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 christinaarokiasamy.com 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.

		Tom Black Chef Chef Tom Black has extensive high-end restaurant as well as teaching and personal chef experience. The former executive chef and general manager of the Barking Frog restaurant at Willows Lodge in Woodinvilleand The Restaurant at Alderbrook Resort on Hood Canal, Tom is both a graduate of the New England Culinary Institute and a veteran of the U.S. Army’s 82nd Airborne Division. His restaurant experience also includes work as the as sous chef at the Seattle Sheraton under Monique Barbeau and as the chef of Fullers restaurant. Tom’s awards include the 2001 Zagat Best Northwest Cuisine, the 2003 Washington Wine Commission’s Restaurant of the Year (for Barking Frog). 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. 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 FareStart guest chef on numerous occasions, has taught many classes for Operation Front Line (an organization focused on teaching culinary skills to kids aged seven to twelve 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. Tom’s culinary instruction experience includes teaching at the New England Culinary Institute, multiple cooking classes over the years for a variety of kitchens, and full-time employment as a culinary instructor for the hands-on cooking school Culinary Communion. Most recently, Tom has been traveling the world as a personal chef: cooking on yachts in the Caribbean, private estates in South African wine country, and more.

		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 General Manager Edgewater 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.

		Christian Brown Executive Chef Union Square Grill Christian Brown brings nearly fifteen years of culinary experience to his role of executive chef at Union Square Grill. His career has included stints in food preparation and kitchen, banquet, and a la carte operations for leading hotels and restaurants. Known for his skills in leadership, coaching and team building, Chef Brown is committed to creating a memorable dining experience for his guests. Chef Brown is a culinary innovator. His emphasis in the kitchen is on producing top-quality, creative menus using fresh local ingredients. He strives to create new menu items that complement Union Square Grill’s comprehensive, award-winning wine list and more than fifty signature cocktails, while focusing the menu on freshness and seasonality. Chef Brown began his culinary career with Mad Anthony’s Restaurant Group based in Bellevue, Washington. He was a sous chef at both Anthony’s in Everett and Chinook’s in Seattle before assuming the role of executive chef at Banlican Bistro, North Bend – the position he held before joining Union Square Grill.

		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 Culinary Consultant 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.
		Gabriel Claycamp Chef/Owner Alchemy Kitchen Gabriel Claycamp received his culinary degree from the Culinary Institute of America in Hyde Park, New York, in 1999 and then went to work as the sous chef at Manhattan’s cutting-edge bistro The Tasting Room. In 2001 Chef Claycamp started his own business, Culinary Communion, teaching a wide variety of hands-on cooking classes from his home in Seattle. Culinary Communion was Seattle's premier hands-on cooking school for eight years, but closed in the wake of the economic downturn, in 2009. Chef Claycamp then opened The Swinery, a boutique butcher shop and charcuterie with strong ethics: the shop used only whole animals and sourced meat only from within 300 miles. The Swinery made its own bacon, sausage, and other cured meats, as well as a variety of other products. In 2010, Chef Claycamp left the meat business to pursue his true passion of teaching and helping others to cook for their families and friends. Chef Claycamp is a certified sommelier and was recognized by Seattle Magazine in 2007 as the "Chef to Watch." He has cooked for Anthony Bourdain on the Travel Channel show's "No Reservations," Pacific Northwest Episode, and was recently called an "Icon of the Seattle Food Scene" by Seattle Metropolitan Magazine. He has also run culinary trips to Europe as the guide and head chef instructor.

		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.

		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 Trader Vics 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.

		Michael Domitrovich Chef/Author Michael Domitrovich was born and raised in a family of restauranteurs and has worked with food all his life. He is co-author of Tastes Like Cuba: An Exile's Hunger for Home which will be released in paperback, October, 2008. He is currently working on his next book, Faith in Food, which examines the major world religions from a gastronomic point of view. As a playwright his work has been produced off-Broadway and off-off-Broadway.

		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

		Frothingham Fish Club Frothingham is a graduate of the prestigious New England Culinary Institute’s highly competitive accelerated culinary program. After graduating from the Culinary Institute, Frothingham moved back to Boston to work for Frank McClellan at Sel de la Terre. For years, Frothingham had been admiring the career of renowned chef and fellow Bostonian Todd English, and when English opened his first steakhouse, Bonfire at the Park Plaza Hotel, Frothingham seized the opportunity to work under him. Beginning as a Tournant, Frothingham impressed English with his culinary creativity and skill, and quickly rose through ranks, being promoted first to Executive Sous Chef and then ultimately to Executive Chef of Bonfire. In 2004, after four years under the tutelage of Todd English, Frothingham was offered the incredible opportunity to be Sous Chef for Legal Sea Foods. Working directly with the Senior Chef, Frothingham’s duties included the development of new culinary concepts for the corporation, as well as the management of a 10 million dollar training store. The experience was invaluable, but after a year Frothingham was eager to return to his roots in a restaurant kitchen. When the position at Fish Club became available, English immediately thought of Frothingham as the perfect fit—not only a great leader, but a seasoned and talented interpreter of Todd English’s cuisine.

		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.)

		Shannon Galusha Executive Chef Veil 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 Executive Chef at 727 Pine (formerly in the Grand Hyatt Hotel), and currently owner and executive Chef of Veil.

		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 Metropolitan 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.

		Karen Jurgensen Instructor Karen Jurgensen is currently the Chef Instructor at Quillisascut Cheese Company’s Farm School and at Seattle Culinary Academy teaching professional chefs, culinary students and agricultural professionals, farm to table practices and philosophy. Kären spends winters teaching, catering, mercenary cooking and restaurant consulting. Kären was the founding president of the FORKS, the Seattle chapter of Chefs Collaborative. Kären is active in the food community, a member of Slow Food working on the RAFT project, a member and mentor of Women Chef’s and Restaurateurs, a member and civic agriculture project mentor for Les Dames de Escoffier. She is the co-author of Rethinking the Kitchen, the sustainable kitchen handbook and the soon to be released “Chefs on the Farm” cookbook.

		Joseph E. Jiménez de Jiménez Executive Chef/Co-Owner Harvest Vine and Txori Spanish and French Basque chef Jiménez de Jiménez, of Basque and Castilian heritage began his career in 1979 in Madrid. His culinary education continued in San Sebastian, which continues to influence his career today. Then in Paris he studied classical French cuisine at Le Cordon Bleu, followed by several months in Biarritz where he specialized in the cuisine of Gascon and the French Basque country. The list of his schooling in Europe is long and impressive. Joseph was hired by the Spanish government to work as an apprentice at the Royal House in special events as well as working for United States Embassy in Madrid in 1983. But in 1984 he left Spain to work under Chef Louis Urrumbide, a French, Basque chef. During this time he helped to set-up and open over 20 restaurants in New York and throughout the country. Jiménez de Jiménez moved to Seattle in 1991 and worked at Maximilien’s becoming Chef de Cuisine 2 years later. Further Jimenez was Chef de Cuisine of Prego and in 1994, while working at the Ruins, he meet his wife, Pastry Chef Carolin Messier de Jiménez. Shortly after the wedding a year later, they opened a catering business, The Harvest Vine. Then in September, 1997 The Harvest Vine (a tiny restaurant with only 22 seats) was born with regional specialties of tapas from Madrid to pintxos of Donostia. In 2003 the Harvest Vine expanded and now seats 50. His wife Carolin develops the desserts using an eclectic as well as classic Spanish approach. Presently Jiménez de Jiménez and Carolin are enjoying the unexpected and overwhelming success of their little taverna and hope to start a family soon. In the future.... But for now they combined his skills of culinary expertise and her ability to create a warm, inviting atmosphere.

