Executive Chef, Barking Frog
In April 2005, Bobby Moore was named executive chef of the Barking Frog at Willows Lodge, one of the Northwest’s most romantic resorts located in the heart of Woodinville Wine Country just a few miles from Seattle.
At the Barking Frog, Chef Bobby helps his staff to stay ahead of national culinary trends and inspires his team to make the establishment one of the Northwest’s premier restaurants. Since June of 2004, Chef Bobby has enjoyed creating noteworthy Northwest-style dishes as chef de cuisine. Initially, Moore worked as the Barking Frog’s sous chef; a position he started in 2001.
Chef Bobby not only oversees menus for breakfast, lunch, dinner and weekend brunch, but the Barking Frog also serves as room service for Willows Lodge guests, creates items for Fireside Cellars, the lodge’s communal area and bar, and even makes specialty dishes for Willows’ spa.
Moore graduated from Seattle Central’s Culinary Program in 1997. Prior to that, heworked as a back waiter at Fullers in Seattle beginning in 1993. At Fullers, no one without a culinary education was permitted to touch the food, but his attention to detail was noticed and it was suggested that he attend culinary school. After receiving his degree, hewas quickly made garde manager in Fullers kitchen and in 1998 became sous chef under Tom Black.
Chef Moore has been working in restaurants since the age of 15, when he started as dish washer in his best friend’s parents’ restaurant. By 18, he was creating his sense of flair by tossing pizza dough in the front window. Yet his love and experience with the world’s foods goes back even further when, growing up, Moore lived in places with cuisines as diverse as San Diego, Texas, Hawaii and Germany.
In 2008, Chef Moore was invited to cook at the historic James Beard House in New York City, where he led his culinary team to prepare a five-course meal. This prestigious honor was one of the highlights of Moore’s career.
In 2007, Moore won FareStart’s Guest Chef on the Waterfront award. Moore has been involved in helping FareStart to provide nutritious meals to disadvantaged families in the Seattle area for more than 10 years.
Chef Moore currently resides in the Maple Leaf area of Seattle with his wife and two boys.
Brian McCracken and Dana Tough
Chef Owners, Spur, Tavern Law and The Coterie Room
The Chefs have successfully launched
three properties in three years and have been recognized for their culinary
achievements with honors including being named in the nation's Top
Five Chefs (by Gayot), as Rising
Star Chefs (by Star Chefs) and with the 2011 Innovation
Award from the Seattle Weekly.
Within a year of opening their
restaurant Spur in Belltown the Chef Owners propelled this gastropub onto Food
& Wine magazine's coveted Go
List of "the most outstanding,
must-visit restaurants in the world" plus onto Conde Nast
List of the world's best restaurants.
The duo's Prohibition-era
inspired cocktail bar, Tavern Law (Capitol Hill), has been acclaimed as one of
the world’s best cocktail bars and covered in Details magazine, the New York
Times, Food & Wine magazine, Forbes, Gourmet
magazine, GQ magazine, the Wall Street Journal and the Robb Report just last week.
Coterie Room, opened in the Fall of 2011, instantly made it onto the city’s
list of the Ten Best as determined
by Providence Cicero, the restaurant critic of the Seattle Times and the head
of the James Beard nomination committee.
Executive Chef, Trellis
Chef Brian Scheehser leads a celebration of small scale, farm to table products
at Trellis, the Heathman Hotel-Kirkland’s restaurant and bar evoking great wine
country restaurants. An avid gardener,
Chef Scheehser lays a table of food and drink that reflects a true appreciation
for fresh regional ingredients at the height of their seasonality.
Trellis, Chef Scheehser melds modern cooking techniques and flavor profiles
with the rustic, farm-fresh, robust cooking style that characterizes wine
country restaurants. Simple preparations
allow the quality of the ingredients to shine, while the rich, hearty flavors
that characterize classic wine country cuisine are the mainstays of the
menu. Rooted in the simplicity of
country Italian and French cooking and influenced by his knowledge of cutting
edge Northwest and West Coast cookery, Chef Scheehser’s farm to table cuisine
is a perfect match with the casual elegance of Trellis.
menus at Trellis are inspired by what Chef Scheehser selects from the region’s
bounty, particularly from the fresh produce hand-tended on his 10-acre plot at
the South 47th Farm in Woodinville.
