DISH IT UP! Seattle



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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

		Birgitte Antonsen Owner Nature's Way Food Birgitte Antonsen, CNT is a graduate of the Natural Gourmet Institute for Health and Culinary Art in New York City and has certification in Washington as a Certified Nutritional Therapist. Birgitte is also certified in Denmark as a practitioner of Shiatzu massage, Reflexology, Hatha Yoga and Spiritual Healing. She integrates these concepts into her professional pursuits, focusing on total body wellness and balance achieved with whole, organic, nutrient rich foods and essential supplementation. She has worked as a head chef in Europe, Australia, and the United States. Birgitte is a culinary instructor and teaches classes both in private and public settings. In her private practice, Nature’s Way Food, she is a personal chef and has a nutritional therapy clinic in Bellevue.

		Christina F. Arokiasamy Chef A native of Kuala Lumpur, Malaysia, Christina acquired culinary training at Malaysia’s Hyatt Regency, then later continued her professional training at Jimbaran Bali’s, Four Season Resort, Thailand’s Four Seasons Resort in Chiang Mai, The Oriental Thai Cooking School in Bangkok, the Wandee Culinary Institute in Thailand, and the Blue Elephant Restaurant and Cooking School in Thailand, which was voted one of the world’s top 75 new restaurants in 2005 by Conde Nast Traveler. Christina migrated to the United States in 1994 and opened CHENDI Asian Cooking School in the Pacific Northwest. Her cooking classes attract food enthusiasts of all levels – from novice looking to gain confidence in Southeast Asian cooking to skilled chefs seeking fresh ideas. She also leads culinary and cultural tours to Asia every year. A member of the International Association of Culinary Professionals (IACP), Christina attends food conferences locally and internationally to broaden her culinary knowledge.

		Greg Atkinson www.northwestessentials.com Chef, cooking instructor, and food journalist, Greg Atkinson directs "Culinary Consulting," a restaurant consulting service based on Bainbridge Island near Seattle. He also conducts culinary adventures bringing chefs and home cooks to the source of flavor at farms and fishing centers in the Great Pacific Northwest. As executive chef at Canlis Restaurant, Atkinson introduced seasonal and regional elements that brought new life and vitality into to a fifty-year-old fine dining restaurant. As chef at IslandWood, an environmental learning center on Bainbridge, Atkinson was instrumental in establishing the sustainable cuisine program that helps school age children understand the impact of their food choices on the natural world. Atkinson is a contributing editor to "Food Arts," and a regular contributor to "Pacific Northwest Magazine" (the Sunday newsmagazine of The Seattle Times). He is the author of the award-winning cookbook In Season (Sasquatch, 1997) and The Northwest Essentials Cookbook (Sasquatch, 1999). Every Wednesday, Atkinson appears on Seattle's NPR affiliate KUOW where he discusses the latest in food and dining on "The Beat" with Megan Sukys.

		Eric and Sophie Banh Chefs/Co-Owners Monsoon The most important culinary lessons brother and sister Eric and Sophie Banh learned were taught in the family kitchen in their native Saigon. Together with their parents and extended family, every night was a cooking adventure - which included their Vietnamese culture and their father’s Chinese heritage. Above all, Eric and Sophie’s family instilled in them the importance of starting each meal with the freshest ingredients. After their childhood in Saigon, Eric and Sophie moved to Canada and then to the United States. Their passion for food and cooking remained central to their identity. While Eric studied at the Northern Alberta Institute of Technology and graduated with a degree in finance, Sophie studied banking at the Northern Alberta Institute of Technology. Sophie soon came to Seattle where she received formal culinary training at North Seattle Community College. In 1999, Eric moved to Seattle to join Sophie in creating Monsoon - their own restaurant that blends fine Vietnamese cuisine with fresh ingredients and traditions of the Pacific Northwest. Today Eric has expanded his presence in the Seattle food scene, opening “Baguette Box”, a gourmet bistro serving daily sandwiches inspired by French, Italian, Vietnamese, and Chinese cuisines.

