Doug Washington’s career in the restaurant business began at the age of 15 as a busboy at a French Restaurant in Vancouver, Canada, where he grew up. By the age of 18, Doug was apprenticing to manage that same restaurant. At the age of 20, Doug moved to San Francisco, and his first job there was managing for Joyce Goldstein at her renowned Square One Restaurant. Doug worked closely with Joyce’s son, Evan Goldstein, who was the youngest Master Sommelier in the world at the time and needless to say – he got Doug interested in wine. Doug left Square One to be the opening Maitre d’ for Wolfgang Puck at Postrio in 1989. After four years, he left to open his own restaurant – Vertigo Restaurant in the Transamerica pyramid building. In 1997, he joined Traci DesJardins and Pat Kuleto as the Managing Partner at the renowned Jardiniere Restaurant. In 2001, he was approached by the Francis Coppola Group to be the Senior Vice President of New Projects for the Coppola Company. In 2003, he left the Coppola Company to form Stock & Bones Company with his partners, Mitchell & Steven.
Doug currently resides in Berkeley, California with his wife and three children.

Mitchell started cooking in New York where he embarked on a two year comprehensive apprenticeship at the famed Four Seasons Restaurant where he met his mentor, Chef Seppi Renggli. Within three months he received the unprecedented honor of being promoted to grill cook and put on salary. He cooked side-by-side Renggli in the Grill Room. He then joined the kitchen at Le Cirque in NYC and Gitane, in NJ with brother Steven, before returning to Four Seasons. In 1989, he contacted Wolfgang Puck who was opening Postrio in San Francisco and became one of the opening cooks. He left Postrio after a year to further explore the culinary treasures of Asia and Europe. Upon returning to the U.S. he worked for Wolfgang Puck at his Mediterranean restaurant, Granita in Malibu and then at the Italian restaurant Coco Pazza in NY. In 1994, Mitchell returned to San Francisco when Wolfgang Puck contacted him and his brother and asked them to be the Executive Chefs of Postrio Restaurant. Michael Bauer of The San Francisco Chronicle called the trio of Wolfgang Puck, Mitchell Rosenthal and Steven Rosenthal “all shockingly good cooks.” Mitchell and Steven lifted Postrio to four stars.

Much like his brother, Steven Rosenthal loves to cook, but his talents are often more technical:.After several years as a line cook, Steven decided to expand his skills at the Culinary Institute of America at Hyde Park, New York, where he externed at Gitane, a small, classic French restaurant in New Jersey. After graduating in 1988, he went off to work at the four star Pierre Hotel where he worked every station and acquired the discipline of a formal kitchen. After a year, he went to San Francisco to join Mitchell as an opening cook at Postrio. He stayed for three years and left in 1992 to be Sous Chef at Geordy’s, also in San Francisco, under Charles Solomon, a refined chef who had worked for David Bouley. After Geordy’s closed the next year, he returned to the East Coast contemplating opening a restaurant with Mitchell in New Jersey when they were invited back to Postrio to take over the helm. One of the things that Steven thrives on is the financial aspect of maintaining a highly successful restaurant group in an ultra-competitive market. Besides kitchen operations, Steven now focuses on many of the detailed and crucial financial decisions of the company. His motto seems to be “Spending money wisely is important to being successful. I am continuously looking to make sure it all falls under the “wise” category.”

Sarah Schafer has spent most of her life working in kitchens, from her first job at a local bakery where she learned to make wedding cakes at 14, to having the pleasure to work alongside some of the great chefs of this generation in many of the finest restaurants in the country.

Sarah was born in New York and raised in Boston where alongside her Mother and Great Grandmother she recreated the recipes of Julia Child. After a high school immersed in the arts, she attended the Culinary Institute of America in Hyde Park NY.

After graduation, Schafer worked for chef Ken Oringer in Boston. Chef Oringer recognized the talent in his young cook and encouraged her to go to New York City where she was hired by Chef Tom Colicchio at the famed Gramercy Tavern and quickly worked her way up to sous chef, then executive sous chef, positions never before held by a woman in the Danny Meyer organization. After several wonderful years at Gramercy Tavern, Sarah left to open Eleven Madison Park as executive sous chef where she remained happily until leaving to work next to Chef Daniel Patterson in San Francisco, becoming executive chef upon his departure.While in San Francisco, she caught the eye of SF restaurateurs Mitchell Rosenthal and Doug Washington who asked her to open their next venture, Anchor and Hope, a New England style fish house which spoke to her roots on the Cape. When Mitch and Doug decided to open 501 grill & Tavern in Portland, OR, Sarah accepted the position of executive chef/partner where she has been joyfully since it’s opening in 2009.

