About Our Chefs

Shana Larsen

President & Founder

chaifChef 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.

James Eckerdt


James began cooking as a child with his grandmother while he and his sister spent summers with his grandparents. James’s grandmother was passionate about making everything she could from scratch for her family from jams and jellies to bread and pasta while taking full advantage of her large garden.

With this start to his culinary career, James attended the Arizona Culinary Institute where he graduated with honors. He then spent his first few years learning the basic ins and outs of the restaurant business in the Phoenix Valley.

In 2010, James relocated to Oregon to become the Sous Chef at The Joel Palmer House. It was here that he met his  wife, Kathryn, who is also a chef. After 3 years at the Joel Palmer House, James and Kathryn got married. After the wedding, they took to the road, working seasonal jobs in Alaska, Wyoming, and Montana. They spent the first two seasons tackling challenging remote fishing lodges and guest ranches as a husband and wife chef-team. The rest of the year they spent traveling the world.

James and Kathryn recently moved back to Oregon to settle down a bit, moving into an old farm house just outside of Dayton, OR. Here they keep chickens, hope to have a large garden and raise livestock while taking advantage of the wonderful local produce being grown all around them.

Tina Landfried


Tina Landfried has been cooking in restaurants and catering companies, on and off, for 40 years.  Most recently, she was at her own restaurant, Tina’s, in Dundee, Oregon, in the Wllamette Valley’s beautiful wine region. She has recently moved back to Oregon to care for her new granddaughter and also indulge to her love of gardening.  We are thrilled to have Tina and her expertise join our team!