		Armondino Batali Co-Owner Artisan Salumi Cured Meats Located in the heart of Seattle’s historic Pioneer Square district, Armondino Batali and Salumi bring to the Pacific Northwest a new concept based on some very old ideas. Salumi is the retirement dream for co-founder and Principal Salumist, Armondino Batali. His grandfather, Angelo Merlino, opened the first Italian food import store in Seattle in 1903. A century later and only a block from that original site, Armondino opened Salumi. His 31 year career as a Process Control Engineer at Boeing, a lifetime in the kitchen and 2 years in formal study of meat curing and cooking make Armondino uniquely qualified to produce artisan products. With Marilyn Batali, wife and co-founder, Salumi has grown from a small neighborhood deli to a well-known stop on the Seattle Culinary scene. In 2002, Armandino and Marilyn’s daughter, Gina Batali and son-in-law Brian D’Amato joined the business and together decided to expand the cured meats line. Salumi now sells to both wholesale and retail customers and the focus is on restaurant chefs, delis and the individual Salumi lover.

		Fran Bigelow Chocolatier / Author Fran's Chocolates Fran Bigelow studied at the California Culinary Academy. Her chocolates are favorites in Seattle, where she runs two branches of Fran's Chocolates, and her thriving mail order and internet business. Fran’s new book, “Pure Chocolate, Divine Desserts and Sweets from Seattle’s Famed Chocolatier ” goes on sale in October of 2004. Pure Chocolate will present the authors award winning ability trade secrets for making irresistible chocolate desserts, from simple to spectacular.

		Karen Binkhorst Chef Karen Binkhorst formerly a Chef at The Hunt Club, Serafina, and Trattoria Michelli, Karen has been the owner of "Home Meals with Karen" since 1997. This talented chef has been teaching classes for over eight years and has cooked professionally for 20 years.

		Marcel Biró Chef, Author, Educator Biro OmniMedia LLC Marcel Biró was born in the former East Germany in 1973. He began cooking with his chef/restaurateur father at the age of six and entered culinary school at the age of 15. By 21, Marcel was a European certified chef instructor. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including the three-star Michelin Au Crocodile, and was personal chef to German Chancellor Helmut Kohl. Says Marcel, "For me, the ability to work with food is a privilege never to be taken for granted." Shannon Kring Biró Co-Author, Public Relations and President of Biro OmniMedia Biro OmniMedia LLC An award-winning American lifestyle and cuisine writer, restaurant consultant, and marketing and public relations professional, Shannon Kring Biró has been called upon by leading hospitality corporations, national sporting and special event venues, Fortune 500 companies and others in five countries and 34 United States seeking creative inspiration, media representation, and marketing savvy. Co-owner and president of the Marcel Biró Culinary School, Biró Restaurant and Wine Bar, Ó, and Biró Internationale Consultants, she is co-star and executive producer of the national PBS television series The Kitchens of Biró. Her first cuisine-related book titled BiróEuropean-Inspired Cuisine will be on bookshelves in April. She was a Best Entrepreneur finalist in the 2004 Stevie Awards for Women Entrepreneurs for her achievements in the culinary field.

		Bertrand de Boutray Bertrand Chez Vous When I was growing up in France, my family was always having friends over for dinner. These meals were times of sharing delicious food with wonderful guests. I loved to cook since I could remember and eventually went on to study at the famous Cordon Bleu Cooking School in Paris where I learned superb French culinary techniques and developed my skills as a chef. I created my business, "Bertrand" in 1995 by offering something decidedly different to my clients. I focused on an original approach in experiencing French cuisine with my "Cooking Parties" where everyone participates in preparing the meal they will enjoy in a relaxed inviting environment.

		Roy Breiman Executive Chef Salish Lodge And Spa A graduate of Le Cordon Rouge in Sausalito, Calif., Chef Roy gained extensive experience working in top U.S. restaurants such as Restaurant Antoine at the Le Meridien in Newport Beach, Calif.; Restaurant Maurice at the Le Meridien in New York City; and Meadowood Napa Valley. His international experience has included the Michelin-starred Chantecler at the Hotel Negresco in Nice and Le Chateau Eza in Eze Village. Chef Roy has traveled the globe absorbing countless cultures, enriching his palate and pursuing the knowledge of the world’s most passionate purveyors. Spending time with the best in their fields from fish mongers in Hong Kong to truffle farmers in France he has grown to appreciate the intricacies of carefully cultivated, lovingly-raised foods. Since joining Salish Lodge in 2003, Chef Roy has created a world view of food that is regionally and seasonally inspired by the rich bounty of the Northwest, interweaving a harmony of flavors, colors and textures. His strong focus on substance rooted in history and tradition combined with the beauty of nature makes Chef Roy’s cuisine a “dining journey” where the journey itself is the reward.

