2019 PNW TOUR

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Saturday, Apr. 6

2-4 PM & 6-8 PM
VIP admission 1 PM & 5 PM

Issaquah_Daniel Laferriere-Burger Brawler

Daniel Laferriere

Burger Brawler

Daniel spent 8 years in Vegas holding leading positions in some of the city’s top kitchens, including: Guy Savoy, Daniel Boulud’s db Brasserie, and Wolfgang Puck.

Seattle_Kalen Schramke-Adana

Kalen Schramke

Adana

Chef Kalen Schramke trained at the Cooking Institute of America in New York and has cooked locally at Rover’s and Terra Plata before going on to work as the Executive Chef at Adana.

Seattle_Sam Jo-Anju Seattle

Sam Jo

Anju Seattle

Inspired by his father, a restaurateur & chef, Chef Sam Jo opened Bar Anju in 2018 in West Seattle after working his way through a variety of restaurant industry positions.

Seattle_-Seamus PlattThe Shambles

Seamus Platt

The Shambles (Bar and Butcher)

After earning a degree from The Culinary Institute of America in Hyde Park, NY Seamus returned to Seattle, where he is dedicated to preserving classic techniques.

Seattle_Sean Mayhew-Ascend Prime

Sean Mayhew

Ascend Prime

Sean was chef de cuisine for Gordon Ramsay, sous chef for Michael Mina at Aria at City Center, chef de cuisine at the Fairmont Scottsdale Princess and sous chef at Charlie Trotters at the Palazzo.

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.

Seattle_Scott Siff-Cortina

Scott Siff

Cortina

A Florida native, Scott Siff holds a degree in Culinary Arts and Restaurant Management from Johnson and Wales University in Providence, Rhode Island. Siff graduated in 2011 and headed to Boston where he honed his skills at highly acclaimed French restaurant, Clio, under chef Ken Oringer. He spent the next two years working with raising star chef, Matthew Gaudet, at Westbridge in Cambridge, Massachusetts. In 2015, Siff landed in Seattle and immediately joined the crew at Tavolàta, Ethan Stowell’s modern Italian eatery in Belltown. He was quickly named sous chef, and a year later opened Tavolàta Capitol Hill where he became chef in 2017. Cortina, Ethan Stowell’s stunning downtown Italian restaurant, opened to much fanfare in May of 2018 with Siff as chef.

Seattle_Dan Mallahan-Rider

Dan Mallahan

Rider

Rider Executive Chef Daniel Mallahan grew up in Everett, Washington where he spent Summers fishing, foraging and exploring all the treasures the Pacific Northwest has to offer. In 2008, after studying Business Management at Western Washington University, Daniel moved to San Francisco to pursue cooking professionally. After graduating from the California Culinary Academy he began working at the new FIVE Restaurant, a local, market driven concept in Berkeley, California. In 2011 Daniel began working for James Beard Award winning Chef Nancy Oakes at the Michelin starred Boulevard restaurant in San Francisco. Daniel quickly rose through the ranks and earned a spot in management in this highly successful and competitive restaurant. During the Summer of 2016 Daniel got the opportunity to work with world renowned Chef Cristina Bowerman in Rome, Italy. He was able to spend time with the teams from both of Cristina’s 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.

TACOMA

Winning Cheeseburger: Chef Wylie Ballinger, E9’s Slider

Winning Mac and Cheese: Chef Derek Bray, Derek’s Mac

Tacoma_En Rama

Jacob Howell

En Rama

Chef Jacob Howell, a native of Tacoma, WA found his passion for cooking through his late grandmother. Prior experiences that led to cooking at en Rama, included Chef Howell spending two and half years at Cultivate Restaurant @ the University of Washington

Tacoma_Tasso-Dirty Oscar's Annex

Tasso Zambaras

Dirty Oscar's Annex

Tasso knew at a young age that he would fall in love with cooking, and now serves as the Executive Chef at Dirty Oscar’s Annex where he and his team are bringing a Tacoma institution back to its former glory.

Tacoma_Dough Hudson-Table 47

Doug Hudson

Table 47

Doug has worked at several farm-to-table restaurants, including his own wood-fired concept, ABLAZE. He's currently executive chef at Table 47.

Tacoma_Wylie Ballinger-Engine House 9

Wylie Ballinger

Engine House 9

Ballinger attended Le Cordon Bleu in London before working his way up through the Washington D.C. restaurant scene. He has been the Chef at Engine House No. 9 since August of 2017.

