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.
Wed- Thurs 5-9pm
Happy hour every day 5-6:30, Sun 5-9
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.
Sous/Pastry Chef: Matt Ives
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.
Wine Manager: Chris Cooper
Chris grew up in a small town just south of St. Louis, Missouri. After college, he moved to Chicago, Illinois and started working in restaurants. Like many before him; he started out washing dishes and parking cars. Parking cars during a Chicago winter was not fun. It didn’t take long before he was back waiting and quickly became a server. That is when he discovered that the more wine knowledge you have, the more wine you can sell. But wine quickly became more than a means to bigger tips, it became a passion. He took advantage of trade tastings, seminars and classes to further his wine knowledge. Then in 2004 things changed, Chris worked his first wine crush. That was it; the PNW was where he needed to be and in 2007 he moved to Portland. When he is not working you can find him on the golf course. He lives in SE Portland with his partner, Kathy, two dogs, Bansky and Turkey and a calico named Nibbler.
Bar/FOH Manager: Camille Cavan
Camille was raised in Eugene, Or where the exposure to gourmet food, conversation and local flavors were a quintessential part of her upbringing. 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 at Quaintrelle, you can find her spending time with family or taking trips to Bend with her English bulldog, Olivia Mae.
Opening consultant: James Rahn - James Rahn Wine Company
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.
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
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/