Tournant

What Tournant does

Tournant is a Portland, Oregon-based culinary company founded on April 14, 2016 by Jaret and Mona Johnson, operating a farm-to-fire cooking business built around open-flame techniques including whole animal cookery, cedar-planked seafood, ash-roasting, Dutch oven cooking, and live fire grilling. The company organizes and hosts seasonal farm-to-fire dinners, Full Moon Dinners, Éclade de Moules seafood feasts, oyster roasts, crab feeds, cooking workshops, and multi-day Slow Food + Travel Retreats in destinations including Provence (at Julia Child's La Pitchoune cottage), Istria (Croatia), and Mani Peninsula (Greece), alongside bespoke private and corporate events booked through a TripleSeat inquiry platform.

Tournant operates under three commercial pillars: Tournant Experiences (ticketed public events and retreats), Bespoke Events (private and corporate immersive culinary experiences with quote-based pricing), and Tournant Goods (e-commerce storefront selling digital Farm-to-Fire eCookbook volumes at $16 each, branded apparel such as t-shirts at $25 and snapbacks at $30, recommended cooking tools via affiliate links, and gift certificates from $100 to $600). Public ticketed events typically price at $100–$180 per person plus a service fee, while retreats price at $5,800–$6,500 per person. Distribution is direct-to-consumer via the company's website (tournantpdx.com) with marketing concentrated on Instagram (@tournantpdx), an email newsletter, and an extensive Journal blog that doubles as content marketing. The company has no disclosed outside funding, no public listing, and operates with a team of approximately 9 employees.

The business relies on a partner ecosystem rather than owned infrastructure: venue partners include Side Yard Farm, Cooper Mountain Vineyards, Hama Hama Oyster Co., The Colony St. Johns, Alderbrook Station, North Fork 53, and La Pitchoune; ingredient and equipment collaborators include Jacobsen Salt Co., Barebones (with whom Tournant co-developed the 30" Cowboy Fire Pit Grill), Nevør Shellfish Farm, and MÅURICE restaurant; and visual storytelling is led by photographer Eva Kosmas Flores. Tournant competes in the experiential dining and culinary retreat segment where brand, founder reputation, and partner network are the principal assets rather than proprietary technology.

Name

Tournant

Legal name

Tournant

Website

https://tournantpdx.com

Company type

Private

Founded year

2016

Operating status

Operating

Headcount range

1–10 employees

Short description

Tournant is a Portland, Oregon-based culinary company, founded in 2016 by Jaret and Mona Johnson, that designs and hosts farm-to-fire dining experiences, cooking workshops, bespoke private events, and international Slow Food retreats, serving experiential diners, private event clients, and culinary travelers via direct-to-consumer ticketing and e-commerce.

Ownership category

akta.pro rank

Product category

Experiential Culinary Events

NAICS

Tour Operators (56152), Caterers (722320)

SIC

Services-Amusement & Recreation Services (7900)

akta.pro industry

PRIMARYTHAJAGAI

Cooking Classes & Chef-Led Workshops

Travel & Hospitality/Tours, Attractions & Experiences/Food & Drink Experiences (Culinary Tours, Tastings, Cooking Classes)

SECONDARYTHAJALAH

Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal)

Travel & Hospitality/Tours, Attractions & Experiences/Private & Custom Experiences (VIP, Bespoke Itineraries)

SECONDARYTHAKAFAH

Culinary & Wine Travel Agencies

Travel & Hospitality/Travel Agencies, Tour Operators & OTAs/Specialty/Niche Travel Agencies (Luxury, Adventure, Honeymoon, etc.)

Keywords

• Experiential dining events
• Farm-to-fire cooking
• Culinary retreat hospitality
• Private chef events
• Live fire catering

Headquarters

HQ city

Portland

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Others

Revenue model

1. Ticketed Experiences and Events: Revenue from ticket sales for public events including Full Moon Dinners, Eclade de Moules experiences, farm-to-fire dinners, crab feeds, oyster roasts, cooking workshops, and seasonal celebrations.
2. Bespoke Private Events: Custom immersive culinary experiences booked for private clients, corporate groups, and brand partners. Booked via inquiry forms with personalized pricing.
3. Culinary Retreats: Multi-day slow food and travel retreats held at destinations including Provence (Julia Child's cottage), Greece, Croatia, and domestic locations. Includes accommodation and cooking lessons.
4. Digital Cookbooks: Sale of Farm-to-Fire eCookbook digital downloads (Spring and Summer volumes) at $16 each. EPUB3 format viewable on iOS and Android devices.
5. Merchandise and Apparel: Sale of Tournant-branded merchandise including t-shirts ($25+) and snapback hats ($30).
6. Gift Certificates: Gift certificates available in denominations from $100 to $600, valid for one year, redeemable for event tickets.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels5 records

Core offering

Tournant designs and hosts seasonal farm-to-fire dining experiences, open-fire cooking workshops, multi-day culinary retreats, and bespoke private culinary events, primarily in the Pacific Northwest with international retreat programming. The company also sells Farm-to-Fire digital cookbooks, branded apparel, recommended cooking tools, and digital gift certificates redeemable against its events.