		Greg Johnson Co-Founder/Chef/Producer chefandfather.com Chef and Father, Greg Johnson, has been cooking professionally for 16 years. He is a graduate of the California Culinary Academy and has worked in some of the finest restaurants in Los Angeles, San Francisco, Hawaii, Mexico and Seattle. His love of food has brought him around the world studying cuisine in France, Italy, England, Spain, and Mexico. For the past 7 years Chef Greg has been a Private Chef for some of the Northwest’s most high profile families. Presently, as the co-founder of Create Change Studios, Greg is inspiring families to come back to the table with his DVD series Chef and Father. Chef and Father helps parents with step-by-step instructions on cooking for babies and toddlers from a Chef’s point of view. He is also co-producer of a children’s music CD with musician Adam Wood as well as working on various documentaries bringing Chefs and farmers together.

		Wayne Johnson Executive Chef Andaluca Restaurant, Mayflower Park Hotel, and Oliver's Wayne Johnson was Born April 29, 1958 in Ft. Knox, Kentucky, "army brat" Wayne Johnson traveled the world, experiencing the diversity of various cultures through his youth. No matter where his family was based, the Johnson's were always together in Kentucky during the holidays, and his mother's famous "feasts" were a definite influence on Wayne's cooking in later years. Wayne's culinary adventures started in high school, working as a dishwasher and prep cook. He headed off to school at University of Northern Colorado to study accounting and spent the next three and a half years cooking his way through college. In 1981, Wayne moved to Vail, Colorado, where he decided to pursue a culinary calling. He started his career with the Marriott Hotels and Resorts going from "cook" to banquet chef from 1981 to 1990. In 1990, Wayne took his first Executive Chef position and later became the Executive Chef at the four-diamond rated Renaissance Parc 55 Hotel in San Francisco. He has special training in the foods of Spain and studied at Greystone, located in Napa Valley. But in 1999, Wayne was lured north and became Executive Chef of the Mayflower Park Hotel in downtown Seattle and the well loved Andaluca Restaurant and Bar. Gathering fresh local products and using the seductive flavor of Mediterranean spices such as cumin, saffron, paprika and cinnamon, he produces a palate of unique and flavorful menu items. Chef Wayne cooked at the James Beard House in 2002 and under his supervision Adaluca has won many awards including "Seattle?'s Best Mediterranean Restaurant", Seattle Magazine's "Best Overall Restaurant". Committed to pledging personal attention to the Seattle community, Chef Wayne spends time throughout the year serving homeless youth by teaching and training them how to eat nutritiously. He also shares his culinary talent with homeless men and women, and prepares holiday meals for area firefighters. He was recently named one of the US's Top African American Chefs.

		Matt Jones Executive Chef & Owner Starry Nights Catering & Events Chef Matt discovered his passion for food after several exotic trips abroad. He left a graphic design career at Microsoft to apprentice with a local chef, where he spent a year studying, cooking, teaching, and learning the curriculum of the Culinary Institute of America. He has worked with such notable chefs as Gabriel Claycamp of Culinary Communion, Nick Musser of Icon Grill, Brian O'Connor of Blueacre Seafood, and Greg Atkinson, formerly of Canlis. Matt has attended cooking schools not only in Seattle, but in Chiang Mai, Thailand, and Bali, Indonesia.

		Christine Keff Chef/Owner Flying Fish Christine Keff launched her culinary career with a two-year apprenticeship in New York’s renowned Four Seasons in 1978. Following her Four Seasons training, Keff worked in New York City for 10 years. She was cited by New York Magazine for her innovative approach to regional cuisine and was featured in Bryan Miller’s New York Times column and in the New York Daily News. From 1987 to 1988, Keff traveled extensively throughout the United States and Asia, spending time in Japan, Hong Kong, Singapore, Thailand and Indonesia before relocating to Seattle where she had a vision to combine her culinary travels with a passion for the products of Pacific Northwest. In 1988, Keff was appointed Executive Chef at McCormick and Schmick’s, and then from 1992 to 1995, Keff served as Executive Chef of the Hunt Club, located in the Sorrento Hotel. Christine opened Flying Fish in July of 1995. Located in the Belltown neighborhood, Keff’s seafood bistro has appeared in major publications across the country including the New York Times, Bon Appetit, Gourmet, Wine Spectator, Decanter and Food & Wine. In March of 1999, Flying Fish received a 4-Star rating by the Seattle Post-Intelligencer. Two months later, the James Beard Foundation recognized Keff as the Best Chef in the Pacific Northwest/Hawaii. She has been featured in an interview with National Public Radio, and on CNN’s On the Menu and the Food Network’s Dining Around. Her powerful relationships with regional fishermen, as well as her use of global spices and local ingredients to create signature dishes, continue to bring her national attention as Seattle’s seafood expert. Keff is a member of many food related organizations and regularly offers her time and talent to numerous fundraising groups that include the March of Dimes, Lifelong AIDS Alliance, Share Our Strength and the Women’s Funding Alliance.

		Pranee Khruasanit-Halvorsen Owner/Chef-Instructor I Love Thai Cooking In Pranee's generation, most kids in Thailand helped out by doing chores in the kitchen. Her regular assignments were grating coconut, pounding curry paste, and cooking rice. At age 12, Pranee was given more responsibility as a substitute cook of the house. Her mother was a chef of the village and was famous for her fish cakes. When Pranee moved to Seattle, she brought along a mortar and pestle and filled up her kitchen with Thai herbs, spices and cooking equipment. "The best way to enjoy eating and cooking Thai food is to cook and share it with friends" says Pranee. "Thai food is everyone's favorite and they are not patient for the next feast; therefore they started asking me for Thai cooking lessons. Teaching cooking is fun because you share skills and experiences, laughter and the excitement of each result". Pranee is a member of IACP, and enjoys teaching Thai cooking throughout Washington. Pranee visits Thailand annually to collect and preserve family and home town recipes. She also hones her culinary skills by participating in many classes, seminars, and conferences such as the Annual Worlds of Flavor Conference of the Culinary Institute of America at Greystone in Napa Valley. When she is not teaching, she enjoys helping her community by fund raising with her Thai cooking and working on her cookbook.

		Eric Larson Chef Shamiana Eric Larson spent 18 early years growing up overseas, twelve in Bangladesh, three in Pakistan and three in Kenya. He attended Horst Mager Culinary Institute in Portland, Oregon. Previous work included Santa Fe Cafe in Seattle, Marion's in Bellevue and several locations for Restaurants Unlimited. He developed and oversees the menu at Shamiana and is a featured chef on Fox Channel 13. Shamiana has been recognized in numerous ways over the years: Best Casual Dining -- Seattle -- Bon Appétit Magazine, Jan. 2003; James Beard Awards Gala -- New York City -- 2002; listed in Northwest Best Places; chosen by Zagat Pacific Northwest Restaurant Survey as the top Indian restaurant in the Northwest; Seattle Weekly Reader's Poll voted it Favorite Indian Restaurant, Best Ethnic Restaurant and Best Vegetarian Restaurant; John Hinterberger's Top 10, 1991, Seattle Times; Jonathan Susskind's Top 10, 1992, Seattle Post-Intelligencer.

