Matthew Lightner has not only cooked in some of the country’s best restaurants; he’s cooked in some of the world’s. From Mugaritz in Spain to Tribeca’s Atera, Lightner has sliced and seared his way through countless Michelin-starred kitchens, landing a spot on Food & Wine’s Best New Chefs list in 2010. But in Oregon, Lightner is best known as the former chef of Castagna, where he wrapped Chinook salmon in lardo, swiped plates with black garlic, and poached halibut in ricotta whey.
Soon, Lightner will begin cooking in Oregon once again — this time, in wine country. This summer, the Tributary Hotel will open in McMinnville, also home
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