Darius Yaw

Darius Yaw Email and Phone Number

Founder and Culinary Director and Executive Director @ Portland, OR, US
Portland, OR, US
Darius Yaw's Location
Portland, Oregon, United States, United States
About Darius Yaw

Darius Mani Yaw hails from the shores of Lake Gichi-Gami in Northern Wisconsin. After serving 4 years in the U.S. Navy, Darius spent 20 years working in the culinary industry before the COVID-19 pandemic turned the world upside down, and he found himself a new career in social services, with a focus on feeding people healthy and nutritious meals. While he can chop an onion faster than you can say "Masters in Public Policy," Darius quickly realized that his voice will be more effective in creating and advancing food policy in Oregon and the United States if he attained some higher education, so he went back to school and graduated in June 2024 from Portland State University Honors College with a B.A. in Indigenous Nations/Native American Studies and an ITECK certificate, and will begin a Masters in Public Policy at PSU in September 2024. While at university, Darius has worked as a National Science Foundation Researcher, a Louis Stokes Alliance for Minority Participation / Portland All Nations Canoe Family Researcher, served as a Veteran Resource Center Advisory Board Member and an Oregon Student Association Student Advocate, and a McNair Scholar 2024. Darius wants to work towards a world where everyone has access to culturally appropriate, nutritious and delicious food no matter their immigration status, financial background. He plans to pursue a DrPH from John Hopkins University and Indigenous Center for Health in order to take a seat at the table.One of the most memorable moments I have had, is to have community members stand in line for a hot meal, and apologize that they are hungry, apologize that they are cold and wet. I asked them to never apologize to me nor anyone else for what they are asking and for what they need. There is never any reason to apologize for the right to basic necessities. Culturally appropriate nutritious food, clean clothing, healthy housing, fresh clean water, access to equitable medical care, and education are all basic human rights that everyone needs, no matter the situation. It is my responsibility to do my job to the greatest ability that I can, and to assist those in need that ask or rely on such services on a daily basis.