		Brent Leary Emorys on Silver Lake Born in Portland, ME, Chef Brent Leary comes to us from Burlington, Vermont where he was working as a professor of Hotel and Restaurant management at the New England Culinary Institute. Chef Brent also worked at some of the most acclaimed restaurants on the East Coast. Chef Brent is classically trained in haute cuisine under Master Chef of France, Michelle LaBorne.

		William Leaman Pastry Chef & Chocolatier Essential Baking Company Chef William Leaman has 16 years of experience in the professional baking industry. Currently, William is Pastry Chef and Chocolatier at the Essential Baking Company in Seattle. His prior experiences include, Assistant Pastry Chef at the Paris Hotel in Las Vegas, NV; Executive Pastry Chef at a large Seattle restaurant; and owner/operator of his own baking company in Fayetteville, Arkansas. William has been a guest instructor in many cooking class venues including the San Francisco Baking Institute. William’s awards include Captain of the 2005 Bread Baker’s Guild 2005 Team USA in the international Coupe du Monde de Boulangerie (World Cup of Baking). He was recently named one of the Top 10 Next Generation Chocolatiers in the U.S. and in 1998 William was awarded the Dairy Farmers of Washington, Butter Print Campaign Award. William has studied at the CIA in Napa, California; the National Baking Center in Minneapolis; the Barry Callebaut center in Montreal, Canada; and the Ecole Lenotre in Paris.

		Robin Leventhal Former Chef/Owner, Crave Restaurant; Top Chef Season 6 Contestant Before becoming a chef, Robin was an artist. While pursuing a Masters in Fine Arts at the University of Michigan, she took a job in the catering department. This was only intended to be a summer job, but it quickly became clear she had a passion for food. Robin's Pacific Northwest roots are the foundation of her cooking, which is accented by the flavors of her world travels. Robin formerly owned and operated Crave, a popular Seattle bistro, and currently uses her cooking and culinary connections to help raise money for Lymphoma research and is closely involved with the Fred Hutchinson Cancer Research Center.

		Carol Marty Owner Carol’s Creative Confections Carol Richardson is the owner of Carol’s Creative Confections. Carol, whose work has been featured in the Sur La Table kitchen catalog, is a trained Wilton Method Cake Instructor. She regularly teaches cake decorating at Michael’s Craft stores and various culinary studios throughout the Puget Sound region. Carol comes from a long line of outstanding cooks. She began her baking career at the age of 12 by helping her Mom bake cakes for friends and family, and she hasn’t stopped since. Carol is looking forward to helping you enjoy the artistry of cake baking and decorating.
		Vicky McCaffree Chef Yarrow Bay Grill Three times has proven to be a charm, as award-winning chef Vicky McCaffree can vouch for Kirkland's fine dining Yarrow Bay Grill! Growing up in Bellevue, Vicky's love for good food was inspired by her grandmothers, who were both excellent cooks. While attending the School of Art at the University of Washington, Vicky waited tables at the Surrogate Hostess in Seattle. Owner Robin Woodward, recognizing Vicky's cooking talents, gave her "The Joy of Cooking" and Julia Child's "Mastering the Art of French Cooking". Vicky was hooked and learned to cook with a simple flair going on to spend two years as co-chef at Seattle's fine dining restaurant, Rosellini's Other Place. In 1990 she was awarded "Best Chef in Seattle" from the Association of Chefs. In March of 1991, Chef McCaffree crossed the bridge to the Eastside and became the creative force behind the cuisine of the Yarrow Bay Grill. Vicky excelled in innovative menus and exquisite presentations. She won the Columbia Crest Premier Chefs’ Dinner Competition in April of 1996. Tom Sietsema of the Seattle Post Intelligencer said: “the Yarrow Bay Grill …overlooks Lake Washington, not the food or the service” The Eastside Week felt that “.... Yarrow Bay Grill food is more than East meets West...it is a delicious melding of cuisines.” Under Vicky’s guidance, the restaurant was recognized by the Seattle Magazine Readers Poll as “Best Eastside Restaurant” for five consecutive years. Vicky was invited to cook at the prestigious James Beard House in New York City in 1997 and then in 1999 Vicky left the Yarrow Bay Grill to help launch Waterfront restaurant in Seattle returning "home" in 2002. Seasonality is first and foremost in any decision Vicky makes about menu items. I want the food to be fun and accented with the unexpected, she notes. Vicky is a great believer in community involvement and she spends countless hours donating time, product and skills at non-profit fundraisers. Her cooking classes are in great demand as are appearances at cooking shows, local television, and other culinary events.

		Sue McCown Sue McCown fast-talked her way into her very first restaurant job in Switzerland sparked by a desire to spend the winter skiing in the Alps. With no kitchen experience, she was able to land a job as a prep cook/dishwasher at the Leysin Resort. Hooked by the creativity, intensity and passion of the resort's kitchen, Sue returned home to San Francisco and enrolled in the California Culinary Academy where she graduated with honors in 1990. Sue moved to the Pacific Northwest and worked as a line cook at Seattle's Campagne restaurant. After a few months, she was asked to assume the pastry chef position. With only her recent pastry and baking courses at culinary school she threw herself into this challenge with abandon. This flirtation with pastry blossomed into a full-fledged love affair and an exciting career. In 1993, Sue moved on to the Painted Table at the Alexis Hotel. While there, she wowed such notables as Ivana Trump and the Sutlan of Brunei. The Sorrento Hotel and later Wolfgang Puck's ObaChine also were blessed with her talents. In 1997, Sue was part of the opening team at the Pampas Club in hip Belltown. Here, she began to perfect her creative and whimsical style. "Whimsical, yes, but first and foremost artfully crafted and delicious", said Seattle Magazine, October 2001. Sue was voted "Seattle's Best Pastry Chef". In 2002, Sue produced "The Dessert Diva for The Poor Man's Kitchen", a weekly food program produced by KVI am radio in Seattle. But today you will find Sue at the W Hotel as Executive Pastry Chef where she tempts and delights the guests at Earth & Ocean. Further, Sue contributes her talents as a guest chef at charitable events in Seattle and around the country and has begun work on a pastry cookbook.

		Carolin Messier-Jimenez Co-Owner/Pastry Chef The Harvest Vine Seattle native Carolin Messier de Jiménez found her way back to the kitchen after a few scholarly detours. After a year and a half of studying chemistry and Germanics at the U of W, (during which time she once skipped a mid-term to finish preparations for a seven course dinner for friends, prepared in her dorm on a hot plate!) the calling to return to Europe became too great to ignore. During the next 18 months she worked as a personal cook for a family in Munich and discovered her true passion. Carolin attended the culinary program at South Seattle Community College, earning both the Culinary and Specialty Pastry Certificates. She had the opportunity to work at many landmark Seattle restaurants: Le Tastevin, Labuznik, Fullers, B&O Espresso Café, Café Flora and The Ruins. In 1997 Carolin opened The Harvest Vine with her husband and Chef Joseph Jiménez de Jiménez, as well as a pastry shop and wedding cake studio two doors down. They have now expanded the restaurant to 50 seats. Messier de Jiménez continues to create new desserts, as well as develop a new project—a boutique hotel and fine dining restaurant in southwest France.

