President | Diane Morgan
Diane has been involved in the world of food for more than 30 years. She is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of seventeen cookbooks. Diane spent six years in Chicago as a caterer and chef for an executive dining room before moving back to Portland. She has appeared on the Today show, ABC World New Now, CBS Early Show, The Food Network, Smart Solutions on HGTV, Seasonings on PBS and Good Day Oregon. In addition, for the past two years, Diane has consulted on the core and seasonal menus for a Northwest chain of family dining restaurants.
Vice President | Business Operations | Jolene George
Jolene spent 30 years with Merck & Co. Inc. and was Executive Director in one of their divisions. She then started a consulting business for strategic development and business alignment systems. As food enthusiast and hobbyist, she was invited to be a volunteer recipe tester for Cooks Illustrated Magazine in 2006. In addition, she is published in the Oregonian, and works on recipe development and testing with cookbook authors in the Portland area.
Secretary | Carly Kellogg Knowles, MS, RDN, LD
Carly has a Master of Science degree in Nutrition and is a Registered Dietitian Nutritionist. She is the owner of Vibrant Nutrition & Health – An Integrative and Functional Nutrition Practice in NW Portland, OR. When she’s not seeing patients in her private practice, you can find Carly in the kitchen experimenting with new recipes, snapping food photographs, and teaching cooking classes.
Treasurer | Membership Committee Chair | Madeline Tomseth
Madeline sees food as a form of sustenance, creativity, expression, and community. After graduating from Chapman University with a degree in Business Administration and Art History, Madeline enrolled in the esteemed French Pastry School of Chicago. She spent a year as a student and then apprentice, learning the strict techniques and rigorous methods that allow true culinary artistry to shine. She worked with several restaurants, small food business, as well as serving as an account coordinator for a PR firm. Madeline enjoys combining her pastry, business, and media relation skills to tackle every day tasks. Today, Madeline serves as a recipe developer and instructor for The Kitchen at Middlegound Farm.
Program Chair | Rebekah Hubbard
Rebekah is a food photographer and creative director at Heart Creative Culinary Agency, with a side hustle, a food blog called PDXfoodlove.com. Her background is in digital marketing and social media working for a variety of food product brands, restaurants, nonprofits and the travel industry.
Member-At-Large | Programs | Amelia Lane
Amelia after 12 years working a myriad of positions in restaurants around Raleigh, North Carolina, she earned a degree in Baking and Pastry Arts at the Culinary Institute of America in Hyde Park, NY. Her career as a pastry chef began when she moved to Portland in 2007. In 2012, it became clear her passion for service was mainly for the people in the industry. Eager to forge a supportive community for baking and pastry professionals, she eventually landed on the Portland Culinary Alliance board of directors. Her current position as recipe developer at Perfect Company has awarded her the time flexibility to pursue other important goals as well.
OCI Liason | Morgan Deeks
Chef Deeks, an Oregon native, grew up surrounded by family dinners and a true sense of the joy of the table. After graduating from OCI, she spent a few years earning her chops at local restaurants. She spent time cooking French bistro fare at Cocotte, then learned the salami and brunch game at Olympia Provisions, got wood-fired-up at Ned Ludd, and played the catering game for a summer at The Side Yard Farm. While instructing at OCI, Morgan believes it’s important to incorporate polished cuisine sourcing from friends and farms, while keeping culinary traditions and techniques alive.
Programs | Chloe Fennell
Chloe and her mother run Eat Your Heart Out Catering. A business that started almost 40 years ago! From the very beginning as a child I was chief cookie maker, then dishwasher, to server, to chef. And now her and I run sales and menu creation. We also wear many other hats as is necessary in a small business. We do event planning and marketing, research and development, accounting, human resources and the rest of our time, we run events.
Member-At-Large | Lisa Hill
Lisa is a freelance public relations consultant, Lisa directs media relations campaigns for
food, hospitality and beverage clients, with a special focus on food products. She is an active member of the Portland Culinary Alliance and holds a degree in writing from St. Lawrence University.
Member-At-Large | Jennifer Bryman
Jennifer is the President and Culinary Director for The Heart’s Kitchen, a boutique consulting organization working with natural food producers and health organizations nationwide to develop recipes and nutrition education materials. After a successful 13-year career as senior-level business professional in the financial services industry, Jen completed the world-renowned culinary school at the Robert Reynolds Chef Studio as well as the Gluten-Free and Specialty Diets program at the San Francisco Baking Institute. Jennifer is former Vice-Chair of the board at Upstream Public Health. She also provides cooking demonstrations at schools in Northwest Portland and is a recipe contributor to NW Kids Magazine.
Member-At-Large | Lisa Donoughe is a culinary storyteller and strategic communications resource for food and beverage businesses. She founded her boutique practice, Watershed Communications, in 1999 with the intention of bringing national attention to the remarkable food scene in Portland. Raised by two public school teachers, Lisa runs her agency like a school and believes the best learning comes from teaching. Helping employees grow and developing strategies that engage consumers in an authentic way are the two core principles at Watershed. Lisa currently works bi-coastally, between Portland and New York -- and pinches herself everyday – knowing how lucky she is to have the ability to eat and live in two of America’s most amazing food cities.