At Terra Mae, we weave a unique culinary tapestry by blending the rustic charm of the Portuguese countryside with the sleek sophistication of modern Japan. Situated in the Historic Arts District, our restaurant invites guests into an unforgettable atmosphere where the art of food and cocktails comes alive. The interior is truly exceptional, crafted to celebrate flavors while fostering meaningful connections.

Our story is a harmonious blend of cultures, showcased through dishes that linger like vivid memories and drinks that continue to surprise. The beautifully crafted space enhances every visit, where ambiance, food, and cocktails come together seamlessly.

We are more than just a restaurant; we celebrate the art of dining.

Experience the art of dining-join us at Terra Mae.

OUR TEAM

CHEF MEGAN SKY

- EXECUTIVE CHEF

Chef Megan Sky is a Portuguese executive chef with over 15 years of passion, creativity, and dedication in the kitchen. Growing up in Portland, Oregon, she considers the city her home—it's where her love for food and her culinary journey began. From a young age, Chef found her sanctuary in the kitchen. She loved experimenting with foods from her cupboards, cherishing the magic of transformation, taking humble ingredients and turning them into something vibrant and delicious. Chef Megan has worked her way through kitchen’s across Oregon, specializing in South American and Argentinian cuisine, she found the cuisine came naturally to her, having grown up in a Mexican American household.

Reaching a point where her identity began calling, her journey as a chef took an exciting turn when she traveled to Portugal. There she reconnected with her roots and dove into her ancestors’ culinary traditions. Working alongside Portugal’s top chefs, she learned about the core values of Portuguese cuisine—its focus on community, simplicity, and using seasonal, local ingredients. These experiences deeply influenced her cooking style, blending authentic tradition with her Oregon identity as a chef.

COLBY HAYDEN

 - FOOD AND BEVERAGE DIRECTOR / VIBES MANAGER

Growing up immersed in the restaurant world thanks to his father’s passion as a restaurateur, Colby’s early years were filled with the hum of busy kitchens and the energy of service, forging a deep connection to the art of hospitality from a remarkably young age. With experience managing over twenty restaurant and catering businesses, his hands-on approach has given him a profound understanding of what it takes to succeed. In 2017, Colby embraced a new challenge—sharing his expertise through consulting across the Pacific Northwest.

Today, Colby leads the hospitality initiatives at Cascada alongside Chef Megan Sky, developing three distinct and inspiring food and beverage programs. His journey reflects a relentless pursuit of excellence and a genuine desire to craft experiences that inspire and delight. Through his leadership and passion, he continues to elevate the art of hospitality, making every guest experience meaningful and unforgettable.

CHEF JULES BOYD

 - Executive Chef de Cuisine

With over 15 years of culinary expertise in Hawaii, Chef Jules Boyd brings a richly layered heritage rooted in Pacific Islander, Japanese, and Portuguese traditions. Her journey into the culinary world was inspired by her beloved Grandma Annie, who she watched cook from a young age. From helping her make adobo and chicharrón to preparing meals for the family, Jules learned the importance of creativity and resourcefulness—making magic out of limited ingredients in a time of hardship.

In 2018, Jules relocated to Oregon, where she embraced the region’s vibrant ingredients, inspiring her to fuse her diverse cultural influences with the bounty of the Pacific Northwest. Her extensive experience includes working alongside renowned chefs such as Peter Merriman, Sam Choy, and Chai Chaowasaree at some of Hawaii’s most esteemed restaurants.

Her deep knowledge of butchery, Japanese, and Portuguese ingredients forms the core of her culinary style—each dish crafted with authenticity, passion, and technical finesse. Inspired by her late uncle, a Hawaiian paniolo (cowboy) who lived high in the mountains, Jules learned to smoke meats, cook wild game, and live off the land—lessons that continue to shape her approach today. At Terra Mae, Chef Jules sees an opportunity to stay connected to her roots while celebrating the local ingredients of the Pacific Northwest. Her cuisine reflects her heritage, her journey, and her unwavering dedication to creating a memorable, authentic dining experience.