Chef Scheehser began experimenting with growing his own food over six
years ago, learning farming methods through in-depth study and firsthand
knowledge from local growers. What he doesn’t grow for the restaurant himself
is sourced from the other 44 acres of the transitional, salmon safe-approved
farm and the Pacific Northwest’s ample reserve of talented producers.
Accordingly, the menu at Trellis evolves with the seasons, always using the
best of the current harvest as a foundation.
myself in the earth has given me a unique understanding of a food’s inherent
flavor and texture,” says Chef Scheesher. “The growing process amazes me, and I
enjoy the art of coaxing out the earthy, natural attributes of fresh produce
using the simplest culinary techniques.” To date, Chef Scheehser has harvested
30 varieties of heirloom tomatoes, 10 varieties of winter squash, beets,
lettuces, cabbages, broccoli, Brussels sprouts, cauliflower, carrots, celery
roots, leeks, corn, pumpkins, potatoes, sweet peas and beans.
at the Culinary Institute of America, where he specialized in garde manger,
Chef Scheehser has nearly 30 years of culinary experience. Following his
graduation, he served as an apprentice to Chef Lucien Verge at Chicago’s
L’Escargot, remaining at the restaurant for 11 years. He then moved on to
Chicago’s Hotel Nikko restaurant and later joined the Chicago Sheraton. Chef
Scheehser moved to Seattle for an opportunity at the Sorrento Hotel, where he
eventually spent more than a decade as executive chef of the Hunt Club.
Scheehser regularly participates in educational programs and supports multiple
charitable organizations, including Share Our Strength/Taste of the Nation,
Star Chefs March of Dimes, Fred Hutchinson Premier Chefs, American Liver
Foundation Chefs of Seattle Culinary Gala and Common Meals/Farestart. He also
is a member of Slow Food and is involved in events sponsored by the Washington
Executive Chef, Joey Restaurants
Executive Chef Chris Mills brings incredible passion, a wealth of culinary experience and a globally-inspired vision to the menu at Joey Restaurants. A rising star of the Canadian culinary scene, Chris has been involved in the restaurant industry since the age of 14, holding various front-of-the-house positions before moving to the kitchen at 20, where he has translated a passion for food into a dynamic career.
Prior to joing Joey Restaurants, Chris developed his talents working for a number of fine dining establishments in the Lower Mainland and Whistler including the Chateau Whistler, and Diva at the Met, where he apprenticed under renowned chef Michael Noble for four years. Chris also held the position of Executive Chef at the Metropolitan Hotel Vancouver.
In 2001, Chris competed against 21 of the world's top chefs at the widely-respected culinary competition the Bocuse d'Or, and placed fifth overall. A stint on the original Japanese Iron Chef in 1999 - the true test of chef greatness - exposed Chris to an international audience as one of the only Canadian chefs to ever appear on the popular show. He has also received numerous medals and awards for his abilities, including the Pierre Dubrulle "Rising Star" award in 1995. In 2006, Chris was invited to "perform" for the James Beard Foundation, a prestigious culinary arts organization in New York City. Chris and his team showcased his talents by preparing a meal at the James Beard House for members of the foundation.
After working in a consultant role with Joey Restaurant Group, Chris joined the team full-time in 2004 as VP of Culinary. Chris is renowned for taking classic dishes and putting a global twist on them, inspired by his extensive travels throughout Europe, Asia and the Pacific Rim. This is reflected in such innovative offerings as his lobster grilled cheese sandwich, ahi tuna tacos and panang prawn curry bowl. An ongoing commitment to offering the best in premium casual dining drives Chris to constantly evolve the menu, introducing exciting new tastes and refreshing menus as often as twice a year.
Chris is not only committed to developing the most inspired menu, but also the finest chefs. He recently initiated an innovative apprenticeship program for kitchen partners with a passion for food. Mirroring a traditional, rigorous culinary apprenticeship, Joey Restaurants' 16-part program covers both classical cooking techniques and the business of running a successful restaurant kitchen.
The Chefs of Tulalip Resort Casino
Chef Buchanan brings more than 20 years of diverse culinary experience to Tulalip Resort Casino. Most recently he was the Executive Chef at Boeing’s Everett Eurest Dining Service from 2004 to 2007. He served as the Banquet Sous Chef at Semiahmoo Resort & Spa in Blaine. from 1995 to 1998 and returned as the property’s Executive Chef in 2003. He was the executive chef at Useless Bay Golf & Country Club on Whidbey Island from 1998 to 2003.