		Lisbet Mielke Owner Ravishing Radish Catering Lisbet opened Ravishing Radish Catering in 1993. Lisbet and her team pride themselves on creating beautiful and very edible events both off and on site at their waterfront facility on Lake Union. From table linens to floral arrangements, Lisbet’s company focuses on full service catering.

		Philip Mihalski Executive Chef/Owner Nells Restaurant Chef/Owner Philip Mihalski did not always aspire to be a chef. He graduated from Cornell University in Political Science and after working in NYC doing commercial real estate, he examined his options and decided upon something he had always enjoyed - cooking. He started as a line cook at one of New York's most popular restaurants, Park Bistro. From there, he went on to work with Chef David Burke at the River Caf". Later, after spending 6 months in France working for 3 different top restaurants, Philip and his wife Nell, decided to relocate to the Pacific Northwest in 1992. Mihalski worked with Tom Douglas at the Dahlia Lounge and later became the chef at Marco?s Supper club. In 1998 Chef Mihalski met Saleh Joudeh, owner of the renowned Saleh al Lago restaurant on Green Lake. One thing led to another and as Mihalski had always wanted to own his own restaurant, when Saleh decided to sell his intimate and scenic Green Lake location, Chef Mihalski was the chef he chose to make the change. Nell?s opened in November of 1999. Nell's menu offers a contemporary American cuisine with a European influence and featuring fresh seasonal ingredients of the Pacific Northwest. Chef Mihalski, his wife Nell and daughter Alexandra live in the Fremont neighborhood.

		Peter Morrison Westcott Bay Sea Farms Chef Peter Morrison went to Washington State University in 1983 but later decided his true calling was in the culinary world. In 1993 he finished his culinary degree from The California Culinary Academy in San Francisco. From 1994 to 1999 he was the Chef de Cuisine at the romantic and well loved, Chez Shea, in the Pike Place Market. Other restaurants included, Matt's In The Market, Ponti's Seafood Grill and The Ritz-Carlton in San Francisco. Chef Morrison has done consulting work and contributed to the community through benefits such as the March of Dimes and Teaching cooking and nutrition for Share Our Strength. Today, Chef Morrison has taken his love and knowledge of shellfish to a new level and he is the sales and shipping manager for a gourmet shellfish farm, Westcott Bay Seafood, in Friday Harbor Washington. Morrison promotes their northwest oysters, mussels, and clams from here to Hong Kong. Still cooking, his job also includes culinary festivals and special dinners to show these mollusks in their best light!

		Lawrence Monaco Chef de Cuisine 0/8 Seafood Grill and Twisted Cork Wine Bar A native of Orange, Calif., and trained at the California School of the Culinary Arts in Pasadena, Monaco has spent the last 15 years earning his chops by cooking for Lion’s Gate Films, HBO, New Line Cinema and the Grammy Foundation. After a brief stop in New York, he finally found a home in Seattle working at local restaurants such as Il Bistro in Pike Place Market, BOKA and Veil in Queen Anne.

		Tamara Murphy Executive Chef/Owner Brasa Trained in New York City, Tamara Murphy honed her craft while working at top restaurants in this city. In 1988, drawn to the Northwest?s bounty of fresh ingredients, Tamara moved to Seattle. As Sous Chef for Dominique's, Tamara was selected to participate in the Bocuse d?Or competition. Then in 1990, after two years at Dominique's, Tamara became the Executive Chef at Campagne Restaurant. In 1995 Tamara was named the Best Chef of the Pacific Northwest and Hawaii by the James Beard Foundation, in addition, Food and Wine Magazine dubbed her one of the Ten Best New Chefs in America. Other publications such as Bon Appetit, Gourmet, Food Arts and The New York Times all profiled Tamara and her unique culinary style. Meanwhile, local critics such as John Hinterberger, Johnathan Susskind, Tom Sietsma, and "Seattle's Best Places" showered Tamara and Campagne with rave reviews. In 1993 Tamara was part of the opening of Café Campagne, and the Café soon became the darling of Seattle foodies. Then in March of 1999 Tamara partnered with Bryan Hill, the former GM and Wine Director at Campagne and Brasa was born. Brasa became a restaurant based upon community and has been wildly successful. Seattleites love the creative food and sensual ambiance. It garnered an outstanding review from Nancy Leson of the Seattle Times. Tamara returned to New York in June, 2000 to cook for a James Beard Foundation event and both Food and Wine and Gourmet magazines have recognized Brasa as one of Seattle?s top tables. Tamara is an ardent supporter of Fare Start and Share Our Strength/Taste of the Nation. With a focus on children's causes, she has been a featured chef at the Auction of Washington Wines, benefiting Northwest Children's Hospital. She has also been featured at the March of Dimes annual Star Chef's Gala. Tamara makes it a point to be extremely supportive of school children, even hosting groups at Brasa to experience the kitchen and all it offers.

		Marja Murray Sommelier Madison Park Cafe Wine appreciation is an avid subject for Marja Murray who is the Sommelier for Madison Park Café. She is a Seattle native and grew up in a family that took great pleasure in pairing wine and food at large family gatherings. She has taught wine education for her own company since 1999 and also for Beaulieu Vineyards (BV). Marja's background includes enology courses from UC Davis, wine manager training from the International Sommelier Guild, and touring French vineyards. She has assisted local winemakers with their cellar manuals and crush. In her spare time, she volunteers for the Washington Wine Commission, and California and Washington wineries. She has assisted with harvest at California vineyards and led winetastings for large events.

		Nick Musser Chef icon Grill and Zephyr Chef Musser's career began working with Flying Fish Chef Christine Keff where he developed his own focus and personality in his cuisine. Throughout his career he has continued to develop his own style at restaurants like McCormick and Schmick's, Yarrow Bay Café, and now the icon Grill. He is always looking for new ways to challenge and diversify his palate and continue his culinary growth. Chef Nick received Redbook's Magazine "Husband of the year award in 2000. He is a classically trained violist playing and teaching in chamber groups and symphonies all around the West Coast.

		Bruce Naftaly Chef/Co-Owner Le Gourmand Restaurant "The Father of Northwest Cuisine", masters chef Bruce Naftaly's labor of love has proven enduringly timeless. Since 1985, this tidy French restaurant?s unassuming sweetness, expert service and divine culinary precision, has held diners captive. Chef Naftaly's fastidious use of local, seasonal produce has been his focus since the beginning. Pastry chef Sarah Naftaly's desserts are among the best in the city. Sambar is the new tiny addition to the restaurant and is named for Sarah and Bruce's son, Sam.