Tacoma_Joel Mertens-Asado

Hudson Slater

Asado

Hudson Slater's style cuisine is putting unique twists on classic dishes while using local ingredients. He has won several local cooking competitions and has been featured in the cook book A Taste Of Washington.

Tacoma_Tacoma Golf Course

Bill Trudinowski

Gamerz Golf

Chef Bill Trudnowski is the Director of F & B for Gamerz Golf, new Food & Golf Gaming Venue in Tacoma. BT brings his award winning, International flare to an innovative, globally influenced menu to delight guests in the golf gaming bays, restaurant and sports bar.

Tacoma_Stack 571

Jake Diccicco

Stack 571

Jakob is currently the Chef and youngest manager at Point Ruston Stack 571. You can find him at many events like this in the area and can catch the Stack 571 team at Tacoma Museum of Glass for the 8th annual Slider Cook Off in March.

Tacoma_Lizzie Lous

Warnessa Victorian

Lizzie Lous

After 22 years of working, Nessa 'went out to play' as her Nana would say. She is the Head Flavor Experience Maker of Lizzie Lou's Comfort Food Truck & Lizzie Lou's Too - a quaint cafe inside Destination H-D.

Tacoma_Derek Bray-The Table

Derek Bray

The Table

Derek Bray is the Executive Chef and Owner of the Table in Tacoma, WA. He opened the Table in July 2015 to widespread acclaim. With over 10 years of experience in the food industry, he operates with steadfast
excellence and passion as he gathers the community to dine on seasonal Northwest cuisine. Derek has collaborated with other local chefs to host benefit banquets and has raised over $100,000 area non-profits. He’s been featured in South Sound Magazine, The News Tribune, Seattle Eater, and The Volcano. Derek lives with his wife Holly, and two children in Fircrest, WA.

PORTLAND

Winning Cheeseburger: Chef Brian Kenney, Smoky Cheeseburger

Winning Mac and Cheese: Chef John Baxter, John’s Mac ‘N’ Cheese

Portland_Kace Krause-Fried Egg I'm in Love

Jace Krause

Fried Egg I'm in Love

Jace makes some of Portland's favorite breakfast sandwiches - fried egg is his specialty. He's been running a food cart, but opens his first brick-and-mortar restaurant this year.

Portland_Noona

Stephen Malloy

Nonna

Stephen Malloy has worked for Avion and Claw, Granada Hotel, 23 Hoyt, La Moule, and is now the Executive Chef at Nonna Tavern and DOC food + wine. His food is simple, and conveys the spirit of DOC- a celebration of regional food, traditions, and quality of life.

Portland_Joana Ware-Smallwares- Wares

Johanna Ware

Smallwares

Jo runs an "inauthentic Asian" restaurant, serving food from every corner of the Asian continent. If you love different and intense, you'll love Smallwares.

Portland_Eric Gitenstein-MF Tasty

Eric Gitenstein

MF Tasty

Eric's kitchen philosophy can best be summarized with a quote, "if it tastes good use it!" He started with a secret supper club, but now he's putting his mac out there for everyone to try.

Portland_Debbie Hijar-Mad Dog

Debbie Hijar

MADdogs

Debbie and MADdogs are re-envisioning the all-american classic and leading the hot dog revolution. Located in Vancouver, WA, MADdogs serves house made recipes, signature toppings, and has a commitment to sourcing the highest quality dogs while incorporating community partnerships and local ingredients. MADdogs is so much more than “just a hot dog”.

Portland_Elements

Miguel Sosa

Elements Restaurant (Vancouver)

Chef Sosa is from Mexico, where his respect for using all ingredients originated. Some highlights of his career are Rosewood Restaurant, Harry Carays, Hall Street Grill, and Rose & Thorn. Chef Miguel Sosa is Owner/Chef of Elements Restaurant, where every meal is an experience.

Portland_Renata

Chef Baxter

Renata

Chef Baxter is from San Bernardino, California and he studied the culinary arts at Johnson & Wales University in Providence, Rhode Island. He was a Sous Chef under Chef Barbara Lynch at Menton in Boston and he staged in Germany. Chef Baxter opened Renata’s sister location, Figlia Americana, and then returned to the Renata kitchen as Sous Chef.