		Michael Bruno Executive Chef Tango A native of Philadelphia, Chef Bruno has a background in business as well as a fine talent in artistic photography. He has brought his culinary skills to such renowned houses as the Sheraton at Rittenhouse Square, Passerelle in Radnor, and Il Terrazo Carmine's here in Seattle. His unique creativity shines in Tango's seasonal menus, where he is able to combine traditional tapas dishes with his own particular style of culinary vision. He believes that presentation is just as important as the food itself, and is happy to lovingly create the tasty works of art folks dine upon at Tango!

		Erik Canella Co-Chef Matt's In The Market Erik Cannella graduated from the Culinary Institute of America in Hyde Park, NY, in 1994. After moving to Seattle with his wife, Gina, Erik worked at Saleh al Lago and as a chef instructor at Common Meals before helping Matt open Matt’s in the Market as chef, in 1996. Born of an Italian-American father and a Finnish mother, Erik loves braised meats and all things pickled.

		Jodi Cheetham Owner Gourmet Girl Chef Jodi Cheetham has been cooking for over ten years. Creating great food and helping people eat well are truly her greatest passions. She is a graduate of Bon Vivant School of Cooking, the Culinary Business Academy in Phoenix, AZ, and the Institute for Integrative Nutrition. Chef Jodi is a premier member of the United States Personal Chef Association and resides in Seattle, WA.

		Hsiao Chin Chou Food Editor Seattle Post Intelligencer Hsiao-Ching Chou is the food editor at the Seattle Post-Intelligencer, where she writes weekly food stories and a column. She grew up in the Chinese restaurant business in the Midwest and got a journalism degree from the University of Missouri. She lives with her family in Queen Anne.

		Don Curtiss Chef & Owner Volterra From the moment Don Curtiss and Michelle Quisenberry were introduced by a mutual friend, Chef Kathy Casey, it was the beginning of a great culinary duo. Don's innovative culinary style and Michelle's business savvy were a natural combination. Together, they created "Sunday Afternoons in Chef Don's Kitchen," intimately designed cooking classes held in their private kitchen monthly. Each class was a showcase for the culinary delights of the Pacific Northwest and culminated with an intimate dinner with the Chef. The classes sold out each month and attracted the attention of Gourmet magazine, who hired the duo to teach two private classes and selected Don as the local Celebrity Chef for their "Treated Famously" event. Opening their own restaurant was their next goal. Their vision was to create a warm, inviting experience, offering dishes that underscore the interplay between the Northwest and Italy: local foods married with thousands of years of Italian tradition. On a trip through Tuscany, they were captivated by the hill-top city of Volterra. It became the setting for their wedding and the inspiration for their new venture. Volterra's charm lies not only in its history but in the peaceful surrounding countryside where statuesque cypress trees, grain-filled plains and magnificent rolling hills enhance a slow, traditional way of life. Fresh ingredients are abundant down every narrow cobblestone street — from the tiny fresh produce stand to the traditional butcher shop. The town of Volterra sparks a culinary idea at every turn and was the inspiration of Chef Curtiss' menu. Chandeliers, sconces, and hanging alabaster light fixtures designed by Michelle and carved by artisans in Volterra adorn the restaurant, paying tribute to the many friends Michelle and Don have made. With Don's 20 years of culinary success complemented by Michelle's business savvy and sparkling personality in the front of the house, the duo aspire to bring the warmth and charm of Tuscany to Seattle's Historic Ballard Neighborhood.

