feastworks
Catering & Charcuterie
Ashley Brown Bisagna was born and raised in Portland in a family that was centered on food. At a very early age Ashley knew she would grow up to work in the culinary field in some way or another. She moved to Washington to attend Washington State University where she received a bachelor's degree in Hotel and Restaurant Business. She then moved to Seattle where she was a food & beverage manager for the Seattle Sheraton Hotel & Towers. Realizing that her true passion was working in the kitchen, she got a degree in the culinary arts. She went on to work under great chefs such as Walter Pisano and Jerry Traunfeld. While working at The Herbfarm she was able to harvest early in the morning for that day's dinner from the restaurant's own farm. She also loved to teach cooking classes at the famed restaurant. Ashley was happy to see Portland's appreciation for good food seemed to be growing. Loving her hometown, she decided to move back after almost a decade away. While working at Park Kitchen and then as Sous Chef of Clyde Common she and her husband decided to start feastworks. With feastworks they wanted to share the experiences they had when sitting down to a lively table of good friends and good food.
Ethan Bisagna a Washington native, grew up surrounded by some of Washington's best farmland. After extensive travels around the world he decided to go back to Washington where he received a degree in the culinary arts. He possesses a real appreciation for farm fresh produce and artisinal dairy and livestock farms. After cooking in Washington for a while, Ethan moved to Portland to cook and explore the farm and winery culture of Oregon. Ethan has studied wine through the Wine and Spirit Education Trust and was able to fuel his passion for the art of butchery while working at Clyde Common, Phil's Meat Market and as the Head Butcher for Laurelhurst Market.
Cooking and making everything from scratch is a passion both Ethan and Ashley share. They feel lucky that they have found a way to use their passion to make other people's important events even more special.
Ethan Bisagna a Washington native, grew up surrounded by some of Washington's best farmland. After extensive travels around the world he decided to go back to Washington where he received a degree in the culinary arts. He possesses a real appreciation for farm fresh produce and artisinal dairy and livestock farms. After cooking in Washington for a while, Ethan moved to Portland to cook and explore the farm and winery culture of Oregon. Ethan has studied wine through the Wine and Spirit Education Trust and was able to fuel his passion for the art of butchery while working at Clyde Common, Phil's Meat Market and as the Head Butcher for Laurelhurst Market.
Cooking and making everything from scratch is a passion both Ethan and Ashley share. They feel lucky that they have found a way to use their passion to make other people's important events even more special.