Aaron AdamsAaron Adams
Aaron Adams is a chef and fermentation educator based in Portland, Oregon. He opened his first restaurant in 2002, followed by restaurants that have all featured fermented food and drink. He's cooked his way across the world from Seattle to Guam, Miami to New York City, until he finally arrived in Portland (vegan capital of America), where he’s been central to many of the city's best plant-based dining experiences for the last 15 years.
He zeroed in on and grew his love of fermentation at the aptly-named Fermenter, an everyday kombuchery with a menu that showcases ferments from the traditional to the wildly experimental—from koji to kombucha—and delicious dishes that incorporate them. Located next door to his beloved Fermenter, the brand new tasting menu concept Workshop Food + Drink is a meditation on vegan elegance and leans on the microorganism-driven expertise cultivated from Adams’ 30 years of experience in the restaurant industry, alongside inspiration sourced from his culinary nostalgia, a deep love of the Pacific Northwest, and the (not-so) lost charm of Old Portland.