2014-TW-Guide-web

Saturday • March 29
Peter Serrano Muckleshoot Casino
Peter Serrano has brought the traditions taught to him by his grandmother
and sister in his native Phillippines to the kitchen at the Muckleshoot Casino,
where he works as an Executive Pastry Chef, tantalizing the taste buds of thousands
of Northwest diners each year.
Steve Cain El Gaucho Seattle
AQUA by El Gaucho’s Steve Cain fell in love with his craft at an early age while
watching relatives prepare lavish holiday feasts at their family beach house in
Olympia. As executive chef at AQUA by El Gaucho, and later as El Gaucho Events
Executive Chef, Cain’s most popular dishes evoke the lesson he learned early in
his career, that “with great food comes lasting memories.”
Matt Brandsey El Gaucho Seattle
Matt Brandsey opened five restaurants as Executive Chef, and then moved to
El Gaucho where he moved 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.
Josh Henderson Skillet, Hollywood Tavern, Westward
Creator and founder of the Skillet brand of restaurants, food trucks and
nationally distributed products, along with numerous other establishments
statewide, Josh Henderson has brought his 15 years of high-end restaurant experience
to Seattle’s street food movement. A winner of the Star Chefs Rising
Star award in 2009 and the 2010 recipient of Seattle Magazine’s Most Influential
Person honor, his work has been featured on NBC’s The Today Show and in the
pages of GQ, Martha Stewart Living and other major media outlets.
Sunday • March 30
Jason Wilson CRUSH & Miller’s Guild
Jason Wilson, the 2010 James Beard Award winner as the Northwest’s top
chef), is the executive chef at Miller’s Guild and executive chef of Seattle’s critically
acclaimed CRUSH restaurant. His broad range of culinary abilities includes
technique-driven dishes along with everyday, approachable food, a combination
that has made him a much-sought-after menu consultant for new restaurants
and wine bars throughout the region.
Bobby Moore Barking Frog
At the Barking Frog, Chef Bobby 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.
Thomas Horner Hook & Plow
At the age of 10, Chef Thomas Horner spent some of his summer time helping
his grandmother grinding beef on the local farm. At the age of 15, he earned
his first job cooking in a restaurant kitchen. Today, the award-winning chef
works as Executive Chef of the Seattle Waterfront Marriott, where he helped
create the Hook & Plow concept, based on local and sustainable cuisine.