DOC

Chef Jobie Bailey brings to DOC a passionate, deep commitment to local ingredients and the farmers and procurers who produce them. “Being able to exchange money with the person who dug that vegetable out of the ground, raised that pig from birth, or whose family caught the fish that was swimming just the day before, is truly a reward. To me that’s what DOC stands for,” he explains. With family roots firmly planted in Oregon and the Northwest, Jobie is one of the few chefs in town who can legitimately include grain farmer and wildland firefighter on his resume. Jobie moved to Portland in 1997 to work in radio. He later found himself at Pix Patisserie in SE and discovered that great things can be done with simple ingredients. Jobie spent 5+ years at Pix where he ran the Sunday brunch and also met his soon-to-be-wife, Danielle. While working at Pix and managing a bar, he enrolled at Oregon Culinary Institute, further developing the strong work ethic he brings to the DOC kitchen. Jobie spent two years at Paley’s Place before joining then chef Timothy Wastell at DOC in April 2010. On weekends Jobie can be found at local farmer’s markets shopping for home and dining around town with Danielle.

Chef Paul Losch began his food service career at the ripe age of 13 at a snack bar his parents ran at a local state park in Pennsylvania. His childhood was full of food and adventure: his family spent time living and traveling in Australia, New Zealand and SE Asia where the well-remembered “local flavors” included an Aboriginal tribe meal of freshly killed kangaroo and witchity grubs. Paul received his formal training at London’s Vong, cooking under Jean Georges Vongerichten, and at the Culinary Institute of America in Hyde Park, New York. Paul came to Portland in 2008 looking to be part of a vibrant, accessible and locally sourced food scene after stints as butcher, poissonier and chef de cuisine in New York restaurants and markets. He spent two years as chef at Vino Paradiso (now Coppia) and Little Green Grocer in the Pearl before joining co-chef Jobie Bailey at DOC in June 2011. “What I love most about DOC is that we are actively taking part in improving the food system,” says Paul. “We do our best to support family farmers, small ranchers & distributors over big, corporate agriculture and we try our best to pass this philosophy on to our guests.” Outside of DOC Paul can be found spending time with his wife Moira and their dog Poppy, playing records in his basement, eating out, tasting wine, or hiking and foraging in the woods.