OUR TEAM
Chad White
Founder / Chef
With a culinary career spanning over two decades, Chad White's journey has been nothing short of remarkable. Born and raised in Spokane, he embarked on his culinary adventure during his service in the United States Navy, which began on 9/11. Fueled by his innate passion for culinary creativity, Chad swiftly transitioned from the Navy's galleys to becoming the driving force behind some of San Diego's most esteemed kitchens. Along the way, he even ventured into restaurant ownership.
However, Chad's culinary odyssey didn't stop on U.S. soil. His quest for bold and borderless flavors led him to Mexico, where he honed his skills and eventually graced the screens of Bravo's Top Chef Season 13. In 2015, Chad returned to his roots in Spokane and introduced the renowned ceviche bar, Zona Blanca, to the local dining scene. Beyond Zona Blanca, he also proudly owns and manages TTs Old Iron Brewery & Barbecue in Spokane and has lent his expertise to prestigious projects like the Mt. Spokane Ski and Snowboard Park and Arbor Crest Wine Cellars menus.
Chef Chad's commitment to culinary excellence has left an indelible mark on Spokane's gastronomic landscape. His accolades, including the Innovator of the Year award from the Washington Restaurant Association in 2018, Emerging Philanthropist recognition from United Way in 2022, and the honor of being named one of Spokane Coeur d'Alene Living Magazine's 40 Under 40 in 2022, stand as a testament to his impact. Additionally, he has been recognized as Inlander's Best Chef for six consecutive years and boasts two James Beard nominations. Impressively, Chef Chad has also raised over $100,000 for local schools, non-profits charities with a focus on women and children since 2015.
Beyond the kitchen, Chad finds solace in travel, culinary exploration, and outdoor adventures, often sharing these experiences with his cherished family and friends. His culinary prowess and dedication to his community have truly made him a standout figure in the culinary world.
Chef
Born and raised in Spokane, Washington, Chef Kiefer Jones has spent over 13 years immersed in the culinary world, building a reputation for his creativity, adaptability, and passion for innovation. A graduate of Ferris High School, Spokane Falls Community College, and Eastern Washington University, where he studied art and design, Kiefer’s artistic background seamlessly blends with his culinary craft, elevating each dish to an experience of both flavor and presentation.
Kiefer’s culinary journey began as a way to pay the bills, but it wasn’t until he worked under Chef Tony Brown at Ruins (2014–2018) that he discovered his true passion for the art of cooking. This pivotal experience ignited a drive to explore and master new techniques, eventually leading him to follow Chef Josh Grimes to Lucky You Lounge, where he played a key role in launching the kitchen. Taking over as Head Chef in 2021, Kiefer continued to refine his skills until the restaurant’s closure in 2023.
A chance collaboration with Chef Chad White soon after marked the beginning of Kiefer’s next chapter. After a one-off gig together, he joined Chad’s team at Zona Blanca, where he continued to push culinary boundaries and expand his skill set. Now, as a key member of the Trail Feast team, Kiefer brings his dedication to crafting exceptional, fire-kissed cuisine that perfectly complements the rugged beauty of the outdoors.
Known for his laid-back vibe in the high-stress kitchen environment, Kiefer’s motto, “We’ll make it work,” reflects his approach to problem-solving and teamwork. He’s driven by a commitment to delivering the best product possible, always eager to learn and adapt while fostering a calm, collaborative atmosphere.
When he’s not crafting gourmet meals, Kiefer enjoys classic rock, a cold beer, and applying his design skills to freelance graphic work for local and touring artists. His creative versatility and easygoing personality make him an indispensable part of the Trail Feast experience, ensuring every meal is as memorable as the journey itself.
Kiefer Jones
Chef
Jesse Houston is a trailblazing chef and restaurateur known for his adventurous spirit and innovative approach to cuisine. A Texas native, Jesse’s culinary journey began at a young age, cooking for family and friends before honing his skills at the Texas Culinary Academy in 2007.
His career quickly took off, working under celebrated chefs like Stephan Pyles, Wolfgang Puck, and John Currence. He played a key role in opening Parlor Market in Jackson, MS, before launching Saltine Oyster Bar in 2014 as executive chef and owner. Under his leadership, Saltine gained national recognition, landing on Bon Appétit’s Best New Restaurants list in 2015. In 2016, he was named a James Beard Award semifinalist for Best Chef: South.
Jesse’s passion for bold flavors and global cuisine led him on a culinary journey across the world, including a six-month residency in Tulum, Mexico, as well as travels through Japan and Vietnam. He later returned to Jackson to open Fine & Dandy in 2017 and Sophomore Spanish Club in 2019, further cementing his reputation for playful and inventive dining experiences.
In 2019, Jesse fused his love for cooking and adventure by founding Overland Chef, an outdoor culinary brand that redefines campfire cooking. Through his latest venture, Switchback Supper Club, he delivers immersive, off-road dining experiences in breathtaking locations—from the mountains of Colorado to the shores of Baja. For the past three years, Jesse has been on a national tour, cooking for outdoor and off-road enthusiasts, proving that the wild can be as delicious as it is rugged.
Now, Jesse is also bringing his expertise and passion for open-fire cooking to Trail Feast, joining the team as a chef. His deep understanding of outdoor cuisine and adventurous spirit align perfectly with Trail Feast’s mission to create unforgettable dining experiences in the wild. Whether cooking under the stars or over a roaring fire, Jesse is ready to push the boundaries of camp cooking and craft extraordinary meals in some of the most remote and beautiful locations.
Jesse Houston
Dominic Rage
Bar Chef / Beverage Consultant
Born and raised in the heart of the Columbia Valley, Dominic Rage moved to Spokane in 2014, eager to break free from the limitations of small-town life and chase bigger opportunities. His journey into mixology began in 2018, when he discovered his passion at a small craft cocktail bar called Gaslamp. Watching the bartenders create not just drinks, but stories in a glass, Dominic was captivated by their ability to craft delicious libations while cultivating a welcoming space for everyone. One day, on a whim, the mixologist offered Dominic a chance behind the bar. Without hesitation, he quit his job and dove headfirst into the world of bartending, hungry to learn and perfect his craft.
Over the years, Dominic refined his skills in Spokane’s bustling downtown bars, absorbing knowledge from other bartenders, managers, and even chefs. In 2023, his journey led him to Chef Chad White at Zona Blanca, where he was given the freedom to make the bar his own. Inspired by Chef White’s innovative approach, Dominic began pushing the boundaries of cocktail creation, experimenting with fresh techniques, unique ingredients, and bold new flavors.
At Trail Feast, Dominic brings the same passion and creativity to every drink he serves. From freshly pressed juices to house-made syrups and infusions, every detail of his craft is rooted in hard work, accountability, and an insatiable curiosity to deliver something unforgettable. As Dominic says, “Fake it till you make it will never beat hard work and curiosity,” a philosophy he pours into every cocktail he creates.
When he’s not behind the bar, Dominic spends time with his two sons and his partner, passing on his love of cooking and baking, and teaching his boys the joy of creating in the kitchen. You’ll also find him exploring Spokane’s vibrant cocktail scene, drawing inspiration from the city’s talented mixologists.
Dominic’s dedication to his craft and his relentless drive to innovate are what make every sip at Trail Feast an adventure in itself.