Chef De Cuisine for Ponto Lago and Pacific Point. Chef Carriker, previously the corporate Chef for Death by Tequila, Wokou Ramen and California Native, has been working in the culinary arena for 17 years. He served as Executive Chef at International Smoke in San Diego, prepping for Chef Michael Mina’s first venture in San Diego, as well as serve as a task force Chef for other restaurants in the Mina group. Additionally, Chef Carriker was Chef De Cuisine for Avant Restaurant at Rancho Bernardo Inn.
Chef Carriker’s many years working in Portland earned him a reputation for his forward-thinking, farm fresh sensibilities displayed at several restaurants including 23Hoyt, Caprial’s Westmoreland Kitchen and other venues. Carriker earned additional high regard and notoriety as executive chef at Portland's former Gilt Club. During his time there, he traveled to New York City to cook a dinner at the James Beard House and appear in an episode of the Food Network's "Meat & Potatoes."