The Oregon Chardonnay Celebration isn’t just about Chardonnay! After all, one of the most beloved things about this beautiful wine is how revelatory it can be with food. Get ready to have your Chardonnay experience leveled up as our featured chefs demonstrate how to remix your favorite ingredients into something revelatory and festive.
2026 FEATURED CHEFS
Chase Williams, ANTHOLOGY AT BLACK WALNUT INN
CHEF CHASE WILLIAMS is the Executive Chef of Black Walnut Inn & Vineyard and Anthology, where his cooking is guided by seasonality, curiosity, and a deep love of Oregon wine country. Cooking professionally since his teenage years, Chase’s approach to food was shaped early on by a childhood spent outdoors in small farming communities, fostering a lasting respect for ingredients and the land they come from. An avid forager and nature enthusiast, he draws inspiration from the forests, fields, and vineyards of the Willamette Valley. Known for his kindness, creativity, and easygoing sense of fun, Chase believes the best dining experiences are about connection, between food, wine, the setting and people. His cooking celebrates Oregon and the people that shape it.
Jack Strong, JORY AT THE ALLISON INN & SPA
CHEF JACK STRONG Oregon-born Chef Jack Strong comes to The Allison Inn & Spa with more than 30 years of culinary experience and most recently held the position of Executive Chef at the 453-room JW Marriott Camelback Inn Resort & Spa. During his tenure, he was awarded the coveted Culinary Excellence of the Americas by Marriott. Chef Strong previously held positions at Renaissance Phoenix Downtown Hotel and the Sheraton Wild Horse Pass Resort and Spa, where he was honored with a James Beard nomination for Best Chef Southwest and co-authored the cookbook, The New Native American Cuisine. He began his career in the Culinary Arts Program at Lane Community College in Eugene, OR.
Joey Gibson, PARALLEL
CHEF JOEY GIBSON Georgia-raised chef Joey enrolled in culinary school directly after high school. After graduating, he jumped at an opportunity to move to New York, where he worked under noted chefs such as Brad McDonald & Peter Hoffman. After eight years in New York, he moved to Portland and served as sous chef at Roman Candle Baking Co. and Olympia Provisions, before starting Parallel as a part-time project in 2016. He was able to grow Parallel over the years and opened it as full wine bar and restaurant in 2024 with his wife and business partner, Stacey.
Clayton Allen, SOTER VINEYARDS
CHEF CLAYTON ALLEN embraces the seasonality of the farm at every turn, cooking with restraint and intention so that both food and wine can speak clearly. Born to a lineage of farmers and Polish and Swedish immigrants, food has always been central to his life. After culinary school at Sullivan University, he honed his craft in Kentucky kitchens blending modern American cooking with classic French technique, grounded in local ingredients. Working alongside farmers and foragers kept him rooted in community. In 2012, he moved to Oregon, cooking in Wine Country before joining Portland mainstay Clyde Common. Allen has been the Head Chef at Soter Vineyards for the past five years.