Edible Flower Garnish Fresh Nasturtium, Borage, Sweet Cicely CONTACT Fresh PORTLAND'S PREMIER PRIVATE CHEF Elegant Seasonal PORTLAND HOME CHEF IS NOW MENUS

You spend your time hosting. I’ll do the rest.

PERSONAL  
Your home is the perfect setting.
Enjoy a night of private dining with family, friends or colleagues.
Safety planning, menu development, shopping, cooking and a final deep clean of your kitchen included.

FRESH
Everything is prepared from scratch in your kitchen from the finest organic ingredients just prior to your guests arriving.


ELEGANT
Having a chef solely devoted to your table for the night is a perfect way to create memories.


SEASONAL
I use the freshest seasonal organic produce sourced from my gardens and orchard, Sauvie Island and New Seasons.


CREATIVE
Dietary restrictions are easily accommodated.

SAFETY
Every precaution will be taken to create a safe event.
There is an initial and final disinfection of the kitchen where I cook alone, wearing a mask at all times.
Lets explore how to set up the table(s) in the  safest way possible.
  
FLEXIBLE
Formal to casual.

Plated, family style or buffet dinners for groups of 6-35. Cocktail parties for 70+.
I travel to the Willamette Valley, Mt. Hood, Oregon Coast, Hood River and beyond.
do not cater weddings or large events.

THE JOURNEY
Starts with hand selecting the freshest seasonal organic produce, 
personally prepared in your kitchen, 
elegantly presented, 
and served to your guests in your home.

About the Chef

Brittany Baldwin has been a professional chef for more than 20 years.

Since founding her business in 2005, she has been nationally recognized by Williams-Sonoma, Fortune and The New York Times for her signature farm-to-table cuisine, sustainability practices and innovative business model.

Brittany trained in fine dining restaurants for a decade before graduating from Le Cordon Blue Culinary Academy with honors in 2004.

She lives on a small farm on the outskirts of Portland, Oregon and when not sowing, tending or harvesting, likes to travel extensively around the globe for culinary research.

FROM THE FARM TO YOUR TABLE

My work starts and ends with the quality and freshness of my ingredients.

The slide show shows some of my own organically grown ingredients and how I use them in my dishes.

When I’m not working to make your evening special you’ll find me cultivating my own organic seasonal crops and tending to chickens. It’s my way of connecting what I do back to the ingredients I use. 

My experience growing my own ingredients means that I know how to select only the finest, freshest, organic, seasonal ingredients from the best suppliers.

Only the best will do.

Slide Basket with Vegetables in the Garden
Lamb Racks with Spanish Almond and Mint Crust, Served with Potato-Leek Gratin, Spring Onion and Baby Carrots from the Garden

Spring

Summer

Fall

Winter

Dungeness crab Stuffed Sole Roulade with Lemon-Chive Beurre Blanc, Spring Egg Potato Soufflé, Wilted Garlic Scented Spinach or Wild Nettles and Seared Radish

Chef’s Tasting

Cocktail Party

Backyard BBQ

Brunch

Vegetarian / Vegan

Gluten Free

Dairy Free

Pescatarian

LOCATION OF YOUR CHOOSING

For a single meal or an entire weekend of fine in-home dining  at the location of your choosing– with a menu specially tailored to your needs.
Les Saisons is here to give you more time to enjoy. (Costs may include travel and accommodations).

Weekend getaway in
Hood River?

Exploring the
Willamette Valley?

Mount Hood - Planning a family ski weekend?

Family reunion on
Mount Hood?

Oregon Beach - Planning a business retreat?

Team building  at the coast?