At The Eatery at Grant House, we are excited to welcome in our new chef, Capers Ogletree! Capers is full of energy, and can’t seem to stop himself from pursuing excellence when he sees an opportunity to create it.
Chef Capers came to Portland in 2010, and quickly became a valued asset in many well-known Portland restaurants, including Le Pigeon, Little Bird Bistro, St. Jack, and Olympia Provisions. Most recently, Capers was chef de cuisine at Ned Ludd.
Even though his hometown is Atlanta, Capers considers New York his biggest influence in cooking. He attended New York Restaurant School, and worked at the acclaimed Jean-Georges, which boasted three Michelin stars while Capers was with them.. As such, he is used to a very French background, where old school-style chefs yell and throw pots and pans in the kitchen. But when you meet Capers and see his kind demeanor, you know immediately that he would never throw anything in the kitchen!
When we met Capers, we knew immediately that he was the person we wanted to help take Eatery at the Grant House to the next level, and make it a central pillar of Vancouver’s new dining scene, but it was a very near thing that we didn’t get him. After his family welcomed their second child, he was considering pursuing a degree in nursing.
Luckily, Capers saw so much potential oozing out of our historical house, he couldn’t say no — and he, too, wanted to be part of the early transformation of Vancouver into the next big city for fine dining. So our irrepressible chef decided to do both! He is a full time medical student AND a full time head chef.
But that’s not all — Capers is also a working musician. You may find him often playing in ensembles at Revolution and Mississippi Studios once a season, where they perform sing-alongs to enthusiastic crowds.
Despite – or maybe because of – his many muses and interests, Chef Capers is laser-focused on making Eatery at the Grant House into the best dining experience in Vancouver. In fact, when we asked him what his favorite compliment was, he said that although he always appreciates compliments, he prefers actionable feedback even more. So when he asks the wait staff what customers’ response to their meals was, he always asks for the critical feedback first. Feedback is very important to Capers. If something isn’t right, he wants to know.
With everything, Capers strives for consistent excellence!