Today we’d like to introduce you to Joel Stocks.
Hi Joel, so excited to have you with us today. What can you tell us about your story?
I grew up in Portland Oregon and started cooking in a restaurant when I was 15. From an early age I had a pretty one track mind on what I wanted to do and immediately enrolled in the Culinary Institute of America in New York. I spent a good amount of time in my early 20’s traveling and staging at restaurants in the US as well as Spain and France. After working at a two Michelin starred restaurant in Chicago, I returned to my home town to own and operate a restaurant called Holdfast for nearly seven years. After having to close due to the Pandemic, I opened a new restaurant, L’Orange, in 2023. L’Orange has established itself as a well respected Portland establishment, and was named one of the 50 Best Restaurants in the country by the New York Times in 2024.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It’s pretty well documented that the restaurant industry can be brutal, but it is also incredibly rewarding. Long hours and physical labor are exhausting but also expected. I’ve been doing it for so long that it’s what I’m used to, but some of the harder challenges have been mental. Owning any small business is difficult, but one where you are putting your creative ideas out there for everyone to critique and criticize is an even greater risk. It can be easy to let the smallest of criticisms effect your psyche, and so it’s important to trust in what you are doing and maintain the standards you’ve set for yourself.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’d say how I create food is done in a way that elevates approachable food. I spent a lot of my early career learning as many culinary techniques as I could, and have spent the following years applying those techniques in ways that aren’t necessarily noticeable to the average diner. My ultimate goal is that a dish might have many parts that are technically complicated, but to the person eating it the food is just delicious, and those techniques are almost hidden. I also think that many of my flavors might at first glance seem unusual or unique, but they are all grounded in classic combinations.
We all have a different way of looking at and defining success. How do you define success?
I think that success is doing something you are proud of, and having people recognize you for it.
Pricing:
- $15-$40
Contact Info:
- Website: https://www.lorangepdx.com/
- Instagram: @joelstcks @lorangepdx @buvonspdx
