JORY's culinary team prepping an entree in the kitchen.

Chef De Cuisine Andrew Toombs plated the 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 Executive Chef Jack Strong joined The Allison Inn & Spa in 2022, bringing more than 30 years of culinary experience and a deep respect for regional and Indigenous foodways. Prior to joining The Allison, Chef Jack served as executive chef at the 453-room JW Marriott Camelback Inn Resort & Spa, where he was awarded Marriott’s Culinary Excellence of the Americas. His career also includes leadership roles at Renaissance Phoenix Downtown Hotel and Sheraton Wild Horse Pass Resort & Spa, where he earned a James Beard nomination for Best Chef Southwest and co-authored the cookbook, The New Native American Cuisine.

In recognition for his continued leadership and vision, Chef Jack was named a semifinalist for the 2026 James Beard Awards, Best Chef Northwest. He began his career in the Culinary Arts Program at Lane Community College in Eugene, Oregon, and continues to guide The Allison’s culinary program with integrity, passion and a strong sense of place.

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, including 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 serves as chef de cuisine for JORY Restaurant.

Elaine Kim

Wine Director / director of food & beverage

Elaine Kim 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.