Born in NE Portland to a family of cooks, Yoder quickly learned the value of preparing seasonal, locally-sourced cuisine. At Chateaulin, Castagna, and Clyde Common, Yoder has worked from line cook to sous chef, before taking the helm at Olympia Provisions as executive chef in 2010.
Yoder, prefers to spend his free time with a cookbook, and counts octopus, sardines and oxtails among his best friends. He takes an ingredient-driven approach to formulating his Mediterranean-influenced menu.
“This is the way I like to cook, because this is the way I like to eat,” he said. “Sometimes you’re in the mood for protein, & sometimes you just want a salad and fresh vegetables.”