one way ticket to Hawaii after college. Jamie loves being in a new city with such a diverse restaurant scene and she’s slowly eating and drinking her way though Portland.

Favorite restaurant: Barrio Mexican Kitchen (Seattle, Washington)

If you got to choose your last meal: Bread and cheese, I could live off of it.

Favorite pizza toppings: Pepperoni, pepperoncinis and pineapple!

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Jamie is from Kirkland, WA and moved to Portland in June. She studied education in college and found a passion in expanding people knowledge and realized i could do that in the culinary world. She worked for a large wine focused restaurant group in Seattle for almost 10 years and did everything from serving and tending bar to management and leading private events. She grew up Vegetarian for her first 20 years of life for no particular reason other than that her mom didn’t eat meat and she didnt realize what she was missing until college. She craves the sunshine and bought a one way ticket to Hawaii after college. Jamie loves being in a new city with such a diverse restaurant scene and she’s slowly eating and drinking her way though Portland.

Favorite restaurant: Barrio Mexican Kitchen (Seattle, Washington)

If you got to choose your last meal: Bread and cheese, I could live off of it.

Favorite pizza toppings: Pepperoni, pepperoncinis and pineapple!

Jordyn Brigham

Office Manager

Jordyn is a PNW girl, has have 3 dogs, 2 cats, and 1 iguana. She fishes regularly and hunts on occasion. She’s fished in the Columbia River for the majority of her life with her family as it is their family business. Jordyn does as many outdoor things as she can; including going to new breweries and distilleries. Her intro to ChefStable was by working through Loyal Legion where she learned about the company more and wanted to pursue a new opportunity with them and continue working her way up.

Best dish you cook: I am actually a terrible cook, but I can cook a fresh fillet of salmon pretty amazingly.

Preferred spirit: I’m a bourbon kinda girl, though scotch is creeping its way in.

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Jordyn is a PNW girl, has have 3 dogs, 2 cats, and 1 iguana. She fishes regularly and hunts on occasion. She’s fished in the Columbia River for the majority of her life with her family as it is their family business. Jordyn does as many outdoor things as she can; including going to new breweries and distilleries. Her intro to ChefStable was by working through Loyal Legion where she learned about the company more and wanted to pursue a new opportunity with them and continue working her way up.

Best dish you cook: I am actually a terrible cook, but I can cook a fresh fillet of salmon pretty amazingly.

Preferred spirit: I’m a bourbon kinda girl, though scotch is creeping its way in.

Stephanie Partridge

Bookkeeper

After years of traveling and living out of a suitcase, this Midwestern gal decided to land in Portland and finally grow roots. When she’s not crunching numbers at Chefstable you can find her gleefully working in her garden or roaming around town finding the best happy hour.

Favorite restaurant: Kachka

Specialty drink: Mezcal with grapefruit juice and chili flakes

Culinary experience in another country: Eating snails in Morocco. They smelled horrific but were very tasty!

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After years of traveling and living out of a suitcase, this Midwestern gal decided to land in Portland and finally grow roots. When she’s not crunching numbers at Chefstable you can find her gleefully working in her garden or roaming around town finding the best happy hour.

Favorite restaurant: Kachka

Specialty drink: Mezcal with grapefruit juice and chili flakes

Culinary experience in another country: Eating snails in Morocco. They smelled horrific but were very tasty!

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, checking out some live tunes, and overindulging in all things Star Wars.

Favorite restaurant: Zilla Sake

Favorite hot sauce: Secret Aardvark - Aardvark

Favorite comfort food: Nong’s Khao Man Gai


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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, checking out some live tunes, and overindulging in all things Star Wars.

Favorite restaurant: Zilla Sake

Favorite hot sauce: Secret Aardvark - Aardvark

Favorite comfort food: Nong’s Khao Man Gai


Dana Alley

Director, Brand & Marketing

Dana joined ChefStable in 2017 after spending over a decade working in advertising and marketing agencies. Originally from New York, she now proudly owns a canoe and considers SE Portland home. Lover of all things food, design and yoga, her focus at ChefStable is working with partners on branding, marketing and PR initiatives.

Favorite restaurant: So hard to pick! Ned Ludd and Shigezo are two favorite regular Portland spots.

Preferred Spirit: Tequila!

Is a hot dog a sandwich? Absolutely not!

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Dana joined ChefStable in 2017 after spending over a decade working in advertising and marketing agencies. Originally from New York, she now proudly owns a canoe and considers SE Portland home. Lover of all things food, design and yoga, her focus at ChefStable is working with partners on branding, marketing and PR initiatives.

Favorite restaurant: So hard to pick! Ned Ludd and Shigezo are two favorite regular Portland spots.

Preferred Spirit: Tequila!

Is a hot dog a sandwich? Absolutely not!

Jackie Newton

Bookkeeper

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

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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

Heather Melonis

Executive Puppet Master

Heather came to work for the family business after spending years managing the proposal process for a regional archaeology firm. She now has the unenviable job of keeping Kurt Huffman organized and on task. Work she, surprisingly, finds extremely fulfilling.

Favorite restaurant: Any taverna in Greece

Shot of choice: Ouzo

Best party you’ve been to: My wedding, Rick Gencarelli catered it!

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Heather came to work for the family business after spending years managing the proposal process for a regional archaeology firm. She now has the unenviable job of keeping Kurt Huffman organized and on task. Work she, surprisingly, finds extremely fulfilling.

Favorite restaurant: Any taverna in Greece

Shot of choice: Ouzo

Best party you’ve been to: My wedding, Rick Gencarelli catered it!