COMMUNITY DRIVEN, EMPLOYEE OWNED
Emily Cafazzo – Co-Founder & Executive Pastry Chef
Emily Cafazzo is the creative force behind Sugarpine Drive-In’s beloved desserts, salads and signature sauces. As co-founder, executive pastry chef, and self-proclaimed “sauce boss,” Emily infuses every dish with a blend of nostalgia and innovation that has become the hallmark of Sugarpine’s menu.
Originally from Corvallis, Oregon, Emily grew up surrounded by gardens, seasonal produce, and handmade beauty—thanks to her mother, a botanist, master gardener, and ceramicist. That early connection to the land still shapes her approach to pastry and product development, from peak-season soft serve sundaes to small-batch sauces like miso caramel and honey hot fudge.
Emily cooked in some of Portland and Brooklyn’s most beloved restaurants, including Beast, Toro Bravo, and Roberta’s, before co-founding Sugarpine in 2018 with her partner, Ryan Domingo. Her pastry style blends technical finesse with joy and surprise—always grounded in a love for place and people.
Since opening, Emily has helped turn Sugarpine into a dessert destination. Her work reflects a deep commitment to local sourcing, sustainability, and creating food that feels as good as it tastes—thoughtful, playful, and full of heart. Above all, she believes in the lasting power of shared meals and the memories that good food can create.
Ryan Domingo - Co-Founder and Creative Director
A California Bay Area native, Ryan grew up immersed in a rich culinary heritage shaped by his father’s Hawaiian, Ilocano (Filipino), and Chinese roots and his mother’s Tex-Mex and classic American home cooking. This diverse background, combined with the nostalgia of 1980s fast food and ice cream novelties, informs Sugarpine’s distinct approach to seasonal comfort food.
After years of working in fine dining and farm-to-table restaurants, Ryan & his partner Emily Cafazzo set out to create a space where high-quality ingredients and scratch cooking meet the joy of casual, nostalgic outdoor dining. Since opening Sugarpine in 2018, he has crafted a menu that celebrates the flavors of the Pacific Northwest through smoked meats and vegetables, seasonal salads, and creative soft-serve sundaes. His passion for bold flavors, creative-yet approachable cuisine, and building great teams has made Sugarpine a beloved gathering spot for locals, travelers, and anyone seeking a unique dining experience that tells the story of Oregon.
Whether he’s refining nostalgic recipes, developing seasonal specials, or crafting housemade sauces and retail products, Ryan remains committed to honoring tradition while pushing the boundaries of what a drive-in can be.
Ryan Hawkins – Executive Chef
Ryan Hawkins brings heart, heritage, and a whole lot of flavor to his role as Executive Chef of Sugarpine Drive-In. Born and raised in and around Atlanta, Georgia, Ryan grew up steeped in the warmth of Southern hospitality and the rich traditions of Southern cooking—both of which continue to inform his food philosophy today.
Over the years, Ryan’s culinary journey has taken him from the smoky barbecues and comfort food kitchens of the South, up the coast to New England’s seafood-rich shores, and westward to the innovative kitchens of the San Francisco Bay Area. Along the way, he’s cooked in everything from fine dining establishments to high-volume fast-casual spots, absorbing techniques, traditions, and regional flavors at every stop.
This diverse background comes together in Ryan’s cooking, which blends the soulful with the surprising. His food aims to hit that sweet spot where comfort meets curiosity—rooted in nostalgia, but layered with thoughtful twists. At Sugarpine, that means smoked meats next to bright pickles, housemade sauces alongside seasonal produce, and menus that shift with the rhythm of the region.
Ryan’s approach is intentional, yet approachable—driven by a belief that food should bring people together, spark joy, and leave a lasting impression. Every dish he creates is a celebration of experience, memory, and the places that have shaped his journey.
Christopher Ellis – General Manager & Hospitality Director
Christopher Ellis is the heart and soul of hospitality at Sugarpine Drive-In. As our General Manager and Hospitality Director, he brings warmth, intention, and a deep love for this community to everything he does. Born in Portland and raised in Troutdale, Christopher grew up just down the road, spending summers along the banks of the Sandy River. Those easygoing days of sunshine, friends, and freedom have shaped his approach to service—creating a space where guests can slow down, feel welcome, and make memories together.
Christopher believes hospitality should feel like coming home. He’s spent years in the industry fine-tuning that sense of care, always striving to make Sugarpine a place where everyone feels seen, nourished, and at ease. His plant-based lifestyle inspires a particularly thoughtful, inclusive approach to menu awareness and accommodations—ensuring guests with all kinds of needs and preferences feel not only considered, but celebrated.
Under Christopher’s leadership, Sugarpine has grown into more than just a restaurant—it’s become a gathering place, where neighbors, travelers, and families come together over generous plates of seasonal, creative comfort food. His goal is simple but powerful: to make space for connection, collaboration, joy, and the kinds of shared experiences that linger long after the last bite.
Chad Olson – Pit Master & Production Manager
Chad Olson is the engine behind Sugarpine Drive-In’s production, overseeing the flow of ingredients and execution that makes it possible for us to serve thousands of guests each day—rain or shine. As Pit Master and Production Manager, Chad leads the charge in prepping, smoking, and grilling everything from meats to seasonal vegetables, ensuring quality and consistency at scale.
Born and raised in Gresham, Oregon, Chad is a true Pacific Northwesterner, deeply connected to the rivers, lakes, and forests of this region. His lifelong love of fishing—whether on the coast, Mt. Hood’s alpine lakes, or the Sandy River just down the road—has shaped his respect for the ingredients we work with and the land they come from.
Before joining Sugarpine, Chad spent 10 years fishing commercially in Alaska, followed by years in fine dining kitchens where he honed his skills processing fish and game, learning to honor every part of what he worked with. He’s brought that same care and precision to Sugarpine since 2020, where he now leads our smoking, grilling, and production operations with quiet consistency and incredible dedication.
Chad’s understanding of Northwest ingredients—from wild-caught fish to farm-grown produce—runs deep. His approach is rooted in respect: for the product, the process, and the people we feed. He’s proud to be part of a team that values sustainability, seasonality, and joy in every meal.
If you catch a whiff of smoke in the air, you’ll know Chad’s out there doing what he does best. Come say hi—you’ll find him by the smoker, crafting something delicious.
