Karl Holl

Butcher, Chef, Owner
Karl Holl


About Karl Holl

Karl Holl is a chef, butcher, forager and farmer all tied into one. He attended the culinary program at the New England Culinary Institute. After graduating, Karl decided to head west where he worked in Napa Valley at the Martini House Restaurant. After Napa, he took to the mountains of Colorado for a year where he accepted a roll as pastry chef at Vail's Larkspur, where he worked on his pastry skills and bread baking. After a year of living in the mountains, Karl was drawn back to the Bay Area where he landed at San Francisco's Perbacco Ristorante as the Chef de Cuisine. During his time at Perbacco, Karl developed a deeper love for all things Italian and an even greater passion for making salumi. Karl always dreamt of growing and raising everything he cooked, so he decided his next move would be to the Pacific Northwest to pursue his dream of owning a farm. He started Spätzle + Speck, a farm to table dinner series. Here, he continues to grow and raise everything he cooks while diving into his love of northern Italian cuisine. Chef Holl and his crew cook Tuesday to Saturday at Park Avenue Fine Wines in Portland. https://www.spatzleandspeck.com/


  • Chef of the Year
    2018 Portland Monthly

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