THE PEOPLE.

A smiling woman with blonde hair wearing a gray T-shirt and green rubber gloves handling a large metal lid of an industrial machine, in a well-lit environment.

  • After earning her Culinary Arts degree from Johnson & Wales in 2008, Whitney Burnside began making artisan cheese at the Herbfarm Restaurant in Woodinville, Washington. There, she fell in love with fermentation, which led her to home brewing and a desire to brew professionally. In 2009, after repeated rejections, she convinced Laurelwood Brewing in Portland to let her work for free. That opportunity launched a career across the Northwest’s top breweries—Upright, Elysian, and eventually Pelican, where she became Head Brewer. In 2015, she became Brewmaster at 10 Barrel Brewing’s Portland location, where she spent nearly eight years crafting award-winning beers.

A man with a beard and mustache sitting at a table, wearing a yellow cap with a pine tree and mountain logo, holding a pint of beer with a similar logo, in a dark setting.

  • Born in Colorado and raised in East Texas, Chef Doug Adams found his culinary roots in the flavors of Bullard, Texas. After training in Portland and working with top chefs like Gregory Denton and Vitaly Paley, he gained national acclaim as a Top Chef: Boston finalist. His leadership at Imperial earned him multiple awards, including Eater PDX’s 2015 Chef of the Year and a James Beard semifinalist nod. In 2019, he opened Bullard and co-founded Holler Hospitality. After years of accolades and growth, Doug ultimately stepped away to pursue his most personal project yet—Grand Fir Brewing.