Our Story

Chef Edwin’s culinary style developed while in San Francisco, where he began working in a French restaurant. It was there that his unique flair for seasoning soups stood out among his colleagues, and his dream started to take form: to make soups customers could take home and enjoy. After 15 years in San Francisco, he moved further south to Anaheim and continued his chef experience, this time shifting to a large hotel setting and serving thousands of guests. During this time, Edwin met and married the love of his life, and they began a family. While visiting family in Oregon, Edwin and his wife fell in love with the state and decided to make the move. Continuing with what he knew best, Edwin began working at The Berry Patch Restaurant for owner Stan Egaas.

Edwin’s skill was once again recognized, this time by Stan and The Berry Patch community. Because The Berry Patch made and sold the widest variety of jams, jellies and syrups in the Pacific Northwest, it seemed only natural for Stan to expand into the soup business as well. Edwin’s dream finally began to take fruition.

The practical aspects of building Chef Edwin’s cannery was an enormous task for anyone, including someone already responsible for running a thriving restaurant. Stan's tenacity and belief in Edwin, however, carried him through the many obstacles presented. Though Stan had conventional building experience, this project required expanding his knowledge in unforeseen challenges including canning regulations, specialized equipment and permits. His persistence won in the end, and the soup cannery, located in Westport, Oregon, was finally completed in 2012.

In 2017, Denise Davison joined our team as our first sales manager. She brought with her a rich background in canning, smoking, sales and marketing. Denise's contribution to Chef Edwin's has been vital for our growth. From navigating the complexities of USDA and FDA compliance to cold smoking the salmon in our Smoked Salmon Chowder, Denise's obvious passion has propelled the business forward to include many locations throughout the Pacific Northwest.

We have produced many soups since then, always changing to make the best flavor. Our current line up consists of seven soups that we feel are the best: Clam Chowder, Smoked Salmon Chowder, Oyster Stew, Mushroom Soup, Roasted Tomato Soup, Turkey and Wild Rice, and our newest addition of Vegetable Beef.  We continue to strive to improve what we do and how we do it, so our customers get a quality product that tastes great. 

We are inspected by USDA, FDA, and Oregon Department of Agriculture.