Lauren comes to Artemis with 22 years of professional experience in the culinary and catering business. Having grown up just outside of Portland on a small farm, Lauren has deep roots connecting her to the sustainable practices and local foods of this area.
She started her culinary career in Sun Valley, ID, working for Sun Valley Company. Starting as a pantry chef, Lauren worked her way through the kitchens of Sun Valley learning all aspects of the trade. In 1999 Lauren was named Head Chef of Piccolo Restaurant, an intimate Italian Bistro that focused on artisan food. In 2001 she ventured out on her own creating Lauren Carr Catering, a premier event and party catering company. Thanks to the unique climate of the Sun Valley and Ketchum area, Lauren had the opportunity to work with many celebrity and high end clients, managing to make a name for herself in the valley.
In 2008, she moved back to Portland, her beloved hometown, where she continued her catering business.
Lauren takes pride in exceeding her client’s expectations whether in the menu execution, or the attention to detail in event planning. She is excited to merge her knowledge and expertise with the excellence that already exists at Artemis Foods.
Pati (Brady) Gallagher has been cooking in Portland for 10 years for some of the City’s top caterers. She was also the Chef de Cuisine here at Artemis a few years ago. She’s a native New Yorker who began her professional life in advertising in NYC for twelve years. She finally decided to follow the dream and attended the French Culinary Institute (now the ICC), graduating first in her class. She went on to work in restaurants with some of the City’s favorite chefs before moving to San Francisco. In SF she became the pastry chef with one of the City’s top high-end caterers and did many large events—even one for 10,000 employees for Oracle. She moved back to NYC and worked as Chef for NY’s premiere organic, local caterer and enjoyed cooking for many luminaries from Martha and Oprah to past Presidents. Most rewarding and challenging though was also cooking for more than six months for the hundreds of workers toiling daily at Ground Zero. She’s excited to return to Artemis. As Culinary Director, she is charged with the creative direction, menu development and the sourcing of our local and seasonal ingredients from the bounty we have here in the Pacific NW. Pati leads the culinary team with excitement, joy and professionalism that is sure to help keep Artemis at the forefront of what is delicious and relevant to Portland’s special events.
Heidi joins Artemis Foods with a passion for food and wine. Heidi comes from a remarkable background in the wine and hospitality industry. She studied wine production in California, as well as abroad, and has extensive experience in the service industry having worked for The Allison Inn and Spa in Newberg, the Multnomah Athletic Club and the Ritz Carlton in San Francisco. Heidi has a passion for excellence in service and a collaborative spirit that she brings to planning and executing events along with an eye for design with a B.S. in Interior Design as well!
Mike’s first job was working for his aunt’s catering company in Seattle at the age of 13. He holds a bachelor’s degree in Hospitality Management from the University of San Francisco. Mike has a diverse service driven background working in both catering and fine dining restaurants. His travels have taken him from a sous chef position in San Francisco, working as a wine importer London, as a restaurant manager in Seattle and finally Portland where he has lived for 15 years. He is passionate about providing a unique quality experience for our guests. Organizing and leading large projects and events is his specialty. Outside of work he is a European car enthusiast who enjoys keeping his track car in top shape. As a former professionally certified ski instructor he spends his winter days off in the sunny backcountry on Mt. Hood.
Cindy Gawel honed her office management and accounting skills at some cool places. To name a few: the Art Institute of Chicago, the School of Natural Cookery (Boulder), the Denver Film Society, and Voz Workers’ Rights Education Project in Portland. Between accounting gigs she worked as a Pastry Chef in catering and in bakeries in Chicago and Denver, and owned her own small business in Denver specializing in vegan and gluten-free baked goods and chocolates. She also taught vegan baking at the School of Natural Cookery, and was a chef instructor with Cooking Matters in Denver. With her nice balance of accounting skills and food background, she fits in very nicely here at Artemis.
Kitchen Steward/Event Lead
Juan has been with Artemis Foods for 6 years and has been key in keeping the kitchen organized, clean and humming along. As Steward, he keeps track of inventory, receives deliveries, including the bike delivery from B-Line and the various and sometimes very large deliveries from our local farmers. Additionally, Juan is a vital part of our kitchen production, working as a lead prep chef and Event Lead. He is organized, meticulous and steady as a rock!