Executive Chef Nelia Serapion

Nelia Serapion started her culinary career as a young girl growing up on a farm on Oahu, tending the crops and selling produce at the family's market. She attended the Culinary School of the Pacific and went on to graduate from Western Culinary Institute in Portland.

After graduating, she worked closely with Chef Philippe Boulot at the Heathman in Portland, achieving the position of Sous Chef within the year. Four years later, she was promoted to Banquet Chef, where she served for two more years. Later, she moved on to become Executive Chef for the Pinocchio Bar & Restaurant in Portland. In 2009, Nelia moved to the Oregon Coast to become the Executive Chef at the Pacific House Restaurant in Tillamook where she continues to refine her culinary skills.

Sous Chef Philip Biermann

Philip was born in Twin Falls, Idaho, the youngest of three sons. Phillip fell in love with food working at in his parents’ steak house, the Drift Inn in Rupert, Idaho. He furthered his passion by attending Le Cordon Bleu School of Culinary Arts in Portland, Oregon. While a student, he obtained a position at the Heathman, where he worked four years under renowned Master French Chef Philippe Boulot. Phil worked his way up from the pantry to lead sauté’ and saucier. After the Heathman, Phil followed Nelia Serapion to Pinocchio Bar & Restaurant as sous chef. The two had great chemistry in the kitchen, so when Nelia accepted the opportunity to become the head chef at Pacific House Restaurant she called on her loyal sous chef to assist in opening and operating the kitchen. Phil’s intense personality is expressed through his bold flavors as well as his love of rock n’ roll.