Eric and Sara will lead a Maialata workshop on olive oil mother sauces, with Durant Olive Mill.

Chef Eric Bartle, Co-Culinary Director at Durant Vineyards and Olive Mill, brings over 30 years of experience and a deep passion for Pacific Northwest cuisine. A fourth-generation Washingtonian from Tacoma, Bartle’s love for cooking began as a child, watching PBS cooking shows with his father. He pursued his culinary career at 23, enrolling in culinary school in Portland, Oregon.

Bartle has held executive chef positions at top destinations like Rancho Palomar in Mexico and Diamond J Ranch in Montana. He also co-owned The Wilderness Hunters, a boutique catering company, with his wife and fellow chef Sara Kundelius. Mentored by Chef Klaus Monberg and James Beard Award-winner Greg Higgins, Bartle was inspired to focus on locally-sourced, ingredient-driven cuisine, which now defines his approach at Durant Vineyards. His farm-to-table philosophy and commitment to regional ingredients shine through in the exceptional culinary experiences he creates.

Oregon native Chef Sara Kundelius brings over 25 years of diverse food industry experience to her role as Co-Culinary Director at Durant Vineyards and Olive Mill, where she works alongside her husband, Chef Eric Bartle. Growing up on her family’s hazelnut farm, Sara developed an early connection to fresh ingredients and seasonal cooking. Her talent for cooking shone from a young age, earning her the title of “Junior Queen of the Kitchen” at the Washington County Fair after fifth grade. This deep-rooted appreciation for farm-ripened ingredients still influences her cooking philosophy today.

After high school, Sara pursued a culinary scholarship at Portland’s Western Culinary Institute, specializing in pastry arts before branching out into various roles across the food industry, including bartender, cheesemonger, and manager. She also earned a BFA in glass blowing, blending her love for art and food. Sara later co-owned The Wilderness Hunters catering company with Bartle and served as Co-Executive Chef at the Balsam Lake Fly Fishing Club and Abbey Road Farm. Now at Durant Vineyards, Sara combines her artistic sensibility and produce-driven palate to create exceptional farm-to-table dishes, perfectly paired with Durant’s wines and olive oils. When not in the kitchen, Sara enjoys foraging and preserving plants, staying closely connected to the gifts of the land.