		Willem DeFroy Executive Chef Celestial Seasonings Willem De Froy received his culinary training and graduated Cum Laude from the Hoteschool Ter Duinen in Koksijde, Belgium, a top-flight culinary academy located near the French border and the North Sea. Upon graduation he was commissioned in the Belgian Army. After serving his country, Willem traveled to London to work as an apprentice for the Europe Hotel in Grosvenor Square. He used this opportunity to fine-tune his English and expand his culinary repertoire. Returning to Europe after his apprenticeship, Willem worked for a series of restaurants, including L’Etoile Blanche (France), Hotel Rosa Blanche (Switzerland) and many others in Belgium. Upon his immigration to Palm Springs, California where he was the Chef with Le Vallauris. Subsequently Willem secured a position as a Chef at the Hyatt Grand Champions Resort. Willem continued his affiliation with Hyatt and moved to Dallas, Texas to work for the Hyatt Corporation. He later became the Corporate Chef for Sambuca Mediterranean Jazz Cafes. Willem and his wife, Amy, now reside in Boulder. He is the Executive Chef for Celestial Seasonings and has also developed his own company: Guilluame's Inc. where he is the CEO and passes his standards of excellence on to those working around him!

		Jay DeLong Executive Chef Canape Specialty Chef Services Chef Jay's experience in the kitchen, as with most chefs, began at home. Simply licking the chocolate from his mother's wooden spoons as a child and manning the barbeque during family dinners as a teen in upstate New York were just the sparks needed to begin his culinary journey. His formal culinary training began with Harriet Bullitt at Sleeping Lady Conference Retreat in Leavenworth, Washington. He was apprentice to the very reputable Damian Browne under whom he honed skills in classical French cooking. Only one month out of his apprenticeship, Jay landed a job as Sous Chef at The Stimson Green Mansion in Seattle. His next stop brought him to the Women's University Club of Seattle where he gained a reputation for detail, creativity, and flavorful cuisine. Jay's dedication and work ethic earned him one of only three annual continuing education scholarships from the Evergreen Chapter of The Club Managers Association. Chef Jay is a certified Chef de Cuisine and is currently pursuing his Personal Chef Certification from the United States Personal Chef Association.

		Luigi Denunzio Restauranteur Luigi Denunzio arrived in Seattle in 1977 and soon embarked on what would become his life’s passion, expanding and nurturing the Italian palate of Seattle by introducing them to "authentic" Italian cuisine. He accomplishes this daily by preparing and serving to perfection, only the freshest offerings of the season. His experiences at Jonah and the Whale, Mama Lantoni, Umberto’s, Il Terazzo Carmine and Settebello, provided the springboard to his partnership in opening Al Boccalino in 1989. In 1992 he added Denunzio’s (formerly La Buca), where in 1997 he began offering cooking classes heavily influenced by his interest in ancient Roman and regional Italian styles. This progression sparked his Little Italy dream encompassing all aspects of Italian dining. Café Bengodi was opened in 1999, followed by Pastiamo (formerly Brindisi), in 2003. Today, the four restaurants, all in Pioneer Square, provide a completely unique and different Italian dining experience for those wishing to embellish their tastes. From hand made ingredients, to the oils, the balsimicos and brilliant wine, come let Luigi Denunzio share his vision, talent, and belief that food should make you healthy and happy. His infectious spirit and personality will take you to Italia.

		George DePasquale Co-Founder/Baker Essential Baking Company George DePasquale met Jeff Fairhall, founder of Essential Foods in 1994 and was asked to start an organic bakery in Seattle. George had been a baker for decades in the Bay area and relocated to Seattle to become an integral part of the creation of Essential Bakery. The first location in Fremont found George baking everyday and selling their breads in a booth in the Fremont Sunday Market. "The first day we made 400 loaves and it snowballed from there" says DePasquale. George took them from the original location where, at the end, they were fermenting the dough in the offices for lack of space, and moved them to their current location, a14,000-square-foot building that was also a bakery in the 1920s. Today DePasquale oversees production of between 9,000 loaves to 13,000 loaves and a staff of 108, including 32 bread bakers. Now with a restaurant and catering company Essential continues to grow and quality continues as well.