Darius Yaw's Current Company Details
Portland Central Kitchen

Portland Central Kitchen

Founder and Culinary Director and Executive Director
Portland, OR, US
Darius Yaw Work Experience Details
  • Portland Central Kitchen
    Founder And Culinary Director And Executive Director
    Portland Central Kitchen
    Portland, Or, Us
  • Portland Central Kitchen
    Founder / Culinary Director /Executive Director
    Portland Central Kitchen Mar 2021 - Present
    Portland, Oregon, United States
    Continue developing BayField Market Project that supports local fishermen, farmers, ranchers and provides fresh produce to the underrepresented communitiesResponsible for executing and distributing 100 meals per week to Wy’east Shelter / Southeast Portland (March-July 2021)Community Health Worker Outreach (basic first aid, mental health counseling, clothing distribution)Food For All Oregonians Committee MemberSupply Chain Management and Logistics regarding food production & distributionWork with various agencies/providers to assist in the Food Sovereignty of OregonAssist Local restaurants in Gleaning up to 5 tons of Fresh farmers meats and produceContinue to develop Oregon Food Policy as a State Legislature BillSupport weekly food donations with Transition Projects Veteran ProgramContinuously learn new recipes, and techniques utilizing 100% food donationsContinue to develop Indigenous & African American Food Sovereignty program(s)Diverse International Culinary Knowledge including nutritional and special dietary mealsManage/Build multi-unit facets of Emergency satellite kitchensDonor to Portland Free Fridge
  • Catholic Charities Of Oregon
    Emergency Culinary Director / Nutrition Services Manager
    Catholic Charities Of Oregon Apr 2020 - Mar 2021
    Portland, Oregon Metropolitan Area
    Founder of BayField Market Project that supports local fishermen, farmers, ranchersResponsible for organizing, executing and distributing 15,000 hot meals per weekIntroduced proper food safety, nutrition and meal planning into hot meals programSupply Chain Management and Logistics regarding food production & distributionWork with various agencies/providers to assist in the Food INsecurity of OregonCo-sponsor of $10 Million Emergency Request from the State of OregonWork alongside lobbyists and legislators to create a State and Federal BillResponsible for saving & redistributing $45,000(10 tons) of food within 6 weeksFocus on food preservation program including, fermentation, canning, Support Meal management for 3 shelters and Houseless Veteran ProgramServe and deliver meals to the community and to house less campsManage and schedule approximately 50+ volunteers per week for multiple kitchensContinuously learn new recipes, and techniques utilizing 100% food donationsDiverse International Culinary Knowledge including nutritional and special dietary mealsManage/Build multi-unit facets of Emergency satellite kitchensSetup Catholic Charities with logistical infrastructure for emergency food reliefWork closely with OFB to fulfill orders for food pantriesLead support for 8 food stationary /mobile food pantriesOrganize hygiene kits, clothing closet, assist community with services Work with UCP to build a culinary training program for Intellectual Disabled individualsResponsible for accounts payable / Manage JOHS contract and budget
  • Wishbone Kitchen /Darius Pdx Pop-Up
    Executive Chef | Butcher | Baker | Preservationist | Owner
    Wishbone Kitchen /Darius Pdx Pop-Up Jan 2014 - Mar 2020
    Portland, Oregon Area
    Developing 3 Sustainable canned food products for distributionHost rotating internationally inspired pop-up dinners throughout Pacific NorthwestFocus on Whole Farm Cooking while utilizing Old World Cooking Methods Focus on food preservation program including, fermentation, canning, charcuterieSupport local farmers, artisans, distributors and businessesZero Waste management practices within the kitchen & gardenKnowledgeable in wood fired brick oven cooking, pizza making, bread bakingContinuously learn new recipes, and techniques within the R&D KitchenDiverse International Culinary Knowledge including nutritional and special dietary mealsDesigned Custom Charcuterie, preservation HACCP plan, Dry Age ProgramUtilize Monterey Bay Aquarium seafood watch program/sustainable farm practicesWhole animal Butchery of Beef, Pork & LambSpecialize in outdoor fire pit/ iron grill/in-ground cookingResponsible for accounts payableManaged multi-unit facets of Hotel restaurant, ski/golf resorts, and private events, etcResponsible for developing culinary teams, and training systems
  • Park Kitchen
