Ian Yencha grew up folding pierogis every Christmas with one grandmother and picking fresh vegetables in the summers with the other. Meals made from scratch – with care and the freshest ingredients possible – were never far from his mind. At 22 he resolved to quit school, learn how to cook on the job, and be a chef. When he wasn’t training under Portland’s abundance of talented chefs, he studied cookbooks and textbooks at home, always coming into work the next day with new ideas to try.
Now happily married, he enjoys spending time with his wife, Christie, and running around outside with his daughter, Nora.