		Bruce Dillon Executive Chef Marazul Executive Chef Bruce Dillon is a culinary veteran who brings passion, organization, and a worldly culinary repertoire to all he does. Mild-mannered, focused, and astute, he is always challenging himself and his staff to perform to the highest ability possible. The brainchild behind Marazul’s cross-cultural menu and its sensual surroundings, Bruce has applied his early upbringing in Kingston, Jamaica, travels from Iceland to Spain, Mexico to Central America, and throughout Oceania, and 23-plus years with highly respected restaurants to cultivate his greatest accomplishment yet. Bruce launched a promising career in the early 1980s as an executive chef, running several multi-million dollar earning restaurants. Past regional credits include Noble House Hotels and Resorts, Corporate chef appointment at Tommy Bahama, and heading his own restaurant consultancy, the Metamorphus Group. The chef began as a finance major at the University of South Florida in Tampa. He studied cuisine at the Culinary School of Washington (D.C.), with additional coursework in the art of French cuisine at L’Academie de Cuisine in Bethesda, Md. When he’s not coming up with new ideas for the restaurant’s menu, Bruce can be found enjoying his extensive music collection, reading historical books and biographies, and taking regional daytrips to check out small-scale restaurants and new sights.

		Kaspar Donier Chef / Co-owner Kaspar's Kaspar Donier, an energetic supporter of many community causes, has been featured in national magazines, television and radio for his creative cuisine, and is a four-time nominee for the James Beard Award as America's Best Chef-Northwest. Kaspar's restaurant has placed in the annual lists of the top restaurants in Seattle every year since it's opening in 1989. A native of Davos, Switzerland, Donier began his formal training as a chef apprentice at the Hilton Hotel in Zurich. He soon followed with positions at other five star hotels in Switzerland, The Suvretta House, and The Beau Rivage. In 1976, he moved to Vancouver, Canada for chef positions at the Hilton's Hotel Vancouver and The Four Seasons Hotel and was promoted to Executive Chef of the Four Seasons Hotel, Inn at the Park, in Houston, Texas. After four years, he returned to the Pacific Northwest to open Kaspar's Restaurant, with his wife Nancy. At Kaspar's, Donier creates contemporary Pacific Northwest cuisine, combining the bounty of the Northwest ingredients with classical French, Asian, and Southwestern styles.

		Tom Douglas Executive Chef/Co-Owner/Author Tom Douglas Restaurants A Delaware native, Tom Douglas started cooking at the Hotel DuPont in Wilmington, Delaware before heading to Seattle in 1978. From house building to wine selling to railroad car repair, Tom tried his hand at several jobs before settling on the restaurant business as his final career choice. Never having attended a culinary school, Tom’s cooking knowledge comes mostly from dining out across America and Europe, using his “taste memory” to recreate and develop recipes in his own style. Starting with Cafe Sport in 1984, Tom’s cuisine helped define the Northwest style. Tom’s creativity with local ingredients and his respect for Seattle’s ethnic traditions have earned his four restaurants a place on the national culinary map. In November 1989, Tom started his own restaurant, “Dahlia Lounge” and won the James Beard Award for Best Northwest Chef in 1994. The Dahlia moved in May, 2001, and Tom’s retail bakery, “Dahlia Bakery”, opened in 2001. In February,1995, Tom and Jackie Cross, his wife and business partner, opened “Etta’s”, named after their daughter Loretta, and then in 1996 “Palace Kitchen” was opened, the a lively downtown favorite for Seattleites and out-of-towners alike. Palace Kitchen was nominated by the James Beard Association as one of the country’s best new restaurants in 1996. In July of 2004 Tom and Jackie’s fourth restaurant opened. “Lola” is Greek inspired and is already garnering great reviews. Further, Tom’s catering is available as well as the Tom Douglas “Rub with Love” spice rubs that were introduced in 1999. Tom hosts his own talk radio show “Tom Douglas’ Seattle Kitchen” on 710 KIRO AM as well as creating the menu for Teatro ZinZanni’s Dinner and Dreams. Finally, Tom has published two cookbooks, “Tom Douglas’ Seattle Kitchen” and most recently “Tom’s Big Dinners”

