i. Biography
The Climb
Technique gets built early, and at the University of Montana it gave Andrew Mace the base that later carried into Portland, Oregon. In a market that values control as much as edge, he moved through the dining scene and eventually held the Head Chef role at Le Pigeon in Portland, Oregon until 2016. That stretch marked him as a cook working inside a defined standard while continuing to tighten his own approach. A second Portland, Oregon chapter followed at Lazy Susan, where Andrew Mace served as Head Chef and co-owner from 2020–2023. Co-ownership changes the terms of the work: the kitchen remains central, but the responsibility widens to the room, the pace, and the way the operation holds together. Today, Andrew is founder of Old Salt, extending that experience into a new seat.
Today
At Old Salt, the cooking lands in a register of direct heat and plain intent. Jerk quail skewers carry a strong, immediate character, with the grill sharpening the result. Coal-roasted vegetables work more quietly, but the method is the point: smoke and fire doing the heavy lifting instead of garnish or complication. A chicken-fried pork cutlet with sauce gribiche and a Thai-style fried egg brings those instincts together in one dish, balancing comfort, technique, and appetite. Read across the menu, the through line is restraint with range. The plates have richness, but they avoid excess; flavor comes forward through heat, texture, and seasoning rather than embellishment. That approach gives Old Salt its shape: grounded, generous, and built around food that knows its own finish.
Signature
Andrew's signature dishes include jerk quail skewers and coal-roasted vegetables.
Recognition
Recognition for Mace’s work sits in the named roles and the dishes tied to his Portland years. The line from University of Montana to Le Pigeon in Portland, Oregon until 2016, and then to Lazy Susan in Portland, Oregon from 2020–2023 as Head Chef and co-owner, shows a career assembled in stages, with each one sharpening the next. Those years are also indexed by the food itself: jerk quail skewers, coal-roasted vegetables, and a chicken-fried pork cutlet finished with sauce gribiche and a Thai-style fried egg. Together, they point to a cook whose reference points are legible in the plate, and whose work reads as straightforward rather than overworked.
Profile updated July 2026
FAQ
Asked of Andrew
What is Andrew Mace's current role?
As of 2026, Andrew Mace is Head Chef and Co-owner.
Where did Andrew Mace train or study?
Andrew Mace trained at University of Montana.
What is Andrew Mace known for?
