Chef Cathy Whims: Exclusive Interview

As chef and co-owner of Nostrana, an Italian restaurant in Portland, Oregon, Cathy Whims has won numerous awards for her work, including two Restaurant of the Year awards and a nomination from the James Beard Foundation for “Best Chef in the Northwest” — pretty impressive for an Italian chef who is not actually Italian. Her cooking career began at Genoa, another Italian restaurant in Portland, where she flourished for 20 years and eventually became a co-owner. After leaving Genoa, she and three partners opened Nostrana, where the menu is dedicated to the simplicity and purity of regional Italian cooking. Whims always makes sure her food is nutritious, local, and sustainable.

Portland Chef Cathy Whims of Nostrana

Portland Chef Cathy Whims of Nostrana

What exciting new creations are you working on?
A ‘La Cucina Povera’ menu highlighting the rustic and thrifty dishes
of Italian cuisine.

Sounds recession-friendly. What about three adjectives to describe the Sagebrush Classic?
Delicious, sporty and viniferous.

You have had some amazing accolades — including recently being nominated for James Beard Best Chef in the Northwest — what’s the secret to your success and the success of Nostrana?
Having an incredible team of cooks, waiters and managers working together to promote Nostrana. I think it is indicative of our style that ‘Nostrana’ actually means ours in Italian.

Radicchio-caesar salad at Nostrana

Radicchio-caesar salad at Nostrana

What are some of the most overrated — and underrated — seasonings?
Overrated is  truffle oil. Most of it is fake!

Is there a food you just can’t bring yourself to like?
Deep fried grasshoppers, Oaxaca style.

A rival was so incensed by your recent accolades from the James Beard Foundation that they framed you for murder. What’s your last meal?
Bucatini amatriciana, lamb scottaditto and Roman-style deep fried artichokes.

What made you want to take part in the Sagebrush Classic Feast?
Are you kidding – it’s a blast!

What’s the most embarrassing thing you’ve ever done in a restaurant kitchen?
Dropped a 5 gallon container of yogurt all over my head.

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