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From an early age, Higgins appreciated the quality of seasonal produce while working the vegetable fields and fruit orchards of Eden, New York. As a boy, he occasionally played hooky from school to fish or gather crayfish from local streams. He experimented at home in the kitchen with recipes from Fannie Farmer, and as a teenager, he learned the craft of artisan cheese-making during a three-year apprenticeship with a local cheesemaker. These childhood experiences laid the foundation for a life devoted to quality ingredients and respect for those who grow and harvest them. Higgins attended Hartwick College to study fine arts and worked nights at a traditional Italian restaurant, where he was introduced to classic northern Italian cooking. After completing his degree, Higgins headed for Europe to pursue his interest in cooking, landing influential training stints in Alsace and Burgundy. Higgins returned to the United States to cook in restaurants in Sun Valley, Seattle and, finally, Portland, where he received rave reviews for almost a decade as Executive Chef at The Heathman Hotel. In 1994, Higgings opened his own restaurant, "Higgins," with his partner Paul Mallory. Located in the heart of downtown Portland, the restaurant features flavorful, bistro-style dishes served in an elegant, comfortable surrounding. Large windows in the open kitchen allow diners to watch their meals being prepared and passersby to take in the busy scene. Polished hardwood floors, tapestries, pottery and contemporary art complete the warm, pleasant atmosphere. Higgins' cooking focuses on Pacific Northwest ingredients and traditional French techniques, incorporating an eclectic range of influences from around the world. Presentations, textures and flavors are intense and sophisticated, yet uncontrived. His attention to classical technique is equaled by his passion for finding the freshest, highest-quality ingredients form local organic producers. An avid organic gardener, Higgins grows his own herbs, vegetables and fruits with an eye for finding the finest heirloom varieties which he passes on to his growers. Higgins is an active proponent of sustainable food practices and is a board member of Chef's Collaborative 2000 - an organization whose principals mirror Higgins' commitment to sustainable cuisine through education, supporting local farmers and inspiring the public to choose good, clean food. Higgins teaches his cooking philosophy and techniques at Portland's Farmer Market, the Herb Farm in Fall City, Washington and at his own restaurant. He has promoted Oregon foodstuffs around the world for the Oregon Department of Agriculture - from Shanghai, China and Fukuoka, Japan to Paris and New York. Higgins contributed to Wild about Game by Janie Hibler, authored the Oregon section of Northwest Beautiful Cookbook by Kathy Casey and furnished recipes and information for dozens of regional and national cookbooks. Higgins has appeared on many televisions programs including Bur Wolf's "What's Cooking" and "Healthy Eating," as well as PBS's "New American Cuisine." | 