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2020 Seattle Chefs
Shawn-Applin

Shawn Applin

RN74

After graduating from the Culinary Institute of America Hyde Park, Shawn came out west and worked in prestigious restaurants in both Seattle and San Fransisco. He now works under the direction of one of his culinary inspirations, Michael Mina, executing classic French techniques and recipes at RN74.

harold-Donahue

Harold Donahue

Ascend

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.

Seattle_Dan Mallahan-Rider

Dan Mallahan

Rider

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.

Seattle_Cory Alfono-Lil Woodys-07

Cory Alfano

Li'l Woody's

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.

Seattle_Ethan Stowell-Ethan Stowell Restaurant

Ethan Stowell

Ethan Stowell Restaurants

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.

Bryce-Martin

Bryce Martin

Island Soul

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.

kyle-peterson

Kyle Peterson

Palace Kitchen

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.

Chris-Hartfield

Chris Hartfield

The Westy

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-Tacoma

Bill Ranninger

Dukes Seafood

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, loves the outdoors, has a wonderful family and considers himself one lucky guy.

2020 Chefs

Dan Mallahan

Rider

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.

Cory Alfano

Lil Woody's

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.

Shawn Applin

RN74

After graduating from the Culinary Institute of America Hyde Park, Shawn came out west and worked in prestigious restaurants in both Seattle and San Fransisco. He now works under the direction of one of his culinary inspirations, Michael Mina, executing classic French techniques and recipes at RN74.

Harold Donahue

Ascend

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 Martin

Island Soul

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

Ethan Stowell Restaurants

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 Peterson

Palace Kitchen

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.

Chris Hartfield

The Westy

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 Ranninger

Dukes Seafood

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.

Ethan-Stowell
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