Chef Kim Mahar – RN74
Kim Mahar is the Pastry Chef of Seattle’s RN74, owned and operated by award-winning chef/restaurateur, Michael Mina. Nostalgia, whimsy, and a desire to stimulate all five senses guide Kim’s dessert creations. In addition to her flair for visual impact and flavor pairing, Kim thrives on the science and process of baking and pastry, continually experimenting with modernist techniques and new ingredients.
Chef Matt Brandsey – El Gaucho Seattle
With experience that extends beyond the boundaries of the kitchen, Brandsey brings a great breadth of knowledge to the position. He has opened five restaurants as Executive Chef, including three Travelers Tavern Hospitality Group locations in Chicago, the wine bar and restaurant Pour at Four in Tacoma, and DeCaterina’s Market Grill and Bar, a fine-dining restaurant in Puyallup before moving onto the Sea Grill, in downtown Tacoma. Brandsey has since stayed within El Gaucho, moving up to their award-winning Waterfront Seafood Grill (now AQUA by El Gaucho) for the bustling summer months, before finding his current home as Executive Chef at the flagship, El Gaucho Seattle.
Chef Antonia Lofaso – presented by Medaglia D’Oro
Medaglia D’Oro cookbook author Chef Antonia Lofaso (The Busy Mom’s Cookbook, Penguin 2012) also from BRAVO’s “Top Chef All-Stars” and “Top Chef” Season 4 has contributed to the Medaglia D’Oro recipe book with custom recipes that will be available online. The book, Medaglia d’Oro Volume One, features innovative coffee-based recipes including dishes from America’s most recognized Italian chefs including Lofaso and James Beard Award-winning Pastry Chef Johnny Iuzzini.
Chef Perry Mascitti – Tulalip Resort Casino
Executive Chef Perry Mascitti of Tulalip Resort Casino has more than twenty-three years of diverse culinary experience under his toque. A 1990 graduate of the prestigious Culinary Institute of America, Mascitti has been responsible since 2007 for overseeing four very different dining venues as well as the catering operations in this world class destination resorts’ extensive banquet facilities. He also masterminds the gastronomic portion of the award winning “Taste of Tulalip”, a top national wine, food and tradition weekend event showcasing Washington State’s best pours, in partnership with sommelier Tommy Thompson.
Chef Sam Crannell – Lloyd Martin
Chef-Owner Sam Crannell’s dream of opening a neighborhood restaurant comes to fruition with Lloyd Martin, the head turning Queen Anne destination. Receiving notable reviews from the cities best critics, Lloyd Martin was awarded “Best New Restaurant” 2012 from Seattle Weekly and “Best New Neighborhood Restaurant” 2012 from Seattle magazine. The restaurant distinguishes itself through creative dishes, exotic game meats, and housemade ingredients that reflect Sam’s innate ability to foster seasonally dynamic, astounding dishes. With over 10 years of professional experience and a lifetime of creating his own unique favorites, Sam takes his culinary inspirations and shares them with his guests every night at Lloyd Martin.
Chef Jason Wilson – Crush
Chef Jason Wilson, James Beard Award Winner (Best Chef Northwest 2010) and alumni of Food & Wine magazines Best New Chef’s, class of 2006, is the owner and executive chef of the critically acclaimed Crush Restaurant in Seattle. Arguably one of Seattle’s hottest restaurants and most innovative dining experiences, Crush offers Modern American Cuisine in a contemporary setting with professional service and personal attention. Jason’s seasonally changing menus highlight the highest quality ingredients, and showcase the best that the Northwest and American farmers, producers, and fisherman have to offer. The Crush dining experience continues to arouse diners’ senses at every turn.
Chef Bobby Moore – The Barking Frog
At the Barking Frog, Chef Bobby helps his staff to stay ahead of national culinary trends and inspires his team to make the establishment one of the Northwest’s premier restaurants. By striving to utilize the freshest local products, he is able to weave his American roots with classic European techniques to create his own culinary signature for each dish.
Chef Brian Clevenger – Tavolata
Clevenger joined the crew at Tavolàta, celebrated chef Ethan Stowell’s urban Italian eatery, in the summer of 2012. He is a highly skilled chef with a passion for fresh, regional ingredients and showcasing their natural flavors with a refined simplicity. He applies the methodologies and techniques he learned in France to the more rustic Italian fare at Tavolàta.