Jeremy Cobos-Garrett

I don’t feel I have a signature dish. I try and make every creation my signature dish. I cook everything with love and I feel that’s something you can taste in someone’s creations. My inspiration is drawn from SE Asian and Mexican cuisine, which is a reflection of my family and some of the people who play an important part in my life.

My culinary soul is shaped by two grandmothers and my mom. Through my aunts, I learned the traditional Mexican dishes of my paternal grandmother—a resilient woman who used her cooking skills to support her family as a single mother. In rural Alaska, my maternal grandmother taught me the sacredness of reducing waste and the art of food preservation, and her adventurous palate never faded. Today, I cook using her handwritten recipes, carrying their legacy in every flavor.

For many years, my dad always told me I should open a restaurant, and he shared stories about my grandmother’s good cooking. I would love to realize his dream, and although I enjoy my job in healthcare (finance), it’s not my passion. I would love to start pop-ups locally and in Mexico where certain foods aren’t available (yet) - featuring an affordable tasting menu, and hopefully establish a brick and mortar here in Portland, OR.