Josh Archibald, Executive Chef
Growing up in Seaside, Oregon, chef Josh Archibald fell in love with three things: cooking with his family, fishing, and the abundance of seasonal ingredients here in the Northwest – whether it is a perfect piece of salmon, fresh oysters or wild mushrooms. Realizing that these passions could come together at the edge of a chef’s knife, he enrolled in the Oregon Culinary Institute and has since continued honing his fresh approach to Northwest coastal cuisine.
“As a chef, I consider myself to be an environmental steward. I focus on what is fresh and sustainable. I only feel good about serving food if I can trace the product.” Often, this involves sourcing directly from the dock, beach or local fields where his personal relationships with family farmers have led to produce such Wenk’s peppers grown specifically for the restaurant. In 2014 chef Josh was able to share his philosophy of Northwest bounty on a bigger stage, cooking a special dinner at the legendary James Beard House in New York City. Today, you’ll find chef Josh in the Wayfarer kitchen, overseeing an on-site pig roasting for a special event or catching his dinner on the nearest dock with his sons.
Gales Meadow Farm
Island End Farm
Nevør Shellfish Farm
Oregon Olive Mill
Russel Family Farms
Fishing vessels 2 Sisters and Savage Eagle, Astoria, Oregon