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.

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.