    Sous Chef
    Park Kitchen Jul 2017 - Dec 2018
    Portland, Oregon Area
    Responsible for Expo & efficiency within the kitchenAssist with all whole animal butchery and charcuterie projectsAssist with baking & pastry projectsAssist Executive Chef & Team with off site catering eventsResponsible for ensuring Park Kitchen standards are met dailyLearn new recipes and techniques dailyContinue to grow both professionally & personally everydayLearn from continuous Research and DevelopmentLead & assist with Fermentation, preservation projects
  • Heritage Supperclub / Zero Waste Kitchen
    Chef | Butcher | Baker | Farmer | Forager | Cooking Historian Of Food | Owner
    Heritage Supperclub / Zero Waste Kitchen Nov 2014 - Oct 2017
    Portland, Oregon Area
    A chef needs to understand not only what is going on the table, but how it got there, and in what elements of those ingredients make it to the table. After reading Dan Barber’s “The Third Plate”, I realized that 1.) Everything I thought I knew, I didn’t, 2.) That I was a bit smarter than I was before I read it, and how to take that inspiration forward in a positive aspect of my career.The lessons on living, working, and cooking on a farm, is how I have been reteaching myself how to cook, understanding and executing the philosophies of whole farm cooking. Heritage Supperclub is a pop-up dinner series based on the cooking methods and techniques of the old world while focusing on whole farm cooking that will utilize everything it can of its own food waste and byproducts within its kitchen and create menus from the said ingredients.
  • Urban Farmer Restaurant
    Old World Butcher
    Urban Farmer Restaurant Nov 2016 - Jul 2017
    Portland, Oregon Area
    March 2019-March 2020 (Covid-19 Pandemic)Work with our Butchery team and chefs to create and accomplish our daily goals as listed:Cut all proteins in house per the cut list/restaurant needsAssist with daily ordering of proteins/monthly inventoryOversee in house dry aging programResponsible for charcuterie projects such as terrines, pate, smoked bacon, sausagesDevelop HACCP project for all custom in-house preservation projectsUtilize Monterey Bay Aquarium seafood watch program/sustainable farm practicesBreakdown whole fish, Salmon, Halibut and Blue SnapperCreate Specials with daily cut trim from fish, beef, pork and chickenResponsible for all banquet butchery needs, work off-site fundraiser dinnersResponsible for all meat grinding/making house burgersMake all spice rubs, brines, marinadesSunday Brunch Float chef, assist saute, broiler, prep and restocking lineOperate band saw for bone in cuts, and processing whole beef and pork
  • Simpatica Catering And Dining Hall
    Assistant Catering And Dining Hall Chef
    Simpatica Catering And Dining Hall Apr 2014 - Dec 2016
    Portland, Oregon Area
    Organize logistics for Off-site catering eventsAssist with the execution of Dining Hall dinnersAssist with Brunch Prep, and ExpediteWork with culinary team to prepare and finish dinners up to 600 guestsSupport Local farmers, artisans and distributorsContinuously learn new recipes, and techniques within the kitchenResponsible for providing transportation for off-site catering supplies and crewProficient working open charcoal grill for private events
  • Minam River Lodge
    Wilderness Executive Chef
    Minam River Lodge Jul 2014 - Jan 2016
    Eagle Cap Wilderness
    Our lodge is definitely unique when it comes to covers, we don't have walk-ins, we have fly-ins, hike-ins, and ride-ins with a horse. We serve breakfast, lunch and dinner. This kitchen is challenging on a day to day basis, but if you have control of the dining room, menu planning and the kitchen, it makes life much more easier. These are basic things that we all know, and take serious, but you would be surprised out here by some of the former chef candidates, or reliefs. Our guests numbers rotate everyday, you could have 0 some days, that means your just cooking for crew...others like this past weekend, we had 6 planes all back to back carrying 14 people as well as 7 guests in house and a crew......that right there is a great example. The menu is a sense of free-range and creativity, but there are some staples, to serve especially for breakfast service, classics,like pancakes, french toast w/house made bread. Side note: I make 24-48 loaves a bread a week, depending on the size of the crew and our reservations. We offer fresh desserts to our guests on a nightly basis and rotating and introducing new ideas onto the menus. Some of my ice creams are Sorrel and Lemon Balm, Strawberry and Basil. This is a working from scratch kitchen, utilizing the highest quality ingredients as much as possible.Our kitchen has a 6 top saute, w/flat top the size, and 2 ovens, all propane. We also have a fire pit in which I utilize on a daily basis at the very least, 2 meals, if possible. I cook with cast iron everyday, including 2 cauldrons. The days off are Thursdays for our crew, but if there are guests than there is no day off. My menus that I am creating change everyday, I also log everything, everyday......Menus, ingredients, brainstorming ideas, contacts, recipes, schedule. My goal is to build exceptional rotating menu sets and archives.
