“I wish to be a part of the continued growth of this extraordinary area and have always felt proud to call Oregon home.”
Graduating at the top of his class from Portland’s Western Culinary Institute where he received the Grand Toque Award, Chef Sunny Jin went on to complete his externship at Napa Valley’s famed French Laundry, working for three years under renowned chefs Thomas Keller and Corey Lee. In this capacity, Jin created and executed new menus every day at the highest level of quality. Following his experience, Jin took the opportunity to work at the top rated restaurant in the southern hemisphere, Sydney, Australia’s Tetsuya’s, working alongside eponymous chef owner Tetsuya Wakuda. His experience was heightened by side visits throughout Australia, New Zealand, Vietnam and Thailand, where he was able to experience explosive and diverse cuisines.
His return to the U.S. was marked by the rare assignment of preparing for a season at El Bulli, the world’s top rated restaurant, located in Catalonia (Spain). He worked at El Bulli for the 2009 season under Ferran Adria and Oriol Castro and, thereafter, traveled throughout Europe to explore the culinary cultures of France, Italy, Germany and the Netherlands.
Upon his return to the U.S., Jin remembered with fondness his formative school experiences and recognized the emergence of Oregon as one of the country’s pre-eminent food and wine destinations. “Oregon’s commitment to seasonality and local produce most resembles European culinary communities,” notes Jin. His search for a position amongst this emerging scene led him to JORY at The Allison Inn & Spa which has been among the state’s best reviewed new restaurants since its opening. Taste his innovations by experiencing Oregon garden-to-table dining at its best.
JORY’s pastry chef, Shelly Toombs, enjoys the bounty of the one and a half acre Chef’s Garden.
“Good pastry starts in the ground,” she says.
Fresh Allison strawberries, raspberries and various herbs find their way into her delectable dessert creations. Toombs can appreciate the finer points of the quality that an on-site organic garden imparts to the cuisine. Before culinary school, Shelly graduated from UC-Davis in plant biology and did a fellowship at Harvard. One of her Chef’s garden-inspired trademarks is lavender crème caramel with primrose sauce.
“I like the ingredients to be able to speak for themselves.”
Prior to joining The Allison culinary team at JORY, Toombs worked at restaurants in Bend as pastry chef, responsible for aspects of the pastry department including rotating monthly dessert menus and daily bread production.