Seattle

After graduating from the California Culinary Academy, Chef Dan Mallanhan began working at the new FIVE Restaurant, a local, market driven concept in Berkeley, California. Daniel has studied under James Beard Award winning Chef Nancy Oakes at the Michelin starred Boulevard restaurant in San Francisco, as well as world renowned Chef Cristina Bowerman in both her restaurants, Michelin starred Glass Hostaria and her modern Italian space, Romeo Chef and Baker. In 2017 Daniel moved to Rider as Chef de Cuisine and in 2018 was promoted to Executive Chef.

While both music and cooking interested him, Cory chose cooking and started in a commercial kitchen in 2002. Now he directs the menus and offerings at all four Lil Woody’s.

Harold attended the California School of Culinary Arts with a major in Le Cordon Bleu Culinary Arts. Following, he cooked at Gordon Ramsay at the London in Los Angeles and GR Steak at the Paris in Las Vegas. Harold was on the opening team at Ascend in 2018 starting as Executive Sous Chef. He was promoted to the role of Executive Chef in 2019.

Bryce has been the executive chef of Island Soul Rum Bar & Soul Shack since 2009.  Before this, he gained experience at various Caribbean-style restaurants, including Casuelita’s Caribbean Café in Seattle.  He trained at the prestigious Culinary Institute of America in Hyde Park, New York.  Bryce is driven to enhance the dine-in and catering menu to appeal in both flavor and appearance.  In addition to his culinary work, he manages inventory, purchasing, schedules, and training of the staff at Island Soul, in the heart of Columbia City

Ethan Stowell is the chef and owner of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Staple & Fancy Mercantile, Ballard Pizza Company, Rione Xlll, Mkt., Red Cow, Frēlard Pizza Company, Bramling Cross, Marine Hardware, Tavolàta Capitol Hill, Ballard Pizza Company SLU, Cortina, and Super Bueno, as well as Goldfinch Tavern in the Four Seasons Hotel Seattle. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.

Kyle began his career with Tom Douglas Restaurants as a cook at Seatown before moving over to become sous-chef with Adrienne Chamberlain and then Sam Burkhart at Etta’s. In February of 2017, Kyle was able to move up to Palace Kitchen as sous-chef under Chef Nate Crave. Kyle credits Nate with affording him the space and tutelage to help develop his own unique style of cooking, which he employs now as Chef of Palace Kitchen.

Chef Christopher Hartfield born and raised here in Seattle. A product of Seattle Central Community College Culinary Arts program and 29 years experience, Chef Hartfield has worked at Seattle staples such as Serafina, Bandoleone, Roy’s @ the Westins, Bic’s Broadview Grill, and was Co-Owner of Mariana’s by the market. Chris was most recently the Executive Chef at Paragon Restaurant on Queen Anne Hill, before joining the The Westy team. He has been Head Chef since it opened in 2014, and currently oversees both the West Seattle & Roosevelt locations’ kitchens. Chef Hartfield has been known to participate in Bailey Bousche House, Sunset Supper in the Market, Taste the Nation, Thaw events, and Fare Start.

Bill started his career washing dishes and prepping food at Dukes while he went to art school, searching for his path in life. He realized along the way that he loved to cook, and his work at Dukes gave him the opportunity to do two things that he loves: cooking and teaching. He is now the Corporate Executive Chef at Dukes, loved the outdoors, has a wonderful family and considers himself one lucky guy.

Bryan Tejada recently joined the RN74 Seattle team in October, 2019 as the Executive Sous Chef. He began his culinary career as a student at the globally-recognized College of Culinary Arts at Johnson & Wales University in Providence, RI. He worked under numerous well known and prestigious chefs in Los Angeles  including Michael Cimarusti, Giselle Wellman, and Roy Choi. While visiting San Francisco, Bryan met Chef Michael Mina’s protégé, Chef Adam Sobel, who became Bryan’s mentor and friend. After a couple of nights staging at RN74 San Francisco, he was offered a line cook position and jumped on the opportunity to grow and launch his career with The Mina Group in 2014.