Mia Ponzi Hamacher, Sosta House chef with over ten years of experience in the restaurant industry, lives upstairs, so if you need something to eat she’s never too far away. Starting her career here in the Willamette Valley as a prep cook in Dundee, Mia worked her way through local establishments and roles, absorbing a variety of skills. She worked in the kitchen at Willamette Valley institution, The South Store Cafe for years and later the beloved Portland staple, Coquine, before moving to New York City. In New York, she worked under internationally recognized chefs Daniel Boulud, Daniela Soto-Innes and Ignacio Mattos. Mia helped open multiple establishments, including Forsythia in the Lower East Side which, during her time there, earned a Michelin Guide mention and critical acclaim from New York Magazine for their hand made pasta. Most recently as a Chef at a hotel in downtown Manhattan, Mia helped establish the events program, working with high-end fashion houses and art clients, while also managing the production kitchen for New York Times recognized restaurant, Corner Bar, and accompanying lounge, Swan Room. Mia cooks seasonally informed food, guided by French technique, Italian tradition and Willamette Valley produce.