Co-founder and head Chef, Janon Bourgeois, graduated with honors from Oregon Culinary Institute.  With this education, Janon went to work at Clarke’s Restaurant in Lake Oswego under Chef Jonathan Clarke (formerly of Le Cirque in NYC) and then as a butcher for New Seasons Market, focusing on whole animal utilization. Before college, Janon worked for one of the largest and most reputable gaming/resort organizations in the world.  Located in Las Vegas, Janon held positions at Bellagio, Excalibur, Treasure Island and Corporate MGM Resorts.  Her most recent position was as Assistant Director of Corporate Leisure Sales and Marketing.  Janon’s responsibilities included planning and executing high end events for groups of 10 to 800.  Janon thoroughly enjoyed the 7 years spent in Las Vegas, but longed to work on the culinary side of the events.  She could envision no better place for herself and her family than Oregon, where health, sustainability, local sourcing and creativity thrive. Co-founder Jamison Bourgeois, originally from Leesville, Louisiana, is the proud husband and unwavering supporter of Chef Janon.  Jamison is the creative mastermind behind the organization, managing the business end of the endeavor.  Jamison studied at Johnson & Wales Culinary University in Charleston, South Carolina and brings years of restaurant experience as well as a career in fashion merchandising and finance. Jamison and Janon met in Charleston, South Carolina and have been blissfully married for over a decade.  As children of military parents and with previous careers that included global travel, Janon and Jamison bring a world of experience to their cuisine. Turning their passion for wholesome, creative food into a family business has been a lifelong dream now fulfilled.