About Abella

Meet Mark, the Owner:

I started working in restaurants in the Seattle area at the age of fifteen. I then studied hotel restaurant administration at Washington State University. I’ve been involved with over twenty hotel and restaurant openings over the past thirty years including our first Italian restaurant in Portland that we opened when we moved here in the early 90’s. It was called Fifth Avenue Trattoria. My last corporate jobs were overseeing the wine programs at the Portland City Grill and the Heathman restaurant. Earned my csw wine certification in 2007. My wife and I opened Abella in 2005 and we bought out the partners in 2008 so I have been focusing on daily operations at Abella and my wife is the food and beverage director at Club Sport Oregon.
My wife and I have been married 32 years and we have two daughters, Briana and Shalyn.

We definitely focus on local produce, meats and seafood. Right now we are sourcing chanterelles, tail end of heirloom tomatoes, yellow zucchini, chinook salmon. Even though food prices are constantly rising I don’t compomise or cut corners purchasing inferior product. That is how we have been able to maintain our quality over the past nine years.  In collaboration with Chef Ryan Tull, we are dedicated to preparing entrees with the freshest and finest ingredients available. This is our commitment to you on every visit.

Meet Chef Tull:

Chef TullA local Oregon grown chef with an attention to detail, flavor and seasoning; combined with sourcing locally is making a real impact on the culinary scene.  Bringing a fresh new Italian taste to the Wilsonville area.

With a diverse background Chef Tull has been classically trained in French cuisine.  His long lasting relationships with the vendors allows him to source the freshest product which in turn brings the finest of cuisine to the customer.