Naomi Pomeroy, born in Corvalis, Oregon, in 1974, is a professional chef and restaurateur. In an interview, Pomeroy explains that she began cooking at the age of 3 and created her first recipe at the age of 4. She graduated from Lewis & Clark College in 1997 with a degree in history, Pomeroy has no formal culinary or business training; she developed her skills by watching other food-industry professionals. In 2007, she opened the restaurant Beast in Portland, Oregon. Previously, she started Gotham Tavern, Gotham Coffee shop, and ClarkLewis restaurant with Michael Hebb. In 2013, Working Mother magazine featured an article which details Pomeroy's experiences as a working single parent.
In 2009, Pomeroy was listed by Food & Wine magazine as one of America's Top 10 Best New Chefs. As a restaurateur, she was recognized in the October 2010 issue of Marie Claire as one of the 18 Most Powerful Women in Business. O, The Oprah Magazine mentions her career endeavors and named her as one of the Top 10 Women on the Rise for 2010. In 2014, Pomeroy won the James Beard Foundation Award for Best Chef Northwest.
In 2010, Pomeroy appeared on Iron Chef and lost to Chef Jose Garces. Her television appearances also include serving as a 2014 guest judge on the television series Knife Fight. Pomeroy also spoke at a TedxPortland Talk in 2013.
Her debut book is called "Taste & Technique: Recipes to Elevate Your Home Cooking". Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.
In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.