Meet Our Chefs

Shana Larsen

President & Founder

Chef Shana Larsen, President and founder of Ready, Set, Eat!, has been passionate about food and cooking throughout her entire life. A native Portlander, some of her earliest memories are of the explosions of flavor she experienced as her mom often cooked exotic foods. Naturally, she followed in her mother’s footsteps experimenting with a wide range of new and exciting ingredients as well as dishes from many parts of the world.

Before her formal culinary training, Shana had the opportunity to study abroad in Guadalajara, Mexico while earning her Biology Degree from Pacific Lutheran University. And, you guessed it – her daily exposure to AUTHENTIC Mexican food during her travels revived the idea of a career in the Culinary Arts.

While working in Seattle as a cancer research technician, Chef Shana couldn’t ignore her passion for food any longer. She enrolled in the Culinary Arts Program at the Art Institute of Seattle. With her culinary training completed, she moved back to Portland and launched Ready, Set, Eat! Inc. Personal Chef Service.

With her background in science, understanding of how the body works, and personal experience, Shana is uniquely positioned to cater to and craft menus for specialty diets. This can include food allergies (gluten/wheat, casein/dairy, or individual ingredients) or medical conditions (such as cancer, diabetes, MS, ALS, heart disease, high cholesterol, etc). Chef Shana also has experience incorporating nutritional recommendations from registered dieticians, doctors, personal trainers and nutritionists into menus, allowing for clients to receive the correct allocation of calories, protein, carbohydrates and fat in their menu based on their lifestyle.

Chef Shana’s commitment is to provide healthy, nutritionally-balanced meals to busy individuals, couples and families, saving them time, energy and money.

Shana served two years as Past-President, and one year each as Board Member and Past-Treasurer of the Women Entrepreneurs of Oregon, (WEO). She is also a Premier Member of the United States Personal Chef Association, and is ServSafe Certified.

Stephanie Archuleta

Chef

Stephanie has been cooking for over 23 years since graduating culinary school and completing a 3 year chef apprenticeship. Most of her career has been spent in natural foods. During her 12 years at New Seasons Market, she regularly prepared different cuisines and learned to embrace different dietary needs. When asked what her specialty is or what her favorite meal is, Stephanie responds with the fact that she just enjoys cooking for others and learning what their favorite meal is. Stephanie's style of cooking can be called "elevated comfort food".

When she's not in the kitchen, Stephanie does whatever she can to sit around a fire with good friends and tell stories. Combining food and campfires.. that's her happy place.

Win Wilde

Chef

Win grew up learning how to cook, as both her parents cooked professionally, so it was an easy transition for her into the culinary world. She has years of experience in fine dining, catering, mixology, and private cheffing. She has traveled the world learning new cooking methods and recipes to add to her repertoire. Her beloved cooking inspiration comes from Miami and Honolulu where she has roots. She is savvy with recipe modifications and making healthy food taste good. She challenges others with picky palates to try her version of something they dislike before writing it off.  

In her free time, she loves cooking for others, trail running, spending time with her family, exploring new recipes, and traveling outside of the country.

William McMahon

Chef

Since moving to Portland in 2011, William McMahon has immersed himself in the city’s vibrant culinary scene. With over a decade of experience managing kitchens and crafting menus, he’s honed his skills at standout restaurants like ¡Oba!, Hopworks, Taste on 23rd, and Vagabond. Today, he brings that same creativity and expertise to his work as a personal chef.

William studied at the University of Montana before pursuing his culinary training at the Oregon Culinary Institute. His approach to food is grounded in technique, inspired by seasonal ingredients, and always tailored to the unique tastes of his clients.

When he’s not cooking, William enjoys nurturing his creativity through painting, discovering Portland’s diverse culinary gems, and getting lost in a good book—all while cherishing quality time with his two young sons.