		James Drohman Chef/Co-Owner Le Pichet Chef James Drohman began working in kitchens at the age of fifteen. He continued working as a cook during his undergraduate and graduate studies in Aeronautical engineering at the University of Washington. But in 1989 he decided that cooking was his real passion and moved to Paris to study the cuisine. Chef Drohman attended L'Ecole Superior du Cuisine Jean Ferrandi and during his time in Paris, he worked at several restaurants, including Le Boudin Sauvage and Michelin rated Le Coq de la Maison Blanche. In 1991 he became the kitchen manager at Market Place Caterers in Seattle and in 1992 joined the staff at Seattle’s Campagne Restaurant. In 1997 Jim was made Executive Chef of both Campagne Restaurant and Café Campagne. He continued in this capacity until February of 2000. In August 2000, Chef Drohman and business partner Joanne Herron opened Restaurant Le Pichet. Since it’s opening, Le Pichet has received excellent review from the two major newspapers in Seattle as well as multiple other acknowledgements in both local and national publications.

		Seppo Farrey Culinary Instructor/Author Seppo is a culinary instructor, personal chef, and bestselling author. He has a breadth of experience creating and modifying recipes to accommodate food allergies, health concerns, and special diets. His cookbook “Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery,” was nominated for the James Beard Award for Best Vegetarian Cookbook of 2001. A member of the International Association of Culinary Professionals, he is currently creating and developing recipes for his next cookbook. Seppo offers cooking classes from coast to coast at schools, universities, stores and privately. He has recently relocated to the Seattle area and is eager to share his knowledge, passion for cooking and many delicious creations with you

		Natalie Fuller-Rathbun Instructor Nature Kids Preschool She is the Nature Daycamp and Nature Kids Preschool Teacher and Director at Discovery Park, the largest green space in Seattle. Natalie has been teaching and cooking with kids for many years and feels it's a great way to explore ours senses. Natalie has a wonderful husband who she loves to cook with and for. She grew up in Kansas cooking hearty meat dishes with her mother and sister and although she is now vegetarian she still loves biscuits and gravy (veggie of course.)

		Mei-I Funtanilla Pastry Chef Serafina I was born and raised in Seattle. In 1996, I earned a degree in urban planning from the University of Washington and worked as a land use consultant in the wireless communications industry for three years. Eventually the corporate life wore me down and I wanted to find a career I loved. I enrolled at the Art Institute of Seattle and finished their culinary program in 2001. I liked working with pastry and decided that was the area I would concentrate on. During the last quarter of school, I completed an internship at the Rainier Club and eventually moved on to work for the Tom Douglas empire of restaurants that included the Dahlia Lounge, Palace Kitchen, Etta’s Seafood and the Dahlia Bakery. I have also worked for a number of local bakeries in Seattle. I eventually found a home at Serafina where I have been pastry chef for the past two years.

		Shannon Galusha Executive Chef 727 Pine A native to the Pacific Northwest, chef/co-owner Shannon Galusha applies his philosophy of eliminating the “unnecessary to obtain simplicity” resulting in exquisite culinary magic. Specializing in ‘Progressive American’ cuisine inspired by seasonal ingredients and local farmers, Galusha actively integrates this philosophy in every aspect of his craft elevating American Cuisine to a distinctive level. Galusha polished his culinary skills at the New England Culinary Institute, and upon graduating, took on residency for three years at the world-renowned French Laundry in Yountville, California. In addition, he has traveled such places as France, Germany, Switzerland, Spain, and Italy; working with various chefs while enjoying a six month gastronomic tour. In Paris, Galusha had the honor of working under two-star Michelin chef, Michel Rostand. His impressive local résumé includes serving as executive Sous Chef at Fullers in the Seattle Sheraton, Executive Sous Chef at Campagne and Café Campagne, and most recently as Executive Chef at 727 Pine (formerly in the Grand Hyatt Hotel).

		Kathy Gerht Author Discover Lavender Kathy Gehrt is a member of the International Association of Cooking Professionals (IACP), an experienced home cook, and a sought-after speaker on the topic of lavender. Her passion for excellent food is a gift from her parents, who knew the best strawberries were at the U-pick fields, the freshest fish was the steelhead dad brought home from his early morning fishing trip to the Green River, and the sweetest tomatoes came from the family garden. Simple, fresh and flavorful are the attributes Kathy loves most in the kitchen.

