2019 Featured Chefs
Passionate about food, wine, spirits, and hospitality, Zoi has more than 20 years’ experience in the restaurant industry. Her long line of successful roles include Executive Chef of the award winning Westward Restaurant, Chef de Cuisine at Madison Park Conservatory in Seattle, Zazu Restaurant in Santa Rosa, Presidio Social Club in San Francisco, and a variety of other positions at restaurants along the West Coast. Zoi has received local and national acclaim for her contemporary, creative, and ingredient focused cooking style and was named one of Food & Wine’s Best New Chefs in 2015. She takes inspiration from the sea, and her food reflects her love of the Mediterranean, specifically Greece. Restaurants under her direction have been featured in publications and broadcasts locally and across the country. As a leader in the industry, Zoi has spent time consulting, speaking on panels, and participating in acclaimed culinary events. Zoi is currently working on the opening of Little Fish, a restaurant, bar and cannery slated to open in Pike Place Market summer of 2019.
Chef Brian Clevenger founded General Harvest Restaurant Group in 2015, operating award winning spaces throughout greater Seattle. Establishments include Vendemmia, Raccolto, Le Messe, GH Pasta Co., and East Anchor Seafood. Chef Clevenger and the restaurant group have received local and national accolades and have been featured in publications and broadcasts across the country. Born and raised in Anacortes, he left his roots to study cooking at a two Michelin star restaurant in Lyon, France, followed by the celebrated Delfina in San Francisco. With an affinity for more refined foods, he then went to work for Ethan Stowell, cooking at both Tavolata and Staple & Fancy. Clevenger loves working with quality products that taste great on their own, and highlights simple and impactful dishes across all of his restaurants.
Brendan McGill hails from Alaska, where his love of cooking, fishing, and farming were cultivated from an early age. What started there has grown into a collection of highly acclaimed restaurants and delis located in Seattle and on nearby Bainbridge Island.
In 2010 McGill opened Hitchcock, where he showcases vegetables and pork from his farm, Shady Acres. In 2011, Hitchcock Deli opened next-door to the restaurant, offering house-cured meats and sandwiches, and in 2014 a second Hitchcock Deli opened in Seattle’s Georgetown neighborhood. Bruciato, a Neapolitan pizza joint on Bainbridge Island, opened to rave reviews in January of 2017 and Café Hitchcock opened in Downtown Seattle in April. Bar Hitchcock, an all day cafe on Bainbridge Island is set to open in December of 2018.
McGill was voted the “People’s Best New Chef” by Food & Wine in 2013, and has been honored with a James Beard nomination as well as awards from Eater and StarChefs.
At age 29, Chef Maximillian Petty has approached his culinary career much like each dish that he creates: imaginative, purposeful, and without boundaries. With aspirations well beyond his years, Maximillian started cooking at the age of 11 and shortly after, realized that he had a natural skillfulness and interest in cooking as a career. It would combine with his love of art, fascination with technology and his relentless desire to learn. His fast tracked career has included positions at Jose Andres’ Zaytinya in Washington, D.C.; King Estate Winery in Eugene, Oregon; and Olivia in Austin, Texas, where he became executive chef at age 23. The creativity, dedication and discipline necessary to be an award-winning chef under the age of 30 was further recognized as a semifinalist for James Beard Award Rising Star of the Year in 2016, 2017 and 2018. His signature style and applied talent have created a notable chef with a solid reputation for intriguing and imaginative dishes at Eden Hill.
Chef Jeffrey Vance started out like so many others, working the trenches as a line cooking to support his habits--skateboarding and going to punk shows. He honed his skills learning classic sauces and charcuterie in Spokane WA before rising to Chef de Cuisine at one of Seattle’s first modernist restaurants, Spur. Today he helms the kitchen at Seattle’s Navy Strength, a proto-tiki tropical cocktail bar, and No Anchor, where his team earned a James Beard semi-finalist nod for Best New Restaurant in 2016.
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.