Chef Sunny Jin worked at The French Laundry in Napa Valley and El Bulli in Spain before taking over at JORY, where the primary focus is sustainability. JORY is known for its garden-to-table dishes that use produce sourced from local purveyors and an onsite garden and greenhouse at The Allison Inn & Spa. In 2015, Jin was a James Beard Award finalist for Best Chef in the Northwest.
How would you describe JORY’s style?
The farmers and purveyors throughout our valley are the best resources when creating new dishes. In that sense, JORY is given more foundation by our community than our concept of it.
What are you doing to make JORY more sustainable?
I could go on extensively about this subject as it remains at the center of our focus. We understand the impact of our decisions, and our goal for greater sustainability reaches further than just eco footprint and minimal packaging. One of our current programs helps neighboring farmers with clean foods for their livestock, which would otherwise have ended up in a landfill with little emotion. In the last six months alone we have utilized over 12,000 pounds of feed.
What has been your favorite part about working in the Yamhill Valley?
Cheesy, but true … the people. I’m constantly meeting new neighbors. (I consider all Oregonians neighbors.) We share so many of the same values of keeping ourselves regulated to a more responsible standard of culinary conduct.
What new food trends in Oregon are you most excited about?
Super cliché, but I feel the global trend to remain as local as possible holds distinction here in the valley. That is something to embrace and be proud of. That, and foods-on-a-stick.