Karin Devencenzi

 
As General Manager for Southpark Seafood Grill & Wine Bar, Karin collaborates with her team of professionals to direct the overall cuisine, wine program and service style. “The key to running a great business starts with getting the right people in the right environment and then stepping out of the way so that they can do what they do best,” Karin explains. It has been her keen eye for talent coupled with a distinct management style that has guided Southpark to become one of Portland’s most respected restaurants.

Karin has worked nearly every aspect of the food service industry during her twenty years in the field. From washing pizza delivery trucks in junior high, waiting tables in high school and bartending through college, Karin has developed a unique perspective that can only be derived from years of experience in a service profession. Determination, intelligence, and character propelled Karin through the ranks of the restaurant industry and naturally she found her calling in restaurant management.

Upon graduating from Washington State University with a business degree, Karin worked for Restaurants Unlimited, Inc. to fill the role of General Manager. After six years in Seattle, Karin joined the Kimpton Group, a San Francisco-based hotel and restaurant management company and then in January of 1999, Karin accepted an offer to head up the team at Southpark.

Southpark brought together a group of individuals who’ve stayed together for many years – building a foundation comprised of core values Karin attributes to the continued success of the restaurant. “From the very beginning, we’ve promoted an environment based on education, service expertise and authenticity,” Karin says. “That formula has certainly worked. It has been exciting to watch the restaurant grow and evolve over the years.”

Southpark’s ongoing partnership with Western Culinary Institute allows the staff to continue their education and bring fresh ideas to the service and culinary program. In an effort to stay connected to the community, Southpark partners with local farmers, fishermen and winemakers. We pay attention to our community, local ingredients and environmental causes.

During her tenure at the restaurant, Southpark has garnered the attention of Bon Appetit, Sante, Sunset Magazine, The New York Times, The Seattle Times and The Oregonian. Karin is a member of Le Cordon Bleu, Western Culinary Institute’s Advisory Board and frequent guest author for a number of national consumer and trade publications.

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