Joshua McFadden at Ava Gene's


In the summer of 2016, Joshua McFadden and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s and opened Tusk. McFadden is also the consulting chef at The Suttle Lodge & amp; Boathouse. His cookbook of 225 vegetable-focused recipes, Six Seasons of Vegetables, will be published in May of 2017 by Artisan Books. Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Cordon Bleu in Portland, Oregon. After years of racking up culinary cred at the country’s top restaurants from San Francisco (Lark Creek Inn, Roxanne’s) to New York City (Momofuku, Franny’s, Blue Hill), he managed the trailblazing Four Season Farm in coastal Maine, which completely transformed his approach to cooking. It was there that he developed an appreciation for every part of the plant, root to leaf, and learned to coax the best from vegetables at their peak. And the food he started cooking as a result was nothing short of a revelation.


  • Hot 10 Best New Restaurants in America (Ava Gene's)
    Bon Appétit
  • Nominee for Best New Chef
    Food & Wine
  • Restaurant of the Year (Ava Gene's)
    Portland Monthly
  • Portland's Top 10 Pizzas by the Slice (Roman Candle Baking Co.)
    The Oregonian
  • Choice Tables
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

Where I Eat

Behind the Scenes

Chef Joshua McFadden reviews  at
"Baked eggs, frittata and iced matcha @tuskpdx brunch 😍 @foodie.passport #xoxxoo #tuskpdx 🤙🏾🤙🏼🤙🤙🏿🤙🏻🤙🏽🤙🏾🤙🏼🤙🤙🏿🤙🏻🤙🏽🤙🏾🤙🏼🤙🤙🏻🤙🏿🤙🏽"
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Chef Joshua McFadden reviews  at
"I love you pasta, but make room for @ncantene's tiramisu @avagenes!! #noraishere #xoxxoo #avagenespdx 🤙🏻🤙🏼🤙🤙🏾🤙🏽🤙🏿🤙🏻🤙🏼🤙🤙🏾🤙🏽🤙🏿🤙🏻🤙🏼🤙🤙🏾🤙🏽🤙🏿"
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From My Menu

Chef Jason McLeod reviews Pasta at Ava Gene's
$$$ | Italian | Modern | American
Southeast Portland
"If the extra-lunghi caserecci with Sunday sausage sugo and ricotta is on the menu, order it. It is so simple yet so fantastic."
Chef Jason McLeod reviews Contorni at Ava Gene's
$$$ | Italian | Modern | American
Southeast Portland
"XVOO smashed potatoes, “Misticanza” sautéed greens, olives, and chiles, and the Calais Flint corn polenta—all three of these contorni, or side dishes, are outstanding. However, the polenta is probably the best polenta I have ever had."
Chef Jason McLeod reviews Beef short ribs at Ava Gene's
$$$ | Italian | Modern | American
Southeast Portland
"If they have it on the menu, the beef short ribs are a must. The combination of cooked carrot, raw apple, and celery topped with freshly grated horseradish elevates this dish to exceptional. I think I tasted a touch of coffee flavor on the rib, and I believe they use Hair Bender from Stumptown."
Chef Gregory Gourdet reviews Tre scelte dai giardini at Ava Gene's
$$$ | Italian | Modern | American
Southeast Portland
"Chef Joshua really does amazing work with vegetables. One of my favorites is the vegetable trio from the garden—it's a mix of texturally different veggies. I always start my meal with this."