Will and Joel have been working together off and on since 2010 when they first met at Park Kitchen. They quickly realized they shared similar ideas about food and bourbon, and went on to open the Bent Brick. Both have been around food their entire lives, and worked in professional kitchens from a young age. Growing up in Cleveland, Will worked at his dad's 24 hour diners from the time he was in elementary school, all the way through high school. Since moving to Portland in 2005, he's worked at Le Pigeon as well as his time at Park Kitchen and The Bent Brick. Before the start of Holdfast, he was travelling on a culinary tour of Europe and Iceland. As a Portland native, Joel decided he wanted to cook in the sixth grade, setting his sights on the Culinary Institute of America in Hyde Park. After graduating and returning to Portland, he has worked at Noble Rot and 50 Plates besides the time he worked alongside Will. Most recently he is returning to Portland from Chicago, where he was the sous chef at the two Michelin starred Graham Elliot Restaurant.
Even with the demanding schedule of working in the service industry, both Will and Joel have made time to travel and spend time in restaurants around the world. Between the two of them they have been in the kitchens of: Alinea, Arzak, Dill, The French Laundry, The Herbfarm, Manresa, McCrady's, Mirazur, Relae, Septime, Ubuntu, and The Willow's Inn. Holdfast is their way of bringing back what they have learned from those adventures, and sharing it with guests from across the counter.
By way of a lifelong love of food and drink, Dana has a 16-year career in the food industry. She began working at a scoop shop as a teenager, doling out handmade candies, and the as a sweaty line cook in a tiny restaurant kitchen in her mid twenties. A need for more human interaction quickly led Dana to the front-of-house where she found a passion for service and wine via a group of hard-working and down-to-earth mentors.
Over the years she's had the pleasure of working in nearly every facet of the wine business from direct-to-comsumer winery sales, to importing and distribution, to retail and restaurant hospitality. Dana has managed wine lists for six Portland restaurants including nationally-heralded Ava Gene's, and most recently at Dame.
In 2015 she was named one of Food and Wine magazine's "Sommeliers of the Year," and a Bon Appetit magazine "Sommelier to Watch". Under her guidance, Ava Gene's was twice named to Wine Enthusiast's prestigious "Best 100 Wine Restaurants " list. Dana has a great passion for natural wines, and the people who farm their grapes organically. Wine is an agricultural product, not unlike the sea vegetables from the coast, or the berry patch at your local farm, and if you ask her, the simpler, the better.