Sur Lie has hired Jef Wright as the restaurant’s new executive chef.
Wright is a Le Cordon Bleu Culinary Academy graduate. In 2019 he’s been the sous chef as part of the team assembled by Christian Hayes to launch The Garrison. Wright is originally from Florida and for several years he worked in Atlanta with chef Richard Blais, “focused on molecular gastronomy as a means to reimagine and refine traditional southern dishes.” Wright has also worked for a 2 Michelin star restaurant in New York, and worked in the Philadelphia.
According to the release,
His style is best described as heavily influenced by traditional French and Spanish cuisine with a love for upscale Southern always focusing on refined techniques…Jef is thrilled to be stepping back into the role of Executive Chef and leading the kitchen at Sur Lie. He looks forward to sharing his excitement and passion for delicious, sophisticated cuisine with Portland.
Wright will be taking over the position held by Emil Rivera since Sur Lie opened in 2014. You’ll recall word spread that Rivera was moving to a new roll back in October. The long notice has enable Rivera to be involved with the recruitment and interviewing of his replacement in conjunction with Sur Lie owners Tony and Krista Cole.
Wright takes over starting December 21st and the restaurant has indicated, “Sur Lie fans can expect to see his imprint on the menu becoming more clear as the new year progresses.”