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


		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.

		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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