Portland’s celebrated rooftop dining destination is entering a bold new era. Departure, the acclaimed Pan-Asian restaurant perched atop The Nines Hotel in downtown Portland, has announced the appointment of Chef U’ilaniku’ulei Vele as Executive Chef: a homecoming that promises to reshape the culinary landscape of the Pacific Northwest’s food and beverage scene.
For hospitality professionals and food enthusiasts tracking menu innovation and restaurant leadership trends, this appointment signals an exciting fusion of heritage, community values, and contemporary Pacific Northwest cuisine.
A Full-Circle Return to Departure
Chef U’i Vele’s journey back to Departure represents more than a career milestone: it’s a story of perseverance, passion, and the power of culinary roots. Her first chapter at Departure began in 2017 when she joined as a line cook under the guidance of James Beard Award-winning chef Gregory Gourdet.
Now, nearly a decade later, she returns as the restaurant’s top culinary leader, bringing with her a wealth of experience from kitchens across the West Coast and an unwavering commitment to her Polynesian and Samoan heritage.
“I’m excited to usher in more Samoan and Polynesian flavors at Departure, as well as drive a return to form in terms of approachability and freshness to the space,” said Chef U’i. “Portland has an iconic culinary scene, and my mission is to make sure Departure is in tune with the surrounding community of diners and chefs by bringing intentionality and purpose to our efforts and our menu.”
From O’ahu to Portland: A Culinary Journey
Born and raised on O’ahu, Hawaii, with formative years spent in California’s Central Valley, Chef U’i’s culinary path has been shaped by diverse landscapes and cultures. She began cooking professionally in Sacramento in 2010, honing her skills before embarking on positions throughout the Bay Area and the stunning kitchens of Yosemite Valley.
Her westward journey eventually led her to Portland, where she found a culinary community that resonated with her values of sustainability, local sourcing, and creative expression. This trajectory through some of the most dynamic food markets on the West Coast has equipped Chef U’i with a unique perspective on regional ingredients and cooking techniques.
Most recently, she served as Executive Chef at The Hoxton Portland, demonstrating her ability to helm high-profile hotel kitchens with sophistication and creativity. She continues to operate Imua, her elevated Polynesian concept showcased through sought-after pop-ups and catering events that have garnered attention throughout the region.
Heritage Meets Pacific Northwest Bounty
What sets Chef U’i apart in today’s competitive food and beverage industry is her commitment to honoring her Polynesian and Samoan roots while embracing the seasonal abundance of the Pacific Northwest. This fusion approach aligns perfectly with current food and beverage trends that celebrate authenticity and cultural storytelling through cuisine.
Under her leadership, Departure’s menu will feature new highlights that showcase this harmonious blend:
- Coconut Lemongrass Mussels – A dish that marries the briny freshness of local shellfish with aromatic tropical influences
- Chili Garlic Noodles – Bold, approachable flavors designed to satisfy Portland’s adventurous palate
- Gai Lan (Kai-lan/Chinese Broccoli) – Celebrating the versatility of Asian greens prepared with Chef U’i’s distinctive touch
These additions reflect a menu philosophy rooted in approachability without sacrificing culinary ambition: a balance that resonates with today’s hospitality leaders seeking to create memorable dining experiences.
Community at the Heart of Leadership
In an era where restaurant industry professionals increasingly recognize the importance of social responsibility, Chef U’i stands out for her genuine commitment to community impact. Her involvement extends far beyond the kitchen walls, demonstrating the kind of leadership that defines the future of food and beverage management.
She currently serves as Vice President and Kitchen Manager for MealsOnUsPDX, an organization dedicated to addressing food insecurity in the Portland community. Additionally, as Head Chef for Feed the Mass, she leads teams in providing meals to houseless residents throughout the city.
Her contributions haven’t gone unnoticed. In 2024, Chef U’i was recognized at the Taste for Equity Gala as an emerging talent: an honor that acknowledges both her culinary skills and her dedication to using food as a vehicle for positive change.
This commitment to mutual aid and nonprofit work aligns with the values that increasingly matter to both hospitality professionals and diners seeking establishments with purpose beyond profit.
A Strategic Appointment for Departure’s Future
Bryan Woolley, Director of Food & Beverage at The Nines, expressed enthusiasm about the new appointment and what it means for the restaurant’s trajectory.
“We’re thrilled to welcome Chef U’i Vele back to Departure,” said Woolley. “Her thoughtful leadership, dedication to community, and passion for cooking with local ingredients makes her an exciting addition to our culinary program.”
For food service industry observers, this appointment represents a strategic move that positions Departure at the intersection of several important trends: the growing demand for authentic cultural cuisines, the emphasis on local and sustainable sourcing, and the increasing importance of community engagement in hospitality operations.
Departure: A Portland Icon Evolving
Since opening in 2009, Departure has maintained its position as a magnet for locals and visitors alike, offering panoramic views of the Portland skyline, the Cascade Mountains, and beyond. The restaurant’s location atop the landmark Meier & Frank Building provides a spectacular backdrop for dining experiences that have helped define Portland’s culinary identity.
From street food-styled starters to rice and noodle specialties and ethically-sourced sushi, Departure embraces the bounty of the Pacific Northwest. Whether steamed or stir-fried, smoked or sautéed, each dish leads guests along a culinary adventure that reflects the region’s commitment to quality and innovation.
The restaurant’s stylishly sophisticated lounge atmosphere continues to attract a discerning clientele seeking memorable experiences in one of Portland’s most iconic settings.
For reservations, visit OpenTable or follow @departurepdx on Instagram for the latest updates.
The Nines: Luxury Hospitality in Downtown Portland
Departure calls The Nines home: a Marriott Luxury Collection Hotel managed by Sage Hospitality Group that rests atop the historic Meier & Frank Building. This contemporary tribute to the structure’s storied past combines striking décor with impeccable service.
Opened in October 2008, The Nines set new hospitality standards by achieving LEED Silver Certification from the Green Building Council. The hotel features original, commissioned art in every room and throughout the property, housing 331 luxurious guest rooms, 46 suites, two Presidential Suites, and 20,000 square feet of flexible meeting space.
Beyond Departure, the property is home to Urban Farmer, a modern farm-to-table steakhouse, creating a comprehensive dining portfolio that positions The Nines as a cornerstone of Portland’s downtown hospitality scene.
What This Means for Portland’s F&B Scene
Chef U’i Vele’s appointment at Departure represents more than a personnel change: it signals a commitment to the kind of authentic, community-focused culinary leadership that defines the future of the food and beverage industry.
As Portland continues to evolve as a dining destination, establishments that embrace cultural authenticity, sustainable practices, and genuine community engagement will lead the way. Chef U’i’s return to Departure embodies all three principles.
For hospitality industry professionals watching Portland’s culinary evolution, this development offers valuable insights into the qualities that make executive chef appointments successful: deep local roots, authentic cultural perspective, proven leadership across diverse settings, and a genuine commitment to community impact.
Ready to experience Chef U’i Vele’s vision firsthand? Make your reservation at Departure Portland and discover how Polynesian heritage meets Pacific Northwest innovation. For more information, visit www.departureportland.com or www.thenines.com.
What culinary trends are you seeing shape your local dining scene? Share your thoughts in the comments below.
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Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
