Pro Chef Series presented by Food Services of America

on the NW Natural Kitchen Stage

Saturday, March 27 at 1:00 pm

On The Menu:

Dungeness Crab and Wild Columbia River Salmon Cake

over wilted Earthbound organic Spinach and braised local Mustard greens

finished with roasted Oregon Farms corn salsa and fresh herb aoli

Executive Chef Steven Ward

Portland Doubletree Hotel

Steven Ward has been the Executive Chef at the Doubletree Hotel Portland for the past four years.  His career in the culinary arts spans 14 years as an Executive Chef at 6 different hotels under Hilton Hotels Corporation family of brands.  Chef Ward has been an integral part of the Doubletree Hotel Portland’s success with  sustainability.  Through careful management of daily practices, Chef Ward and his team have contributed to the hotel’s achievement of Green Seal Certification, 100 Best Companies to work for in Oregon, AH&LA Good Earthkeeping Award, a waste diversion rate of 67% and compost of approximately 15 tons of food waste each month.  His food philosophy, referred to as F.L.O.S.S. (fresh, local, organic, seasonal, sustainable)  focuses on building relationships with local farmers, ranchers and producers and incorporating these ingredients into menu selections whenever possible.   He capitalizes on the seasons by purchasing in large amounts, processing products and storing them to serve local specialties to his guests all year round. With these partnerships, Chef Ward is able to showcase the dynamic flavors of the Northwest to a diverse audience of guests. The Doubletree Hotel Portland is the third largest hotel in Oregon and operates two restaurants, room service for 477 guest rooms and catering for over 45,000 square feet of banquet and event space.    

Visit the Chef and his team at www.doubletreegreen.com.