		David Nathan Owner Muscle Gourmet Chef Dave’s passion about food started at an early age, spending countless afternoons in his grandmother’s kitchen. A graduate of the University of Washington, Dave spent several years as a clinical microbiologist before his love for cooking brought him back to school. Dave received his culinary arts degree from Seattle Central Community College and started his post school training at the esteemed Hunt Club located in the Sorrento Hotel. Under the tutelage of executive chef Brian Scheesher he learned the finer points of Mediterranean cuisine and a philosophy that he has become his mantra- the importance of whole and organic foods. From there Chef Dave left Seattle to Bend Oregon where he worked as a chef at several world-class restaurants including Broken Top Club, Awbrey Glen Golf Club and Merenda’s where he perfected his own style of Northwest Spa Cuisine incorporating northwest flavors with traditional French, Italian and Asian recipes. Dave Nathan owns Muscle Culinaire Catering, and writes regular food columns for Natural Bodybuilding and Fitness Magazines. He has also appeared on National and Local Television Shows including Evening Magazine, Northwest Afternoon, and Cooking Smarts. MuscleCulinaire.com

		Chris Nelson Executive Chef Hector's As a young boy I enjoyed being in the Kitchen cooking with my grandmother. By eight I was baking cookies on Saturday mornings, sometime eating more dough than baking. I took my first restaurant job at fourteen washing dishes at Jakes on the Beach in Del Mar California. From there I moved up to prep cook and learned a few tricks of the trade. After high school I moved up to Washington State to play football for the Huskies. This lasted a short while and I pursued a cooking job while going to community college. Yarrow Bay Beach Cafe was where I learned to cook moving from prep to pantry to broil, saute, kitchen manager and eventually to Sous Chef. I was able to work under some very supportive and talented Chefs, Nick Musser of Icon Grill, Kris Keff of Flying Fish and Vicky Mc Caffree and Cameon Orel who are still at Yarrow bay today. The opportunity to run my own kitchen came along with the remodel at Hector's Bar and Grill In Kirkland in 2003. I have been here since with the support of my loving wife of twelve years and three children. The food I like to cook is fresh seasonal ingredients and simple preparations with flavors ranging from classic Italian to Southern Creole. I like a wide variety of food and like to give my guests the ability to find something on the menu that will appease them.

		John Nesby Chef and Owner MorMor Bistro and Bar Chef John Nesby and his wife and co-owner Laura have run the acclaimed Mor Mor Bistro and Bar since it opened in Poulsbo in 2004. After meeting as students at the Scottsdale Culinary Institute, John and Laura spent the next decade training in some of the country’s most respected kitchens, including The Four Seasons Scottsdale at Troon North, Joachim Splichal’s Napa Valley restaurant Pinot Blanc, and Portland Oregon’s James Beard Award Winning Paley’s Place. While in the Napa Valley, John also attended the Culinary Institute of America Greystone. John oversees the kitchen, drawing on his classic Italian and French influences to create daily changing menus. John is an active board member with the Poulsbo Farmers Market and enjoys working with local products and producers to offer his customers the best the region has to offer. The cuisine of the Nesby’s stays simple and elegant and true to their roots as third generation business owners in the fantastic Poulsbo community.

		John S. Neumark Executive Chef Serafina I was born in Greenwich Connecticut in 1964 and grew up in Rye N.Y. I graduated from Kent School in 1981 and received a B.A. in English from Duke University in 1985. I have been married for nine years and have lived in Seattle since 1989. After graduating with a degree in English from Duke, I decided to pursue a passion of mine that developed during my childhood and adolescence. The ritual of coming together with family or friends at a table with food and wine has been the central motif in my life. Refreshing and deepening connections and relationships while taking pleasure is hard to beat! The restaurant business has been my vehicle for experiencing this social, economic, and personal dynamic for fifteen years. I cut my teeth helping to open the Magnolia Grill with Ben and Karen Barker in 1987 where I worked for just under two years. I came to Seattle in 1989 because I considered the Pacific Northwest an exciting and blessed gastronomic milieu. I worked at Campagne Restaurant in Pike Place Market for over two years as Sous Chef to Tamara Murphy. I worked as an apprentice chef in a two star Michelin Restaurant in the Black Forest Region of Germany for eight months to get some European experience. I came back to Seattle and worked at the Hunt Club Restaurant in the Sorrento Hotel under Executive Chef Chris Keff (now chef/owner of Flying Fish and Fandango) for a year and a half as her Sous Chef. In 1994 I became the Executive Chef at Café Juanita in Kirkland, and in 1997 became General Manager as well. In September of 2000 I moved on to the Executive Chef's position at Serafina, where I am currently working. I became the General Manager in March of 2003. I also direct the award-winning wine program at Serafina. Italian food is simply and truly the cooking of Nonnas. Italian food has an immediacy, honesty, and warmth that possesses the spirit of a grandmother's wisdom and love. Italian food isn't about trailblazing alchemy or edible high fashion; Italian food is about staying connected. Connected to each other, connected to the past, connected to the earth. What I love about the restaurant business is working with people and helping orient and guide them through the process of becoming skilled professionals. More so than the creative aspect, the human dimension to restaurants is what keeps me hungry and happy. Whether it's a special dialogue I have with a customer, or a success bringing along a young kid who's not sure what to do or where to go, the interactivity with other people keeps my spirit fed.

		Cynthia Nims Author Cynthia Nims A lifelong Northwesterner, Cynthia Nims holds the Diplôme d’Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine, Cynthia is now food editor of Seattle Magazine, local editor of the Zagat restaurant guide, and a cookbook author. Her most recent book is Wild Mushrooms, the third in her Northwest Homegrown Cookbook Series. Cynthia's new Northwest Best Places Dessert Cookbook Volume is coming out this fall as well

		Elizabeth Peckham Chocolatier / Owner Heavenly Chocolates My road to becoming the owner and creator of a chocolate company has the pattern of the gently rolling hills of the Palouse in Eastern Washington where I spent my early life. I graduated with a Bachelor of Architecture degree from WSU then lived and traveled in Europe. I moved to Seattle when returning to the states and I met and married Guy Peckham. After our first daughter Claire's birth, Guy and I made truffles as Christmas gifts. They were so well received and I had requests for more and I found myself developing a growing delight in learning and exploring every aspect of chocolate. I took classes, experimented, researched, tasted many varieties and eventually ended up with a business. Heavenly Chocolates has been growing and changing since 1991- so has our family. The new millennium brought us another daughter, Caitlin. She adores chocolate more than the rest of us combined and already has a discerning chocolate palette.

		Toni Piquet Toni Piquet has been cooking since the age of 10. She is the mother of two healthy and health-conscious girls and is well-versed in nutrition and food allergy avoidance. She has attended, assisted and instructed cooking and health classes for many years and is a passionate "foodie," pressure-cooker fanatic, cookbook collector and mom.