Ethan Stowell is the executive chef and owner
of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants
How to Cook a Wolf, Anchovies & Olives, Staple & Fancy Mercantile, Rione
Xlll, and the recently opened Bar Cotto. His food philosophy is all about
keeping it simple, using fresh ingredients, and allowing the food to do the
2010, Stowell launched Lagana Foods, an artisan pasta line, and began
consulting for the Seattle Mariners. His work with the Mariners helps to bring
local products into the stadium for fans to enjoy. Ethan Stowell’s New Italian Kitchen was released in September 2010
from Ten Speed Press.
the spring of 2012, Stowell opened Ballard Pizza Company, the first of his
casual “fast food redefined” restaurants from his new company, Grubb Brothers
Stowell was named one of the 2008 Best New
Chefs in America by Food & Wine magazine and has been honored with
multiple James Beard Award nominations for “Best Chef Northwest.”
Deeply devoted to his
hometown, Stowell is a fervent advocate committed to seeing that Seattle is
recognized nationally as a culinary destination. He and his wife, Angela, and young son, live in
Seattle’s Green Lake neighborhood. To learn more, visit www.ethanstowellrestaurants.com.
The Chefs of Tulalip Resort Casino
Gerry Schultz joined the resort and became Banquet Chef for the property in 2008. He brings more than 20 years of experience in the restaurant industry to this position. His responsibilities include developing and implementing the banquet menu, serving banquets for groups as large as 17,000 people.
Chef and Owner, Cafe Juanita
Smith’s Northern Italian inspired cooking at Cafe Juanita and Poco Carretto
Gelato has received both local and national acclaim. Holly is the 2008 James
Beard Foundation winner for “Best Chef Northwest” in addition to multiple year
nominations from the James Beard Foundation for “Best Restaurant Service”,
“Outstanding Chef” and “Outstanding Restaurant” (U.S.) In 2012, Open Table
named Cafe Juanita One of the “100 Best Restaurants in the U.S.A.” and in 2011,
Zagat.com ranked Cafe Juanita as #1 in
restaurant has been recognized by Gourmet
Magazine, “Top 50 Restaurants”, Robb Report, “Top 57 Fine Dining” and “Best
Italian Restaurants” from Wine Spectator. In 2009 she competed on the Food
Network’s “Next Iron Chef” and in
2010, Holly challenged and beat Iron Chef Cat Cora on “Iron Chef America”.
Smith is from Monkton, Maryland. After
course work in political science at Colby College she traveled and found her
true passion in restaurants and cooking.
While enrolled in Baltimore International Culinary College Holly
completed an externship with Master Chef Peter Timmons in Ireland. Holly began her career in Baltimore at the
Milton Inn, moving to Seattle and working with Tom Douglas at the Dahlia Lounge
as sous chef and then opening Brasa with Tamara Murphy as chef de cuisine. Throughout her tenure at each restaurant, and
enhanced by trips to Italy, she found her true cooking inspiration in the
flavors and foods of Northern Italy.
2000 Holly’s dream became a reality with the opening of Cafe Juanita. The restaurant is dedicated to sustainable
practices, a commitment to organics and local sourcing as well as forging
relationships with artisan Italian producers and winemakers. This passion and dedication to the whole
restaurant experience garnered rave reviews from the very early days in
publications such as Food &Wine
magazine, “10 restaurant stars – Top Italian Lists”, Esquire magazine, “Top
21 restaurants in the USA 2000”. In 2008, Holly launched Poco Carretto Gelato,
enabling her to further her connection to local farmers while showcasing
authentic gelato from organic ingredients.
As Chef Owner of Poco Carretto Gelato and Cafe
Juanita, Holly strives to use a modern and local approach bringing food and
wine together in innovative and dynamic ways.
Executive Chef and Owner, Olive Catering
Jake began his culinary career at the ripe old age of
fifteen. And like any great chef and
restaurateur, he has worked every job from dishwasher and busser, to sous chef
and bookkeeper. But his true heart and
soul lie in the artistry of crafting honest food, balancing interesting flavors
with rustic appeal.
