Althea Grey Potter has been a food enthusiast since she was very young. It is no surprise that the child of an artist and a chemist became a chef. Raised in rural Massachusetts by counter culture parents, as a small child she harvested fresh vegetables from the organic family garden with her parents and discovered the deliciousness of eating tomatoes warm from the sun and crisp snap peas right off the vine. Her parents were both incredible cooks and baked bread, sprouted grains, made yogurt and fermented their own kimchi before it was cool.As a young girl, Althea spent much of her time playing in the kitchen. She fondly remembers when she was deemed old enough to use the cleaver at the age of five, and she hosted her first dinner party at age nine. Althea got her first job in a restaurant at a small town roadside stand at age fifteen and quickly worked her way from ice cream scooper to fry cook. She fell in love with restaurant kitchens.
After college, Althea couldn’t shake the desire to cook and decided to pursue her passion professionally. After working in artisan sandwiches, organic garlic farming, and catering in Massachusetts for a few years she bought a one-way ticket to Portland (sight unseen) and enrolled at the Oregon Culinary Institute.She never looked back.
At Oui! Wine Bar and Restaurant, Althea creates big flavors out of a tiny kitchen nestled inside the SE Wine Collective wine cellar. Her creative takes on global flavors have garnered attention at the oeno-bistro near and far. Since opening in 2017, her work at Oui! has received recognition as one of Portland Monthly’s Best New Restaurants 2018, a Best New Restaurant by Time Out, one of Portland’s Best New Restaurants + Top 5 Dishes of 2018 by the Portland Mercury, and Oui! is considered one of Portland’s Essential 38 Restaurants by Eater.
Althea continues to be incredibly passionate about food, farms, cooking and wine. She especially loves garlic.