		Walter Pisano Executive Chef Tulio For Chef Walter Pisano, running an Italian restaurant was 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. Pisano is a longtime fixture on the Northwest restaurant scene, most notably for opening and operating Tulio Ristorante. Tulio has been a regular on the awards lists, including Seattle’s Best Italian Restaurant, Best Business Lunch and Best Kept Secret. Among his many honors, Pisano attended the American Harvest Workshop. Locally, Pisano regularly donates his talents to charitable causes, from black-tie events to soup kitchens. Pisano was trained in classical European cuisine before moving to Seattle, where he helped open The Hunt Club in the Sorrento Hotel. In 1984, Pisano took a culinary tour of Europe, and appointments that followed included Executive Chef at Bravo Pagliacci, and Sous Chef at Gerard Relais de Lyon, where he met Chef Jean-Louis Palladin. Pisano became the first American to work as sous chef at the prestigious Jean-Louis restaurant at the Watergate in Washington, D.C. In 1992, he returned to Seattle and opened Tulio Ristorante, named after his Father John Tulio. In 2002, Walter Pisano took a hiatus to help open another restaurant and traveled extensively to visit restaurants nationwide. Pisano returned to Tulio in Oct. 2004, invigorated and inspired.

		Mark Randolph Executive Chef Palisade With 15 years of experience in the culinary industry, 10 of them with Restaurants Unlimited, Inc., Mark’s skills have been cultivated through his many productive years of applying himself and galvanizing his expertise in all aspects of food and beverage. It was the lure of a high energy, creative lifestyle that drew Mark to becoming a chef. He has since traversed the country working with such notable restaurants as Hunter Steak House (Thousand Oaks, Calif.), Palomino restaurants in Los Angeles, Dallas, and Cincinnati, and most recently closer to home at Stanley & Seafort’s in Tacoma, as Restaurant Unlimited’s food and beverage director. At Palisade, Mark strives to evolve and incorporate new, innovative ideas to fuse into Palisade’s unique Polynesian inspired menu. His philosophy - "Cooking is an art that has to taste good," which is illustrated in his choice of ingredients, cooking techniques and plate presentation. Cooking is a natural vice for Mark, and the sanctuary of home allows him to let everything go and create exiting and sensual dishes. When not in the kitchen, the 33-year-old chef fills his time wake boarding, snow boarding, mountain biking, golfing, and dining out.

		Jayesh Rao Personal Chef Jay Cooks Ltd. After completing 8 years as a science teacher, Jay felt that his life long passion for cooking was pulling him away from his passion for teaching. With his 40th birthday fast approaching, he left the classroom to open JAY COOKS Ltd., a catering and personal chef service. Catering, personal chef duties and teaching cooking classes are all part of the business now. In addition he continues to write about food, travel and serves as a guest lecturer highlighting his unique take on food history/science and cooking. Born in Nairobi, Kenya and raised in an Indian household, his primary culinary influences are East Indian and African.

		A.J. Rathbun Author and Editor A.J. Rathbun was a bar tender and waiter for many years at Manhattan Kansas’ venerable Hibachi Hut restaurant. His book, Party Drinks: 50 Classic Cocktails and Lively Libations, a drink recipe collection, came out in October, 2004 from Harvard Common Press. In addition, he has a poetry collection entitled Want available (ZYZZYVA, 2001), and he currently is a Senior Editor for Amazon.com as well as editor and co-publisher of LitRag, a Seattle-based literary and art magazine that has an online component at www.litrag.com. He has also done a number of national and local radio and print interviews (including interviews with The Knot, The Cooking Couple, The Seattle Times, and The Arizona Republic), talking mainly about kitchen products, trends in kitchen products, and cocktails. Finally, his pie, "Totally Tofu Coconut Kareem Pie" won Most Creative at Amazon.com’s EEPAPO (or, ETK-Edit Pro-Am Pie-Off), 2003.

		Thierry Rautureau Chef-Owner Rovers Award winning chef/owner, Thierry Rautureau of Rover’s restaurant, hails from the Muscadet region of France and the town of Saint Hilaire de Loulay. Seasonal cooking came naturally as his parents toiled the earth and cooked only what they grew. Rautureau was assigned the kitchen duty of doing the “prep” for dinner and working closely with his mother, he quickly became acquainted with fresh homegrown ingredients at a young age. At fourteen, Rautureau started a cooking apprenticeship in Anjou, France and at twenty, with already six years of traditional French training behind him; Rautureau headed for the United States and took his professional experience to “La Fontaine” in Chicago for three years. Then on to Los Angeles for five years at the “Regency Club” and “The Seven Street Bistro”. Upon a visit to Seattle in 1987, Rautureau happened to dine at “Rover’s” and discovered that the restaurant was up for sale. Today this intimate little restaurant is filled with art and warm sophistication---a trademark of the friendly French man, Chef Thierry Rautureau, the Chef in the Hat!!! Over the last seventeen years that Thierry has owned Rover’s, the restaurant and chef have received local and national press recognition. Both the Seattle Post Intelligencer in 1999 and the Seattle Times in 2003 gave Rover’s a Four-Star review. The restaurant has received Mobil 4 Star and AAA 4 Diamond recognition for close to a decade as well as top accolades from the 2004 Zagat Survey. Wine Spectator, Gourmet Magazine, Seattle Magazine and many others have all recognized him and his lovely restaurant with many awards on more than one occasion. Thierry has been honored by the government of his native France as well, with one of their highest awards. Thierry has been lead chef for the Seattle March of Dimes Gala and he has made an appearance in the famous national Food Arts Vita-Prep blender ad wearing no more than his trademark fedora and a smile. Most recently, Thierry has been working on his new cookbook to be published in 2005 and co-hosting on Tom Douglas’ radio show on 710 KIRO AM. As well, he has been featured on PBS, the Discovery Channel and The Food Network.

		Patrice Savery Chef/Instructor Patrice Savery spent her formative years living overseas in Asia, Central America, and the Middle East. While seated at tables around the world, she gained an appreciation for food and culture and cooking with fresh, seasonal ingredients. Patrice holds a Culinary Arts degree from Seattle Culinary Academy and a master's in food studies at New York University, where she focused on issues of healthy eating among children. Patrice is committed to food education, promoting healthy nutrition, and connecting others to the joys of the table. She resides in Seattle, where she teaches children's culinary classes and works on a range of food-related projects. Her blog, A Savery Life, chronicles her food inspirations and times spent in the kitchen and around the table.


		Scott Samuel "Simply Brilliant" A graduate of Washington State University?s Hotel/Restaurant Program, Chef Scott Samuel?s intention to become a chef began as a teenager. Chef Scott apprenticed in 1991 at Gerard?s Relais de Lyon in Seattle, under Chef Christophe DeGouix. Other employment in his early culinary years included catering, working in the bistro at The Ruins, sous chef at Café Juanita and working as the private chef on a yacht touring southeast Alaska. Scott?s first chef position was for the wonderful Brie and Bordeaux, a 30 seat bistro that also featured wines and cheeses. Scott?s menus have always reflected a commitment to local farmers and seasonal harvests. His style combines the Northwest bounty, classic French technique and an adventurous spirit. In the fall of 1998, Scott was a nominated by the James Beard Foundation as "Rising Chef of the Year". This same year, he completed a five-week apprenticeship at The French Laundry in Napa Valley with Chef Thomas Keller. After many good years with Brie and Bordeaux, Scott left in 2000 to help open Waterfront Pier 70 as the Executive Sous Chef. Next came the Herbfarm in its new location and another high profile sous chef position. Throughout his 15 years of cooking, Chef Scott has been teaching his talents both publicly and privately and now divides his time between teaching at Seattle Culinary Academy and his own company, "Simply Brilliant".

