Chef Kari Shaughnessy
Chef Kari Shaughnessy’s culinary journey began at just 15, when she started a catering business from her parents' kitchen in Massachusetts. Her passion for cooking led her from Michelin-starred kitchens in San Francisco to the rugged ranch lands of Maine, and ultimately to Oregon’s renowned wine country. Along the way, Kari honed her skills as Pastry Chef at Marla Bakery, cooked under Executive Chef Melissa Perello at Frances, and served as Executive Sous Chef at the Michelin-starred Sons & Daughters.
In 2023, Kari founded Hayward, a restaurant now in Carlton, Oregon, that has quickly gained acclaim for its innovative ‘New Northwest Fare’ and commitment to local sourcing. At Hayward, Kari’s deep connections with local farmers and winemakers shine through, creating a dining experience that celebrates the rich ecosystems and vibrant community of the Willamette Valley. The menu reflects Chef Kari's dedication to seasonal, farm-led flavors and her expertise in fermentation and whole animal butchery. Within just a year, Hayward became a finalist for the 2024 James Beard Best New Restaurant award, cementing Kari's place as a cornerstone of the community and Chef Kari's future as a national leader advocating for rural foodways. In 2025 Kari was nominated as a semifinalist for James Beard Best Chef Northwest as well as USA Today’s 44 Best Restaurant List. Most recently Hayward was one of 40 restaurants to receive an Innovator Award through the Independent Restaurant Coalition for its forward-thinking approach to reducing waste and supporting local supply chains.
