Meet our Team
Catherine Buford Pellegrin
3,000 is the approximate number of events Catherine has catered throughout her career. The food business is the only industry she's ever worked in! She's opened restaurants in California, Hawaii and Oregon and has lived in Portland for the last 20 years. Her love of food & hospitality has deep Southern roots in Louisiana and Texas. She started ChefStable Catering because she wanted to see a catering company as dynamic as the Portland restaurant scene.
Favorite Chefstable Dish: Bresaola with blue cheese & candied orange--the perfect little bite.
Hometown: I'm a proud Texan!
Karaoke Song: Regulator, Warren G
Craziest/most memorable or most difficult event you've catered: Setting up a dinner for 200 on a tennis court while 8 months pregnant in the middle of summer.
Dream Vacation: 3 months in Latin America.
Erin started catering in 1998 while studying journalism and environmental science. She traded in her life's dream of making social justice related documentaries and subsequently saving the planet, to working for large and boutique catering companies along the west coast. She worked in Los Angeles, Santa Barbara and San Francisco before returning to Oregon.
Favorite Chefstable Dish: Anything & everything that our kitchen has pickled, candied, smoked, caramelized, confited (yes, this is the correct past tense of confit), preserved, cured, fried, grilled, roasted, or braised.
Hometown: Just another Southern Californian with a fear of dehydration
Karaoke Song: Kar·a·o·ke is Japanese for worst idea ever
Craziest/most memorable or most difficult event you've ever catered: My most memorable and most difficult AND craziest event that I’ve ever produced involved a James Beard Award-winning chef and many tears. I will not elaborate.
Dream Vacation: Andaman Nicobar Islands because they are beautiful and will be gone in 20 years
Raised in Sonoma, Alex worked for his first catering company at the age of 15. From there he traveled to the South of France to continue training in kitchens before moving stateside to San Francisco and then Portland. He once cooked for Elon Musk!
Favorite Chefstable Dish: Smoked Pastrami Hand Pie
Hometown: Sonoma, California
Karaoke Song: Good luck getting me up there!
Craziest/most memorable or most difficult event you've ever catered: There have been a few!
Dream Vacation: South East Asia! I try to go every 2 years to visit my family in Bali but would like to explore more of Indonesia to scuba dive!
Adam's worked in food service for 26 years doing everything from bussing tables, to managing a kitchen staff as the Sous Chef, to deliveries and maintenance.
Favorite Chefstable Dish: Chicken piccata, with green bean almondine, garlic mashed potatoes and apple pie bites
Hometown: WY, NY, ID, OR Home is where I am.
Karaoke Song: Lean On Me, Bill Withers
Craziest/most memorable or most difficult event you've ever catered: A wedding of 400 guests. The night before my crew bailed on me. As I was struggling to get everything finished quickly, I cut my finger. I called a friend to come help me finish. They brought the whole family. When the event was over other friends cleaned up and I went to get stitches.
Dream Vacation: Mt. Kilimanjaro or Japan
Doug's been working in the kitchen since he was 12 years old. His mother is a CIA trained chef and had a restaurant in Fairfield, Connecticut for 15 years. Working in kitchens and becoming a chef was just second nature to Doug. When he moved to LA, his first job out there was in catering. He worked in some of the best restaurants in Los Angeles, and coming up as a broke Line cook, if his chef had a catering event he would jump at the first opportunity. He continued to grow in the kitchen and more events would come his way. They became a really fun outlet to go somewhere new and cook something fun and different and off menu.
Favorite Chefstable Dish: Housemade Charcuterie Board. Anything Cured meats -- I'm in!
Karaoke Song: I'm on Fire, Bruce Springsteen
Craziest/most memorable or most difficult event you've ever catered: There's an event space in Los Angeles called madeworn that's a real trip. It's an awesome but creepy space filled with taxidermy in every room, like giraffes and lions etc. We did this carnivorous/ offal event at the space with a king charcuterie board using multiple different animals, as well as serving things like grilled chicken hearts, boudin noir, and a whole pig roast. It was an all out feast and a blast to pull off!
Dream Vacation: Sicily & Sardegna with my wife
Staffing & Operations Manager
After over 25 years in the hospitality business, Cord still finds himself loving preparing for events. He loves thinking of all the aspects of service and seeing the staff execute the most perfect service. Growing up, over the holidays we would open our to anyone my mother knew who didn't have a place go to. There was no such thing as the good china because we used ours daily.
