Exploring new avenues of food and taking no shortcuts, we are committed to culinary tradition. All dishes are prepared from scratch. We have our own charcuterie and butcher shop that supplies all of our meat offerings from pates to sausages to whole animals. Drawing from our varied backgrounds and upbringings, we have a broad range of culinary history to choose from whether it be American Regional, European Regional, Asian or Pacific.
We are proud to have some of Portland's most talented chefs on our team. Simpatica is led by chef/owners Jason Owens, David Kreifels and Ben Dyer. Our front of the house staff is led by General Manager Cara Busacker and Catering Director Jamie O'Brien.
We feature a highly talented and dedicated support crew, including Chefs Jesse Jones, Jack Morrison and Benjamin Shaw.
Our strengths lie in our diversity. We are a dining hall, supper club and food resource. We work closely with local chefs, farmers and food producers. Challenging ourselves and our employees we tirelessly push ourselves to new heights.