Classically French trained from a chef’s apprenticeship program in San Francisco, Grace Henricks, with 25 plus years of professional cooking experience and Artemis Foods founder has spent the last 16 years building a food and catering business that is as sustainable as possible. After several years as a successful Portland chef, most notably at Santé Restaurant which was the Oregonian’s Restaurant of the Year pick in 1994, Grace became the corporate chef for Nature’s Fresh, developing recipes and menus and helping develop the curriculum for their cooking schools as well as teaching most of the classes. Carrying on with the development of recipes and menus, the transition into owning and operating her own business was an obvious next step. Her journey has led her to settling in as General Manager of Artemis Foods, with true knowledge of all departments! What makes Grace’s business stand out is that she makes every business decision based on the measure of sustainability. Her choice of ingredients, transportation, décor, kitchen equipment, utilities and business office supplies and equipment are all weighed against the impact that the use and disposal of those items might make on the environment.
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!
Allison came to Artemis Foods in January, 2016. She has her Bachelors in Journalism with an emphasis in Public Relations from the University of Oregon. Allison has been in the events world for the past 10 years. From tending bar and serving to managing large-scale events to event planning, she has an extensive background in the industry. Allison enjoys connecting with people, which keeps her sustained in the communication-driven job of planning events! Allison is a Portland native and enjoys exploring the Northwest in her free time. She’s also passionate about living mindfully, which includes knowing what you’re eating. Allison is glad to be selling good quality, local and sustainable ingredients to our community!
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!