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“The uniqueness of my culinary offerings is shaped by the fertile Northwest land and sea that braised and flavored my childhood,” says Meridian Chef John Nelson. Prior to joining us at Meridian Restaurant & Bar, John was Executive Chef and Instructor at the Cascade Culinary Institute; was on the founding team of Oregon’s Brasada Ranch; was a cookbook author, and a consultant and TV show host. John is a Northwestern food and beverage professional and personality par excellence.
John was born and raised in Astoria and is of Swedish and Scandinavian ancestry. “Since much of my family worked in the commercial fishing industry, I’d roam the docks and would often find myself on the log ships from the Far East eating with the crew members and the captain. In addition my backyard was filled with opportunities to hunt, fish, trap and forage. My cooking still reflects those experiences.” John’s wish is that every guest who dines at Meridian feels a sense of true Northwestern heritage.

Leila spent most of her career in the beer industry before she joined the team at Meridian Restaurant & Bar. During her childhood in Hawaii, her father spent his free time brewing beer at home, and since every brewer needs an assistant, Leila began helping her father with the brewing process at a young age. Her love of beer started long before she was able to drink—she never actually tried their end product until she was an adult. Leila’s mother was an amazing cook who also happened to be a huge believer in using local ingredients to create amazing Japanese-inspired dishes. Leila’s love for beer, locally sustainable ingredients and the ocean brought her, her wife Cali, and their 3 furry children to the Oregon Coast in 2018 and, as fate would have it, to Meridian.

Patrick was raised on the Oakley, California, Delta, surrounded by vineyards, orchards and farms. His family held a BBQ almost every weekend, often with a band, and his dad kept a garden with the help of Patrick and his brothers so his mom would always have plenty of fresh vegetables and fruit. When he was 19 he decided to serve his country and carry on the family tradition of Military service. He joined the army as a food service specialist (cook) and served 6 years with the 101st Airborne Division (506th) and 11th Cavalry. When he got out he worked around the Bay Area at wineries and brew pubs and eventually started his own food truck, Grill Stars; and an event company food truck, Food Truck Mafia—all while attending Le Cordon Bleu in San Francisco and competing in KCBS events. We are fortunate that Patrick decided to begin a new adventure on the Oregon coast!

Born and raised in Southern California, Jason grew up spending summers in Northeastern Washington State and developed a deep love and appreciation for the Pacific Northwest. He took a job as a busser in college, and by the end of his first shift he knew he had found something he could see himself doing for years to come. The coming together of people from diverse backgrounds for the common purpose of eating and serving enthralled him, and felt familial and rewarding. At Meridian, Jason is able to experience and manage the same dynamics that first inspired him. He and his wife are avid photographers and enjoy hiking with their 2 huskies.