FOR ALL LOCATIONS
8630 SW Scholls Ferry Rd. Suite 321
Beaverton, OR 97008
Mark Byrum is a Northwest native with an innate passion for the hospitality industry. With over 20 years of industry experience and a tireless work ethic, Byrum has garnered a reputation as an expert in concept creation, restaurant management and guest service.
Byrum’s introduction to the hospitality industry came while working for the Red Lion Hotel chain. From first being introduced to the restaurant as a busboy, to working his way to restaurant manager, Byrum soon learned he had talents in the restaurant industry. His love of the industry brought him to Portland where he secured a position with the Pacific Caribbean Hotel group and the Avalon Restaurant. Pacific Caribbean, based in San Francisco introduced Byrum to the San Francisco dining scene. Byrum received extensive menu concept and restaurant management training in San Francisco and Napa Valley. Since then, he has developed a name in the Pacific Northwest restaurant community.
Byrum is a certified sommelier, a member of POVA (Portland Oregon Visitors Association) and the Oregon Restaurant Association. He has been an active participant in the Oregon Pinot Camp for the last three years and in the International Pinot Noir Celebration for four years. He supports many local charities, including the Boost Foundation, The Susan G. Komen Breast Cancer Foundation and many local schools.
Justin handles all the accounting for the companies, not a small task with how many numbers go in and out on a daily basis.
Equally at home preparing Northwest or Asian cuisine, Kennedy has earned a reputation as a resourceful chef with a gift for integrating flavors and cooking techniques from around the globe. He is also a regular cooking instructor and has been featured on numerous cooking shows and made many guest appearances on the chef circuit.
Kennedy is actively involved in the Portland community and helped organize the local Iron Chef Competition in 2002 and 2003, a benefit which raised over $1.5 million for the Portland Relief Nursery over two years. He has also participated in the Oregon Pinot Noir Camp for three years and the International Pinot Noir Celebration for 12 years.
With 12 years of marketing and design experience coupled with over 15 years in the restaurant and service industry, Carla has a skilled eye at developing a restaurant’s personality.
Sales & Events Manager
Annette has taken the lead on sales within the company, finessing the art of event planning both on and off-site.