PIZZAIOLO & PARTNER. Jeremy Whyte is the definition of local. Born and raised in McMinnville, he grew up during the Willamette Valley’s food, wine, and beer surge. He cut his restaurant teeth at the historic (and James Beard Award winning) Nick’s Italian Café, working the wood oven while steeping in the flavors of Italy. After two years manning the flames at Portland’s Oven & Shaker, Jeremy earned a spot at Alice Water’s Rome Sustainable Food Project in Rome. He dove deep into techniques and recipes a la Romana, then climbed down the rabbit hole of Puglia, Parma, and Piedmont, and landed in a Sicilian olive orchard, picking and pressing olives into spicy, extra virgin gold. The Italian immersion confirmed and deepened truth learned those first years at Nick’s: Everything tastes better out of a wood-fired oven. Recently returned from his third stint in Italy, Jeremy is back home in Mac where his Italian love affair began.