Product overview

Tournant is a Portland, Oregon-based culinary company founded in 2016 by Jaret and Mona, offering a portfolio of farm-to-fire dining experiences and related products. The core offerings include Tournant Experiences (seasonal dinners, workshops, retreats), Bespoke Events (private customized events), and Tournant Goods (e-commerce for cookbooks, apparel, and cooking tools). The company operates on a farm-to-fire philosophy, cooking with seasonal ingredients over live flames in natural settings. The product line spans ticketed public events, private event services, digital cookbooks, branded merchandise, and gift certificates, with experiences ranging from intimate Full Moon Dinners to multi-day international Slow Food + Travel Retreats.

Differentiator

Problem solved

Functional benefit

Products and services

• Tournant Experiences Seasonal meals immersed in nature, open-fire cooking classes, wild adventures, and global slow-food and lifestyle retreats designed to inspire and nourish individual guests and small groups.
• Bespoke Events Custom private immersive culinary experiences including whole animal cookery, freshly shucked oysters, smoky cedar-planked seafood, paella, ash-roasted vegetables, and seasonal salads, designed to client visions at various outdoor venues.
• Full Moon Dinners Ticketed signature dining experience held at Side Yard Farm in Portland, OR, celebrating nature and community under the full moon with seasonal menus and wood-fired cooking.
• Éclade de Moules Events Pacific Northwest interpretation of the coastal French tradition of roasting mussels over open flames, paired with biodynamic wines at Cooper Mountain Vineyards in Newberg, OR.
• Slow Food + Travel Retreats Multi-day culinary retreats at international destinations such as Provence at Julia Child's cottage La Pitchoune, Croatia, and Greece, featuring hands-on cooking lessons, local market visits, and immersive food experiences priced between $5,800 and $6,500 per person.
• Farm to Fire eCookbooks Seasonal digital cookbooks including Farm to Fire Volume 1 (Spring) and Volume 2 (Summer) sold as EPUB3 downloads viewable on iOS and Android, featuring open-fire cooking recipes, techniques, equipment guides, and step-by-step instructions at $16 per volume.
• Tournant Apparel and Goods Branded merchandise including Tournant Kale U Tee and V-Neck tees from $25 and the Tournant Classic Snapback hat at $30, sold under the Tournant Goods sub-brand.
• Gift Certificates Digital gift certificates available in denominations from $100 to $600, valid for one year after purchase and redeemable toward tickets to Tournant events, Farm to Fire Dinners, Adventures in the Wild, and Open Fire Cooking Classes and Retreats.

Quantifiable outcome

• 10+ years in business with continued growth and active event programming

Named customers7 records

Segments4 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

13 partnerships are on record, tiered core and minor.

