CHEF REBECCA CLARKE
A native of the Willamette Valley, I was born and raised in Corvallis, Oregon. Always hungry for adventure, I spent fifteen years traveling the world working as a chef aboard mega yachts, as a personal chef in private estates around the country as well as graduating from Le Cordon Bleu in Sydney, Australia. Returning home to Oregon in 2015, I transitioned back to life on land in wine country where I became an executive chef at a vineyard. With eighteen years experience as a private chef and over twenty years in the hospitality industry, I have a wide range of skills that can be of service to you.
Being able to create experiences with food and wine is what I am passionate about. The food I prepare is a journey through the places and memories that I love the most. Working with local farmers in the valley, I will create a seasonal menu custom to your preferences. Whatever the occasion, a casual dinner at home with friends, an 8-course tasting menu with wine pairings at your vacation rental in wine country, to helping with a specialized diet, the weekly shopping, or setting up your kitchen at home – I look forward to working with you.
In Rebecca I found someone truly committed to her craft, producing visually appealing food that excites the senses. She spends significant time crafting menus that are often times theme driven, foods from many parts of the world, and seasonally appropriate, using products that are local and fresh. She demonstrates tremendous artistry in the presentation of her food, visually stunning, melding wonderful flavors that are often jaw dropping. The timely execution of complicated menus are a testament to her years of experience in the kitchen. She proves to be highly communicative and attentive to detail with planners and staff alike."