Derek Hanson

The Climb

At New England Culinary Institute, Derek Hanson got the training that would later show up in Portland line work, then in 2003 he started as an intern at Cafe Azul in Oregon. From there, the progression ran through executive chef at Nutshell Restaurant in North Portland, Oregon, head chef at Laurelhurst Market in Portland, Oregon, and executive chef at Multnomah Whiskey Library in Portland, Oregon. Each stop tightened the same discipline: manage the kitchen, respect the product, and keep the menu grounded in what the room can support. Today, Derek is chef and owner of Jacqueline since 2016, and also chef of Domaine de Rymska.

Today

Since 2016, Derek has been chef and owner at Jacqueline in Portland, Oregon, United States. The work now spans Portland and the French countryside, but the throughline remains seafood, not as garnish or side note, but as the stated center of the cooking.

Signature

Derek Hanson's signature dishes include cioppino, Yellowtail Crudo, and Ceviche Tostadas. The list reads like a seafood line-up built for clarity: broth, raw preparation, and cured or dressed fish, each landing in a different register of the same specialty.

In Their Words “That’s the coolest part, to me, about being a chef: sourcing those cool things from farmers we can make connections with.” “We created a menu of things we want to eat everyday.”

Recognition

The clearest recognition attached to Derek Hanson is not an outside prize but a consistent specialty. Seafood defines the work, and that focus is what marks his place in the kitchen.