As a chef and culinarian, Jeffery Scott Powell brings over 20 years of experience to The Culinary Field. His menus showcase the rich, vibrant flavors of the season, and preparations are kept simple to ensure the purity of local ingredients.  He often forages for ingredients and supervises the Growing of many of the ingredients that appear in his dishes
Powell, 41, was born and raised in Nampa, Idaho, USA.  His curiosity for cooking began at a very early age, leading him to spend hours in the kitchen watching his mother and grandmother prepare the family meals.  At the age of eight his mother gave the young chef his first cookbook, and before long Powell was preparing dinner for the family once a week.  Culinary passions ignited as he prepared his favorite dishes, including pizza and hamburgers, (and mastered gourmet soups and pastas shortly thereafter) for his family.
Powell pursued his love for cooking by taking home economics and restaurant management classes in middle and high school.  At the age of fourteen he held his first restaurant job as a dishwasher at a local restaurant and was quickly promoted to line cook.  Aspiring to become a professional chef, Powell moved to Los Angeles, California at the age of 20 and he held several positions from kitchen manager to Sous chef.
In 1990 Powell was lured to San Francisco, California for its reputation as a culinary Mecca.  He gained invaluable experience at such noted restaurants as Lulu, Stars Oakville Cafe, Stars Restaurant, Rose Pistola, Red Herring, and Kuletoâes Trattoria. The draw of the mountains near San Francisco Reminded Jeffery of his Home in Idaho and he made the decision to accept the position as Executive Chef at PlumpJack Squaw Valley Inn in Squaw Valley, California.
The restaurant was awarded best food for a North American ski resort by Conde Nast Traveler Magazine readers in December 2001.  Other awards included:  received a 4 star review from the Sacramento Bee Newspaper, December 2002; voted best restaurant in Lake Tahoe by Citysearch Readers Poll 2002, and same in 2003; awarded Gold Medal, People’s Choice for both Food and the Marriage of Food & Wine, Lake Tahoe Autumn Food & Wine Festival, Fall 2003; awarded Gold Medal, Marriage of Food & Wine, and Bronze Medal for Food, Lake Tahoe Autumn Food & Wine Festival, Fall 2002; awarded Gold Medals for both Food and the Marriage of Food & Wine, Lake Tahoe Autumn Food & Wine Festival, 2001.
In early 2003 Mr. Powell received a request by The Smithsonian Institute to contribute to it’s sustainable Seafood cookbook where he contributed three recipes. He shared this honor with such noted chef’s as Alice Waters, Wolfgang Puck, Mario Batali, Rick Bayless, Thomas Keller, Julia Child, Charlie Palmer, Charlie Trotter, Roy Yamaguchi and numerous others.
In early 2005, Powell Joined the Team at the Orchard to Continue Improving the restaurants reputation and cuisine. While at The Orchard Powell garnered the reputation as a leading chef in the Beijing market and received several awards from the readers of That’s Beijing a very popular monthly English language magazine. In 2005 the restaurant received and award for best outdoor dinning and In 2006 the restaurant received an award for best Sunday brunch, best place to impress visitors, and a first runner up award for outstanding restaurant of the year.
Early 2008 Chef Powell joined the team at Element Fresh as Culinary director where he is today. Mr. Powell’s seasonal fresh approach to food seemed to be just the right thing for the Busy and Trendy Restaurant Company. Powell’s menus are well received and the restaurant company is more popular than ever.
Powell approaches food with simple preparations and pays specific attention to the flavors and textures of his dishes.  He is most passionate about Southeast Asian, Middle Eastern, Italian, Modern American, Chinese and Southwestern U.S. cuisines, and these influences are evident in his diverse menus.  A few of his specialties include braised Kobe Beef short ribs with Wasabi mashed potatoes and vegetable confetti; shaved artichoke salad with Arugula, parmesan and crispy Prosciutto; wood oven roast Dungeness crab; pan seared Mahi Mahi with Thai yellow curry noodles, baby pak choi, sweet Chile rock shrimp, and green papaya carrot salad; and sassafras brined pork loin with grits, chayote, and Chipotle glaze, Lamb Merguez with poached quail egg and Hollandaise, Himalayan Truffle custard in Eggshell with Green garlic and thyme.
In his free time Powell enjoys spending time with his wife, wild mushroom gathering, Rock Climbing, Riding his Motorcycle, Hiking and fly-fishing.  He currently resides in Beijing with his wife Zhao Rui and their son Nathan.

Personal Profile
Favorite Fine Food:  Truffles, foie gras, morel mushrooms, Kobe Beef, Monkfish
Favorite Junk Food:  In-N-Out Burgers
Favorite Kitchen Implements: micro plane, oyster knife, Mac French Knife
Favorite Reading:   M.F.K. Fisher, Anthony Bourdain, Reed Hearon, and Jeremiah Tower
Favorite Cookbooks: Lulus Provencal Table by Richard Olney, Bouchon by Thomas Keller, Four Star Desserts by Emily Luchetti, Jeremiah Tower’s New American Classics, One Fish Two Fish Crawfish Bluefish, Art Culinaire.
Favorite Quote: There is more in us than we know.  If we can be made to see it, perhaps, for the rest of our lives, we will be unwilling to settle for less.

Kurt Hahn