Why she killed it in 2015: Few know the joy of cured pork fatback with honey and garlic, tiny Baltic smoked sprat on toasted pumpernickel and short rib-fortified borsch. Thankfully, Morales is spreading the love (and vodka shots) of her Russian heritage but with refinement and some fun at Kachka. Just one year in, it's already earned her a nomination for Food & Wine's Best New Chefs last year and a spot in Tasting Table's New Originals—and it's the restaurant that's on everyone's must-eat list once they hit Portland.
How would you describe your food? "Dishes from the former Soviet Republics."
What's your signature dish? "Herring Under a Fur Coat and Siberian pelmeni."
Do you have a go-to kitchen knife? "A razor-sharp paring knife—small but oh so mighty."
What's the dish you would make for the rest of your life? "Bread—there's so much to learn that I don't think I would tire of it over a lifetime."
Rank pancakes, waffles and French toast from favorite to least favorite. "Waffles, pancakes, French toast."Next Chef