Jake grew up in the
small Colorado town of Lyons. It didn’t
take long for his cooking ambitions to lead him to bigger opportunities,
working in Denver, Boulder, Santa Barbara, and Seattle. He credits his hands on experience working at
prestigious restaurants like Michel Richard’s Citronelle, Jan Birnbaum’s
Sazerac, and Tamara Murphy’s Brasa as laying the groundwork for the chef he has
In 2006 Jake decide to follow his heart, leaving behind
Seattle and the fast paced restaurant world, to support his fiancés quest to
make wine. What at first seemed like
career sacrifice, eventually turned into amazing good fortune, as the food and
wine community welcomed his talents. In 2010 Jake tackled the task of re-invigorating a classic Walla Walla eatery, opening Olive Marketplace and Café in the heart of downtown. Having also spent more than fifteen years organizing and running various kitchens and catering operations (ranging from large scale, multi-course plated events to weddings of all sizes) Jake wanted a chance to bring his expertise to the growing demand for caterers in Walla Walla. So, always up for a challenge, Jake added a full catering company to Olive’s culinary resume.
in Walla Walla, surrounded by fresh produce, local wine, and naturally raised
meats is a culinary dream comes true, and to Jake, it is what truly defines who
he is as a chef. It’s this rare ability
to nourish his family and his community with foods that are whole, pure, and
full of flavor that makes Jake proud to call this Valley his home.
Executive Chef, Chateau Ste. Michelle
“Use the best quality
ingredients and let the flavors speak for themselves,” that’s the motto of
Chateau Ste. Michelle Executive Chef Janet Hedstrom. Janet joined Chateau Ste. Michelle in 1992 working with
Culinary Director John Sarich. As
executive chef for Chateau Ste. Michelle, Janet manages a culinary staff of
fourteen and conducts wine dinners, cooking classes, wine and food tastings,
corporate functions and special events, all designed to showcase the magical
paring of fresh Northwest ingredients and award-winning Chateau Ste. Michelle
wine. “For me, the best part of my
job is working with winemakers who share the same passion for creating
something artistic and celebrating flavors,” says Janet.
Chef and Owner, CRUSH
Chef Jason Wilson’s Modern American Cuisine has garnered award and notice from across the nation and beyond as his restaurant, CRUSH, has grown over the past 6 years. Named “Best Chef Northwest 2010” from the James Beard Foundation and one of Food & Wines “Best New Chefs 2006,” Jason continues to innovate and lead the culinary movement in the Northwest.
A passion for the highest quality ingredients and the very best techniques are the foundation for his cuisine. Embracing a modern sensibility, he works closely with farmers, growers and producers in the Northwest to find the best seasonal offerings. The Monterey Bay Aquarium recognized Jason’s commitment to sustainable seafood in 2010 as a leader in the industry during their “Cooking for Solutions” gala event.
Jason’s culinary experience spans 20 years and many countries. A graduate of the California Culinary Academy, Jason sought out great chefs to learn from: Albert Tordjman (Flying Saucer), Michael Mina (Aqua), and Jeremiah Tower (Stars). Under Jeremiah Tower in San Francisco he found mentorship and built a strong foundation of skills. Following Tower to Singapore, Jason worked as Executive Sous Chef at Stars Singapore working and cooking throughout Southeast Asia. After 2 years Jason landed in Seattle, working for Stars Seattle, where he met his wife and business partner Nicole. Together they opened CRUSH in 2005.
The Chefs of Tulalip Resort Casino
The Chefs of Tulalip Resort Casino
JP Ponticelli joined Tulalip Resort Casino as the garde manger chef in June 2008. Prior to joining Tulalip Resort Casino, Ponticelli was the Executive Chef at Hamley’s Steak House in Pendleton, Oregon. Under his direction the restaurant was awarded the 2008 Golden Fork Award in Portland, Oregon.
Culinary Director, Chateau Ste. Michelle
John became Culinary Director, at Chateau Ste. Michelle in 1990, conducting cooking classes, wine and food tastings, wine dinners and special events, training seminars and classes for wine and food professionals around the world. John currently hosts the nationally and internationally syndicated TV show, Best of Taste: Flavors ofthe Pacific Coast. His companion cookbook, Best of Taste, was released in 2001. His fourth cookbook, Entertaining Simply – Celebrate the Season was released in September 2001. For John, educating others about the joy of wine and food is not simply a job, it’s his driving passion.