  • Ace Hotel / Atelier Ace-Clyde Common
    Private Events Chef (Seasonal)
    Ace Hotel / Atelier Ace-Clyde Common Aug 2013 - Feb 2014
    Portland, Or
    I was responsible for the preparation and execution of hor d’oeuvres/ dinners for up to 250 guests, utilizing the Monterey Bay Aquarium program and sourcing local, sustainable products from within our region. The catering management staff and I would develop a unique menu and experience for our guests. Prepare and finish hor d’oeuvres/ dinners for up to 250 guests Highly knowledgeable in artisan charcuterie and cheese Initiate food service preparation and catering for multiple events Maintains inventory of supplies and food items and assists in ordering of goods Work closely with catering management to develop a unique menu and experience Received Multnomah County Health inspection score of 100% Utilize Monterey Bay Aquarium seafood watch program/sustainable farm practices Assist with Whole animal butchery of lamb, and pig
  • 1119 Private Dining
    Executive Chef/Owner
    1119 Private Dining Aug 2008 - Aug 2013
    Portland, Oregon Area
    Consult with owners/managers for the reorganization/opening of their restaurantAssisted owners with sales/marketing and promotionsAccountable for managing food costs, inventory, and purchasingAssistant Chef at James Beard Foundation Gala 2011 Lead the organization, set-up, and opening of 4 successful restaurants Implement new business procedures for clientsDeveloped training programs for culinary staff, Audit Policy/ProceduresDesigned food prep management, par lists and waste log documentsHighly knowledgeable in data entry programs “CHEFTEC” and “HOTSCHEDULES” Organized weekly P&L/Budget meetings, with Senior Operation Mgmt. teamReceived Health Inspection score of 100% in 4 consecutive kitchensPlanned and executed daily special menus using fresh and local ingredientsManaged and Trained up to 25 BOH/FOH staffKnowledgeable in the operation of Future POS system, Micros, Microsoft office, etc
  • Les Caves Bier & Kitchen
    Executive Consulting Chef
    Les Caves Bier & Kitchen Aug 2011 - Jan 2012
    Corvallis, Oregon Area
    Responsible for the organization, & opening the kitchen of the restaurantResponsible for menu development, menu costing, recipe developmentKnowledgeable in designing international dishes using PNW ingredientsResponsible for developing culinary team, and trainingResponsible for developing wine menu, and pairingsDesigned prep management, par-lists and waste log documentsWorked closely with senior management staff, including the ownersUtilize Monterey Bay Aquarium seafood watch programProficient in controlling food/labor costs, scheduling, inventoryPrepared/Executed local high quality, fish, game, poultry and beefKnowledgeable in execution of seafood, such shellfish, salmon, etc.Knowledgeable in making fresh pasta, desserts, and breadsDesigned Custom Charcuterie, preservation HACCP planReceived Benton County health Inspection score of 100% Concentrated on House charcuterie, curing/pickling, and sausage makingManaged 30 foh and boh staff to make sure standards were metProficient in utilizing web based ordering systemsKnowledgeable in the Operation of Oregon POS system, MS OfficeWorked closely with local farmers, artisans and distributors
  • Redfish Restaurant And Loft
    Chef Tournant
    Redfish Restaurant And Loft Mar 2011 - Aug 2011
    Port Orford, Or
    Learn classic pastry's and dessertsWork Saute/Grill and ExpediteResponsible for making fresh soups, saladsProficient in Oyster shuckingProficient in breaking down Fresh caught fish Salmon, Halibut, ShellfishAssist with monthly inventory and orderingPick up provision orders from local farmsResponsible for in-house butchery and charcuterie programAssist in the daily opening and closing duties, including restaurant laundryAssist the chef with weekly inventory and ordering of products
  • Brule River Farm
    Farm Apprentice
    Brule River Farm Mar 2010 - Sep 2010
