Chef Todd is a Portland native with 30 years of experience as an Executive Chef in private country clubs, resorts, and restaurants around the Northwest. He received his degree from Western Culinary Institute and has participated in several continuing education classes through the Culinary Institute of America in Napa, CA.
He was the director for the culinary arts program at Linn-Benton Community College before joining Reser’s, and continues to learn and bring creative ideas to our kitchen: “one of my passions is charcuterie, curing, and whole animal butchery. I spent years studying and teaching classic and modern charcuterie methods to include salami, prosciutto, and various cured meats.”
COOKING TIPS FROM CHEF TODD: