After graduating from Johnson & Wales University in 2008 with a degree in Culinary Arts, Whitney began making artisan cheese at the Herbfarm Restaurant, a farm-to-table restaurant in wine-centric Woodinville, Washington. Whitney’s growing love of and interest in fermentation soon led to her home brewing and bread baking. Her passion for watching the fermentation process create beautiful new products over time grew into a desire to brew beer for a living. In 2009, after knocking on door after door and being turned down by every brewery in Seattle, she finally managed to convince Laurelwood Brewing Company in Portland, Oregon to let her work for free. From there she climbed the ropes and worked at some of the Northwest’s best breweries: first at Upright Brewing in Portland, then at Elysian in Seattle, then becoming the Head Brewer at Pelican in Pacific City, and finally in 2015 she opened the Pearl District location of 10 Barrel Brewing Company as Brewmaster. Whitney was Brewmaster for 10 Barrel Portland for almost 8 years making many award winning beers.
Born in Colorado and raised in East Texas, Chef Doug Adams’ culinary inspiration began in his hometown of Bullard where traditional Texas cooking intermingles with Hispanic influences. After getting his culinary start in the kitchens of Missoula, Montana he moved to Portland, Oregon in 2008 to attend the Western Culinary Institute (now Le Cordon Bleu). Over the next three years he held positions at number of notable Portland restaurants including Lucier and Metrovino with James Beard Award-winning Chef Gregory Denton.

In 2011, he took a position with James Beard Award Winning chef Vitaly Paley at his eponymous Paley’s Palace and a year later Paley tapped Adams to be the Sous Chef for his new restaurant opening in downtown Portland, Imperial. Adams quickly earned the role of Chef de Cuisine and shortly after being promoted he was recruited to appear on BRAVO’s Top Chef: Boston. The series ran from October 2014 to February 2015 and established Adams name on a national stage where, as a top three finalist, he gained recognition for his creativity, balance of flavors and hustle in the kitchen. Adams’ thoughtful dishes and strong leadership at Imperial earned him numerous accolades including Best Restaurant 2015 from Willamette Week, the 2015 Chef of the Year from Eater PDX, and a semifinalist nomination from the James Beard Foundation Awards for Rising Star Chef of the year 2016.

In 2019 Doug opened Bullard Restaurant in downtown Portland, and quickly garnished awards including Chef of the Year from Willamette Week and a spot on the coveted Esquire Magazine’s Best New Restaurant List. After co-founding Holler Hospitality, and opening Holler Restaurant in the Sellwood neighborhood of Portland, Doug made the difficult decision to leave his restaurants and work on the project he was born for—Grand Fir.

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