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executive chef

Italian Family Recipes


Meet the Chef: Matthew Sigler

After 15 years as a chef, Matthew Sigler’s culinary philosophy has crystallized around three principles: use the whole animal, make your pastas by hand, and cook with fire, literally and figuratively.

Sigler learned to cook at his grandmother’s skirts while growing up in Nebraska. After a short stint studying economics in Tennessee, he realized that his true calling was the kitchen, so he headed to San Francisco to enroll at Le Cordon Bleu College of College of Culinary Arts. Since then, Matthew’s resume has grown to include positions at some of the Bay Area’s most respected restaurants, including Quince, Foreign Cinema and Flour + Water, where he rose through the ranks while cultivating his pasta- and salumi-making skills.

Sigler took a sabbatical in 2014 to cook his way through Colombia and Italy before landing in Portland, where he worked as executive chef at Renata before joining the Kimpton family in 2018.

Meet the Lead Bartender: Brian Galligos

From small-town Minnesota to being profiled in national magazines, Bryan Galligos found his path to success behind the bar. He had been slinging longnecks and Long Islands since age 19, but it wasn’t until he landed in Portland in 2012 that Bryan discovered what a difference craftsmanship can make. He found his calling when he was offered an opportunity to bartend at the Hotel Vintage’s Bacchus Bar in 2015. Since then, he’s developed a love of Italian drinks—negronis in particular—and caught the attention of outlets including ELLE Décor, Food and Wine,, Wine Enthusiast and USA Today with his creative approach to cocktailing.