After a dramatic renovation, Chef/Owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Operations Director Garrett Peck open the reimagined dining room at the Heathman Hotel--their fourth Portland restaurant. The property, which possesses a storied culinary history, was constructed in the early Twentieth Century and is a member of the National Historic Register.
Chef Vitaly Paley is the third James Beard Best Chef Northwest winner to take the helm of the Portland institution. So named for “the source”, Headwaters will showcase local ingredients from Oregon’s diverse bounty, from farm to sea. The soulful menu is an expression and collaboration between Vitaly Paley and Executive Chef Ken Norris with Pacific Northwest flavors flowing throughout. Chef Paley also received the 2005 James Beard Foundation Best Chef Pacific Northwest award, was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef, and was a victor on Food Network’s popular series Iron Chef America. Paley, considered the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows the footsteps of Oregon’s own James Beard.
Executive Chef Ken Norris I Pastry Chef Jeff McCarthy
Headwaters’ Private Dining offers all types of menus, from standing cocktail reception hors d'oevures to buffet and family-style meals to plated and coursed dinners. You will find the same award winning and locally driven cuisine, we have become known for at your event. Headwaters’ Private Dining applies the same rigor and creativity of food, beverage and the meticulousness of service you will find at all Chef Vitaly Paley restaurants.Start Planning
Headwaters continues the Heathman’s long tradition of tea service in the Tea Court. Featured teas are a compendium Smith Teamaker custom blends and greatest hits. The menu by Chef Vitaly Paley, Executive Chef Ken Norris, and Pastry Chef Elizabeth Clements pays homage to the rich history of the Heathman while adding a Russian flare that speaks to Paley’s heritage by highlighting dishes passed down from his grandmother.