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Key Players

Our highest dedication is to bringing you the finest foods from the finest producers.  The real work in pulling that off is done  by our dedicated staff.  They work tirelessly to hone our crafts and build the foods, and the experiences that we bring you.  We are proud of every single person we work with.  Everyone, from our head chef to our servers to our dishwashers are dedicated to our mission.  Here are a few of the key players who work to bring you your meal:

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Noah Grobart

Head Meatcutter

Noah has been with our team for nearly 4 years. He came to us from running the meat counter at the (now defunct) Portland institution, Pastaworks, where he had run a great whole-animal program and one of the prettiest cases in town.  He hails from the streets of Oakland, Ca, where he trained as a butcher from the age of 17.  He trained at the famous Verbrugee Seafood and Meats before moving to Portland in 2011.  

He made the move to Old Salt because of our commitment to local ranches, and our dedication to building Portland's finest meat shop.  Noah works tirelessly to make sure that our ranchers are well-represented and that our customers get the best quality cuts available from each animal he breaks down.  Spending hours in a 34 degree white room is not for everyone, and it certainly isn't easy.  Noah is at the heart of what we do.  If you love our meat shop, we hope you will give him a personal "thank you" next time you are in.

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Ben Schade

Head Chef, Old Salt Supperhouse

Chef Schade has been with us since day one, and remains the backbone of our Supperhouse.  After studying culinary art at Oregon Culinary Institute he worked in some of Portland's finest kitchens.  He worked at the famed Castagna, under then chef Elias Cairo (Olympia Provisions), and served as Sous Chef at Belly restaurant, under Cameron Addy (Ava Gene's, King Leroy), before working his way through the kitchen at Jenn Louis' Lincoln Restaurant.  During his time at Lincoln he spent two years as Chef de Cuisine, managing menu and staff, helping build the James Beard recognized restaurants' reputation.  He left Lincoln to join us in opening Old Salt.  

His beautiful menu highlights the freshest ingredients with an unyielding commitment to the farmers who are growing the absolute best vegetables, alongside hearth-grilled steaks and chops from our butchershop.  He also happens to be the nicest guy on the planet.  We couldn't do it without him.

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Adam Segal

Market Merchandiser

Adam has manned the case since our first week.  New to us, he was a recent transplant from Minneapolis, where he worked at a traditional American deli.  He was new to the meat trade, but extremely dedicated our mission, and passionate about the connection with our guests.  He works diligently to bridge the gap between butcher and buyer.  Spending hours every day to explain the nuance of different cuts and their preparation to our customers, he also spends his off-time exploring the meats from our shop so he can better represent them to guests.  He cares so personally for our place, and we are so lucky to get the chance to have him on our team.  If you've been to our case, you likely know what we mean!

 
 
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Jesse Cook

Jesse has been our Barkeep for the last three years.  A little over a year ago he took over as General Manager of the Supperhouse.  He has shown immense commitment to the experience we provide, balancing quality of service with an honest connection with our guests.  He has built a phenomenal cocktail program to mirror our dedication to seasonal ingredients, as well as a tap list to showcase the best brewers in our region.  And his sense of humor keeps is infectious.
He sets the standard for our Supperhouse experience, and we couldn't be more proud to have his at the helm. 
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Heidi Whitney-Schile

Chef de Cuisine, Brunch

If you have been in for brunch, then you know that it is one of our crown jewels.  The experience we lay out for brunch is second to none in Portland.  We try to lay out the same quality of service and level of food that we offer for dinner.  The woman behind that menu is Heidi Whitney.  Heidi has been a pastry lead at several of Portland's iconic bakeries (Crema, Pix Patisserie), where she studied the art of French pastries.  She has also worked in high-level, high-volume kitchens, like Bollywood Theater, where the food quality is held high, even when the lines are a mile long.  

She came to us when she was running her own brunch pop-up in our private Carver Room, twice a month.  She had built a strong following of diners, but wanted to offer it in a venue that would afford her to work on it full-time.  When we had the opportunity, we snagged her to take over our Supperhouse brunch.  She has broadened the pastry offerings, and continues to push the seasonal menu with creative dishes that bring guests back week-after-week.

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Jeff Whitney-Schile

Jeff has been behind the counter at Old Salt for the last two years as our meat production lead.  Jeff makes many of the delicious value-added meats that fill our cases and menus.  After working in bakeries and restaurants, Jeff made his mind up to train as a butcher and charcutier.  He worked briefly at Proletariat Meats before coming to us as a clerk.  We could see how badly he wanted to master the dark arts, so we trained him on task after task in the meat shop.  Before long, he had taken over much of the weekly production tasks.  He now splits his time between the case and the meat cave, where he pumps links, and brines, smokes or cures our huge variety of value-added meats.  

If you have had a salami, bologna, or a fresh link from our case, or on one of our restaurants, then Jeff is probably the one who made it.  Don't hesitate to thank him when you come in.  And also compliment his hair.