United by love of good times and great food
Founded in 2026, Hands Please Hospitality doesn’t exactly have a “history” just yet. But we’re on our way, and we’re building from deep backgrounds in acclaimed dining, world-class wine, and sustainable farming. Two of our three founders, Jules and Jimmy, first met in culinary school on the East Coast and reconnected in Oregon through seasonal dining experiences taking place in open fields and at wineries throughout the Willamette Valley. More than a decade on, our third founder, Kari, made her way to Oregon and fell in love with the direct relationship she found to farmers, ranchers, foragers, and fisherpeople. Soon the trio recognized the power their individual successes could have if they joined together as a group known for the belief that life ought to be beautiful. And that’s where we are today.
Kari Shaughnessy, co-founder
A chef’s chef without the attitude, Kari creates sunny warmth through place-based dining—and never veers from the belief that amazing food must stand for something. She draws on whatever is fresh at the farmer’s market, in the water, and out in the woods to share a hyper-seasonal organic menu that has earned two successive James Beard Award nominations. She is the co-founder and culinary director of Hands Please Hospitality and Lucky Duck and the founder and executive chef of Hayward. She cooked at San Francisco institutions Sons & Daughters, Frances, and Marla Bakery before moving to Oregon.
Jules Bandy, co-founder
A veteran hospitality pro in Oregon wine country, Jules has laser-like intuition about what makes people feel good and how to create brands and experiences that deliver. Her role as co-founder of Hands Please Hospitality and general manager of both Hayward and Lucky Duck draws on more than a decade at Soter Vineyards, where she built one of the region’s most acclaimed winery experiences committed to direct sourcing and sustainability. As a graduate of the New England Culinary Institute, she brings nuanced understanding of food and beverage to her management of the guest experience across our brands.
Jimmy Serlin, co-founder
A thinker of food systems, sometimes farmer, and trained chef, Jimmy honors the big picture by doing right by the smallest details. He owns and operates Revel Meat Co., our USDA-certified meat processor and butcher shop featuring 100-percent traceable meat—to ensure local, sustainably raised proteins are available and the people who raise them have a path to viability. He brings nearly a decade of experience in meat processing and whole animal butchery plus another decade cooking in seasonal kitchens to his role as the co-founder and operations director of Hands Please Hospitality and Lucky Duck.
Key team members
Andrew please update key team members list below. Some names were lost.
Also please request some team photos
Emily Howard - Service Manager - Hayward
Vanessa Farmer - General Manager, Lucky Duck
Hallie Whyte - Business Consultant
Pacific Wonderland
Gratitude is the only word that describes how we feel about working in Oregon. As people who work with food and drink, we are forever inspired by state’s bounty and beauty. It’s a place where wine and cheese sometimes come from the same hillside, just upslope from a vegetable farm on the valley floor. Where wild fish migrate in the rivers and responsible fisheries teem in the cold waters of the Pacific. And where small-scale ranches raise sustainable proteins in all corners of the state. In summer, we celebrate the abundance of the farmer’s market. In fall, we gather wild mushrooms. In winter, we harvest chicories. In spring, we forage wild woodland greens and enjoy young chickens from the pasture. The air is fresh. The water is clean. The friends are true. Our community of Oregon chefs, coffee roasters, artists, winemakers, and all the rest is the ideal environment to devote our lives to hospitality. Thank you!
