Chef Jerry Huisinga came to Oregon from rural Minnesota by way of Minneapolis nearly thirty years ago. Shortly after arriving in Portland he went to work at Genoa, a restaurant of passionate “home cooks” who were at the forefront of Portland’s changing food scene. He remained there for twenty-two years, expanding his knowledge of regional Italian food and enjoying the camaraderie and influences of his fellow employees. Together they contributed to the growing reputation of authentic Italian food that Genoa enjoyed in its heyday.
During this time Jerry was honored to cook a Columbus Day dinner at The James Beard House in Manhattan and to study with his mentor Marcella Hazan at The French Culinary Institute.
After leaving Genoa, Jerry came to work at Caffe Mingo where he had the oppor- tunity to perfect his pasta making skills in anticipation of the opening of Bar Mingo. Jerry is an advocate of simply prepared, full flavored food that honors the main ingredients at the height of their season. His goal is to bring great taste and good value to the customers while channeling simple Italian home cooking through the use of the freshest possible ingredients.