select a letter to advance direct to the bios. 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   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 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, formerly of Madison Park Cafe, 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. 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. Carol Richardson 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. click here to continue