Sarah’s understanding of the connection between restaurant and community she credits to her long working relationship with iconic NYC restaurateur and visionary DannyMeyer whom she considers her mentor. To date, through her efforts she has helped raise almost $350,000. for charities at the local and national level including a long relationship with Share Our Strength.

Chef Schafer is known for her quiet daily pursuit of excellence, and for food rooted in slow cooking and classic technique. She is a passionate advocate of using the finest,cleanest, most sustainable food available.

Throwing parties with his Grandmother and insisting on being the only one to set the table for family holidays should have been a clear sign of the direction Ryan was to take. But it wasn’t until after graduating from Pepperdine University and living in Los Angeles that a chance occurrence led to a position with the maestro Mario Tamayo at ATLAS in the historic art deco Wiltern Theatre building. Twenty + years later, Ryan has never looked back or thought about another career…..except maybe gardening. ‘The thrill of a full room is intoxicating. Watching people be together over an amazing meal and great conversation is what drives me. If our guests can forget about the outside world and enjoy the company they are with, we’ve done our job.’ After owning his own business in San Diego, he decided to make a change and moved to San Francisco. Ryan joined the Stock & Bones group as General Manager of Salt House in San Francisco in 2009. He later jumped at the idea of all of us opening a new place in Portland.
Ryan was voted “Best Restaurant Operator in the World” last year by a foodie blog that his mother writes. She claims he beat out many, many other experienced contenders from New York City, Los Angeles, Paris, Berlin and other cities. Being as modest as he is, he tends to keep this point fairly quiet. It is noteworthy that even after such a huge accolade, he still treats people quite well. Not as well as before the prize, but still quite well.

Safe to say that there has never been any question that food and wine would be Haley’s life. By the age of 15, her father had her guessing varietals on their trips to Napa Valley. The scary part (for her father) was that she was guessing many of them correctly. During her first trip to Paris at 17, she had her first multi-course meal paired with wine and decided right then and there that this was to be her path.

Haley went on to study Hospitality Management at San Diego State University. After that, she continued her studies at the College of Food, Tourism and Creative Studies in Birmingham, England where she received a culinary certification. At the age of 24, she was already the Wine Director at the acclaimed Bacar Restaurant overseeing 1,200 selections. In 2009, she became the Lead Sommelier at the nationally acclaimed Spruce Restaurant overseeing a list with over 2,600 selections. During her tenure at Spruce, her wine list was awarded the Wine Spectator ‘Best Award of Excellence’. In 2012, she joined The Stock and Bones Company as the Wine & Spirits Director overseeing all 5 of their restaurants; Town Hall, Salt House, Anchor & Hope, Irving St. Kitchen and Corners Tavern.

She has been featured in articles both locally and nationally including The Chicago Tribune, Wine Enthusiast, the Sommelier Journal, and was named one of Restaurant Hospitality Magazines ‘Top 30 under 30’ Sommeliers of America. Her belief is that wine is simply a snapshot of culture and history. Her goal is to source exceptional wines that are the best representation of the place from which they come from.

Helena graduated from Cornell University in 2000 with a Bachelor’s of Science in Biology, and immediately went to Maine as a chef on a schooner. The biology career was over before it began, and after exploring a few restaurants, she returned to school in 2004 at Johnson & Wales University in Charleston, South Carolina. Upon graduation in Baking and Pastry Arts, she interned at the Biltmore Estate in Asheville, NC. Surrounded by friends and family in Asheville, she flourished at the estate for another 3 years. Her mentor and Pastry Chef left the estate to open her own shop, Filo, and Helena followed her for another year to learn about Greek and other European pastries and breads. She married her Biltmore sweetheart in 2008 and together they moved across the country to Portland, OR to see what the West Coast food culture had to offer. She took a job at Andina Restaurant as the pastry chef until 501 grill & Tavern opened up down the street, and once Helena met Sarah Schafer she was hooked. Growing with the restaurant since its inception in 2010, Helena has found the workplace and town that she considers her home.