Born in Colorado and raised in East Texas, Chef Doug Adams’ culinary inspiration began in his hometown of Bullard where traditional Texas cooking intermingles with Hispanic influences. After getting his culinary start in the kitchens of Missoula, Montana he moved to Portland, Oregon in 2008 to attend the Western Culinary Institute (now Le Cordon Bleu). Over the next three years he held positions at number of notable Portland restaurants including Lucier and Metrovino with James Beard Award-winning Chef Gregory Denton.

In 2011, he took a position with James Beard Award Winning chef Vitaly Paley at his eponymous Paley’s Palace and a year later Paley tapped Adams to be the Sous Chef for his new restaurant opening in downtown Portland, Imperial. Adams quickly earned the role of Chef de Cuisine and shortly after being promoted he was recruited to appear on BRAVO’s Top Chef: Boston. The series ran from October 2014 to February 2015 and established Adams name on a national stage where, as a top three finalist, he gained recognition for his creativity, balance of flavors and hustle in the kitchen. Adams’ thoughtful dishes and strong leadership at Imperial earned him numerous accolades including Best Restaurant 2015 from Willamette Week, the 2015 Chef of the Year from Eater PDX, and a semifinalist nomination from the James Beard Foundation Awards for Rising Star Chef of the year 2016.

In 2019 Doug opened Bullard Restaurant in downtown Portland, and quickly garnished awards including Chef of the Year from Willamette Week and a spot on the coveted Esquire Magazine’s Best New Restaurant List. After co-founding Holler Hospitality, and opening Holler Restaurant in the Sellwood neighborhood of Portland, Doug made the difficult decision to leave his restaurants and open Grand Fir with his wife and Brewmaster, Whitney Adams.

After graduating from Johnson & Wales University in 2008 with a degree in Culinary Arts, Whitney began making artisan cheese at the Herbfarm Restaurant, a farm-to-table restaurant in wine-centric Woodinville, Washington. Whitney’s growing love of and interest in fermentation soon led to her home brewing and bread baking. Her passion for watching the fermentation process create beautiful new products over time grew into a desire to brew beer for a living.

In 2009, after knocking on door after door and being turned down by every brewery in Seattle, she finally managed to convince Laurelwood Brewing Company in Portland, Oregon to let her work for free. From there she climbed the ropes and worked at some of the Northwest’s best breweries: first at Upright Brewing in Portland, then at Elysian in Seattle, then becoming the Head Brewer at Pelican in Pacific City, and finally in 2015 she opened the Pearl District location of 10 Barrel Brewing Company as Brewmaster.

Whitney was Brewmaster for 10 Barrel Portland for almost 8 years making many award winning beers before opening Grand Fir Brewing and continuing to make some of the most highly regarded beers in Oregon

Originally from Virginia, AJ McCafferty’s path into the world of hospitality began in wine retail, where he quickly developed a deep passion for wine, service, and storytelling. His early experience as a sales representative for a distributor of Napa estates provided him with a foundation in both the business and human aspects of the wine industry, skills that would later define his approach to hospitality.

After relocating to Oregon, AJ began working at King Estate Winery in Eugene before joining Evening Land Vineyards, where he led the hospitality program and helped establish one of the Willamette Valley’s most memorable tasting experiences. In 2023, he joined winemaker Jared Etzel to help open Rodeo Hills, playing a pivotal role in launching the new brand and building its guest experience from the ground up.

At The Bitterroot Club, AJ brings all of his experience together to create a welcoming space where food, wine, and community unite in a manner that feels both elevated and deeply personal. With a thoughtful, guest-first approach, AJ infuses warmth, precision, and intention into every aspect of the Bitterroot experience.