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Chef Scott Dolich is at the helm of one of the Northwest’s most acclaimed restaurants, Park Kitchen in Portland, Oregon’s renowned Pearl District. At just 39 years of age, Dolich is already a highly respected chef, having been named one of the country’s Best New Chefs in 2004 by Food & Wine Magazine and nominated for a prestigious James Beard Award in 2007.
After earning a degree at the Culinary Institute of America in New York, Dolich spent more than a decade honing his skills at Pacific Northwest restaurants such as Wildwood and Higgins, cultivating his appreciation for local, seasonal food values.
In 2003, Dolich’s own vision of a neighborhood restaurant, centering around the region’s abundant local bounty, came to fruition with the opening of Park Kitchen.
“The underlying theme at Park Kitchen has always been about respecting the integrity of local ingredients,” says Dolich. “We work with the most carefully selected and cared for ingredients to shape a menu that reflects the changing seasons. With Northwest pears, as soon as they’re harvested, they become an integral part of our menu, finding their way into both sweet and savory dishes alike.”
