SALT COAST SUPPERS: Chef Doug Adams of Imperial and Chef Vitaly Paley of Paley’s Place


Each month we invite one of our most ardent Jacobsen Salt Co. and Bee Local Chef Supporters out to the Jacobsen Saltworks on the Oregon Coast. We tour the facility and harvest salt, visit friends and local purveyors of seafood, cook a beautiful family style supper back at the beach house, drink delicious Oregon craft wine and beer, and end the night with a fire. The pictures below document the occasion.

In June we invited Chef Doug Adams of Imperial in Portland out to the Oregon Coast – and low and behold he brought a surprise guest with him: Chef Vitaly Paley of Paley’s Place! James Beard Award winner, Iron Chef victor, and one of Portland’s original celebrity chefs – Vitaly Paley has been a steadfast supporter of both Jacobsen Salt Co. and Bee Local. And without the support of influential and talented chefs like Vitaly, we would not be here today, it’s just that simple. Period. And the Bee Local and Jacobsen Salt Co.  are so grateful for his patronage and advocacy.

For the few who don’t know, Doug Adams is the Executive Chef of Imperial, one of Chef Vitaly Paley’s restaurants in Portland. Very recently, Chef Adams gained national acclaim, finishing third on Season 12 of Bravo’s Top Chef reality TV cooking competition. But going back to the beginning: Doug grew up in Tyler, Texas, spent time in Missoula, Montana, and eventually moved to Portland in 2008, where he attended Western Culinary Institute (now Le Cordon Bleu) and worked at Lucier restaurant on Portland’s South Waterfront. Since then he has also worked with Andy Ricker of Pok Pok and recent Food & Wine Best New Chefs Greg and Gabi Denton, then of Metrovino (now Ox). In 2011, Doug began working under Vitaly Paley’s mentorship and tutelage at Paley’s Place, and in 2012, after Vitaly opened Imperial and Portland Penny Diner, Doug was promoted to Sous Chef at both restaurants. Fast forward and he now holds the reigns as Executive Chef of Imperial restaurant. Doug is an incredibly talented, humble, affable and gregarious guy, and when you eat his food you can tell he cooks from his heart and his roots.

It was an honor for us to be able to eat both his, and Vitaly’s food, and most importantly to be able to spend quality time out on the coast with them both. So many thank you’s again to both chefs for joining us and for supporting local farmers, ranchers, and artisan purveyors like Jacobsen Salt Co. and Bee Local.

-The Jacobsen Salt Co. and Bee Local Team

Another huge thanks to Portland-based photographer David Reamer for joining us on the trip and capturing the experience. Checkout links to his website and iInstagram feed below. This was so much fun!

Photos by David Reamer @dlreamer