		Hope Sandler Chef/Author Chef Hope Sandler is in high demand as a culinary educator, consultant, and cookbook author. Her expertise in fundamental culinary technique and fine cuisine for the home chef has brought her touring throughout the United States and Canada. As menu and recipe consultant, she has worked with restaurants, food companies, and individuals with specific dietary requirements. Chef Sandler was the director of The Seattle Culinary Arts School For Home Chefs, and the chef de cuisine at Sandler & Company Catering. Her many classes, radio shows, books and freelance articles in popular publications continue to delight food enthusiasts nationwide. Her latest book is Contemporary Salads, The Art of Delectable Salad Composition.

		Chris Schwartz Executive Chef Alderbrook Resort & Spa In his position as Executive Chef at the Restaurant at Alderbrook Resort & Spa, Chris Schwarz oversees all food and beverage production, design and planning for the resort. Apart from maintaining The Restaurant’s reputation as a premier Northwest dining establishment, he is also responsible for improving overall excellence. Prior to joining Alderbrook Resort & Spa in November 2007, Chef Chris gained experience and guidance from Tom Douglas as executive chef at Etta’s in downtown Seattle since 2000. Previously, he developed his skill for Northwest style dishes at Dahlia Lounge as lead line cook. A native of Maywood, N.J., Chef Chris received his bachelor of science degree in Culinary Arts & Food Service Management from Johnson & Wales University in 1990. He is a frequent contributor to The Pike Place Market Foundation and spends much of his free time teaching cooking classes. Chef Chris currently resides in Federal Way, Wash. with his wife, Jennifer and three children.

		Kerry Sear Chef/Co-Owner Cascadia Restaurant When you meet Kerry, and there's a good chance you will, the first thing you notice is his smile. It is the smile of someone doing exactly what he loves to do. Irrepressible. Enthusiastic. Slightly mischievous. Which might explain the cotton candy machine in the open pastry kitchen. Born and raised on a dairy farm in Warwickshire, England, Kerry apprenticed at Stratford-on-Avon de Vere Hotel. He later received international acclaim during 11 years with Four Seasons Hotels & Resorts in Vancouver, Toronto and Seattle. Kerry's love of food, his love of the experience of food and of sharing that with others is visible in everything he does — from his hand sketching of the presentation of each dish right back to that smile. For Chef Kerry Sear, the fascination never subsides, his sense of wonder always apparent. Today, Kerry lives in Seattle's Queen Anne neighborhood with Heidi, his wife and co-owner of Cascadia, and Sebastian, their two year-old son.

		Becky Selengut Chef/Author When not cavorting around the woods picking edible things, Becky Selengut is a private chef at Cornucopia Cuisine, cooking instructor, and co-author of The Washington Local and Seasonal Cookbook. Selengut has had stints at La Medusa and La Spiga and spent three years at the nationally acclaimed restaurant The Herbfarm in Woodinville, Washington. She has a new cookbook coming out in May 2011 from Sasquatch Press on sustainable seafood entitled Good Fish. In her "spare" time she runs the blog Chef Reinvented, which was voted the top Seattle chef blog by Seattle Weekly and also has a colorful, award-winning twitter presence @chefreinvented.

		Enza Sorrentino Sorrentino Trattoria and Pizzeria Enza Sorrentino grew up in Palermo, among the small farms, vineyards and fishing villages of the Mediterranean coast. For the past few years, in much-loved neighborhood restaurants like La Vita è Bella and Mondello, Enza and her family have served as culinary ambassadors, bringing the spirit, flavors and hospitality of Sicily to Seattle. Now, at Sorrentino Trattoria & Pizzeria, Mamma Enza expands her repertoire to a range of historic, traditional, antique and forgotten dishes that honor regions across Italy: Friuli, Lombardy, Latium, Campania and Apulia as well as the islands of Sardinia and Sicily.

		Ethan Stowell Executive Chef/Co-owner Union A self-trained natural in the kitchen, Ethan Stowell creates exquisite daily menus inspired by family traditions and fresh, unique ingredients at Union in downtown Seattle, located just steps from the city's world famous Pike Place Market. Stowell is Chef and Co-Owner of Union, which opened in October of 2003. He has been invited to the James Beard House in New York for the fall of 2004 as a featured chef and is receiving accolades from "Seattle Magazine" and other local Seattle newspapers. Stowell is well on his way to fame. Stowell has worked with Seattle chefs Philip Mihalski of Nell's Restaurant, Tim Kelley of the Painted Table, and his long time mentor, Joe McDonnal of the Ruins. In Atlanta he worked with Guenter Seeger of Seeger's. Still, Stowell traces his passion and creativity with cuisine back to the family kitchen where every night was a culinary experiment of blending traditional and contemporary ingredients and preparation. An avid reader, Stowell keeps a library of over 600 cookbooks, which he has veraciously read and collected over his life. Further, Stowell has hosted private cooking parties blending cooking and teaching and making him one of Seattle's most requested chefs.

		Johnathan Sundstrom Executive Chef/Owner Lark John Sundstrom began formal training at the New England Culinary Institute, in 1987. Prior to this, John apprenticed for 4 years to chef Yasuyuki Shigarami, classically trained in Japanese cuisine and sushi. After graduating from culinary school, John worked in some of the country's grand resort hotels, including; the 5-star Ritz-Carlton, Club XIX in Pebble Beach, CA and Stein Ericksen Lodge (Park City, Utah), Conde Naste's #1 resort hotel for 1992. He moved to Seattle in 1991, worked at Raison d'etre, Campagne, and Café Sport, learning about local ingredients and meeting northwest farmers and foragers. Later he became the chef at Dahlia Lounge, working closely with owner Tom Douglas. John toured Japan in 1999 and did a working tour in New York and San Francisco's finest kitchens, returning to Seattle with a renewed sense of purpose, new ideas and techniques, and a greater understanding of excellence. During a stint at Carmelita, John began to invest in organic, foraged, and heirloom ingredients and flavors. In 2000, he took over at Earth & Ocean, and within 6 months John was named one of Food & Wine Magazine's Best New Chef's for 2001. John was one of 13 top chefs featured in the PBS original series "Chefs a-field", which was nominated for a James Beard Award in 2003. John opened Lark in December 2003, with his wife JM Enos and partner Kelly Ronan. Lark is an artisan focused restaurant, serving dinner only. John will be adhering Slow Food principles to source ingredients and products and to create incredible meals with a European sensibility.

		Dan Theissen Corporate Executive Chef 08 Seafood Grill Chef Dan Thiessen hails from Asotin, a small town in eastern Washington. Dan has always had a passion for life in the Pacific Northwest so moving to Seattle was important to him and his career. Chef Dan studied at The Culinary Institute of America in Hyde Park and graduated with honors in 1992. Dan was hired as an instructor in the new Culinary Arts Program at the Art Institute of Seattle. In 1999 Chef Dan because the executive chef of Sky City at the Space Needle. In October 2001 Dan joined Schwartz Brothers as executive chef and Corporate Creative Development Chef. Dan Thiessen has received numerous awards for his culinary skills. He has been awarded Gold and Bronze medals from the American Culinary Federation for culinary competitions. In 1999 Chef Dan was elected President of the Washington State Chef's Association. He is a chef of many talents and will be a force to watch in the coming years. In 2004 Dan joined Salty's Seafood Grill restaurants as Corporate Chef where Salty's won many local BEST Restaurant Awards In 2006 Dan opened his restaurant 08 Seaffood Grill in Bellevue.

