Today we’d like to introduce you to Adrien Calmels.
Hi Adrien, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I’m a chef originally from Bend, Oregon, and my career has really been a journey of leaving home to learn as much as I could and eventually finding my way back with a clearer idea of what I wanted to contribute.
I started cooking professionally in Colorado at the Flagstaff House Restaurant, an icon of the Colorado fine dining scene. From there, I left to train and work in kitchens around the world. I had the opportunity and privilege to work at Eleven Madison Park in New York, Tavie in Hong Kong, and alongside Michelin chefs in Paris. I later returned to Oregon to work as sous chef at Matthew Lightner’s ōkta in McMinnville.
Those experiences taught me a tremendous amount about what it takes to operate at a very high level. Over time, I became increasingly interested in developing a cooking style that felt personal and connected to where I came from.
That led me to start a traveling pop-up series, which became a way to explore the incredible diversity of the Pacific Northwest through the products found across the different bio regions of the state while developing my own voice outside of a traditional restaurant structure.
What started as a small experiment has grown into dozens of pop-ups and hundreds of guests experiencing my food.
Now I’m working toward the next chapter: opening a small, highly focused restaurant in Oregon. The goal is to create a place where people can come to celebrate, relax, and experience firsthand the character, generosity, and diversity of the Pacific Northwest.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, it hasn’t been a smooth road, as it never is for anyone. Some of my biggest challenges have come from leaving great teams and saying goodbye to mentors and chefs who nurtured my growth, knowing that I had to take the next step in my career.
There have also been challenges that are much more fun to look back on now. I remember nervously practicing my French in the lobby of a Michelin restaurant right before an interview, trying to convince myself I was prepared. Or arriving in Hong Kong at midnight after a delayed flight, only to have my first day of work start at 7 a.m. The next morning, figuring out the subway system at 6 a.m. on my way to work.
Those experiences taught me to be comfortable being uncomfortable and to embrace the uncertainty that comes with constantly learning and putting yourself in new environments.
Overall, the lifestyle of being a chef is something you have to learn. It can be demanding and unconventional, but over the years, it has become a lifestyle that I genuinely love.
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?
My pop-up series is centered around a 10-course dinner that follows my culinary philosophy. That philosophy is really the backbone of the world I want to create when someone sits down at a Chef Adrien pop-up.
It starts with the Pacific Northwest. Native ingredients carry their own identity, and technique is used to reveal their character rather than obscure it. I have a strong focus on classical technique because I believe it should deepen and clarify flavor without taking away from the ingredient itself.
I cook with an understanding of the relationships between seasons, diverse landscapes, and what is available at any given moment. We change with nature rather than asking nature to change for us.
I also believe strongly in nurturing relationships with local producers. Those relationships not only make better food possible, but help create a stronger and more connected food system.
I draw from culinary traditions from around the world and interpret them through my own perspective and the ingredients of the Pacific Northwest. There is a large focus on preservation and fermentation to capture flavors from micro seasons and it allows me to transport that flavor with care into another seasonal menu. This is one of the parts of the experience that I really get excited about.
Finally, I believe luxury should feel natural. Exceptional ingredients, thoughtful cooking, and genuine hospitality should feel refined without ever feeling excessive.
That combination is what I hope defines the experience of a Chef Adrien pop-up.
What do you like and dislike about the city?
I like that Bend is a place where people can work hard but also feel safe and have a lot of fun outdoors. It’s really a town that’s moves together and is always creating new experiences for each other.
A challenge of Bend is its seclusion from a larger urban area. That seclusion is part of the allure but resources to help creators grow are located in larger urban centers. The Redmond airport does help me feel connection to rest of the world
Pricing:
- Pop up dinner starting at 150$ per person
- Wine pairing add on anywhere from 45$-85$
Contact Info:
- Website: https://linktr.ee/adriencalmels
- Instagram: https://www.instagram.com/calmelsa/
- Facebook: https://www.facebook.com/profile.php?id=61581956013829
