Laurelhurst Market is brought to you by chef-owners David Kreifels, Jason Owens and Benjamin Dyer. Other projects of theirs include Simpatica Dining Hall and Catering, Ate-Oh-Ate Hawaiian Restaurants, and Reverend's BBQ in Sellwood. The kitchen is led by Chef Benjamin Bettinger and Sous Chef Jon Anderson. Their flavors are bold while allowing the main ingredients to shine center stage.
David Kreifels was born here in Portland, OR, and has gotten the opportunity to watch the local food scene grow from its infancy into the full fledged food city Portland is. He was the Sous Chef at Tuscany Grill under both John Gorham and Paul Dicarli, where he developed his own style and technique. Dave's style is best described as Italian Trattoria, cooking Italian food using Northwest ingredients. It is very important to Dave to work closely with local farmers and food providers, and he is constantly striving to find the best that the region has to offer. Dave came to Simpatica when the Dining Hall was built in December of 2005, and has been instrumental in helping Simpatica Dining Hall become what it is today. In 2007, Dave became part owner of Simpatica and Viande. David is now the Executive Chef at Laurelhurst Market.
Jason Owens moved to Portland in 1996 after graduating from the New England Culinary Institute in Montpelier, Vermont. After working with two highly talented chefs in Mark Gould (Atwaters) and Vitaley Paley (Paley's Place), he decided that this was the only place for a cook that is interested in working with the mother lode of edibles that Oregon offers.
In the Summer of 2003, Jason teamed up with long time friend David Padberg (Park Kitchen) to start Axis Supper Club, cooking dinners in his backyard with an assortment of produce from the garden. Then his wife kicked them out of the backyard. Axis Supper Club went on to cook at many different locations (Pix, Shogren House, Park Kitchen) until December 2004.
In January of 2005, Jason joined the Simpatica/Viande team as chef/owner. He is currently Operations Manager at Simpatica.
Benjamin Dyer grew up in Kona on the big island of Hawaii. He began cooking in 1996, after earning a degree from Earlham College. Among the different places he has cooked, he was sous chef at cafe Zenon for five years, where he developed his charcuterie skills working under Chef Bill Hatch. In November 2003, he moved with his family to Portland, purchasing Viande Meats and Sausage. The next year, he and co-owner John Gorham started Simpatica as a supper club, eventually expanding into private catering events. Currently he is Executive Chef at Ate-oh-Ate.
Vermont native Benjamin Bettinger moved to Portland in 2001 to attend Culinary School. His dedication and leadership in school resulted in a coveted internship with Vitaly Paley. Ben’s commitment and hard work resulted in a promotion to sous chef and then Chef de Cuisine at Paley's Place, where the restaurant thrived under his leadership. In 2008, he accepted the position of Executive Chef of Beaker and Flask, which opened in 2009 to critical acclaim. He served as sous chef in a victory on the Food Network’s Iron Chef America in 2011. His next project in 2012 was a collaboration Paley- they opened Imperial Restaurant in Downtown Portland, where Ben served as executive chef. After two years developing systems for both Imperial and Portland Penny Diner, Ben accepted a position at Laurelhurst Market as Executive Chef. In 2017 Ben opened his own concept, Big's Chicken, while remaining at the helm of LHM with sous chef Jon Anderson.