Name: Summer Bingaman

Current restaurant: Peacock PDX

What inspired you to go into the culinary industry?

I have always loved food and beverage, especially the way a meal can bring people together. What kept me in the industry was discovering how much there is to learn. I wanted to understand every role and how each one contributes to the guest experience. That curiosity has shaped my career and the way I lead teams today.

Where did you officially learn to cook?

My culinary education has come through hands-on experience in restaurants and hospitality. I have learned in family-owned kitchens and hotel restaurants serving everything from casual dining to seven-course tasting menus. Management taught me to adapt quickly and take responsibility for the whole service. When someone calls out, I am willing to step behind the line, support the team, and keep the experience consistent for our guests.

Would you tell us about your first job working with food?

Like many people in this industry, I started in fast food, and I knew early on that I loved the work. I moved into family-owned Italian restaurants and later into hotel hospitality. Eventually, I worked across casual dining, family dining, and elaborate tasting menus at the same time. That range taught me to adjust to different service styles while bringing the same care to every guest.

What is your favorite dish to make and why?

At Peacock PDX, my favorite dish to make is our Peacock Plate. It brings together hummus, tzatziki, marinated pickled red onions, seasoned grilled red peppers and zucchini, and pita, with a choice of falafel, breaded fried chicken, or grilled chicken with our Peacock seasoning. I love the balance of color, texture, and flavor, and its shareable presentation. It also reflects our versatility: with falafel and an adjustment to the dairy-based sauce, it can be adapted for vegan guests. I want every version to feel thoughtful and full of flavor.

What has your experience been being LGBTQ+ working in the culinary industry?

My experience in Portland has been especially positive. The LGBTQ+ community shows up with encouragement and support, and that sense of connection means a great deal to me. It reinforces how much a welcoming hospitality space can matter. I want to contribute to an environment where people feel comfortable being themselves.

How do you use your talents to build community?

I build community by sharing food made with care and helping create a space where people feel accepted. Feeding someone is a personal way to show hospitality. As a leader, I want that care to carry through the kitchen, the bar, and the way we welcome our guests. A good meal can start a conversation and give people a reason to come together again.

What other passions do you have in life outside of the kitchen?

I love creating cocktails and exploring how fresh ingredients can complement a meal. Pairing a thoughtful drink with food gives me another way to be creative. I enjoy finding a balance of flavors that makes the whole dining experience feel considered.

What is the most memorable moment, good or bad, working in the culinary industry?

The moments I carry with me often come at the end of a busy night. I take a mental snapshot of what the team accomplished and the experiences we helped create. There is real satisfaction in knowing that our effort became a meal someone enjoyed or a memory they will keep. Those nights remind me why I continue to choose this work.

What would you like to still achieve or learn?

I want to keep learning about different cuisines and the cultures behind them, then bring that understanding into my work with respect and curiosity. I also want to keep growing as a food and beverage leader. Every new skill gives me more to share with my team and more ways to create a memorable experience for our guests.

Any words of inspiration for those who want to cook at home or pursue a culinary career?

Be willing to begin before you feel completely ready. Make mistakes, ask questions, and welcome feedback. Each attempt helps you improve. If you pursue this as a career, learn from every role and be willing to support the people beside you. Above all, put care into what you make and how you treat others.

Grilled chicken Peacock Plate with hummus, tzatziki, pickled red onions, grilled red peppers and zucchini, and pita.

Home-kitchen adaptation based on Summer’s preparation notes. Measurements and timings are suggested; test the recipe before publication.

Serves 4 as a meal or makes 4 generous plates for sharing. Allow about 60–75 minutes for the grilled chicken version, with tasks overlapping; falafel requires overnight soaking.

All-purpose seasoning

Mix 2 teaspoons fine salt, 2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Makes 2 tablespoons plus 1 teaspoon. Use measured portions below; reserve the rest.

Grilled chicken and vegetables

Ingredients: 4 boneless, skinless chicken breasts, about 6 ounces each; 2 red bell peppers; 2 medium zucchini; 3 tablespoons olive oil, divided; 4 teaspoons all-purpose seasoning, divided.

1. Pat chicken dry and pound to an even thickness of about ½ inch. Coat with 1 tablespoon oil and 2 teaspoons seasoning. Cut peppers into bite-size pieces and zucchini into thick half-moons; toss with the remaining oil and seasoning.

2. Heat a flat-top grill or heavy skillet over medium-high heat. Cook chicken until browned and the center of each breast reaches 165°F on a food thermometer, approximately 5–7 minutes per side depending on thickness and heat. Reduce heat as needed to prevent scorching. Rest 5 minutes, then slice.

3. Cook vegetables on a clean part of the flat top or in a separate skillet, turning occasionally, until seared and tender, about 6–10 minutes. Keep cooked vegetables separate from raw chicken and its juices.

Assemble the plates

For each plate, arrange ¼ of the sliced chicken, ¼ of the vegetables, ⅓ cup grilled-garlic hummus, ¼ cup tzatziki, ¼ cup drained pickled onions, and 1 warmed pita cut into wedges. Substitute falafel or breaded chicken using the instructions that follow. For a vegan plate, use falafel, vegan tzatziki, and vegan pita.

Hummus sauces and pickled onions

Sauces and accompaniments

Grilled-garlic hummus

Makes about 1½ cups, enough for 4 plates.

