RECONNECT WITH YOUR PARTNER

WITH OUR FEATURED EXPERIENCE THE

HEADLANDS GETAWAY

EXPERIENCE THE BEST OF THE SEASON WITH OUR NORTH COAST SUMMER ADVENTURE  | LEARN MORE >

MEET YOUR MERIDIAN TEAM

CONNECT WITH THE EXPERTS. Fueled by their collective love of the Northwest and inspired by the bounty of Oregon’s farms and fisheries, our Meridian team creates unique culinary offerings fit for the beauty and adventure of the landscape. The talent and enthusiasm of our team is evident in each dish carefully prepared in our open kitchen and served in our spacious high-ceilinged dining room or delivered straight to your guest room door.

 

RESERVE YOUR CULINARY ADVENTURE

Enjoy a casually elegant meal, celebrate a special occasion, or plan a memorable dinner to share in the privacy of your guestroom. Join our Chef Team on a field trip to meet a local purveyor, learn a new culinary skill or reserve a private mixology class. Ready to start planning? Please email Meridian@HeadlandsLodge.com or call 503.483.3000

MEET YOUR MERIDIAN TEAM

  • IMG_7888-0x0-1
    ERIC

    EXECUTIVE CHEF

    Executive Chef Eric Hill was born in nearby Eugene, Oregon. As a boy Eric enjoyed floating on the river, crabbing on the Oregon Coast, and playing basketball with his five older siblings. Eric’s passion for food grew after his first trip to Japan with his soon to be wife Raina to visit her family. They continue to visit Japan whenever possible. Chef Eric says, “The culture of respect and hospitality there is like no other place in the world.” Prior to joining the Meridian team Eric lived in Nashville, Tennessee where he was Executive Chef and Culinary Director for O-Ku restaurants with Indigo Road Hospitality. During his 15 years of experience in fine dining Eric and his teams have logged numerous awards and accolades, including Best in State, Tennessee, 2020-2022, and were voted one of Open Table’s top 100 restaurants in the country. Eric enjoys being dad to his new son Kailo, and his hobbies include basketball, hiking with his wife Raina and their Mini Australian Shepard Autzen, traveling, fly fishing, and anything that has to do with University of Oregon athletics.

  • IMG_7888-0x0
    PATRICK

    SOUS CHEF

    Patrick was raised on the Oakley, California, Delta, surrounded by vineyards, orchards and farms. His family held a BBQ almost every weekend, often with a band, and his dad kept a garden with the help of Patrick and his brothers so his mom would always have plenty of fresh vegetables and fruit. When he was 19 he decided to serve his country and carry on the family tradition of Military service. He joined the army as a food service specialist (cook) and served 6 years with the 101st Airborne Division (506th) and 11th Cavalry. When he got out he worked around the Bay Area at wineries and brew pubs and eventually started his own food truck, Grill Stars; and an event company food truck, Food Truck Mafia—all while attending Le Cordon Bleu in San Francisco and competing in KCBS events. We are fortunate that Patrick decided to begin a new adventure on the Oregon coast!

  • Talitha-e1562693397698-0x0-1-0x0
    JIM

    SOUS CHEF

    Jim grew up in Flagstaff Arizona, and spent his childhood living on his parents horse ranch. While attending a vocational high school, Jim joined the American Culinary Federation. After high school he studied sustainable agriculture at Northern Arizona University. While at NAU Jim joined the ACF Team USA, and received national gold and silver awards along with a scholarship to attend the Western Culinary Institute in Portland. Jim worked with several James Beard-awarded chefs and award-winning kitchens; including Blue Hour, Smokehouse 21, Besaws, and Wildwood. Jim found himself most at home at Wildwood, and had the good fortune to work among some of the most talented chefs in the city under the direction of Dustin Clark. After many years in Portland, Jim and his family decided to move to the coast in pursuit of a more balanced lifestyle. At Meridian, he continues to draw from his experiences–relying on sustainable northwest ingredients whenever possible, along with a commitment to work directly with local purveyors as the seasons dictate.

  • IMG_7888-0x0-1-0x0
    ZACK

    GENERAL MANAGER

    Zack is a fifth generation Oregonian who has a passion for all things hospitality. Growing up in the Portland area, his favorite activity was to convince his parents to take him to new restaurants. “I always knew that I wanted to work in a restaurant setting and I never stopped wanting to see as many as I could. There’s something so wonderful about the feeling of warmth and belonging that can come with something as simple as a plate of good food and a smiling face.” Prior to joining the Meridian team, Zack worked with Pelican Brewing Company as a General Manager for two of their restaurant locations. Since childhood, Zack’s favorite place was always Pacific City, where his Grandparents owned a small A-frame beach house. “I was always trying to get away to Grandma’s, where good cheer and food from the heart were in no short supply. She taught me about the power of hospitality and the instilled the desire to treat everyone like they are a part of your family.” Zack lives in Pacific City with his wife and three children.

  • Screen Shot 2020-12-10 at 4.42.21 PM
    JASON

    ASSISTANT GENERAL MANAGER

    Born and raised in Southern California, Jason grew up spending summers in Northeastern Washington State and developed a deep love and appreciation for the Pacific Northwest. He took a job as a busser in college, and by the end of his first shift he knew he had found something he could see himself doing for years to come. The coming together of people from diverse backgrounds for the common purpose of eating and serving enthralled him, and felt familial and rewarding. At Meridian, Jason is able to experience and manage the same dynamics that first inspired him. He and his wife are avid photographers and enjoy hiking with their 2 huskies.

MeridianDrinks_11ScreenResolution
MAS1043
_MAS0697
_MG_8693
_MAS0939
_MAS0772
Skip to content