Castagna

PEOPLE

Justin Woodward

Executive Chef, Castagna

Justin Woodward enjoys the challenge of evolving cuisine, using ancient and modern techniques to bring out the essential nature of house-grown, foraged and local ingredients.

Woodward credits his family and his father for his love and appreciation for food. From helping his father in the garden and his grandmother in the kitchen to his early work in San Diego’s best restaurants, he always cooked.

Nominated for the James Beard Foundation’s Rising Star Chef award in 2013, Woodward arrived at Castagna from New York’s WD-50, where he worked under Pastry Chef Alex Stupak at WD-50. This experience, along his time at a stagier at such world-class restaurants as Noma in Denmark and Mugaritz Restaurant in San Sebastian, Spain, has culminated in his current direction: cuisine that is seasonal and progressive, with a focus on surprising his guests with common and uncommon ingredients.

Eve Kuttemann

Pastry Chef, Castagna and Café Castagna

Eve Kuttemann is drawn to baking and is always trying to create the perfect dessert. As pastry chef at Castagna Restaurant in Portland, OR, she combines classic French culinary techniques with modern twists creating memorable desserts customers come back for.

Passionate about local ingredients, Kuttemann’s favorite ingredients to bake with are foraged wild ginger and locally grown cherries. When she’s not cooking at work, she’s making comfort food at home for her family.