Favorite Chefstable Dish: Our Rock fish Escabeche
Hometown: Originally Greeley Colorado but raised in Western Idaho / Eastern Oregon
Karaoke Song: Hot Child in the City, Nick Gilder
Craziest/most memorable or most difficult event you've ever catered:A Portland, Family Style dinner for 650 guests. The organizer did a walk through at 7:30 pm the night before and gave a last minute request for speciality chopsticks at every setting!
Dream Vacation: New York to see every show on Broadway.
Corporate Account Manager
Kelly's been cooking professionally and working in hospitality for 8 years. Portland's food scene is the main reason she moved here!
Favorite Chefstable Dish: Crispy Chicken Sliders
Hometown: Cincinnati, Ohio
Karaoke Song: Standing in the Way of Control, The Gossip
Craziest/most memorable or most difficult event you've ever catered: Pebble Beach Food & Wine Festival serving 5,000+ guests
Dream Vacation A week in Charleston feasting on shrimp, grits and low country classics.
Celeste was basically raised in the kitchen, as her mom opened a restaurant and catering business when she was a kid. Food as a way of creating community has been a huge part of her life and her upbringing, and she is extremely excited to find a new home at ChefStable. Celeste has worked in every area of the food industry as well as in non-profit management and event planning. Celeste fell in love with the food and arts scene in Portland when she moved here in 2008 for college, and considers herself a happy hour connoisseur.
Favorite Chefstable Dish: Doug's Slow Baked Salmon, and the Peach and Heirloom Tomato Salad
Hometown: Tucson, AZ
Karaoke Song: One Way Ticket, LaAnne Rimes
Craziest/most memorable or most difficult event you've ever catered: In middle school I worked with my mom at the weekend Farmer's Markets in Tucson, where I had to get up at 4am...I still complain to her about that.
Dream Vacation Europe. All of it, with an unlimited budget for local meals, tons of wine, and cute vintage hotel rooms. And shoes.
Catering Sales Manager
Kris is a logistics expert with a creative flair. She's been planning corporate events and weddings in Portland and San Francisco for the past 17 years. She's a food nerd, too; ask about her collection of over 300 cookbooks from all over the world.
Favorite Chefstable Dish: I love to see unique themed stations. They add excitement.
Hometown Born in Germany, raised in Illinois. Have lived on the west Coast for 20 years. Tucson, my second home
Karaoke Song: Wannabe, Spice Girls
Craziest/most memorable or most difficult event you've catered: Luxury VIP 4 course dinner for 30 in a polo pony stable. Ponies included.
Senior Event Planner
Tara has been working in the food business since she was 15 years old. Planning events has always come naturally. Her first tea party at age 6 included a red carpet and VIP lounge. Tara’s cooking and baking passion began as soon as she could stand on a step stool to assist her parents at the mixing bowl.
Favorite Chefstable Dish: I love tapas and menus with variety! I'm currently loving our Bresaola and Blue and Salmon Pastrami from our hors d'oeuvre menu
Hometown: Big Bear Lake, CA
Karaoke Song: I Won't Back Down, Tom Petty
Craziest/most memorable or most difficult event you've ever catered: "Friendsgiving" wedding: The couple was married one week before Thanksgiving in celebration of the anniversary when they first met, at a "friendsgiving" celebration.The wedding included personal favorites and classic Thanksgiving showstoppers from Charlie Brown themed hors d'oeuvres... to a bountiful and traditional family style feast.
Dream Vacation: My boyfriend and I hope to travel to Southeast Asia next year. We are most excited for the dumplings and ramen!
Husband of the owner
Matt started catering in his twenties, picking up a few shifts as a second job to make extra money. Eighteen years later, he can't imagine doing anything else. He and Catherine also own the Daily Cafe at the Tram and he enjoys splitting his time between the cafe, the catering company and his two kids.
Favorite Chefstable Dish:Chef Ron's "pastrami style" short ribs. I almost cried the first time I tried them.
Hometown:Originally from White Plains, New York, I've been in Portland for 20 years.
Karaoke Song:Back in Black, AC/DC
Craziest/most memorable or most difficult event you've ever catered:I've managed countless plated dinners, weddings, and high profile corporate functions and they can be challenging and stressful. The most difficult situation I've ever encountered was at a smaller event while working for a different catering company. As we were about to serve the mint ice cream for dessert, we realized that we brought frozen herb butter (bright green!)by mistake. Thankfully I caught it before we served it.
Dream Vacation:Spain and Italy are at the top of my list.
Kurt founded ChefStable in 2008, with the mission to open culinary concepts geared toward the vision of individual chefs. ChefStable has since opened over 30 restaurant concepts, mostly located in Portland.
Hometown: Portland, OR
Karaoke Song: I haven't sung since 1993...
Craziest/most memorable or most difficult event you've ever catered: I leave the catering up to Catherine!