Chef and Owner, Lisa Dupar Catering, Pomegranate Bistro and POMBar
For nearly 30 years, Seattle–based chef and author Lisa Dupar has earned a reputation for creating food inspired by her Southern roots while honoring classic techniques and amazing local ingredients.
Lisa Dupar was born in Mexico City but in the early 1960s her family relocated to Atlanta, Georgia. In the summers Lisa ran wild with her cousins in Charleston, South Carolina where many of her early culinary impressions were formed. Growing up, Lisa always knew she wanted to be a chef and went directly from high school to a culinary apprenticeship at the Westin’s Peachtree Plaza in Atlanta. She followed her culinary dream to Zurich, Switzerland and worked in kitchens in Europe until the early 1980s.
Lisa decided to venture to the West Coast when she was offered a position in 1981 at the Westin Seattle, becoming the hotel chain’s first female chef. In 1984 Lisa opened her first restaurant, Southern Accents, which focused on Southern classics like shrimp & grits. She built on the success of her restaurant by adding a catering company, Lisa Dupar Catering, which currently executes 1,500 events a year. In 2005 Lisa opened Pomegranate Bistro, a causal restaurant outside of Seattle which she lovingly calls her “culinary playground”. Lisa and her team have fun at the bistro developing new recipes and surprising guests with inventive and playful dishes.
In 2010 Lisa penned her first cookbook Fried Chicken & Champagne: A Romp through the Kitchen at Pomegranate Bistro. Lisa was honored to receive the IACP Award for First Book: the Julia Child Award in June of 2011.
From Mexico City to Charleston to Zurich to Seattle, Lisa’s inspiration is a mix of the hometown and the haute. In the end, she is simply a Southern gal who can’t resist a glass of champagne with a plate of fried chicken.
Executive Chef, El Gaucho Seattle
Hailing from Minneapolis, Brandsey has been working in the restaurant industry since 1995, and earned a Culinary Arts Diploma from Hennepin Technical College in Eden Prairie, Minnesota in May 2000. Wanting to expand his horizons and see more of the world, he took a job with Cruise West, sailing out of Seattle. He met his wife onboard and, following a stint in Chicago, they settled in Tacoma in 2004.
With experience that extends beyond the boundaries of the kitchen, Brandsey brings a great breadth of knowledge to the position. He has opened five restaurants as Executive Chef, including three Travelers Tavern Hospitality Group locations in Chicago, the wine bar and restaurant Pour at Four in Tacoma, and DeCaterina’s Market Grill and Bar, a fine-dining restaurant in Puyallup before moving onto the Sea Grill, in downtown Tacoma. Brandsey has since stayed within El Gaucho, moving up to their award-winning Waterfront Seafood Grill (now AQUA by El Gaucho) for the bustling summer months, before finding his current home as Executive Chef at the flagship, El Gaucho Seattle.
Chef and Owner, RN74
Michael Mina's story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant at 252 California Street in San Francisco, Michael is at the helm and once again in the kitchen at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. The San Francisco Chronicle three and a half star winner MICHAEL MINA in San Francisco is Michael's crown jewel and marks the newest phase and ultimate expression in the career of the James Beard Award-winning chef. During its first year, MICHAEL MINA has already been awarded on Michelin star and "Restaurant of the Year" in Esquire's annual 2011 "Best Restaurants" issue.
Named Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appetit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco's reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.
Michael's culinary and business vision led to the founding of his company, Mina Group, with parter Andre Agassi in 2002. Under the auspices of Mina Group, he has opened 18 concept restaurants and a lounge concept including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, SEABLUE, NOBHILL TAVERN, STRIPSTEAK, and AMERICAN FISH.
At the start of his career, Michael was presented with the opportunity of a lifetime with then Executive Chef of the Bel Air Hotel in Los Angeles, George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco - the city Michael dreamed of calling home one day. Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under George's direction. Michael dedicated himself to creating a complete dining experience - training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Michael served as AQUA's executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.
Born in Cairo, Egypt and raised in Ellensburg, Wash., Michael has had a love affair with the kitchen, creating memorable dining experiences for guests from a verly early age. Michael's epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer's kitchen at the upscale Aureole in New York City.
