Jessica Silverman

Director of Business Development

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.

Scott Allen

Director of HR

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

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


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

Dana Alley

Director of 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

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

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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

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

Account 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.

Molly Slemp

Executive Puppet Master/Office Manager

Molly is a Southwest Virginia native who has resided in Nashville for the past seven years. While in Nashville, she graduated from Belmont University with a BA in Music Business, all the while working in restaurants. She fell in love with the culinary world after working for Sean Brock at HUSK Nashville for 3 years & then decided to see what Portland’s restaurant world had to offer. If Molly is not at ChefStable, you can probably find her in pursuit of the perfect street taco or checking out Portland’s live music scene.

Favorite restaurant: So far, Smyth in Chicago. I felt as though it was a perfectly tailored experience (they brought out a bottle of 1968 Fernet Branca).

Side dish at a BBQ: Baked beans, all the way.

Best restaurant concept that hasn’t been done yet: Adult laser tag with a tasting menu/booze to follow.

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Molly is a Southwest Virginia native who has resided in Nashville for the past seven years. While in Nashville, she graduated from Belmont University with a BA in Music Business, all the while working in restaurants. She fell in love with the culinary world after working for Sean Brock at HUSK Nashville for 3 years & then decided to see what Portland’s restaurant world had to offer. If Molly is not at ChefStable, you can probably find her in pursuit of the perfect street taco or checking out Portland’s live music scene.

Favorite restaurant: So far, Smyth in Chicago. I felt as though it was a perfectly tailored experience (they brought out a bottle of 1968 Fernet Branca).

Side dish at a BBQ: Baked beans, all the way.

Best restaurant concept that hasn’t been done yet: Adult laser tag with a tasting menu/booze to follow.

Stephanie Partridge

Account Manager

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!

Colleen Chernus

Tax Manager

Colleen grew up in Vancouver, WA and began her career as a CPA doing both tax and audit work in public accounting firms in Portland. She loved the challenge of public accounting but wanted to focus her energy on one industry. There’s nothing she loves more than cooking and eating, so ChefStable was a perfect fit. And getting married at Coopers Hall sealed the deal! Colleen is excited to contribute to the success of so many restaurants and can’t wait to eat her way through them all.

Favorite restaurant: It’s a solid tie between two BBQ spots in Kansas City, MO - Arthur Bryant’s and Q39.

Way I like my eggs: On top of a croissant, scrambled soft, lots of butter, lots of chives. Did I mention butter?

Best thing I can cook: My husband says I make a mean roast chicken with “schmaltzy” potatoes.

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Colleen grew up in Vancouver, WA and began her career as a CPA doing both tax and audit work in public accounting firms in Portland. She loved the challenge of public accounting but wanted to focus her energy on one industry. There’s nothing she loves more than cooking and eating, so ChefStable was a perfect fit. And getting married at Coopers Hall sealed the deal! Colleen is excited to contribute to the success of so many restaurants and can’t wait to eat her way through them all.

Favorite restaurant: It’s a solid tie between two BBQ spots in Kansas City, MO - Arthur Bryant’s and Q39.

Way I like my eggs: On top of a croissant, scrambled soft, lots of butter, lots of chives. Did I mention butter?

Best thing I can cook: My husband says I make a mean roast chicken with “schmaltzy” potatoes.

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!

Rebecca Ortiz

Account Manager

Rebecca is an Oregon native of Colombian immigrant decent with a brother twice her size who she likes to practice grappling with. She went to school at OSU for Sports & Exercise Science (i.e. an expensive way to learn how to rehabilitate herself after injury). She rode down HWY 101 on her bicycle from the Washington side of the Astoria bridge to Smith River, California as a homage to a friend. Her favorite places to be are in Oregon’s forests, deserts and coast line. Things she loves: her cat “Burrito” and eating croutons with mustard.

Favorite restaurant: Gonzalez Taqueria Y Panaderia in Newberg, Oregon… Their fish tacos are literally a whole piece of white fish!

4 sandwich ingredients and 1 piece of bread for the rest of your life: Tuna salad & basil, egg salad & dill and multigrain bread! This way… I have two types of sandwiches and when I get bored, I’ll switch the herbs around.

Kitchen utensil you can’t live without: Dual-end spatula (large/small)

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Rebecca is an Oregon native of Colombian immigrant decent with a brother twice her size who she likes to practice grappling with. She went to school at OSU for Sports & Exercise Science (i.e. an expensive way to learn how to rehabilitate herself after injury). She rode down HWY 101 on her bicycle from the Washington side of the Astoria bridge to Smith River, California as a homage to a friend. Her favorite places to be are in Oregon’s forests, deserts and coast line. Things she loves: her cat “Burrito” and eating croutons with mustard.

Favorite restaurant: Gonzalez Taqueria Y Panaderia in Newberg, Oregon… Their fish tacos are literally a whole piece of white fish!

4 sandwich ingredients and 1 piece of bread for the rest of your life: Tuna salad & basil, egg salad & dill and multigrain bread! This way… I have two types of sandwiches and when I get bored, I’ll switch the herbs around.

Kitchen utensil you can’t live without: Dual-end spatula (large/small)