Ingredients: 1 can (15 ounces) chickpeas, drained and rinsed; ¼ cup tahini; 3 tablespoons lemon juice; 2 tablespoons olive oil, divided; 4 peeled garlic cloves; ½ teaspoon ground cumin; ¼ teaspoon fine salt, plus more to taste; 2–4 tablespoons cold water.

Lightly coat the garlic with 1 teaspoon of the oil. Cook on a clean flat top over medium-low heat, turning often, until golden and soft, about 6–10 minutes. Avoid blackening. Cool slightly, then blend with chickpeas, tahini, lemon juice, cumin, salt, and remaining oil. Add cold water a tablespoon at a time until smooth and creamy. Taste and adjust lemon or salt. Refrigerate until serving.

Traditional tzatziki

Makes about 1¼ cups, enough for 4 plates with a little extra.

Ingredients: 1 cup plain Greek yogurt; ½ cup grated cucumber, measured before squeezing; 1 small garlic clove, finely grated; 1 tablespoon lemon juice; 1 tablespoon chopped fresh dill; 1 teaspoon olive oil; ¼ teaspoon fine salt; a pinch of black pepper.

Squeeze the cucumber thoroughly in a clean towel to remove excess water. Stir into the yogurt with the remaining ingredients. Chill for at least 20 minutes, then taste and adjust seasoning.

Vegan tzatziki

Suggested vegan alternative; makes about 1¼ cups.

Ingredients: 1 cup thick, plain, unsweetened vegan yogurt, preferably Greek-style soy yogurt; ½ cup grated cucumber, measured before squeezing; 1 small garlic clove, finely grated; 1 tablespoon lemon juice; 1 tablespoon chopped fresh dill; 1 teaspoon olive oil; ¼ teaspoon fine salt; a pinch of black pepper.

Drain thin vegan yogurt through a lined sieve in the refrigerator until thick. Squeeze the cucumber dry, then combine with the yogurt and remaining ingredients. Chill for at least 20 minutes. Taste before adding more lemon, since yogurt acidity varies. Use a neutral-flavored yogurt with no added sweetness.

Quick pickled red onions

Makes about 1½ cups drained onions, enough for 4 plates with extra.

Ingredients: 1 large red onion, very thinly sliced; ¾ cup red wine vinegar; ¾ cup water; 2 tablespoons sugar; 1 teaspoon fine salt; ¼ teaspoon black pepper.

Place onions in a clean, heatproof container. Bring vinegar, water, sugar, salt, and pepper just to a simmer, stirring to dissolve. Pour over onions and press them into the liquid. Let stand about 30 minutes, then refrigerate promptly. For a deeper flavor, prepare a day ahead. These are refrigerator pickles, not a shelf-stable canned product.

Falafel and breaded chicken options

Choose one protein for the Peacock Plate

Traditional falafel

Makes about 16 small falafel, enough for 4 plates. Soak chickpeas 18–24 hours in advance.

Ingredients: 1 cup dried chickpeas, not canned or cooked; ½ small onion, roughly chopped; 2 garlic cloves; ½ cup packed parsley leaves; ¼ cup packed cilantro leaves; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ¾ teaspoon fine salt; ¼ teaspoon black pepper; ½ teaspoon baking powder; 1–2 tablespoons chickpea flour if needed; neutral oil for frying.

1. Cover dried chickpeas with several inches of cold water and soak in the refrigerator for 18–24 hours. Drain thoroughly and pat dry.

2. Pulse chickpeas, onion, garlic, herbs, cumin, coriander, salt, and pepper in a food processor until finely minced and able to hold together when pressed. Do not blend into a smooth paste. Chill the mixture for at least 30 minutes.

3. Mix in baking powder just before shaping. If the mixture will not hold, pulse a little finer or add chickpea flour, 1 tablespoon at a time. Shape into about 16 small patties, roughly ½ inch thick.

4. Heat 1–2 inches of oil in a heavy pot to 350°F. Test one patty first, then fry in small batches for about 4–6 minutes, turning as needed, until deeply golden and cooked through. Drain. Serve 4 per plate with vegan tzatziki for the vegan version.

Seasoned breaded chicken

Makes 4 portions. Use in place of the grilled chicken.

Ingredients: 4 boneless, skinless chicken breasts, about 6 ounces each, pounded to ½ inch thick; ½ cup all-purpose flour; 2 eggs beaten with 2 tablespoons water; 1½ cups plain breadcrumbs; 4 teaspoons all-purpose seasoning; neutral oil for shallow frying.

1. Prepare three shallow dishes. Mix flour with 1 teaspoon seasoning in the first; place beaten eggs and water in the second; mix breadcrumbs with 2 teaspoons seasoning in the third. Season chicken with the remaining 1 teaspoon seasoning.

2. Coat each breast in flour, shaking off excess, then dip in egg and press into seasoned breadcrumbs.

3. Heat about ½ inch oil in a heavy skillet to approximately 350°F. Fry chicken in batches until golden and the thickest part reaches 165°F on a food thermometer, about 4–6 minutes per side depending on thickness. Adjust heat to avoid burning the coating. Drain briefly, rest 5 minutes, then slice and plate.

For vegan preparation, check ingredient labels and use separate clean equipment and oil that has not cooked chicken.