Portland_Tatsy N Alder

James Cebron

Tasty and Alder

Following a career change out of undergrad, and a trip to culinary school, James spent time working at a variety of kitchens around Portland before finding a home at Tasty n Alder. After settling as a sous chef for 2 years, he took over the brunch service in 2018 and has been running it since then.

Portland_Yakuza

Brian Kenney

Yakuza

While growing up in Salt Lake, Brian sought out the hidden gems of food and culture that existed in and outside of the city. After having many wonderful experiences dining at sushi bars he decided he wanted to give people that same kind of experience. He begged his way into an apprenticeship to become a sushi chef; once he established himself in the culinary world, he moved to Portland to become part of the growing culinary scene. With him came his passion for Japanese inspired cuisine. 11 years later, he has been a fixture behind sushi bars and in the kitchens of some of Portland’s highly rated restaurants. He spends his time cooking and educating himself on food that has captivated him through his journey.

ISSAQUAH

Due to February’s snow, Issaquah’s event has been canceled. All Issaquah ticket holders have been automatically issued tickets to the rescheduled Seattle event on April 6. If you’d prefer a refund or would like to switch between 2-4pm or 4-8pm sessions, please contactsupport@boldtypetickets.com.

Issaquah_Daniel Laferriere-Burger Brawler

Daniel Laferriere

Burger Brawler

Daniel spent 8 years in Vegas holding leading positions in some of the city’s top kitchens, including: Guy Savoy, Daniel Boulud’s db Brasserie, and Wolfgang Puck.

Issaquah_Jacob Keil-WildFin

Jacob Keil

WildFin

Chef Jacob Keil is a Washington native who grew up in North Bend. After attending Seattle Culinary Academy he worked under Chef Theirry Pladeau in Nimes, France before eventually taking on the head chef role at WildFin.

Issaquah_The Commons

Zach King

The Commons

A native of Bothell, Chef Zach has been with Heavy Restaurant group since 2004. Previous stops include Purple Café (Kirkland, Seattle, and Woodinville) and Lot No. 3. Zach was named Chef of The Commons in 2018.

Seattle_Cory Alfono-Lil Woodys-07

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.

Issaquah_Blazing Bagels

Doug Setniker

Blazing Bagels

Doug’s culinary career spans 35 years. Educated at the Culinary Institute of America in HydePark, NY and Oregon State University, he spent those years in upscale hotels,fine dining, large-scale catering and private corporate dining. Currentlyin operations and culinary development for Blazing Bagels.

Issaquah_Brian-Uli's

Uli Lengenberg

Uli's Famous Sausage

Originally from Germany, Uli founded his first sausage business in Taiwan, cultivating his passion for the world's flavors. He continues to perfect these flavors daily at his Seattle, WA headquarters.

Issaquah_Rachel Haynes-Smith Brother's

Rachel Haynes

Smith Brother's

Rachel leads recipe development for Smith Brothers Farms, focusing on fresh, local ingredients and simple preparation. She enjoys creating dishes that inspire readers to try new ingredients and cooking methods.

Issaquah_Krawbar

Earl Anthony-Tutol

Krawbar

Earl Tutol is the executive chef at Krawbar, a Cajun/Asian fusion restaurant in Issaquah, WA. With 20 years of experience, Earl began his career at the Four Seasons under Chef Gavin Stephenson, while earning his culinary degree at the Art Institute of Seattle. He continued his training at Rovers under Chef Thierry Rautureau and later became a personal chef for local entrepreneur Jay Jacob. Earl is excited to be here, representing his hometown.

Issaquah_Eric Paschal-Levitate Gastropub

Pa Jallow

Levitate Gastropub

Pa Jallow, Executive Chef at Levitate Gastropub on Front Street in Issaquah, has brought his talents our establishment for close to three years. A World Food Championship finalist, taking 2nd place in the seafood category and a graduate from Le Cordon Bleu, Pa has been creating creating mouthwatering dishes with a passion to be in the kitchen and bring joy to the community with his inventively made classics and modern plates. Heavily influenced by his time in Louisiana and by the profiles of food from his native Gambia, Pa has created a menu that’s diverse yet accessible to all palates and one that’s rotated to keep a fresh take on the seasonality of our regional products. We’re excited to welcome you in and please make sure to say hello to our gregarious Chef Pa!