Michael has been honored with numerous accolades, including the Michelin two-star award and San Francisco Chronicle's four-star award for the original MICHAEL MINA at San Francisco's West St. Francis on Union Square, Michelin's one-star award for MICHAEL MINA in Las Vegas as well as induction into the American Gaming Association's Hall of Fame in 2007. Additionally, he is an esteemed member of Bocuse d'Or USA and the CIA Society of Fellows. Michael has been featured in such national media as Bon Appetit, Food & Wine, Gourmet, Food Arts, Cigar Aficionado, Newsweek, TIME, Robb Report, Travel & Leisure, Wine Spectator, and others, in addition to the Food Network's "After Midnight," Fine Living Network's "Opening Soon," Pat O'Brien's "The Insider," the CBS Early Show, the NBS Today Show and Fox's syndicated "Good Day Live." He has been a featured guest chef at the James Beard House numerous times; cooked for three U.S. presidents: Bill Clinton, George W. Bush and Barack Obama; and has been a guest speaker at C.I.A. in Hyde Park and at other culinary institutes in California.
Chef and Owner, Il Corvo Pasta
Mike Easton, chef and owner of Il Corvo Pasta, returned from his culinary studies in Tuscany years ago with a passion for pasta and Italian cuisine. It’s a craft that he has perfected, hand making over 50 fresh and dry pasta varieties. Mike Easton pairs an array of pasta shapes with quality seasonal ingredients to create the unpretentious rustic dishes featured on Il Corvo’s daily-changing menu. Not new to the Seattle culinary world, Easton honed his skills as chef and part owner of Bizzarro Italian Café, chef de charcuterie at 35th Street Bistro, executive chef at Lecosho and consultant for Local 360. In 2011 Mike Easton opened Il Corvo Pasta and has since built a loyal following of locals that flock to the Pioneer Square location every lunch hour. Il Corvo Pasta is located at 217 James St. in Seattle, and open for lunch only from 11:00 a.m. to 3:00 p.m. Monday through Friday.
The Chefs of Tulalip Resort Casino
Nikol Nakamura joined Tulalip Resort Casino as Pastry Chef in February 2008. She was head Pastry Chef at Michaels in Santa Monica, California for two years, and Assistant Pastry Chef at the Four Seasons Hotel in Los Angeles, California for four years. Nakamura started her pastry career at the Four Seasons Olympic Hotel in downtown Seattle where she worked for two years.
Executive Chef, Tulalip Resort Casino
Chef Perry Mascitti joinedTulalip Resort Casino as executive chef in August 2007, bringing with him morethan 15 years of diverse culinary experience. Prior to joining Tulalip, Perry was the executive chef atFantasy Springs Resort Casino in Indio, California, executive banquet chef atthe Pechanga Resort Casino in Temecula, Calif. and, just prior, was thechef/owner of the Sage Catering Co. in San Diego, Calif. He is a graduate of the Culinary Instituteof America and has won several awards including the Master of Taste Award atthe Chefs in America Awards Foundation in Las Vegas. At Tulalip Resort Casino,Perry is responsible for all dining outlets, with the exception of Tulalip BayRestaurant, and oversees catering operations in the banquet facilities at theresort casino’s luxury hotel.
Executive Chef, BOKA
enticed Chef Peter to join BOKA in March 2012 to take this vibrant restaurant
to the next level. Bringing 11 years of experience from the notable Seattle
restaurant, Ray’s Boathouse, Chef Peter’s knowledge of Northwest cuisine and
commitment to utilizing local and sustainable products is parallel with Hotel
raised in Joplin, Missouri, Chef Peter began his culinary career in his
family's southeast Kansas restaurant. He attended the Western Culinary
Institute in Portland, Oregon and interned at the Ritz Carlton Hotel in Kansas
City. Chef Peter then traveled extensively and worked at various restaurants
throughout the Pacific Northwest, and McCormick & Schmick's Los Angeles and
Kansas City locations.
frequents the Ballard Sunday Farmers Market in the early morning hours chatting
with the local vendors that he has grown to know. His vast knowledge of foods
allows him to select the freshest shellfish, crustaceans, wild salmon,
grass-fed beef and artisan cheeses. Although he is quiet and unassuming one of
his favorite past times is offering his services as a guest chef.
to the many hours he commits to running the kitchen, Chef Peter, gives
generously of his time to the community. He is an annual participant in charitable
events for South Seattle Community College, Auction of Washington Wines,
FareStart, March of Dimes, Taste of the Nation and Long Live the Kings.
