Laurel Titus

Took over operations as Sous Chef in May of 2023. In November 2023, Bistro Estelle was listed America's 50 Best New Restaurants by Esquire Magazine. I oversaw day-to-day operations for the restaurant; menu planning, ordering and receiving product, prep, working the line, training new commis, monthly inventory, putting up family meal, dishwashing, and cleaning. Fish and meat butchery, knife skills, ability to work quickly, clean, and efficiently. Provided exceptional service when addressing guest concerns or special dietary requests, moonlighted as a server on many occasions.

Promotion to sous chef after one year of employment. Oversaw day-to-day operations for Carnal as well as their sister restaurant, Accomplice. Ordering all product needed for both restaurants, produce, meat and fish, paper, chemicals, etc. Recorded and manually entered monthly inventory utilizing Margin Edge software. Preparation of menu items, assisting commis, working the line (emphasis on the live hearth/grill station), training of new staff, landscape maintenance, food running, cheesemaking, and woodstacking.

I worked for Greg Higgins at his namesake restaurant that was the first restaurant to put Portland, Oregon on the map for "farm to table" dining, back in 1993. As the solo assistant pastry chef, I supported the pastry chef in the daily prep and production of numerous items. We changed the dessert menu twice a month, being somewhat limited in having to utilize strictly seasonal produce. We preserved hundreds of pounds of fruit during the summer months, made delicious ice creams everyday, and baked cookies, burger buns, flatbreads, and focaccia fresh for the weekday lunch diners. I had the glorious duty of fetching the produce order from the PSU farmer's market every Saturday, as well as purchasing any needed berries, apples, or stonefruit during the high season. Introduction to whole hog butchery.