At the Ritz-Carlton in downtown Portland, two Indigenous chefs are introducing new culinary approaches to the city’s high-end dining scene. The luxury hotel, which opened in October, features a restaurant led by Executive Chef David Wolfman and Chef de Cuisine Crystal Wahpepah, both of whom have Indigenous heritage.
Highlighting Indigenous Cuisine
Wolfman, a member of the Xaxli’p First Nation in British Columbia, and Wahpepah, who is Kickapoo, have incorporated traditional ingredients and cooking methods into the restaurant’s menu. Dishes feature items such as wild rice, bison, and salmon, along with foraged plants and berries. The chefs aim to showcase Indigenous foodways while maintaining the standards of fine dining expected at the Ritz-Carlton.
Backgrounds and Culinary Philosophy
Wolfman has previously worked at several luxury hotels and has taught culinary arts at George Brown College in Toronto. Wahpepah, who owns Wahpepah’s Kitchen in Oakland, California, was a finalist on the Food Network’s “Chopped” and is known for her commitment to Indigenous food sovereignty. Both chefs emphasize the importance of storytelling and cultural preservation through their cooking.
Community Engagement and Sourcing
The restaurant sources ingredients from local and regional Indigenous producers whenever possible. Wolfman and Wahpepah have also partnered with tribal communities in the Pacific Northwest to highlight traditional foods and support Native food businesses. The chefs regularly host events and tastings to educate guests about Indigenous culinary traditions.
Reception and Future Plans
Early feedback from diners has been positive, with many praising the unique flavors and presentation of the dishes. The chefs plan to continue evolving the menu and expanding partnerships with Indigenous suppliers. Wolfman and Wahpepah hope their work at the Ritz-Carlton will inspire other restaurants to explore Indigenous cuisines and support Native communities.
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