PHOTOS: © THE ALLISON INN & SPA
In late 2022, Oregon-born chef Jack Strong returned to his home state to take the helm as executive chef at The Allison Inn & Spa in Oregon’s Willamette Valley. He oversees culinary operations across the 85-room boutique resort, including its on-site restaurant, JORY.
Strong brings more than 30 years of experience to The Allison, with previous roles at notable properties such as JW Marriott Camelback Inn Resort & Spa, Renaissance Phoenix Downtown Hotel and Sheraton Wild Horse Pass Resort and Spa. Over his career he has earned numerous recognitions and built a reputation for thoughtful, ingredient-driven cooking.
At JORY, Strong champions Oregon wine-country cuisine alongside a 500-label wine list. The menu reflects the resort’s garden-to-table approach, highlighting native flavors, seasonal produce and local agriculture.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
My guilty pleasures are richer meats like beef and pork, since I generally favor leaner proteins such as chicken and turkey. I also have a soft spot for lavender in small, thoughtful applications. On the other hand, I rarely choose mahi mahi — I’ve only encountered one preparation I truly enjoyed.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
For private dinners I prefer a tasting-menu format. I might start with a playful salad topped with a poached egg, follow with a seafood course like seared scallops with shaved fennel and ruby grapefruit, then a hearty beef course such as sous-vide ribeye paired with purple potatoes or creamy grits. For dessert I enjoy a seasonal fruit crostata — simple, rustic and satisfying.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
The first dish I made on my own was homemade egg noodle soup, taught to me by my grandmother. I began by helping her and eventually prepared it on my own.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
I aim to tell stories through food. One recent dish — seared salmon plated with an edible vegetable garden, puffed amaranth “soil” and a pumpkin-seed chimichurri — reflects that approach. The vegetables all came from The Allison’s 1.5-acre working garden, curated by our master gardener. The plate resembled a garden and highlighted the special connection between our kitchen and the property. It’s playful, interactive and rooted in place.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
I don’t have a strong aversion to most trends, but I’d like to see menus return more consistently to seasonal, local ingredients rather than offering the same products year-round.
THE ALLISON INN & SPA
2525 Allison Lane
Newberg, OR 97132
tel 503 554 2524
theallison.com