Chef and Owner, Nell's Restaurant
Our chef Philip Mihalski's cooking approach unites his classic training in some of the most celebrated kitchens in New York City and France with his passion for freshness and simplicity.
Since his arrival in Seattle in the early 1990's, Philip has been a talented contributor to the success of a number of top rated restaurants, including Tom Douglas's Dahlia Lounge and Marco's Supperclub. In November of 1999, when Philip opened Nell's, named after his wife, Seattle quickly embraced his distinctive interpretations of a European culinary tradition: the interplay of innovative food and fine wine.
Culinary Director, Copperleaf Restaurant at Cedarbrook Lodge
A graduate of La Cordon Rouge Culinary School in Sausalito California, Chef Breiman began his career in 4-5 star restaurants both in San Francisco and New York City.
Drawn by centuries of history and culinary tradition Breiman moved to France for several years working for extended periods in Michelin starred restaurant such as La Trois Marche in Versailles, La Bourride in Caen, Normandy Le Chateau Eza in Eze Village and Restaurant Chantecler at Hotel Negreso in Nice, France.
Upon his return to the USA, Chef Breiman brought critical acclaim to Meadowood Napa Valley a Relais Chateaux property, traveling to Baden Baden, Germany, Beijing, China and Seoul, South Korea to promote Food & Wines from the Napa Valley.
In 2003, Breiman returned to the Pacific Northwest where, at Salish Lodge & Spa, he continued his passionate pursuit of promoting sustainable foods. In 2005, he and his team at Salish Lodge and Spa were recognized by Conde Nast Traveler Readers Choice Awards as the number #2 dining destination in the USA.
Chef Breiman's most recent endeavor has brought him back to the essence of cooking where he has become Culinary Director at Cedarbrook Lodge, a 17-acre, small luxury hotel located a few miles south of Seattle. Breiman's focus for this unique property is on Sustainable Food Concepts where onsite composting, water reclamation and development of unique onsite systems plans for the Cedarbrook farm are what he considers "A Labor of Love," highlighting the positive impact that sustainable practices can have on the environment and surrounding community.
Executive Chef, Bis on Main
September of 2001, Tom Black was named executive chef and general manager of
the MTM managed Barking Frog restaurant located at Willows Lodge in
Woodinville, Washington. In April of 2004 Tom added The Restaurant at
Alderbrook Resort on Hood Canal to his responsibilities as well. He oversaw
culinary operations for both properties until his departure from MTM in mid
A native of Crown Point, Indiana, Tom began
his culinary career at age 15, working at a family operated restaurant before
serving four years in the U.S. Army’s 82nd Airborne Division at Fort Bragg,
North Carolina. Tom returned to Indiana to prepare for enrollment at the New
England Culinary Institute where he earned an associates degree of applied
science in Culinary Arts in 1995.
In May 1995, Tom joined the Sheraton Seattle
as lead line cook and progressed to sous chef before serving as relief
instructor during the 1997/98 summer and winter terms at the New England
Culinary Institute in Montpelier, Vermont. He returned to the Sheraton in April
1998 as sous chef under Monique Barbeau and was named chef of Fullers
restaurant in August 1998. His menus reflect Tom’s focus on regionally
influenced, globally inspired cuisine and in 2001; the prestigious Zagat
awarded him with Best Northwest Cuisine.
In 2003, the Washington Wine Commission named
the Barking Frog - Restaurant of the Year, their highest honor. Tom’s influence
on Seattle has been strong, with articles on his creativity in Sante, Bon
Appetit, Nation’s Restaurant News, WHERE – Seattle and Northwest Palate. He has
served as Culinary Chair for Taste of the Nation - Share our Strength and
participates in numerous events throughout the year in the community including
Taste Washington, Taste Woodinville, Passport to Woodinville and Chef’s Night
Out. In the spring of 2004 Tom was asked to cook at the James Beard House in
NYC as part of a Winemaker / Chef Series Dinner. Tom has been a “Fare Start”
guest chef on numerous occasions and is a current advisory board member. He is
an active member of “Operation Front Line”, an organization focused on teaching
culinary skills to seven to twelve year olds at Seattle youth centers and is
also involved with the Fred Hutchinson Chef’s Gala, the American Liver
Foundation, Auction of Northwest Wines & many other charitable
associations. In the last few years Tom has taken his talents to private
estates, yachts, high end photo shoots, cooking classes and wine maker dinners
on both sides of the mountains.