		Philippe Thomelin Chef/Owner Olivar Restaurant French Chef Philippe Thomelin has over 20 years of culinary experience. Growing up in France and then living a number of years in his adopted-homeland, Spain, Philippe became even more passionate about the Mediterranean-style cuisine and wine. This is not only his cooking specialty, but his lifestyle. Philippe studied at the Curnonsky Culinary School in the Loire Valley of Saumur, France. He has worked in the kitchens of Chalet du Mont d’Arbois, a four-star luxury hotel in Megeve, France; The Wildflower at The Lodge at Vail in Vail, Colorado; Daphne's in London, England; and Restaurant Portofino in Nerja-Malaga, Spain. For many years, he split his time between the Costa del Sol in Spain and the French Alps. After meeting his future wife on a Spanish beach in 2001, he left his beloved Spain and relocated to the rainy Pacific Northwest in Seattle, Washington. He has since worked as a Sous chef at both Cascadia Restaurant and Il Terrazzo Carmine. His talent and professionalism have also made him a popular choice to assist and fill in for other local restaurants, including Rover's and Voila Bistrot.

		Jerry Traunfeld Owner/Executive Chef Poppy As executive chef of The Herbfarm since 1990, Jerry Traunfeld combines his passion for cooking with a love of gardening and garners national attention for his innovative multi-course menus. An expert in the subject of culinary herbs, he has been featured in The New York Times Magazine, Food and Wine, Bon Appetit, Gourmet, Fortune, and many other publications. He has appeared on Martha Stewart Living, Better Homes and Gardens Television, and The Food Network and is a regular guest on Public Radio's The Splendid Table. Nancy Leson of The Seattle Times, named Jerry "an incomparable chef/genius" in a 4 star review, and in Bon Appetit's 2003 Decade of Dining issue, Jerry was named one of the ?chefs who made a difference?. The Herbfarm Restaurant was ranked number 15 of the 50 best restaurants in the United States by Gourmet in 2001. USA Today's Jerry Shriver named his dinner at The Herbfarm as his top meal of 2002 and it is the only restaurant in the Northwest to be awarded 5 diamonds by AAA. Jerry is the recipient of the 2000 James Beard award for Best Chef. He is the author of The Herbfarm Cookbook; which won The International Association of Cooking Professionals award for the Best Cookbook in the Chef/Restaurant category. He is currently working on a second book of herbal recipes.

		Marc Van Mulken Marc Van Mulken began pursuing his dream of becoming a Chef at an early age. He attended Chef School in Belgium and Holland from the age of 13 until 20. Upon completion of his studies, he worked in several upscale restaurants in Holland before choosing to satisfy his desire for travel. He joined Seattle-based Holland America Line as a Chef de Partie and sailed his way up the ladder to Sous Chef for the five-star cruise line. In December of 1999, Marc joined Tom Douglas Restaurants at the Dahlia Lounge. His tenure at Tom Douglas Restaurants was briefly interrupted at the end of 2003 when he became Chef at the Jitterbug.

		Jason Vickers Private Chef and Caterer Jason is a local chef who has received his training as an apprentice in several restaurants and catering operations in the Seattle area. He has fifteen years of experience in the food industry. He has worked at Campagne, Brasa, Flying Fish, and The Ruins Bistro. He participated in the development and opening of the restaurant and bar at the Experience Music Project where he had a key role in creating menus and food development. Jason worked as the Sous Chef for Lowell-Hunt Catering, where he created custom menus for private parties. Most recently Jason is a Private Chef, and caterer for SAM. Jason is known and respected for his efficiency, attention to detail, communication skills, leadership skills, and the ability to produce consistent, quality product at high or low volume. He is well versed in American, European and Pan-Asian cuisine as well as cutting edge fusion style cuisine.

		Jordi Viladas and Carla Leonardi Chefs/Co-Owners Cafe Lago Carla Leonardi and Jordi Viladas opened Cafe Lago in 1990 with 22 seats and a hand written menu. Cafe Lago has grown to 100 seats but still serves the same delicate handmade pasta and Neapolitan inspired wood fire pizza that has earned the restaurant its reputation for great food.

		Michael Weeks Chef at Large Trader Vic's After spending three years as an Electronics Engineer, Michael Weeks knew this was not meant to be his life's work. He left engineering to pursue his passion - travel. It was during Michael's travels through North America, Hawaii and Europe, that he discovered another passion - food. He would settle in a town for anywhere from two months to a year at a time, taking various restaurant work, including cooking, waiting tables and bussing. This allowed him the opportunity to work with different chefs and experience various types of cuisine, including French, American Regional, Italian and Pan Asian/Pacific Rim. After many years of traveling Michael settled in Seattle and on a career - as a chef. Michael began working at McCormick & Schmick' as Sous Chef for five years and two years as Executive Chef. He then became the Executive Chef for Arnies Restaurant in Edmonds, and moved on to the position of Corporate Concept Chef at Arnies Restaurants Northwest. Micheal then moved on to work as Exectutive Chef at the Dragonfish Asian Café. Chef Weeks is often asked to participate at various food events throughout the area, on television and on radio, and has appeared on the Chef Keith Famie television show, "Keith Famie's Adventures" on the Food Network. His recipes were included in the companion book to the series. When not in the kitchen, Michael is an avid bicyclist, hiker, camper and fisherman. According to Michael, "I feel fortunate to be able to do the work and the things I really enjoy and have a loving family to share it with. Life is great. Eat well and enjoy!"

		Jason Wilson Owner/Chef Crush Jason remains true to his ideals preparing the finest local organic ingredients in a manner befitting the title modern NW cuisine. A graduate of the esteemed California Culinary Academy Jason assisted in kitchens afar a field as France, California and Singapore. He considers the kitchens of Flying Saucer, Aqua and Stars his main influences. In 2006, Jason was declared one of the top 10 new Chefs in North America by the prestigious Food & Wine Magazine.

		Grace Young Author The Breath of a Wok Grace Young, is a food writer and the author of "The Wisdom of the Chinese Kitchen", which won the IACP International Cookbook Award. She has appeared on television and worked as a commentator for National Public Radio. She lives in NYC. When Grace Young was a girl, her father instilled in her a lasting appreciation of wok hay, the elusive taste food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. The quest for wok mastery has taken Young through America, Hong Kong, and China, where she and prize-winning photographer Alan Richardson sought the advice of home cooks, professional chefs, and culinary teachers like Cecilia Chiang, Florence Lin, and Ken Holm. The resulting stories, advice, and recipes, gathered here in an innovative and richly photographed new volume, not only offer expert lessons in the art of wok cooking- they also recapture a beautiful and timeless way of life. Emphasizing the vitality of cooking with all the senses, "The Breath of a Wok" transports all the wonders of old-world wok culture to today's modern kitchen. The author's elegant prose yields unforgettable descriptions of artisan wok makers, Hong Kong street food, a dumpling party with Amy Tan, and much more.

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