Meet the Chefs
Each instructor brings a unique culinary background and a shared passion for teaching. Get to know the people behind the aprons.
Elena Rossi
Founder & Executive Chef
Born and raised in Bologna, Italy, Elena trained at the prestigious Alma culinary school before working in Michelin-starred kitchens in San Francisco. She founded Savory Craft in 2018 to share her love of handmade pasta and regional Italian cooking. Her classes are known for their warmth, humor, and the unforgettable aroma of fresh basil and garlic.
Marcus Chen
Pastry Director
A graduate of the Culinary Institute of America, Marcus refined his craft at Bouchon Bakery in Napa Valley before moving to Portland. His precision and artistry shine in every croissant, tart, and éclair. He believes anyone can master pastry with the right technique and a little patience.
Yuki Tanaka
Sushi & Asian Cuisine Lead
Yuki grew up in Osaka, Japan, where her family ran a small sushi restaurant. After ten years of apprenticeship in Tokyo, she moved to Portland to bring authentic Japanese cooking to a new audience. Her sushi classes are a perfect blend of tradition and accessibility, and her Thai and Korean workshops are equally beloved.
James O'Brien
Bread & Fermentation Specialist
James is a self-taught sourdough evangelist who turned a pandemic hobby into a full-time calling. His journey began with a single starter that's now fed thousands of loaves. His classes demystify fermentation, helping students understand the science behind the perfect crust and crumb. He also teaches knife skills and artisan bread basics.
Clara Mendes
Sommelier & Events Chef
With a background in hospitality and a Level 3 WSET certification, Clara ensures every private event is seamless and every wine pairing is spot-on. She's also a talented cook specializing in Mediterranean and Spanish cuisines. Clara leads our corporate team-building events and custom celebrations.
Daniel Forester
Plant-Based & Seasonal Specialist
Daniel brings a deep passion for vegetables and sustainable cooking. A former chef at several renowned Portland farm-to-table restaurants, he designs our seasonal plant-forward menus. His classes explore how to make vegetables the star of the plate, with techniques that appeal to vegans and omnivores alike.