Nostrana

Bryan Donaldson is the Executive Chef of Nostrana, where he has worked alongside chef-owner Cathy Whims for over a decade. A thoughtful and precise cook with a deep respect for seasonality, Bryan leads the kitchen with a balance of technical excellence and creative collaboration. His leadership ensures that Nostrana continues to honor its roots in regional Italian cooking while embracing Portland’s bounty of farmers, foragers, and artisans.

From guiding daily service to shaping special events and private dining, Bryan’s steady hand and commitment to craft make him an integral part of Nostrana’s enduring legacy. His work reflects the same values that define the Jacques Pépin Foundation—mentorship, education, and the joy of bringing people together around the table.

Joshua McFadden is a James Beard Award–winning chef and author celebrated for his fresh, vegetable-driven approach to cooking. His debut, Six Seasons: A New Way with Vegetables (with Martha Holmberg), won a James Beard Award and has become a modern classic. His latest book, Six Seasons of Pasta, continues that exploration of seasonal inspiration—this time through everyone’s favorite food, pasta.

With experience in acclaimed kitchens including Franny’s, Momofuku, Lupa, and Blue Hill, and the early days of Ava Gene’s, McFadden brings a deep respect for seasonal ingredients and a style that blends creativity, innovation, and technique—echoing the spirit of Jacques Pépin.

Andrew Beckham is the winemaker and ceramicist behind Beckham Estate Vineyard, where he pioneered the use of handcrafted terracotta amphorae to ferment and age his wines. Blending artistry with craftsmanship, Beckham creates expressive Pinot Noir, Chardonnay, and Rhône varietals rooted in Oregon’s Chehalem Mountains. His innovative approach and devotion to tradition make him a perfect fit for this Jacques Pépin Foundation celebration at Nostrana.

Maggie Harrison is the winemaker, co-owner, and steward of terroir-driven winemaking at Antica Terra in the Eola-Amity Hills of Oregon—is deeply rooted in the land and its people. Her work begins with farmers and vineyards steeped in history, including an ancient seabed site that yields intensely focused Pinot Noir and Chardonnay. She practices biodynamic and organic farming, harvesting by hand and blending hundreds of barrels blind to capture both place and precision.

Under Maggie’s leadership, Antica Terra has earned its place among America’s most prestigious wineries. It has been recognized by James Suckling, who has named multiple Antica Terra wines among his Top 100 Wines of the Year, and even awarded perfect 100-point scores to several bottlings.

The winery has also been lauded as the top domestic producer by New York’s best sommeliers, with its wines consistently ranking in the top 1% globally and serving alongside iconic labels at esteemed restaurants such as Eleven Madison Park and Le Bernardin.

We’re honored to welcome Maggie to Nostrana on November 16 for a Jacques Pépin Foundation dinner. Her farmer-centered, terroir-rich wines will be the perfect complement to dishes crafted by Cathy Whims and Joshua McFadden.

Martha Holmberg is a James Beard Award–nominated author and editor celebrated for her elegant, approachable cookbooks. She has collaborated with acclaimed chefs, including Joshua McFadden on Six Seasons and the newly released Six Seasons of Pasta, and has written several of her own titles, including the IACP Award–winning Modern Sauces.

A former editor of Fine Cooking and publisher of Food & Wine, Martha brings a lifetime of culinary expertise and storytelling to her work, making her a beloved voice in the world of food writing

Founder and CEO of Freeland Spirits, one of the nation’s few woman-owned and operated distilleries, Jill Kuehler brings her background in agriculture and community food systems to the craft of distilling. Inspired by her grandmother “Meemaw Freeland,” Jill champions a “grain-to-glass” philosophy rooted in Oregon’s bounty.

Before launching Freeland in 2017, Jill led Zenger Farm, an urban agriculture nonprofit. She teamed up with Master Distiller Molly Troupe to create award-winning gins, bourbons, and ready-to-drink cocktails that celebrate women in spirits and local ingredients.

Freeland has become a Portland icon for innovation, sustainability, and empowerment—values that perfectly complement this evening’s celebration of culinary artistry and mentorship

John Paul of Cameron Winery, along with winemaker Tom Sivilli, brings deeply rooted Oregon terroir and craftsmanship. Cameron is a small family-run winery established in 1984, known for sustainably farmed, dry-farmed Pinot Noir and Chardonnay, and increasingly Italian varietals.

Tom Sivilli, who joined in 2011, is celebrated for his palate, respect for the land, and his steady leadership in the cellar. Their participation adds gravitas to the event—not just with exceptional wines, but with a legacy of integrity, thoughtful farming, and a devotion to flavor that mirrors the mission of honoring Pépin’s tradition.