A partnership between three of Portland’s most accomplished industry veterans; Cathy Whims, Ryan Magarian and Kurt Huffman. In the heart of Portland’s Pearl District, Oven and Shaker ties together the vibrant Italian street food and wood burning oven pizza of 6 time James Beard Award Nominated Chef Cathy Whims with the ingredient-driven classic cocktails of veteran Northwest bartender Ryan Magarian.



Cathy Whims, former executive chef at Genoa restaurant in Portland, Oregon has been serving classic Italian fare to Portland diners for years. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, with Madeleine Kamman at the highly respected School for American Chefs, and with Giancinto Albarello in his own kitchen at the Antica Torre Trattoria in Barbaresco, a renowned restaurant of the Langhe. Her extensive travels throughout Italy where she meets with chefs, restaurateurs, wine producers, distillers and artisan producers bring Cathy close to the heart of Italian cooking. Nostrana, a rustic Italian restaurant, opened its doors with Whims as executive chef and received The Oregonian’s Restaurant of the Year in 2006.



Over the past 16 years, Portland native Ryan Magarian’s passionate approach to mixing drinks has gained him recognition as one of the Northwest’s most respected craft bartenders. Ryan, considered a purist by his industry peers, emphasizes classic and vintage cocktails occasionally re-imagined with whimsical and intelligent twists. An artisan dedicated to the extreme details of his craft, Ryan has received recognition from around the globe for his recipes and perspectives in media outlets including the Wall Street Journal, The New York Times, Food and Wine, Bon Appetit, and Men’s Health and has further been featured on Food Network’s Unwrapped and the Women’s Entertainment Channel’s Young, Sexy, and Cookin’.



Kurt Huffman is a Portland boy, born and raised. It’s not that he’s being coy when he describes his restaurant group ChefStable as “a small company.” It’s that he gets what Portland is all about: chef-driven, independent concepts. He applies his experience to assure that every time ChefStable works with a new partner that the chef’s vision remains sacred. The goal is that the final shape and identity of the restaurant proves to be a true reflection of this vision.