EXECUTIVE CHEF

“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.

SOUS CHEF

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!

SOUS CHEF

Jim grew up in Flagstaff Arizona, and spent his childhood living on his parents horse ranch. While attending a vocational high school, Jim joined the American Culinary Federation. After high school he studied sustainable agriculture at Northern Arizona University. While at NAU Jim joined the ACF Team USA, and received national gold and silver awards along with a scholarship to attend the Western Culinary Institute in Portland. Jim worked with several James Beard-awarded chefs and award-winning kitchens; including Blue Hour, Smokehouse 21, Besaws, and Wildwood. Jim found himself most at home at Wildwood, and had the good fortune to work among some of the most talented chefs in the city under the direction of Dustin Clark. After many years in Portland, Jim and his family decided to move to the coast in pursuit of a more balanced lifestyle. At Meridian, he continues to draw from his experiences–relying on sustainable northwest ingredients whenever possible, along with a commitment to work directly with local purveyors as the seasons dictate.

GENERAL MANAGER

Zack is a fifth generation Oregonian who has a passion for all things hospitality. Growing up in the Portland area, his favorite activity was to convince his parents to take him to new restaurants. “I always knew that I wanted to work in a restaurant setting and I never stopped wanting to see as many as I could. There’s something so wonderful about the feeling of warmth and belonging that can come with something as simple as a plate of good food and a smiling face.” Prior to joining the Meridian team, Zack worked with Pelican Brewing Company as a General Manager for two of their restaurant locations. Since childhood, Zack’s favorite place was always Pacific City, where his Grandparents owned a small A-frame beach house. “I was always trying to get away to Grandma’s, where good cheer and food from the heart were in no short supply. She taught me about the power of hospitality and the instilled the desire to treat everyone like they are a part of your family.” Zack lives in Pacific City with his wife and three children.

ASSISTANT GENERAL MANAGER

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.

ASSISTANT MANAGER

Nicholas, who holds a Culinary Arts Degree from Johnson and Wales University, joined the Meridian team in 2021. Originally from Saratoga Springs, NY, Nicholas is a seasoned Adirondack outdoorsman who has experience in front and back of house operations and has worked under master chefs, in beverage management, and in retail wine and liquor. He is particularly fascinated by the unique culinary creations the Meridian team offers daily and by our local wine and spirit producers, many of whose products are highlighted on the Meridian menu. Nicholas welcomes being not just a part of a team, but of a Family of Companies that truly cares about their guests and everyone providing for them. On his off days Nicholas is out hiking, camping, fishing, kayaking, biking—anything that gets him outside, rain or shine.