David Anderson

Executive Chef

David hails from Ketchikan, Alaska. He is celebrated as one of Portland’s best young chefs. He came to Portland in 2000 and has worked in some of the finest kitchens in Portland - including Cafe Azul,  Southpark, Lauro and Vindalho. In 2004, while he was the Chef de Cuisine, Lauro Kitchen won “Restaurant of the Year” from Willamette Week. While at Vindalho, he was featured in Gourmet Magazine, the New York Times and the Wall Street Journal. He was also named as the "Rising Star" in the Oregonian's Diner Issue. David breathes new life into the traditional Italian recipes that Genoa started serving in 1971. David lives in Southeast Portland with his wife, Melissa.

Daniel Carlos Jasso

Pastry Chef
Daniel, the Pastry Chef at Genoa before it closed, is thrilled to be back. He attended Western Culinary Institute and was selected to be an instructor before he even graduated.  In 2004, Daniel stopped teaching to assume pastry chef positions at Via Delizia and Food in Bloom.  He then came to Genoa, where he moved the restaurant from a dessert-cart concept to plated desserts. Daniel lives in Northeast Portland with his 13-year old daughter and 11-year old son.

Michael Garofola

Sommelier/Manager

Michael is a transplant to Portland most recently from Santa Fe, New Mexico, where he was the sommelier at Mark Kiffin’s James Beard Award winning restaurant, The Compound. Michael, a certified sommelier from the Master Court of Sommeliers, moved to Oregon to have a closer connection with wine country, but his heart truly lies within the wine traditions of Italy and France. Since arriving in Oregon, Michael has worked at Ten-01, and most recently, Tabla Mediterranean Bistro, where he was featured in the New York Times for his take on the Natural Wine movement.