2024
Oregon Chardonnay Celebration
Guest Chefs

Jonathan Jones, Epilogue Kitchen

Jonathan Jones is a proud black chef born and raised in Southeast Pennsylvania. Those Appalachian foothill roots, as well as the numerous regions he has left pieces of his heart and his education in the mountains of Vermont, influence everything he makes. He lives and works in Salem with his wife and partner Maura, and together they use their award winning food to build community and be the change.

Bonnie Morales, Kachka

Bonnie Morales is the James Beard award-nominated Chef and Co-Owner of Kachka in Portland, Oregon, and author of Kachka: A Return to Russian Cooking. The first-generation American daughter of Jewish  immigrants, Bonnie  grew up in Chicago immersed in the culture, food, and drink of the former Soviet Union. She went on to be classically trained at the Culinary Institute of America, followed by top kitchens in New York and Chicago. In 2014 she returned to her roots and opened Kachka with her husband and business partner, Israel Morales. Kachka’s since garnered countless accolades, while Bonnie was named a Rising Star Chef by StarChefs, and nominated for Food & Wine’s The People’s Best New Chef. Kachka has been lauded in myriad publications, and was recently featured in the Netflix series “Somebody Feed Phil,” as well as the Emmy award-winning docuseries “The Migrant Kitchen.” Kachka’s Horseradish Vodka can now be found at liquor stores throughout Oregon.

Jack Strong, JORY at The Allison Inn & Spa

Oregon-born Chef Strong comes to The Allison Inn & Spa with more than 30 years of culinary experience and has earned accolades such as the Culinary Excellence of the Americas by Marriott.

His exceptional skills were recognized with a James Beard nomination for Best Chef Southwest during his tenure at the Sheraton Wild Horse Pass Resort and Spa. He is known for his artfully created meals and amazing pairings.

Brett Uniss, Humble Spirit

Brett Uniss is the Culinary Director at The Ground, where he combines his love of the Pacific Northwest with expertise garnered in some of America’s finest restaurants 

Growing up in a family where food was a focus, Uniss developed a passion for cooking early in life. He decided to turn his passion into a profession and attended Johnson & Wales University, graduating Magna Cum Laude with a bachelor’s degree in culinary arts in 2005. He ventured west to Yountville, Calif. to further his hands-on experience at the highly acclaimed Étoile at Domaine Chandon, and later Thomas Keller’s The French Laundry. By 2008, Uniss landed in New York City to continue working with the Thomas Keller Restaurant Group as chef de partie at per se, eventually being promoted to sous chef at Bouchon Bakery. He then moved to Las Vegas, where he honed his skills at é by Jose Andrés and drew inspiration from other Sin City standouts, working at both Italian standout B&B Ristorante at The Venetian Resort and Blau + Associates’ Honey Salt and Andiron Steak & Sea. 

When he’s not in the kitchen, Uniss enjoys spending time with his wife and two young daughters, foraging in the Oregon wilderness and lending a hand in the Market Garden at Tabula Rasa Farms.