    Brule River, Wi
    Learn to manage rotating cropsAssist with increasing crop production by weedingAssist with building High Tunnels w/farm managerReady harvests for CSA, Farmers MarketAssist with Poultry production
  • Restaurant 301 By Bob Bennett At The Sheraton Hotel Duluth
    Chef Tournant
    Restaurant 301 By Bob Bennett At The Sheraton Hotel Duluth May 2007 - May 2008
    Duluth, Minnesota Area
    Responsible for opening The Great Room restaurant and re launching as Restaurant 301Assisted Executive chef with the organization and setup of the kitchenOrganized kitchen staff meetings, and training of personnelResponsible for the nightly operations/ mgmt. of kitchen, dining room and room serviceResponsible for the execution of sauté, grill and garde manger stationsAssisted with managing food and labor costs, monthly inventoryResponsible for production, and execution of all stocks, soups, saucesDesigned, produced and implemented menus and recipes using farm fresh ingredientsPrepared and finished dinners for multiple corporate events of up to 250 guestsStructured and maintained preparation guidelinesManaged up to 10 kitchen staff to ensure standards were metExpedited high volume back of the house lineResponsible for the training of new personnelAssisted with wine and scotch tasting dinnersResponsible for the development and execution of house made breads, and dessertsKnowledgeable in nutrition and special dietary needsMember of HACCP/ Fire Safety management teamAssisted with restaurant, hotel equipment maintenanceAssigned responsibilities as hotel manager on duty
  • Harrison Home Care
    Personal Care Assistant And Chef
    Harrison Home Care Oct 2002 - Oct 2006
    Superior, Wi
    Medical power of attorneyVeteran AdvocateNavigated both Veteran Administration/ Tricare and Medicare health insurance systems to ensure 100% coverage Negotiated with VA / Medicare for patients healthcare specialty needsResearched patients specific health conditions and diseases Reduced patients medications from 36 to 9 daily medications due to medically induced dementia and imbalance of medicinesAssigned and worked with nephrologist and gastroenterologist for better quality of health and life of patient Researched/ Developed and prepared healthy nutritious diets based around heart disease, kidney disease, liver disease, high cholesterol, hypertension, high blood pressureCreated and prepared farm fresh meal plans to reverse type 2 diabetes insulin dependencyAssisted with and distributed medications and insulin on a daily basis Held 1 on 1 talk therapy sessions Assist with Physical Rehabilitation and daily exercise routineResponsible for daily/weekly grocery shoppingProvided personal driving assistance to all medical appointments
  • Siemens Westinghouse
    Combustion Turbine Specialist /Inspector
    Siemens Westinghouse Jun 2001 - Oct 2002
    Channelview, Texas, United States
    Crew LeaderField Combustion Turbine SpecialistPerformed 500 hour start-up inspectionsMaintained and Overhauled Combustion ChambersAsssited with Overhead Crane operationsQuality Assurance / Quality Control InspectorForklift and Lull operatorTool and Supplies InventoryPartnered with local Equipment and Supply purveyors
  • Us Navy
    Machinist Mate 3Rd Class-Nuclear Power Steam Plant Operator
    Us Navy Jun 1997 - Jun 2001
    Norfolk, Virginia-Uss Dwight D. Eisenhower Rx/Rpo2
    Machinist Mate "A" School GraduateMM3 /E4Advanced Shipboard Firefighting School GraduateAdvanced Shipboard Firefighting Team Leader/On scene leader certified (Repair Locker #5)Certified Boiler and Heat Exchanger MaintenanceOrganized a voluntary maintenance teamMain Engine InspectorAssisted with overhaul of hydraulic ship's steering componentsAssisted with overhaul of SSTG'sOverhauled Distilling units, HPAC's, and various types of valves and pumpsAdvanced to Senior Steam Plant OperatorAwarded Battle (2)"E" USS Dwight D EisenhowerAwarded Armed Service MedalMeritorious Unit Commendation Armed Forces Expeditionary MedalSea Deployment MedalHonorably Discharged

Darius Yaw Education Details

Frequently Asked Questions about Darius Yaw

What company does Darius Yaw work for?

Darius Yaw works for Portland Central Kitchen

What is Darius Yaw's role at the current company?

Darius Yaw's current role is Founder and Culinary Director and Executive Director.

What schools did Darius Yaw attend?

Darius Yaw attended Portland State University, Portland State University, Portland State University, Land Stewardship Project-Minnesota, Chef's Apprentice, Usn Machinist Mate A School, Sshs.

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