		Donna Gerhart Kitchen Song, Knife Sharpening Donna Gerhart originally learned hand sharpening techniques in cabinet making school. She has been sharpening knives and hair shears for 12 years. Her mobile knife sharpening service, Kitchen Song, is used regularly by many of Seattle's finest chefs, restaurants, catering companies, as well as a growing number of private households. Donna's knife knowledge is extensive as well. She can instruct in how to choose the best knives for you, how knives are made and how to take proper care of the knives you have or plan to purchase.

		Mauro Golmarvi Owner Assaggio Ristorante Mauro Golmarvi grew up in Ancona Italy in the heart of the Marche region, renowned for its beauty and excellent cuisine. A sel-taught chef with over 25 years of experience, Mauro settled in Seattle in 1989 and with $8000 and a credit card started Assaggio Ristorante. Mauro lives on the shores of Puget Sound with his wife Karen and his daughter, future chef Francesca.

		Daisley Gordon Executive Chef Campagne Born in Jamaica and raised in Kentucky, Daisley Gordon has been working in restaurants for a dozen years. Mr. Gordon attended the Culinary Institute of America in Hyde Park, New York, graduating in 1994. He spent his externship at Actuelle in Dallas during the early 90's and returned to Kentucky in 1994, continuing to hone his craft in the kitchens of the Brown Hotel and Azalea's. Determined to work at only the finest restaurant in Seattle, Mr. Gordon found his place alongside then-Chef Tamara Murphy and Sous-Chef Jim Drohman at Campagne in 1995. Both instilled in him a respect for technique and tradition while encouraging Mr. Gordon to discover his own individual style. Asked to describe his idiom, Mr. Gordon responds, "Getting the most flavor out of simple ingredients."

		Eric Hellner Executive Chef Union Square Grill Eric Hellner comes full circle as the executive chef of Union Square Grill, having worked as the sous chef at the restaurant in 1997. A Seattle institution for nearly 20 years, Union Square Grill serves regional cuisine at the Northwest grill. Hellner brings a strong appreciation for fresh Northwest ingredients to Union Square Grill. The menu includes seasonal Washington produce, locally harvested seafood and regionally foraged mushrooms. In an effort to highlight food and wine indigenous to the Puget Sound region, Hellner has forged partnerships with several local companies such as Beecher’s Handmade Cheese, Theo Chocolate, and Bob Betz Winery. Hellner continuously creates new seasonal dishes to complement Union Square Grill’s comprehensive, award-winning wine list and more than 45 signature cocktails. He is committed to the community, actively volunteering with the FareStart foodservice training program for homeless men and women. He has shared his culinary knowledge on local Seattle television, in national magazines and in cooking classes and demonstrations throughout the region. He is also in process of auditions with the Food Network.

		Joanne Herron General Manager/Co-Owner Le Pichet Joanne Herron has worked in the service industry since 1981. From 1988-2000, she was employed by Market Place Caterers/The RUINS in many capacities including Club Coordinator, Catering Events Planner and Assistant Director. Joanne has always had an interest in French culture beginning with her first trip there at the age of nineteen. This interest has continued to grow throughout years of associated work experience and continued travel. While there she has had the opportunity to meet and visit the farms of French winemakers and dine at their tables. In 2000 she joined forces with business partner, Chef James Drohman, and opened Restaurant Le Pichet. In addition to being a managing owner, Joanne is also the Dining Room Manager and Wine Director.

		Tony Hill Author and Owner World Spice Merchants Tony Hill successful escaped from the high-tech industry to start World Merchants, Spice Herb, and Teahouse in the spring of 1994. Global travels from his previous career allowed him to develop a network of suppliers from around the world, eat in a myriad of global kitchens, and touch all aspects of the gourmet food movement. Mr. Hill has been featured in numerous culinary publications like “Food & Wine” and “Northwest Palate.” He has appeared on television with some of the best chefs in America and has contributed to the food-themed radio show, “Northwest Cooking.” Tony can still be found, however, tending his retail store near the Pike Place Market. Tony attended University both domestically and overseas and immediately began traveling the world “eating all the way,” taking him to the pepper coast of India, the teal gardens of China and the jungles of South America. Tony and World Spice sells to the top restaurateurs, culinary schools and home chefs in the Northwest.

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