Membrillo Latin Kitchen is inspired by the cuisine of Latin America. From Peru to Argentina to Colombia. You will find something for your palate. Membrillo cooks from scratch, sourcing ingredients primarily from local farms and purveyors. The menu changes more often than the seasons, so there’s always something new to try!

 

About Membrillo Latin Kitchen

Executive Chef & Proprietor

Corey Wisun. Originally from Miami Florida, Corey started his culinary career in 2004, in Bend Oregon. After several stints at area restaurants, he moved onto a formal culinary education, bringing him back to Florida. With an Associates in Culinary Arts, he headed west again, to Eugene Oregon.

Working as Sales Director for Eugene Magazine, Corey left to follow his culinary passion.  From 2009-’11, he co-owned Field to Table Catering. In 2012, he found himself at a new position, head chef of Falling Sky Brewing. With much success, Corey saw a vision of his come to fruition as he helped start Falling Sky Delicatessen. Shortly thereafter, it was time to move on and carry out another dream, being a restaurant proprietor. Membrillo was born.

Membrillo Latin Kitchen’s team also includes:

Chef de Cuisine

Danielle Lewis. Danielle’s experience includes a culinary degree at LCC, a long-term Sous Chef position at the famed King Estate, as well as a stint at Marche.

Sous Chef

Jacob Henrichs. A culinary graduate of LCC. Jacob was a former Sous Chef of Ox & Fin, and also held a position for 2 years at Falling Sky Brewing.

Bar Manager

David Agudelo. David is a seasoned veteran behind the bar and earned his chops around some area restaurants such as Red Agave and Rye.


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Locally Sourced & Organic Oriented

We are constantly buying and helping local businesses and organic farmers, with locally sustainable harvested ingredients.