Willamette Valley Vineyards Chef DJ MacIntyre grew up in Montana with a family that enjoyed feasting together, often with wild game and fresh-caught fish. Those early experiences taught him to appreciate the creation of high-quality dishes set on a backdrop of special occasions and family memories.
After finishing college at the University of Oregon, Chef DJ started his career in Eugene, then moved to Seattle, where he worked with chef and restaurateur John Howie. He was chef de cuisine at Chef Howie’s SPORT Restaurant & Bar and later at the highly-regarded Seastar Restaurant and Raw Bar that he helped Chef Howie open in 2009.
Bringing others joy through local, sustainable foods led Chef DJ to his current position at Willamette Valley Vineyards in 2015. One of his favorite local ingredients to work with is Steelhead as he loves its versatility and how it pairs well with many of our wines, including Pinot Noir and Pinot Gris.
Chef DJ enjoys donating his time and talent to the community, including recent efforts by his team to cook meals for Covid-19 frontline workers at Salem Hospital. He has been named Best Chef through the Statesman Journal’s Best of Mid-Valley program for multiple years.
Willamette Valley Vineyards Tasting Room & Restaurant Chef Cory Rom first learned to cook as a kid making meals for his family. The chore grew into a passion for culinary work. As our Tasting Room & Restaurant Chef, he favors a seasonal and produce-driven program that supports local farmers and producers, using sustainably-sourced products from the Pacific Northwest.
Chef Cory is a graduate of Western Culinary Institute. He is known for his work with James Beard winners Greg and Gabi Denton at the celebrated Latin American steakhouse, Ox, and as the Executive Chef for the Dossier Hotel. During his time at Ox, in addition to the James Beard award, Ox won “Best Restaurant of the Year” from The Oregonian in 2013; “Best Restaurant” from Portland Monthly in 2012 and 2013; Food & Wine Magazine’s “Best New Chefs” award in 2014; Bon Appetit’s “Best New Restaurants,” as well as additional accolades and mentions from The New York Times, The Wall Street Journal, Forbes and others.
More recently, Rom owned and operated Cascade Fare in Southwest Portland, known for its dishes crafted from Oregon-grown produce and fresh pastas.
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