Chef and Owner, Tulio Ristorante
For Chef Walter Pisano, running an Italian restaurant seemed preordained. As the son of a New York restaurateur, the business runs in his blood; as part of an East Coast Italian family, the food is in his heart.
Chef Pisano is a longtime fixture on the Northwest restaurant scene, most notably for opening and operating Tulio Ristorante. Since its inception, Tulio has been a regular on restaurant awards lists, including Seattle's Best Italian Restaurant, Best Business Lunch and Best Kept Secret.
Through traditional apprenticeships, Chef Pisano was trained in classical European cuisine before moving to Seattle in 1980 where he helped open The Hunt Club at the Sorrento Hotel. In 1984, Chef Pisano ventured on a culinary tour of Europe, immersing himself in Italian and French cuisines.
Appointments that followed included the Executive Chef at the popular Bravo Pagliacci, and the Sous Chef at Gerard Relais de Lyon restaurant in Bothell, where he met superstar Chef Jean-Louis Palladin. Pisano then became the first American to work as a Sous Chef at the prestigious Jean-Louis restaurant at the Watergate Hotel in Washington, D.C.
In 1992, Chef Pisano returned to Seattle, and to his roots: Italian cuisine. He opened Tulio Ristorante, naming it for his father, John Tulio Pisano. Chef Pisano's father, the son of Italian immigrants, grew up in Brooklyn and worked in high-end restaurants and supper clubs in New York City. He became a regular fixture at his namesake restaurant until his death in 2001. To this day, his love of honest Italian food shines through in Chef Walter Pisano's Tulio menus.
A year after his father's death, Chef Pisano took a hiatus to help open another restaurant and traveled extensively to visit restaurants across the country and throughout Italy. To the delight of his fans, Chef Pisano returned to Tulio in 2004, invigorated and inspired.
Among his many honors, Pisano has participated in the American Harvest Workshop, an invitation-only culinary event limited to just five international chefs each year. This exclusive event, nearing its 25th year, celebrates American bounty through exploring the art of food and wine. Chef Pisano also regularly donates his talents to charitable causes, from soup kitchens to black-tie events.
Chef Pisano's heartfelt memories of food and family are reflected in his boldly flavored, sophisticated Italian cuisine, and Tulio Ristorante is proud to be his showcase.
Wayne A. Johnson
Executive Chef, Ray's Boathouse
A Kentucky native, Chef Wayne A. Johnson grew up as an “army brat” and
traveled extensively, eagerly experiencing all the diverse cultures of the
world. But the holidays always brought his family home where they celebrated
with fantastic feasts prepared by his mother that became the inspiration for
his cooking. He began his culinary adventures in high school working as a
dishwasher and prep cook to save money toward buying his first car and
continued cooking while studying accounting and business at the Universityof
In 2012, Chef Wayne joined Ray’s Boathouse, Café & Catering, Seattle’s
iconic Northwest seafood restaurant and catering company, as Executive Chef.
His passion for beautiful food and extraordinary flavors, love of mentoring,
and dedication to giving back, are the perfect match for Ray’s distinctive
cuisine, trademark hospitality and commitment to community.
Chef Wayne came to Ray’s from the elegant Mayflower Park Hotel in Seattle
where he served as Executive Chef of the award-winning Andaluca Restaurant and
Oliver’s Lounge since 1999. Previously, he served as Executive Chef for the
prestigious Renaissance Parc 55 Hotel in San Francisco, and the Marriott Hotels
and Resorts in Californiaand Colorado.
Chef Wayne has earned many accolades in his 30+ years in the food industry,
including being selected as a “Rising Star” by StarChefs.com
and Iron Chef America Season 9 Challenger. Chef Wayne has been honored to cook
for the James Beard House in New York Cityon January 14, 2002and taught a
cooking class at the French Culinary Institute. He was also named one of
America’s Top Black Chefs by Black Enterprise Magazine.
He gives generously of his time and serves on the boards for Le Cordon Bleu
Culinary School, Culinary Wonders USA (CWUSA), UNCF Pacific NW Leadership
Council, and the “Food as Art” for the Central District Forum. He participates
in numerous community fundraisers and spends his free time mentoring homeless
youth, teaching and training kids on how to eat nutritiously, and preparing
holiday meals for area fire fighters.