Issaquah_Evan Poulias-Lunchbox Laboratory

Evan Poulias

Lunchbox Laboratory

Chef Evan Poulias is a calorie enthusiast born and raised in the Ballard neighborhood of Seattle, Washington. He attended Roosevelt High School, South Seattle Community College’s Culinary Program and University of Washington Business School. His 21-year culinary journey has included stops at some of Seattle’s favorite restaurants; Ray’s Boathouse, Palomino, and Palisade to name a few, and he is currently the Executive Chef of Neighborhood Grills, Lunchbox Laboratory and Neighborhood Grills Catering. Through the Neighborhood Grills and Lunchbox Laboratory he does charitable work with Mary’s Place, a Seattle based foundation working to eradicate family homelessness in Seattle.

SEATTLE

2-4 PM & 6-8 PM
VIP admission
1 PM & 5 PM

 

Daniel Laferriere

Burger Brawler

Daniel spent 8 years in Vegas holding leading positions in some of the city’s top kitchens, including: Guy Savoy, Daniel Boulud’s db Brasserie, and Wolfgang Puck.

Kalen Schramke

Adana

Chef Kalen Schramke trained at the Cooking Institute of America in New York and has cooked locally at Rover’s and Terra Plata before going on to work as the Executive Chef at Adana.

Sam Jo

Anju Seattle

Inspired by his father, a restaurateur & chef, Chef Sam Jo opened Bar Anju in 2018 in West Seattle after working his way through a variety of restaurant industry positions.

Seamus Platt

The Shambles (Bar and Butcher)

After earning a degree from The Culinary Institute of America in Hyde Park, NY Seamus returned to Seattle, where he is dedicated to preserving classic techniques.

Sean Mayhew

Ascend Prime

Sean was chef de cuisine for Gordon Ramsay, sous chef for Michael Mina at Aria at City Center, chef de cuisine at the Fairmont Scottsdale Princess and sous chef at Charlie Trotters at the Palazzo.

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.

Scott Siff

Cortina

A Florida native, Scott Siff holds a degree in Culinary Arts and Restaurant Management from Johnson and Wales University in Providence, Rhode Island. Siff graduated in 2011 and headed to Boston where he honed his skills at highly acclaimed French restaurant, Clio, under chef Ken Oringer. He spent the next two years working with raising star chef, Matthew Gaudet, at Westbridge in Cambridge, Massachusetts. In 2015, Siff landed in Seattle and immediately joined the crew at Tavolàta, Ethan Stowell’s modern Italian eatery in Belltown. He was quickly named sous chef, and a year later opened Tavolàta Capitol Hill where he became chef in 2017. Cortina, Ethan Stowell’s stunning downtown Italian restaurant, opened to much fanfare in May of 2018 with Siff as chef.

Dan Mallahan

Rider

Rider Executive Chef Daniel Mallahan grew up in Everett, Washington where he spent Summers fishing, foraging and exploring all the treasures the Pacific Northwest has to offer. In 2008, after studying Business Management at Western Washington University, Daniel moved to San Francisco to pursue cooking professionally. After graduating from the California Culinary Academy he began working at the new FIVE Restaurant, a local, market driven concept in Berkeley, California. In 2011 Daniel began working for James Beard Award winning Chef Nancy Oakes at the Michelin starred Boulevard restaurant in San Francisco. Daniel quickly rose through the ranks and earned a spot in management in this highly successful and competitive restaurant. During the Summer of 2016 Daniel got the opportunity to work with world renowned Chef Cristina Bowerman in Rome, Italy. He was able to spend time with the teams from both of Cristina’s 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.

TACOMA

Winning Cheeseburger: Chef Wylie Ballinger, E9’s Slider
Winning Mac and Cheese: Chef Derek Bray, Derek’s Mac

 

Jacob Howell

En Rama

Chef Jacob Howell, a native of Tacoma, WA found his passion for cooking through his late grandmother. Prior experiences that led to cooking at en Rama, included Chef Howell spending two and half years at Cultivate Restaurant @ the University of Washington.

Tasso Zambaras

Dirty Oscar's Annex

Tasso knew at a young age that he would fall in love with cooking, and now serves as the Executive Chef at Dirty Oscar’s Annex where he and his team are bringing a Tacoma institution back to its former glory.

Doug Hudson

Table 47

Doug has worked at several farm-to-table restaurants, including his own wood-fired concept, ABLAZE. He’s currently executive chef at Table 47.

