about our Kitchen
Inspired by six-time James Beard nominated Chef Whims' many trips to Italy, the kitchen at Oven and Shaker unites tradition and creativity in the arena of wood fired Neapolitan pizza and Italian street food. Adhering to Cathy’s legendary passion for detail, we use only the freshest available local ingredients, dough made in-house using our signature 70 year old sourdough starter, and hand-toss and fire each pizza to order in our imported Milanese wood-burning oven (brought over from Italy brick for brick).
About Cathy Whims
Cathy Whims, former executive chef at Genoa restaurant in Portland, Oregon has been serving classic Italian fare to Portland diners for years. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, with Madeleine Kamman at the highly respected School for American Chefs, and with Giancinto Albarello in his own kitchen at the Antica Torre Trattoria in Barbaresco, a renowned restaurant of the Langhe. Her extensive travels throughout Italy where she meets with chefs, restaurateurs, wine producers, distillers and artisan producers bring Cathy close to the heart of Italian cooking. Nostrana, a rustic Italian restaurant, opened its doors with Whims as executive chef and received The Oregonian’s Restaurant of the Year in 2006.