Meet a few members
of our team
Executive Chef
Elijah Rivers
Elijah was born and raised in Portland, Oregon.
Early life at the Portland Waldorf School encouraged his creativity and eye for the artistic. Starting at the tender age of 17, he worked in the Portland fine dining scene under Chefs John Gorham and Matthew Sigler, before eventually leaving for Greenough Montana in late 2020 to work with mentor Brandon Cunnigham at The Green O. As the opening CDC for Chef Cunningham, Elijah’s focus was on co-creating and executing an 11 course tasting menu, which, in March of 2022, Vogue Magazine called “Montana’s Noma”. His work at The Green O was featured in several lauded publications, including Art Culinaire and Travel and Leisure. Upon returning to his hometown, Elijah earned the title of Executive Chef at Quaintrelle in October of 2023. He creates our 10 course tasting menu with a nod toward the playful and nostalgic, and a focus on presentation and technique.
Chef De Cuisine
Saxon Stites
Executive Pastry Chef
Mandy Groom
Mandy Groom is a Portland pastry legend and local culinary treasure.
She started work in hospitality at age 19 at a B&B in San Diego where she was born and raised. In 1993 she moved to Portland and started working as a prep cook at the much lauded and very much missed Zefiro, under Chef Chris Isreal. By the time Zefiro closed in 1999, she had been the executive pastry chef for over 3 years. After opening Bluehour with Bruce Carey in 2000 In September of 2000 Mandy started her own business, “Cake” - sharing kitchen space with Naomi Pomeroy and Tommy Habetz while creating both her own work along with all of the desserts for the Portland Culinary Cornerstones Family Supper, Ripe Catering, and Gotham Coffee Shop until they closed in April 2005. When her first child was born in 2005, Mandy stayed home and raised them, returning to pastry consulting for many of Portland’s top culinary talents including Ken Forkish, Eric Van Kley and Gabriel Rucker. Post-pandemic, Mandy began her work at Quaintrelle as executive pastry chef. In addition to her pastry and bread work at Quaintrelle, she also showcases her creative talents via the flowers and planters at the restaurant. When she’s not at work she can found in her garden with the bees she keeps or at the Oregon Coast enjoying her shared family home in Cannon Beach. Her work has been featured in publications such as Saveur magazine, Food and Wine, and Gourmet.
Saxon was born and raised in Portland, Oregon, but found his first kitchen job washing dishes in Scotland.
After discovering an affinity for kitchen life, he spent the next 12 years working his way from dishwasher to chef through several of Portland's prominent restaurants such as Renata and Urban Farmer. When fine dining took a hit during the pandemic, Saxon never missed a beat and turned instead to more accessible, comfort food like pasta and pizza. He is excited to bring his skills back to fine dining alongside long-time friend and Executive Chef Elijah Rivers. When he's not in the kitchen, Saxon finds joy hanging out with his cat Radish and reading doorstop fantasy novels.
General Manager / Wine Director
Gregory Cantu
General Manager & Wine director Gregory Cantu cut his teeth in the fine dining restaurants of Denver, Colorado.
After living abroad in Japan, and attending school in Boston, he spent a number of years working his way up the chain in restaurants. Restaurant work allowed him to pursue his love of travel, and led to a two year stint in London at The Ark, in London’s Notting Hill, where he took on the role of General Manager and wine buyer. Upon his return to the states, Greg landed in Portland, and went to work at Grüner, where he assumed the role of General Manager and Wine Director. His time at Grüner allowed extensive travel in Germany, Austria, France, and Italy, continuing his wine education with the end goal of broadening the greater wine scene in Portland. In 2017 he created his own label, Hooray For You Wine Co. He has been featured in The Wall Street Journal, Bon Appétit, and Food & Wine.
Bar Manager
Anthony Bruno
Growing up in Eugene, Oregon helped Bruno (as he affectionately known around here) develop an appreciation for the bounty of the Pacific Northwest and foster an ethos of supporting local farms & small businesses.
Time spent behind the bar at La Moule under Portland legend Tommy Klus helped focus in on a style of creating bold flavors using the produce of the season and featuring unique craft spirits. Bruno’s favorite cocktail is Ti’ Punch, (the national cocktail of Martinique and Guadeloupe). His other passions include bicycle travel, bowling, and finding the best bowl of ramen.
Quaintrelle was born from a long-time friendship and a mutual adoration of all things food, drink and hospitality.
Owners Sandra and Daniel Wilkens and Emily Everett have been friends for eons, always enjoying each other’s company while exploring the food scene in Portland and beyond.
Emily and Sandra had restaurants and bars of their own and decided to open a restaurant that reflected their tastes in food and beverage. Their aim was to create a welcoming space that serves elevated cuisine, food friendly wine and cocktails with a level of service that rivals anywhere else in Portland.
Quaintrelle opened on July of 2016 on N. Mississippi Avenue and moved to their current location on SE Clinton Street in August of 2021.
The Quaintrelle Staff is made up of 20 incredible individuals who work together to keep fine dining alive and well in Portland, Or.
Our mission is the continual refinement of technique in both food and hospitality. Our thoughtful, ingredient driven culinary ethos and the execution of our ideals are meant to be experienced as something unique and transportive in a world continually shifting closer to the monotony of convenience.