Q & A with Angel Zapata, Sous Chef at Willamette Valley Vineyards’ Lake Oswego location

October 29, 2024, SALEM HILLS, ORE. (NASDAQ: WVVI, WVVIP) — Born in Mexico, Chef Angel Zapata ignited his passion for cuisine at a young age while cooking with family members, using the Yucatán Peninsula’s fresh ingredients like pumpkin seeds, chile, spring onions and sweet potato. His culinary journey took him to San Francisco, discovering his love for cooking in a restaurant setting, and then to Oregon.

Chef Angel worked under luminaries Scott Newman at Oba Restaurant and James Beard award-winning Chef Vitaly Paley at Headwaters Restaurant. As of spring 2024, he's now at Willamette’s Lake Oswego Tasting Room & Restaurant, incorporating local ingredients and diverse food styles he’s learned from France, Japan, and Latin America into his dishes.

The Lake Oswego Tasting Room and Restaurant was opened in 2022. The flagship Salem Hills Estate location began as a winery in 1983, and offers a full culinary program under Chef DJ MacIntyre, and was recently hailed as the Best Tasting Room in the US.

"What grows together goes together,” we like to say about food and wine, especially in Oregon now during harvest bounty, and we were able to sit down with Angel and ask 5 questions about coming to Willamette Valley Vineyards’ Lake Oswego location.

1. If someone had never been to Willamette Valley Vineyards, what would you suggest for them to order, paired with which wine?

I would recommend ordering our Beet Salad; it’s made with fresh roasted local beets, pesto, citrus vinaigrette, burrata, orange supremes, topped with a lovely house-made horseradish jelly and garnished with locally grown pumpkin seeds. It has become a standout dish that has become a local favorite. It's packed with flavor and texture and it pairs wonderfully with our amazing 2023 Estate Rosé of Pinot Noir, one of my personal favorites. 

2. If you could choose, what would be your last meal on earth?

It would undoubtedly be a traditional Cochinita Pibil, prepared in Yucatán, Mexico, also called Yucatán-style barbecued pork. This dish is traditionally marinated for 2 days and then cooked underground in banana leaves until it’s tender, preserving its natural juices. It delivers an incredible depth of flavor that’s simply unforgettable.

3. You've got a great fusion of culinary learning around the world. Which of these cuisines do you look most forward to preparing and cooking? 

I look forward to preparing and cooking French and Latin American cuisines, along with elements of modern American and NW cuisines. The intricate techniques and rich flavors in French cooking with the vibrant and bold profiles of Latin, Japanese and the NW cuisines create a fusion that excites my culinary creativity.

4. What local NW ingredients do you like working with in the kitchen?

I don't have a specific favorite that I use the most for NW ingredients, however I believe that each ingredient offers its own unique taste and flavor, depending on seasonality. I love to embrace the freshness and locality of all Northwest ingredients throughout the year. I love working with Pacific salmon, which is not only a staple in the Northwest but also showcases the rich flavors of our waters. I also enjoy incorporating local vegetables like heirloom tomatoes and seasonal greens into my dishes. Embracing the freshness and locality of all Northwest ingredients throughout the year truly inspires my cooking style.

5. What’s a go-to dish for dinner at your house?

My wife is from Puerto Rico and she loves to explore new restaurants, and along with that new dishes that also inspire me and give new ideas to my cooking. When we cook at home, we often make Puerto Rican food dishes such as mofongo, which is a delicious mashed plantain dish filled with garlic and chicharrón, aka crispy pork crackling. 

We like to pair it with a Pambrun Malbec, which complements the dish beautifully. It's a wonderful way for me to bring a little bit of home into our meals while enjoying the flavors of both our cultures.