Wylie Ballinger

Engine House 9

Ballinger attended Le Cordon Bleu in London before working his way up through the Washington D.C. restaurant scene. He has been the Chef at Engine House No. 9 since August of 2017.

Hudson Slater

Asado

Hudson Slater’s style cuisine is putting unique twists on classic dishes while using local ingredients. He has won several local cooking competitions and has been featured in the cook book A Taste Of Washington.

Bill Trudinowski

Gamerz Golf

Chef Bill Trudnowski is the Director of F & B for Gamerz Golf, new Food & Golf Gaming Venue in Tacoma. BT brings his award winning, International flare to an innovative, globally influenced menu to delight guests in the golf gaming bays, restaurant and sports bar.

Jake Diccicco

Stack 571

Jakob is currently the Chef and youngest manager at Point Ruston Stack 571. You can find him at many events like this in the area and can catch the Stack 571 team at Tacoma Museum of Glass for the 8th annual Slider Cook Off in March.

Warnessa Victorian

Lizzie Lous

After 22 years of working, Nessa ‘went out to play’ as her Nana would say. She is the Head Flavor Experience Maker of Lizzie Lou’s Comfort Food Truck & Lizzie Lou’s Too – a quaint cafe inside Destination H-D.

Derek Bray

The Table

Derek Bray is the Executive Chef and Owner of the Table in Tacoma, WA. He opened the Table in July 2015 to widespread acclaim. With over 10 years of experience in the food industry, he operates with steadfast excellence and passion as he gathers the community to dine on seasonal Northwest cuisine. Derek has collaborated with other local chefs to host benefit banquets and has raised over $100,000 area non-profits. He’s been featured in South Sound Magazine, The News Tribune, Seattle Eater, and The Volcano. Derek lives with his wife Holly, and two children in Fircrest, WA.

Portland

Winning Cheeseburger: Chef Brian Kenney, Smoky Cheeseburger
Winning Mac and Cheese: Chef John Baxter, John’s Mac ‘N’ Cheese

 

Jace Krause

Fried Egg I'm in Love

Jace makes some of Portland’s favorite breakfast sandwiches – fried egg is his specialty. He’s been running a food cart, but opens his first brick-and-mortar restaurant this year.

Stephen Malloy

Nonna

Stephen Malloy has worked for Avion and Claw, Granada Hotel, 23 Hoyt, La Moule, and is now the Executive Chef at Nonna Tavern and DOC food + wine. His food is simple, and conveys the spirit of DOC- a celebration of regional food, traditions, and quality of life.

Johanna Ware

Smallwares

Jo runs an “inauthentic Asian” restaurant, serving food from every corner of the Asian continent. If you love different and intense, you’ll love Smallwares.

Eric Gitenstein

MF Tasty

Eric’s kitchen philosophy can best be summarized with a quote, “if it tastes good use it!” He started with a secret supper club, but now he’s putting his mac out there for everyone to try.

Debbie Hijar

MADdogs

Debbie and MADdogs are re-envisioning the all-american classic and leading the hot dog revolution. Located in Vancouver, WA, MADdogs serves house made recipes, signature toppings, and has a commitment to sourcing the highest quality dogs while incorporating community partnerships and local ingredients. MADdogs is so much more than “just a hot dog”.

Miguel Sosa

Elements Restaurant (Vancouver)

Chef Sosa is from Mexico, where his respect for using all ingredients originated. Some highlights of his career are Rosewood Restaurant, Harry Carays,Hall Street Grill, and Rose & Thorn. Chef MiguelSosa is Owner/Chef of Elements Restaurant, where every meal is an experience.

Chef Baxter

Renata

Chef Baxter is from San Bernardino, California and he studied the culinary arts at Johnson & Wales University in Providence, Rhode Island. He was a Sous Chef under Chef Barbara Lynch at Menton in Boston and he staged in Germany. Chef Baxter opened Renata’s sister location, Figlia Americana, and then returned to the Renata kitchen as Sous Chef.

James Cebron

Tasty and Alder

Following a career change out of undergrad, and a trip to culinary school, James spent time working at a variety of kitchens around Portland before finding a home at Tasty n Alder. After settling as a sous chef for 2 years, he took over the brunch service in 2018 and has been running it since then.

