Our Vision Is Simple
Farm to Fit was born in 2011 by G. Scott Brown and Dré Slaman, who were looking for a service just like ours and couldn’t find one – so in true entrepreneurial spirit, they decided to create it! In the beginning, G. Scott and Dré ran all facets of the operation with one chef, out of a shared commercial kitchen in North Portland. As pioneers of the meal delivery concept in Portland, the duo realized they hit on something and were ready to expand to a larger kitchen in Downtown Portland, then quickly in another on NE Sandy Blvd.
The business continued to grow and so did their family with the birth of their daughter, Pierce, in July of 2014. In July of 2015, already busting at the seams in their new kitchen, G. Scott and Dré, bought a Used Volvo Parts warehouse in NE Portland.
Over the next year, they built a customized commercial kitchen in Northeast Portland, doubled their kitchen space, and created a kitchen for Farm to Fit to call home. Farm to Fit has regular customers throughout the Portland region, including Happy Valley, Lake Oswego, Tigard, Hillsboro, Beaverton, Vancouver, and Salem and is proud to employ over 20 team members who are committed to making the Farm to Fit experience stellar.
Dré is a San Diego native that arrived in beautiful Portland, via many cities, in 2010. She comes from a family of entrepreneurs and business ownership is in her blood. An actor by trade and training, Dré received her MFA in Acting from Northern Illinois University, and when she is not joyfully grinding it out at Farm to Fit, can be seen on TV and theatre in the Portland area. Dré believes healthy eating should be easy, accessible and delicious, and that excellent customer service is paramount to a business designed to help people.
G. Scott Brown
G. Scott was born in Louisville, Kentucky and he love horses, drink, college sports (U of L, not U of K), traveling and food. He received his BA in Social Work from The Evergreen State College and his MFA in Acting from Northern Illinois University. G. Scott has worked in some of the finest restaurants in Chicago, San Francisco, Los Angeles and Portland and has been lucky enough to eat in some of the finest kitchens in the country. He is convinced that fresh, local products are what elevate a good meal to a fantastic meal.
Chef, Kitchen Manager
Adam is a Midwest transplant who made the move to the left coast after too many winters spent shoveling snow. His culinary background is rooted in the European Continental tradition, incorporating flavors from time spent in Japan, Peru & New Zealand. When not playing with knives, Adam can usually be found prepping for his next half marathon, talking to his cacti or foraging in the Coast Range.
Juan landed in Maui, Hawaii from Mexico City. While there he was taken under Chef James McDonald’s wing (Pacific ‘O) who introduced him to fresh, organic and local ingredients – buying fish directly off the boat and using organic produce from the restaurant’s organic farm! After the birth of his daughter, his family moved to Portland, Oregon where he spent 5 years at Bijou Café. Juan joined the Farm to Fit Team, were he is able to marry his passion with the company mission: creating dishes that are inspired by the fresh and local foods that we are so lucky to have access to in the Portland area.
Joshua came to Portland via Southern California to be in a more creative environment. And working with food at Farm To Fit has been a window into that. When he’s not packaging and delivering food to you, he’s probably in his home studio painting his next commission. He also makes melancholy pop indie music under the name, From A Pine Box.
Jeni is an Oregon native, born and raised in Eugene, Oregon. She moved to Portland to broaden her horizons and obtain a Bachelor’s degree in business management. When she is not at work she can be found outside, enjoying Oregon’s landscapes.
Prepared, locally sourced, portion controlled meals. It’s easy!
What Our Customers Say
I LOVE Farm to Fit. The meals are fantastic, and the customer service has always been outstanding. I’ve probably had a dozen meals now, and they have all been stellar. It’s like the best aspects of cooking at home and eating out combined.-J.L.