Sage Restaurant Group

Matt Christianson, 35, understands the importance of partnering with local farmers, purveyors and producers who bring him fresh, seasonal ingredients – from Oregon truffles to grass-fed beef for the Urban Farmer, the modern American steakhouse in the Nines Hotel in Portland, Oregon. As the new executive chef, Christianson brings a decade of experience working first as a line cook and working his way up the ranks to executive chef. A 1997 graduate of the Culinary Institute of America in Hyde Park, NY, Christianson earned an associates degree in Culinary Arts. Prior to enrolling in culinary school, his first foray into the kitchen was as a line cook in Eau Claire, Wisconsin, where he worked for four years at the award-winning Fanny Hill Victoria Inn. He then moved to Evanston, Illinois to work at the acclaimed Trio Restaurant.

In 1997, fresh out of culinary school, Christianson traveled cross country to work with Bradley Ogden and Michael Dellar of the Lark Creek Restaurant Group. The partners recognized Christianson’s talents and he quickly made his way through the ranks at the esteemed Lark Creek Inn – from line cook to executive chef. It was at the Lark Creek Inn where he first understood the importance of farm to table cooking and cultivating relationships with local farmers and growers. Christianson wanted to experience a high volume, urban restaurant and accepted the chef de cuisine at another one of Bradley Ogden’s restaurants, One Market in San Francisco. Lured to Boulder, Colorado to be near family, Christianson became the executive chef at Q’s Restaurant in the historic Hotel Boulderado. Here he experienced the demands of a full service hotel serving breakfast, lunch and dinner, as well as room service and banquets. He also partnered with many local ranchers near Boulder and became passionate about knowing where his meat was sourced.

At Urban Farmer, Christianson oversees both the restaurant and banquet services for the Nines Hotel. The modern steakhouse features a menu emphasizing a wide range of beef raised both in the Pacific Northwest and Texas – from Highland Oak Beef from Oregon to Wagyu from Straub Ranch in Texas. With a focus on locally sourced ingredients, Christianson and his team work closely with local farmers, ranchers and growers to highlight fresh, seasonal products.

An active participant in the food and philanthropic community, Christianson has been involved with the Make a Wish Foundation, the James Beard Foundation, Yolo Land Trust and Boulder County AIDS Project. He lives in West Linn, Oregon with his wife and two sons and enjoys making his classic homemade meatloaf.

Jeff Brown has spent his career learning the ins and outs of the hospitality industry. Brown attended the University of Massachusetts Amherst where he graduated with a degree in Hotel, Restaurant, and Travel Administration. He took his degree and immediately started working in restaurant management.

From the earliest part of his career at the Marriott in Boston, Brown helped increase revenue and sales as well as positively increased the customer service experience at every level. From the Marriott, he moved to Morton’s where he spent eight years as the manager at multiple locations to increase revenue, train employees, and to develop concierge programs with local hotels.

Wanting to get back into hotels, Brown began working at a Kimpton Hotels and Restaurant property, Jsix in San Diego as Area Director of Restaurant Operations. He was part of the opening team for Hotel Palomar in La Jolla and his team received several awards as well as culinary awards for their work at Jsix. Brown has proven himself to be an innovative and results orientated executive who is experienced in managing large operations, maximizing marketing opportunities, and developing staff to achieve their goals.

Brown accepted the General Manager of Restaurants position with Sage Group in Portland, Oregon in October of 2012. In this role, he oversees operations of Departure Restaurant and Lounge as well as Urban Farmer Restaurant. Brown was thrilled to move to Portland because he is very excited to be part of the bustling food community. He is passionate about technology, social media, and the local food movement and brings those perspectives to his role at Sage Group.

Outside of the restaurants, Brown can be found spending time with his wife and two children, gardening, or playing a round of golf.