Brian Kenney

Yakuza

While growing up in Salt Lake, Brian sought out the hidden gems of food and culture that existed in and outside of the city. After having many wonderful experiences dining at sushi bars he decided he wanted to give people that same kind of experience. He begged his way into an apprenticeship to become a sushi chef; once he established himself in the culinary world, he moved to Portland to become part of the growing culinary scene. With him came his passion for Japanese inspired cuisine. 11 years later, he has been a fixture behind sushi bars and in the kitchens of some of Portland’s highly rated restaurants. He spends his time cooking and educating himself on food that has captivated him through his journey.

ISSAQUAH

Due to February’s snow, Issaquah’s event has been canceled. All Issaquah ticket holders have been automatically issued tickets to the rescheduled Seattle event on April 6. If you’d prefer a refund or would like to switch between 2-4pm or 4-8pm sessions, please contactsupport@boldtypetickets.com.

 

Daniel Laferriere

Burger Brawler

Daniel spent 8 years in Vegas holding leading positions in some of the city’s top kitchens, including: Guy Savoy, Daniel Boulud’s db Brasserie, and Wolfgang Puck.

Jacob Keil

WildFin

Chef Jacob Keil is a Washington native who grew up in North Bend. After attending Seattle Culinary Academy he worked under Chef Theirry Pladeau in Nimes, France before eventually taking on the head chef role at WildFin.

Zach King

The Commons

A native of Bothell, Chef Zach has been with Heavy Restaurant group since 2004. Previous stops include Purple Cafe (Kirkland, Seattle, and Woodinville) and Lot No. 3. Zach was named Chef of The Commons in 2018.

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.

Doug Setniker

Blazing Bagels

Doug’s culinary career spans 35 years. Educated at the Culinary Institute of America in HydePark, NY and Oregon State University, he spent those years in upscale hotels,fine dining, large-scale catering and private corporate dining. Currentlyin operations and culinary development for Blazing Bagels.

Uli Lengenberg

Uli's Famous Sausage

Originally from Germany, Uli founded his first sausage business in Taiwan, cultivating his passion for the world’s flavors. He continues to perfect these flavors daily at his Seattle, WA headquarters.

Rachel Haynes

Smith Brother's

Rachel leads recipe development for Smith Brothers Farms, focusing on fresh, local ingredients and simple preparation. She enjoys creating dishes that inspire readers to try new ingredients and cooking methods.

Earl Anthony-Tutol

Krawbar

Earl Tutol is the executive chef at Krawbar, a Cajun/Asian fusion restaurant in Issaquah, WA. With 20 years of experience, Earl began his career at the Four Seasons under Chef Gavin Stephenson, while earning his culinary degree at the Art Institute of Seattle. He continued his training at Rovers under Chef Thierry Rautureau and later became a personal chef for local entrepreneur Jay Jacob. Earl is excited to be here, representing his hometown.

Pa Jallow

Levitate Gastropub

Pa Jallow, Executive Chef at Levitate Gastropub on Front Street in Issaquah, has brought his talents our establishment for close to three years. A World Food Championship finalist, taking 2nd place in the seafood category and a graduate from Le Cordon Bleu, Pa has been creating creating mouthwatering dishes with a passion to be in the kitchen and bring joy to the community with his inventively made classics and modern plates. Heavily influenced by his time in Louisiana and by the profiles of food from his native Gambia, Pa has created a menu that’s diverse yet accessible to all palates and one that’s rotated to keep a fresh take on the seasonality of our regional products. We’re excited to welcome you in and please make sure to say hello to our gregarious Chef Pa!

Evan Poulias

Lunchbox Laboratory

Chef Evan Poulias is a calorie enthusiast born and raised in the Ballard neighborhood of Seattle, Washington. He attended Roosevelt High School, South Seattle Community College’s Culinary Program and University of Washington Business School. His 21-year culinary journey has included stops at some of Seattle’s favorite restaurants; Ray’s Boathouse, Palomino, and Palisade to name a few, and he is currently the Executive Chef of Neighborhood Grills, Lunchbox Laboratory and Neighborhood Grills Catering. Through the Neighborhood Grills and Lunchbox Laboratory he does charitable work with Mary’s Place, a Seattle based foundation working to eradicate family homelessness in Seattle.

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By submitting this form, you are consenting to receive marketing emails from: Sugar Mountain, 801 Blanchard Street, #400, Seattle, WA, 98121, http://www.sugarmtn.net. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact