Executive Chef, Billy Shumaker

Chef Billy Schumaker picked up the basics of cooking while growing up on a fruit and vegetable farm in Ohio and began professional cooking at Trotters Tavern while attending school at Bowling Green State University. After moving to Portland in 1996 and working at such notable restaurants as Jake's Crawfish, Tapeo and Paley's Place, Billy opened his first restaurant, Taqueria Nueve, in 2000 and then d.f. restaurant in 2005. The former chef/owner now hones his talent here at Food in Bloom. Schumaker favors the signature flavor combinations of South American, Latin and other cultures whose culinary traditions are informed by the home cooking of its people. He is known for presenting all-natural, locally sourced and uncommon ingredients in new and interesting ways, appealing to the Pacific Northwest diner. Proud father of three daughters, Schumaker often brings his new family into the kitchen for a taste of what's cooking.