Restaurant Team

Jami Flatt is the Executive Chef at Amaterra and brings with him over 20 years of professional industry experience. He earned his degree from Arizona’s Scottsdale Culinary Institute and has worked in prestigious establishments such as The Ritz-Carlton, Silver Queen Restaurant, The Nines Hotel, Urban Farmer, and Departure. Having held the roles of chef de cuisine, executive sous chef, and executive chef, he has built meaningful relationships with peers in Portland’s vast culinary scene. Jami’s menus exemplify his passion for using high-quality, seasonal, locally grown food and his profound respect for farmers and the bounty of the Pacific Northwest.

Jim began at Amaterra in September of 2021 and brings with him over 20 years of professional experience in the hospitality industry. Prior to joining the Amaterra team, he served as Food & Beverage Manager at Portland’s well-known and loved Departure Restaurant + Lounge. Jim’s positive attitude ensures guests are not only recognized in Amaterra’s space but also feel comfortable and at home when they visit. His favorite part of his job is working closely with his fellow team members who have cultivated a strong community of people focused on delivering a great experience for guests. Jim’s favorite wine and food pairing at Amaterra is the 2020 Pinot Noir with Swede Hill meatballs. Jim and his wife Shawna have two dogs. He enjoys playing guitar and chess as well as trying new restaurants in his free time.

Paige thought chemistry was her calling until she began bartending in college, leading her to change her career path to hospitality, now 14 years strong in the industry. She began working at Amaterra in October of 2022. Prior to that, she worked in wine country at the Raptor Ridge vineyard and tasting room and The Allison Inn & Spa. She loves making connections with others about food and wine and thrives in Amaterra’s atmosphere. She is most proud of the meaningful relationships she’s formed with her fellow teammates and the guests of Amaterra. When she’s not stealing bites of the banana brulee cheesecake from our pastry team, she’s hiking with her border collies Walker and Khaleesi, or skiing with her fiancé Spencer.

Jonathan Rendon got his start in the kitchens of Marriott Hotels as a 17-year-old in southern California. It was during a high school ROP class that he found out he really enjoyed cooking, and kitchen work came naturally to him. Three years—and a big move later, Jonathan was hired as a line cook at Jax Fish House in Fort Collins, Colorado. There he was mentored by Chef Kevin Grossi who honed Jonathan’s skills on the line and taught him about the provenance of ingredients. The west coast would call to Jonathan once again, and since moving to Portland in 2012, he has worked at many notable restaurants, including Gruner, Pok Pok’s Sen Yai Noodle House, and the Departure Lounge atop downtown’s Nines Hotel.

While in Colorado, Jonathan picked up a serious love for mountain biking. These days though, he’s lucky to find some time to get on his road bike and take his two kids on a ride around town. During the summer, weekly trips to one of Oregon or Washington’s many pristine rivers for a swim is definitely in order. Otherwise, when Jonathan isn’t at work, you can find him in his woodshop working on various projects, both for fun and for pay.