Rhizome Feasts was created and now led by Zoe Shaw (Hackett) after relocating to Eastern Washington from Portland, Oregon at the end of 2015.

I have been working in the Portland Food and Dining arena since 2007 as it  has fully ripened and been recently named as the greatest Food City in America. Over the past 9 years I have learned from and studied alongside some of Portland's most creative and talented chefs. I now know a lot more about what it really takes to lead and handle the daily operations of a successful restaurant kitchen. Since 2013 I've been staying busy as a free-lance chef and baker in the Willamette Valley while getting to know more about what the local farmers are producing and hosting many sorts of events outside of the restaurant format.

 My childhood was spent in playing outdoors with plants, drawing and reading, we were always moving , traveling frequently and always encouraged to cook. My background is multi-cultural one and that is how I love to cook, eat and consider the world we live in.


2016 has been a year well spent getting established in Walla Walla. I have created and gotten to know many fantastic and repeated clients. Basing my services on good relationships and good demand is my goal. Another layer of the concept is the PROVISIONS portion. Any inquires for goods can be requested via email. Personally I have BIG LOVE for a well stocked pantry full of special house-made goods and preserves but provisions can include sourcing fine ingredients not available in Eastern WA as well as picnic boxes, freshly baked fruit pies, breads and treats. Just try me.

WHERE DO I COOK? I cook and prepare my food in the licensed and commercial kitchen and Artisan food hub at  Blue Mountain Station in Dayton, WA,  as well as a commercial winery kitchens here in Walla Walla. I also carry a current  Washington Food Handlers Card and liability insurance.



Zoe Shaw (Previously Hackett)

Founder/ Event Coordinator/ Free Lance Chef

Education & Nominations:

Best Chef America  2013 - (Nominated & Included in the Book)


Oregon Culinary Institute, Portland, Oregon 2009-10

Culinary Arts Diploma

Northern Arizona University Flagstaff, AZ  2005-2007

Field: Fine Art & Art History

De Anza College, Mountain View, CA    2004-2005

Field : Liberal Arts