• BarebonescoreStrategic or Co-development Partner · 10 March 2019Collaborated with Barebones on SXSW Field & Fire Dinner series and co-created the Barebones 30" Cowboy Fire Pit Grill. Barebones products are featured as recommended cooking equipment in Tournant Goods section. Joint presence at maker gatherings and festivals.
• Jacobsen Salt Co.coreStrategic or Co-development Partner · 12 July 2015Long-standing partnership for Salt Fire Water dinner series. Collaborated on multiple mussel roasts (Éclade de Moules), crab feeds, and communal feasts featuring Jacobsen Salt Co. products. Joint events showcased coastal French traditions adapted for Pacific Northwest ingredients.
• Secret SuppercoreStrategic or Co-development PartnerOngoing collaboration on Secret Supper series featuring immersive outdoor dining experiences at various Pacific Northwest locations including Hama Hama, Hood River, and Oregon Coast venues. Multiple Secret Supper events documented in journal including Winter Gathering, Fire + Ice, Thicket, Noble Rot, and Ebb + Flow.
• Eva Kosmas FlorescoreGTM or Marketing PartnerPhotographer and creative collaborator for cookbook photography, event documentation, and visual storytelling. First We Eat photography and food styling workshops partnership in Istria, Croatia. Contributed photography to Farm-to-Fire cookbook volumes and multiple event recaps.
• Side Yard FarmcoreChannel Partner/ Reseller/ DistributorVenue partner for Full Moon Dinner series. Located at 4800 Northeast Simpson Street, Portland, OR 97218. Urban farm in NE Portland's Cully neighborhood hosting seasonal dinner events.
• Cooper Mountain VineyardscoreChannel Partner/ Reseller/ DistributorVenue and wine partner for Eclade de Moules events at Newberg estate in Oregon's Chehalem Mountains AVA. Biodynamic wines paired with seafood feasts. Multiple events hosted including Eclade de Moules and Calçotada.
• MÅURICEminorStrategic or Co-development PartnerChef collaboration with Kristen Murray for New Year's Eve Day Seafood Fête and ongoing chef residency at MÅURICE restaurant in Portland. Dessert collaborations for events including Calçotada.
• Hama Hama Oyster Co.minorChannel Partner/ Reseller/ DistributorVenue and ingredient supplier for Secret Supper: Salt + Stone event. Farm on Hood Canal in Washington where Tournant cooked an inaugural dinner for the business.
• La Pitchoune (Julia Child's Cottage)coreChannel Partner/ Reseller/ DistributorHost venue for PROVENCE Slow Food + Travel Retreat at Julia Child's beloved cottage in Provence, France. Also known as 'La Peetch', located in Chateauneuf-Grasse near the French Riviera.
• The Colony St. JohnsminorChannel Partner/ Reseller/ DistributorHistoric venue partner for Secret Supper: White Fir event featuring Danish hygge concept in December. Dark, gleaming wood venue with fireplaces and floor-to-ceiling windows in Portland.
• Alderbrook StationminorChannel Partner/ Reseller/ DistributorAstoria, Oregon venue for Secret Supper: Noble Rot event. Former gillnet factory and boathouse built on stilts over the Columbia River.
• Nevør Shellfish FarmminorChannel Partner/ Reseller/ DistributorShellfish supplier for oyster roasts and seafood events including Oyster Roast At The Coast in Netarts on the Oregon Coast.
• North Fork 53minorChannel Partner/ Reseller/ DistributorLocal food hub and agritourism destination on Oregon's North Coast where Tournant commemorated Grand Opening with 200-guest Argentinian-style cow roast.

Scale indicators4 records

Recent moves6 records

Expansion highlights5 records

Broad incumbents

• Blue Hill at Stone Barns: Dan Barber's farm-driven restaurant and tasting-menu program in Pocantico Hills, NY. Comparable in farm-to-table philosophy and educational cooking components, but operates as a fixed restaurant venue rather than traveling dinners.
• Sur La Table: National specialty retailer offering in-store cooking classes, cookbooks, and culinary equipment. Comparable in combining hands-on cooking classes with cookbooks, tools, and apparel as a unified culinary lifestyle brand.

Direct peers

• Outstanding in the Field: Traveling farm-to-table long-table dinners founded in 1999 that tour the U.S. and internationally. Most directly comparable to Tournant in operating model (single traveling culinary event, premium ticketed dining, outdoor farm settings), though at significantly larger scale.
• The Lost Kitchen: Freedom, Maine destination restaurant by chef Erin French built around a single, much-coveted seasonal tasting menu requiring advance reservations. Directly comparable as a chef-driven, location-anchored, reservation-only experiential dining concept with national brand reach.
• Lazy Sunday: Curated ticketed supper club and immersive dining series hosted in unique venues across multiple cities. Comparable as a ticketed experiential dinner model with premium pricing, content/photography emphasis, and chef-driven menus.
• Frankies Spuntino: NYC Italian restaurant group known for hosting farm dinners and culinary events in addition to restaurant operations. Comparable as a chef-led operation that extends beyond a single venue into events, products, and brand partnerships.
• Roberta's: Brooklyn-based wood-fired pizza and restaurant group that built a community-driven culinary brand around open-fire cooking, on-site farm collaboration, and a lifestyle merchandise line. Comparable in fire-forward cooking, brand/community focus, and goods extension.

Emerging players

• Cozymeal: Marketplace for cooking classes, food tours, and chef-led experiences across multiple cities. Comparable as a distribution/booking layer for chef-led culinary experiences, though as a platform rather than a single-operator brand.
• Pig + Fig: California-based private chef and experiential dining company offering farm dinners, private events, and cooking classes. Comparable small-scale chef-led business that monetizes across dinners, classes, retreats, and private events.

Regional players

• Field & Vine: Portland/Oregon-based farm-to-table dinner series featuring local chefs at Willamette Valley wineries and farms. Closest geographic peer to Tournant, operating in overlapping PNW venues and a similar vineyard-collaboration model.

Market position

Strengths4 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/tournantpdx
• LinkedInlinkedin.com/company/tournantpdx

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Tournant