Liz White grew up in Amarillo, TX. She fell in love with cooking at a young age, when it occurred to her that meal preparation and sitting at the dinner table were some of the most peaceful moments of the day—no one fought! Her first job was working for her parent’s salsa company, learning to make salsa and tortillas from scratch. In 2009, she moved across the country to Portland, and quickly fell in love with seafood and French cuisine. Since then, she has been a baker and just about every front-of-house and back-of-house position a restaurant has to offer. Before Penn Sardin, she was elbows deep in the art of cleaning and dismantling every sea creature imaginable as fishmonger at Newman’s Fish Company.
Simon Lowry grew up in Paris, France, in a Franco-American household. He is a self-declared seafood, wine and techno geek. He spent all his holidays on his grandparents’ farm in Brittany, close to the famous Belon River, one of the oyster-producing regions of France. Simon believes in the power of food as a cultural foundation for transmission of identity and as a medium for cultural exchange. He is obsessed with oysters, cider and Muscadet wine, the staples of Celtic French cuisine. After moving to Portland in 2010, Simon fed his artistic ambitions, pursuing electronic music, but far away from home discovered that Oregon is a haven for the joys of eating seafood, if you know where to find it… He met Liz working at Olympia Oyster Bar: they immediately hit it off around a drink and a dozen bivalves.