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Haley Guild Moore
Director of Wine & Spirits
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(415) 692-0683
Safe to say that there has never been any question that food and wine would be Haley’s life. By the age of 15, her father had her guessing varietals on their trips to Napa Valley. The scary part (for her father) was that she was guessing many of them correctly. During her first trip to Paris at 17, she had her first multi-course meal paired with wine and decided right then and there that this was to be her path.

Haley went on to study Hospitality Management at San Diego State University. After that, she continued her studies at the College of Food, Tourism and Creative Studies in Birmingham, England where she received a culinary certification. At the age of 24, she was already the Wine Director at the acclaimed Bacar Restaurant overseeing 1,200 selections. In 2009, she became the Lead Sommelier at the nationally acclaimed Spruce Restaurant overseeing a list with over 2,600 selections. During her tenure at Spruce, her wine list was awarded the Wine Spectator ‘Best Award of Excellence’. In 2012, she joined The Stock and Bones Company as the Wine & Spirits Director overseeing all 5 of their restaurants; Town Hall, Salt House, Anchor & Hope, Irving St. Kitchen and Corners Tavern.

She has been featured in articles both locally and nationally including The Chicago Tribune, Wine Enthusiast, the Sommelier Journal, and was named one of Restaurant Hospitality Magazines ‘Top 30 under 30’ Sommeliers of America. Her belief is that wine is simply a snapshot of culture and history. Her goal is to source exceptional wines that are the best representation of the place from which they come from.
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Helena Root
Pastry Chef
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Helena graduated from Cornell University in 2000 with a Bachelor’s of Science in Biology, and immediately went to Maine as a chef on a schooner. The biology career was over before it began, and after exploring a few restaurants, she returned to school in 2004 at Johnson & Wales University in Charleston, South Carolina. Upon graduation in Baking and Pastry Arts, she interned at the Biltmore Estate in Asheville, NC. Surrounded by friends and family in Asheville, she flourished at the estate for another 3 years. Her mentor and Pastry Chef left the estate to open her own shop, Filo, and Helena followed her for another year to learn about Greek and other European pastries and breads. She married her Biltmore sweetheart in 2008 and together they moved across the country to Portland, OR to see what the West Coast food culture had to offer. She took a job at Andina Restaurant as the pastry chef until Irving Street Kitchen opened up down the street, and once Helena met Sarah Schafer she was hooked. Growing with the restaurant since its inception in 2010, Helena has found the workplace and town that she considers her home.
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Jessie Farnes
Director of Events & Marketing
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(503) 343-9441
Throughout her childhood Jessie Farnes was the natural choice for planning all festivities whether it was family holidays or friends' birthdays. In 2002 she graduated from University of the Pacific with a Bachelors of Science in Entertainment Industry Management, and in the years following worked as an account manager. It was in 2005, when Jessie decided to take advantage of an opportunity to help in a friend’s restaurant, that she realized she belonged in the hospitality business. After moving to San Francisco in 2007 she worked as the private event lead at 1300 on Fillmore and later became the Assistant Manager at Blowfish Sushi to Die For. Jessie joined the Stock and Bones family in 2009 as a server at Salt House. In 2010 she moved to New Zealand where she jumped right into work planning weddings, private dinners, birthday parties and various other events, while also running the business side of a private catering company. There, Jessie had the incredible opportunity to work as a caterer on the set of The Hobbit. After returning to the U.S., Jessie and her fiance, Zach, moved to Portland where she rejoined her old GM, Ryan Dixon, and the Stock and Bones family at Irving St. Kitchen. In the summer of 2012 Jessie and Zach got married, making the process of planning a wedding that much more meaningful to her. Jessie works to bring the unique character of Portland and Irving St. Kitchen’s high standard for quality to everything from corporate dinners to wedding receptions.
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Joey Wardenaar
Sous Chef
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Emily Kojis
Dining Room Manager
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(503) 343-9444
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Leah Moorehead
Dining Room Manager
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(503) 343-9445