Chef's Counter - Chefs Hard at Work in the Kitchen

Chef De Cuisine Andrew Toombs Helps to Plate Spring Chinook Salmon with Nettle Risotto, Asparagus, Meyer Lemon Emulsion

Sous Chef Josh Whiteley Plates The Scallop Carpaccio With Pink Lemon Vinaigrette

Meet The Culinary Team

Jack Strong

Executive Chef

Oregon-born Chef Jack Strong comes to The Allison Inn & Spa with more than 30 years of culinary experience and most recently held the position of Executive Chef at the 453-room JW Marriott Camelback Inn Resort & Spa. During his tenure, he was awarded the coveted Culinary Excellence of the Americas by Marriott. Chef Strong previously held positions at Renaissance Phoenix Downtown Hotel and the Sheraton Wild Horse Pass Resort and Spa, where he was honored with a James Beard nomination for Best Chef Southwest and co-authored the cookbook, The New Native American Cuisine. He began his career in the Culinary Arts Program at Lane Community College in Eugene, OR.

Elaine Heide

Wine Director

Elaine Heide comes to The Allison with more than 20 years of experience in the wine trade. Her focal points for The Allison’s wine program are on three ongoing initiatives: community, inclusivity and education.

Elaine holds Wine & Spirit Education Trust (WSET) Level 3 and Level 4 Diploma certifications and is a Certified Specialist of Wine (CSW) through the Society of Wine Educators. Additionally, she is a certified WSET educator and enrolled as a student at the Institute of Masters of Wine.

Andrew Toombs

Chef De Cuisine

As a native of the Pacific Northwest, Chef Andrew Toombs has found his home in many kitchens around the region in which he has taken advantage of the bounty that this area has to offer. Knowing the importance of establishing tight relationships with the local farmers, Andrew believes there is an art to producing simple yet delicious food. Primarily self-taught, Andrew has led crews and worked in notable kitchens, The Silver Grille in Silverton and Merenda restaurant and wine bar in Central Oregon. It was the lure of the bounty of the Willamette Valley when Andrew found his way to Newberg at The Allison Inn & Spa in 2010. He currently resides as chef de cuisine for Jory Restaurant and leads the culinary team of Jory.