Feb 24, 2016
Scott Dolich’s Portland roots were planted almost 20 years ago
after his bent toward local ingredients was seasoned under renowned
locavore Bradley Ogden in California. He was drawn to Portland
because of its proximity to farms and produce. He started working
with guys like Ricardo Segura and Greg Higgins and David Machado in
the early ’90s, and still points to them as Portland’s best
restaurateurs. He took much of what he learned in the much smaller
Portland food world of the ’90s and made a name for himself once
the decade turned. He opened Park Kitchen in 2003, which, in
retrospect, can be seen as a milestone. Park Kitchen signaled the
start of a new, exciting generation of Portland restaurants,
garnering accolades from “Restaurant of the Year” to personal James
Beard Award nominations. But the restaurant itself isn’t the whole
story. It’s the chef that created fertile ground for more to
come.
We talk to Scott about changing the face of the industry by working
to abolish tipping in his restaurants. And more.
Music: "I Can't Stand the Rain" by Arielle Verinis.
Check her out on Facebook: www.facebook.com/ArielleVerinis