Quaintrelle serves Pacific Northwest inspired cuisine made with passion and intention. We work with a range of purveyors to ensure we are getting the best seasonally available local ingredients. You can find a list of some of our preferred vendors at the bottom of the page.


Tues- Wed 5-9pm

Thurs-Sat 5-10pm

Sun 5-9pm

Happy hour every day 5-6:30

Our Team

Photo: Aubrie LeGault

Photo: Aubrie LeGault

Chef de Cuisine: Bill Wallender

Bill Wallender is a self-taught cook, who credits many of his best attributes to past and present colleagues. As the chef of Quaintrelle he is eager to further his knowledge and passion for ingredient driven food and support a strong rapport with local farms and producers.  He has lived in the Pacific Northwest for the majority of his life and during his time in Portland, has cooked in some of the city’s best restaurants, Clarklewis, Little Bird Bistro and Ava Gene’s among them.  He honors both his grandmothers for first piquing his interest in working behind the stove as well as the garden to ensure everyone enjoys their meal.   When not at Quaintrelle he enjoys dining out and spending time with his partner Jessica, dog Remy and cat Hoagie.     



Photo: Aubrie LeGault

Photo: Aubrie LeGault

Sous Chef: Eli Iturrieta

Eli Iturrieta grew up in California's central valley where she spent the summers on her grandparents' farm and found cooking to be a way to connect with her grandmother. She was the primary cook for her family which evolved in to a love of teaching kids to cook. She attended California Culinary Academy immediately after high school and worked for a series of established restaurants in the Bay Area (Bocanova & Waterbar) before moving on to Portland (Merriwether's, Gruner, and Nostrana). She has a deep interest in food production, from seed to harvest, and spent 3 months in Mexico as part of the WWOOF (willing workers on organic farms) project. When she's not at work, she might be at home with her turtle Mac.




Manager / Cork Puller: Hunter Wadino

Born and raised in Richmond, Virginia Hunter took a different path to Portland’s restaurant scene. As a life long industry professional, it is only natural that a passing interest in wine became a passion and then a career. Since 2011 his time in Oregon has been spent working in production for some of Oregon’s most esteemed wineries, Domaine Drouhin, R. Stuart & Co., and The Four Graces among them . Hunter’s love of hospitality and service led him to Quaintrelle and he looks forward to sharing his love of food and wine with each and every guest on a nightly basis. When not knee deep in our cellar he can be found playing his guitar while relaxing in the Oregon wilderness or fretting over a three foot putt, inevitably pushing it wide right.


Photo: Aubrie LeGault

Photo: Aubrie LeGault

Bar Manager: Camille Cavan

Camille was raised in Eugene, Or where gourmet food, wine, conversation and local flavors were of the plenty. The creativity and vibrancy inevitably set the stage for a life full of passion. After obtaining a degree in Sociology and moving back from Boulder, Co, she found herself along side certain renowned bartenders and sommeliers which exposed her to a Mecca of cocktails, wine and spirits. After spending some time traveling, she embraced her need to be along side those who celebrated their craft. With inspiration from other incredulous colleagues, she further developed her palette and indulged her creativity behind the bar. When she is not behind the bar at Quaintrelle, you can find her spending time in Bend or on the coast with her English bulldog, Olivia Mae.

Opening consultant: James Rahn - James Rahn Wine Company

Photo: Aubrie LeGault

Photo: Aubrie LeGault


Quaintrelle's ownership team is comprised of Emily Everett, Sandi Wilkens & Daniel Wilkens, who share a passion for food and wine and are committed to taking advantage of the bounty that the Northwest has to offer. 

For media inquiries, please contact Heather Jones Consulting or Lisa Hill PR

Our Purveyors 

The following is a list of some of the many folks we plan on supporting throughout the seasons . We are committed to using top quality ingredients from top quality people and purveyors. We try to keep it as local as possible, but will stretch our reach when we find purveyors that have quality that surpasses what we can find in our back yard.

Black Sheep Farm - http://www.theblacksheepfarm.com/

Working Theory Farm - http://www.workingtheoryfarm.com/

Wild Roots Farm - http://www.wildrootsnw.com/

Black Locust Farm

Groundwork Organics

Ayers Creek - http://letumeat.com/ayers-creek-farm/

Sauvie Island Organics - https://www.sauvieislandorganics.com/

Denoble Farms - http://www.denoblefarms.com/

Winters Farm - 

Baird Family Orchards - http://www.bairdfamilyorchards.com/

Gathering Together Farm - http://www.gatheringtogetherfarm.com/

Kiyokawa Family Orchards - http://www.kiyokawafamilyorchards.com/

Two x Sea - http://twoxsea.com/

Nicky USA - http://www.nickyusa.com/

Eat Oregon First - http://www.eatoregonfirst.com/

Scratch Farms - http://scratchfarms.com/

Cowbell (cheese) - http://cowbellpdx.com/

Reluctant Trading (spices) - http://reluctanttrading.com/

Katz (vinegars) - http://katzandco.com/

Marigold Coffee - https://marigoldcoffee.com/

Little t American Baker - http://littletbaker.com/