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Executive Chef Michael Barshis
Chef Barshis has over twelve years of culinary experience and has successfully held Sous Chef, Chef De Cuisine and Executive Chef positions in a variety of restaurants in the Mid-West and Pacific Northwest. Chef Michael is passionate about fresh local ingredients, flavor profiles, variety and diner satisfaction. He is proud of his seafood dishes, healthy choices, and promises "steaks cooked to perfection." Chef Michael was drawn to the Pacific Northwest by the "sheer variety of local foods that the region has to offer…everything from fresh fruits and vegetables in the summer to Dungeness crab and farm-raised meats in the winter." Barshis reflects, "It all fits in with my culinary philosophy of trying to use local and sustainable products as much as possible to create innovative and delicious, globally inspired cuisine."
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Sous Chef Paul Dube
Sous Chef Dube first initiated his love of culinary arts as a young man, cooking for his family in Montana, where he grew up. When Dube began his career, he started cooking at some of the best restaurants in the small, rural area where he lived. As his culinary curiosity grew, Dube decided to move to Portland, Oregon, having heard about the cooking diversity and the abundant supply of local ingredients. After a few temporary jobs at different clubs and restaurants in the area, Dube found his perfect fit at the University Club, where he has been an integral part of the team in the Club's kitchen for the last three years. Dube likes to spend his time outside of the Club with his daughter, enjoying life together.
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Pastry Chef Lizzie Mishler
Pastry Chef Lizzie Mishler grew up in Clare, Michigan and graduated from Western Michigan University with a Bachelor’s degree in Organizational Communications then became an Enrollment Specialist at Central Michigan University. She had a lingering passion for the pastry world and decided to follow her heart across the country with her dog, Ruby Sue, to Oregon where she attended Oregon Culinary Institute and worked as the Pastry Chef at Carafe Restaurant in southwest Portland. During her time at the Culinary Institute Lizzie interned here at the University Club, she fit in great with the team and was hired on as our assistant Pastry Chef in 2011 and became head Pastry Chef in 2012. Lizzie's favorite things to make are our freshly baked in house breads and ice creams. She enjoys combining familiar flavors with surprising ingredients in a rustic and homey way. Outside of the kitchen Lizzie enjoys spending time playing with her dog, gardening and reading at her North Portland home.
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