Chef Shimron Tubman
Coming from roots in New Mexico, I am steeped in over 20 years of experience in the culinary industry in the Pacific Northwest, Honduras, England and Israel. I bring a diversity of knowledge ranging from opening up a bakery with the Garifuna community, apprenticing to a table-throwing Moroccan chef, to working with venerable companies and restaurants in Portland such as Higgins, Nostrana, A Cena, and Bon Appetit. I am honored to bring my own voice to the table with humility, depth and delight.
I have an obsession with fermentation, woodworking and 19th century kitchens, and an indelible weakness for pasta. When not cooking, I can be found homesteading in Milwaukie, Oregon with my wife, three children, one dog and nine chickens.
I started cooking when I was 4. Born in New Mexico, I grew up in the Southwest. After many years being in the center of the kitchen with a large extended family I made my way up to Portland, Oregon where I attended Reed College and received my undergraduate degree in Psychology with an emphasis on Chemical Transduction in the Mouth.
Naphtali's opened for business as a specialty catering company in January of 2016. With an emphasis on life cycle events, we strive to provide great food rooted in a culture of nurturing awareness. In pursuit of culinary education and excellence, I have traveled to and cooked in Honduras, England, Austria, Ghana, Thailand, China, and Israel.