Culinary Leaders

DJ MacIntyre

Willamette Valley Vineyards Wine & Culinary Director

Willamette Valley Vineyards Chef DJ MacIntyre grew up in Montana with a family that enjoyed feasting together, often with wild game and fresh-caught fish. Those early experiences taught him to appreciate the creation of high-quality dishes set on a backdrop of special occasions and family memories. 

After finishing college at the University of Oregon, Chef DJ started his career in Eugene, then moved to Seattle, where he worked with chef and restaurateur John Howie. He was chef de cuisine at Chef Howie’s SPORT Restaurant & Bar and later at the highly-regarded Seastar Restaurant and Raw Bar that he helped Chef Howie open in 2009.

Bringing others joy through local, sustainable foods led Chef DJ to his current position at Willamette Valley Vineyards in 2015. One of his favorite local ingredients to work with is steelhead as he loves its versatility and how it pairs well with many of our wines, including Pinot Noir and Pinot Gris. He is also passionate about developing wine and culinary experiences around Oregon's blossoming truffle industry.

Chef DJ enjoys donating his time and talent to the community, including efforts by his team to cook meals for COVID-19 frontline workers at Salem Hospital. He has been named Best Chef through the Statesman Journal’s Best of Mid-Valley program for multiple years. 

Zach Clark

Domaine Willamette Winery Chef

Domaine Willamette Winery Chef Zach Clark has loved cooking since an early age. Growing up, he participated in culinary competitions and worked on organic farms and in cafes that grew ingredients from their own greenhouses. He embraced the farm-to-table experience early on in his culinary career. 

Chef Zach joined Willamette Valley Vineyards in 2019 and quickly grew to love working with fresh ingredients like foraged mushrooms and other local, organic products. Working at the winery taught him to appreciate wine and what it can do to enhance food.

In 2022, Chef Zach became the Winery Chef at Domaine Willamette, our biodynamic estate and sparkling winery. He loves sharing his passion for food and wine with guests.

Jarred Henry

Estate Winery Chef

Estate Winery Chef Jarred Henry grew up watching his aunt, a professional chef, turn her knowledge and skills into a memorable experience for others through cooking. This, paired with enjoyable family dinners, ignited his passion for cooking.

Chef Jarred trained under Chef Peter Dwyer who taught him that the best dishes are cooked by people with a passion for the food. Chef Jarred initially joined Willamette Valley Vineyards in 2022 as a sous chef to assist with the opening of Domaine Willamette but has since become our Winery Chef at the Estate in the Salem Hills.

His favorite ingredients to cook with are locally foraged mushrooms like chanterelles as well as local Oregon cheeses.

Angel Zapata

Willamette Valley Vineyards Sous Chef

Angel Zapata was born in the Yucatán Peninsula in Mexico. At a young age, he ignited his passion for cooking while helping family members prepare meals with fresh local ingredients. His culinary journey led him to San Francisco, California, where he discovered his love for cooking in a restaurant setting.

After honing his skills in California, Chef Angel moved to Oregon where he immersed himself in learning about various cuisines from around the world, including Japanese, French, modern American and modern Latin American. During this time, he worked with renowned chefs and mentors such as Scott Newman at Oba Restaurant and James Beard award-winning Chef Vitaly Paley at Headwaters Restaurant.

In early 2024, Chef Angel joined our Lake Oswego Tasting Room & Restaurant, bringing his expertise and passion for developing new culinary talents. He enjoys incorporating local ingredients and different food styles into his dishes and creating unique and flavorful culinary experiences for his guests.

Cuin Pickel

Willamette Valley Vineyards Sous Chef

Cuin Pickel grew up in Bend, Oregon, and started working in the dish pit of local restaurant Joolz when he was 16. His father was a chef, which influenced his decision to climb the ranks and pursue a culinary career. After a few years of working in the kitchen, Cuin wanted to experience different cultures, so he traveled to Southeast Asia, where he worked for room and board. Upon returning home, he rejoined the team at Joolz in Bend as Sous Chef under Chef Ramsey Hamdan.

Chef Cuin also spent time in Portland, working at pop-ups and private dinners focused on farm-to-table dishes and local ingredients. He joined Willamette Valley Vineyards in March 2024 after moving back to Bend. Rejoining and serving the community of his hometown has been incredibly fulfilling for Chef Cuin.