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Dustin Clark

Executive Chef

Chef Dustin Clark believes the Pacific Northwest is home to some of the best produce in the world. “When I spent three months traveling around Europe, I always compared it to the great fruits and vegetables in Oregon. Even the open-air markets in Nice on the coast of France didn’t measure up,” he says.

Clark grew up in Pierre, South Dakota. Finding a limited culinary scope there he moved to Montpelier, Vermont and attend the New England Culinary Institute. As luck would have it, one of his externships led him to Portland, Oregon and ultimately, to Wildwood.

Clark first worked at the renowned Portland restaurant, Zefiro, upon arrival to the Pacific Northwest. In typical Portland fashion, he worked two jobs for almost two years while getting his feet under him, also cooking at In Good Taste cooking school when it first opened. Wildwood soon offered an amazing opportunity to cook “from the source” as Chef Cory Schreiber put it, and Clark accepted. Originally scheduled to work pastry, he was moved to the wood oven and quickly earned the evening line cook position. Less than a year later, Clark was promoted to Sous Chef.

Clark has been with Wildwood Restaurant since 1998. He has dedicated himself to the restaurant purely because of the concept: source the finest local ingredients, know your farmers, make lasting relationships, and the cuisine will always be more detailed than the final plate. Clark began collaborating with Schreiber on the menu in 2004, close to the restaurant’s 10th anniversary. Soon after, Clark assumed the Chef de Cuisine position in 2006. In 2007, Chef Schreiber moved on from Wildwood, and Clark was promoted to Executive Chef.

Today, Clark creates weekly menus that take the Pacific Northwest cuisine Wildwood is known for to the next level. He elevates typical New American dishes by drawing on many different influences including Italian, Eastern European, Moroccan, French, and Indian. Clark involves his entire team in the culinary process, working with his sous chefs and cooks to constantly innovate and energize the menu.

Savanna RaySavanna Ray
Sommelier

A native Oregonian, Savanna began her career in the restaurant business as a busser at the historic Besaw’s Café in Northwest Portland in 1997. Her love affair with wine began with a bottle of 2002 Didier Dagueneau Pur Sang. That wine evoked so much emotion from her she decided to enrolled in classes with the International Sommelier Guild, receiving her pin in May of 2007.   She is currently an instructor for the International Sommelier Guild, leading the next generation of Sommeliers and wine enthusiasts.

As Wildwood’s Sommelier, Savanna develops and maintains the ever-changing 300 label wine list.  Using her background in wine education, she leads staff in wine tastings and training.

In addition, Savanna is on the Board of Directors of the International Pinot Noir Celebration, also taking on the role of service captain this year, having served as a Maître d’Hôtel at the event for the last six years. Since 2008 she has coordinated the Sommeliers and wine service professionals at ¡Salud! A Benefit for Tuality Healthcare, which provides healthcare to Oregon’s vineyard workers.

Savanna is thrilled to be a part of the Wildwood team. “I feel as if we have so much to be proud of here and Wildwood is a beautiful restaurant that showcases the food and wine of the Pacific Northwest. It couldn’t be a better fit for me and I look forward to evolving with this restaurant and the incredible staff. I am honored to be a part of it.”

Ryan CsankyRyan Csanky
Bartender

Growing up in Oregon, Ryan has bartended in and around Portland for nearly fifteen years. He joined Wildwood seven years ago, finding synergy with the restaurant’s farm-to-table philosophy. As a result, Wildwood’s cocktail list reflects a strong respect for classic cocktails as well as a heavy focus on local spirits and ingredients. The Wildwood cocktail menu also features house-made ingredients such as tonic, syrups, purées and bitters.

In addition, Ryan has an extensive distilling and brewing background – in 2008 he founded Artisan Spirits Distillery, where he served as owner and distiller. Artisan Spirits made two unique vodkas, both made from scratch exclusively from locally sourced ingredients; Apia distilled from honey, and Martin Ryan distilled from local wine.

Ryan currently serves as Executive Director of the Oregon Distillers Guild, working to promote Oregon’s craft distillation industry. He is also heavily involved with the Oregon Bartenders Guild, which works to promote the art and craft of professional bartending.