James Beard Award-winning Chef Jason Wilson is an innovator in modern cooking styles and refined craft cooking inspired by seasonal, local produce. First propelled into the national spotlight at his original restaurant, Crush, Chef Jason’s passion for cooking American Regional Food in the Pacific Northwest has lauded numerous awards and celebrity status in the culinary world. Opening Miller’s Guild brought a new level of wood-grilled craft cooking and cocktails to Seattle and earned a spot on Fodor’s “Top 10 Steak Houses in the Nation.” Jason’s is also the Executive Chef and Product Developer for Coffee Flour. Wilson will open Lakehouse in 2017, a Contemporary Northwest restaurant in a Modern Northwest Farmhouse setting located in Bellevue’s Lincoln Square Expansion. Civility & Unrest, his craft cocktail bar will bring a speakeasy feel and jointly open in Bellevue in 2017.
A Leading Wedding and Entertaining Expert, Designer Kevin Bradford is hailed as an artistic visionary whose ability, uniquely creative talents and outstanding reputation have made him a tremendous success, including five years with Seattle's Four Seasons Hotel. His expertise and unmatched level of inspiration, imagination and innovation combine to create the latest trends in entertaining. No matter the number of guests, Kevin's events are stylish, personalized and unforgettable, from small intimate affairs to some of Seattle’s grandest soirees.
Kevin also donates his time to charities including Seattle Children's Hospital, Childhaven and The Cystic Fibrosis Foundation to name a few. Kevin and his family live in Kirkland.
A Kirkland native, Chef Jamie Casady met Chef Jordan Cooper, hailing from Grand Rapids, MI, while training at the prestigious Culinary Institute of America. It was there that their partnership forged over common values of excellence and integrity, not to mention their passion for people, food and hospitality.
After graduating they both returned to Kirkland, with a dream of bringing local, sustainable food from scratch to the Eastside, forming Deru Catering in 2009. But it was their love of community and service that spurred them to expand, opening Deru Market in 2012, now a staple on the Eastside in the NorKirk neighborhood.
Passionate about educating and connecting the Kirkland community to the food they eat and the farmers that produce it, Chef Jamie and Chef Jordan created the Little Brother Farmer’s Market, open every Saturday through the summer and fall. And in September of 2016 they opened their second restaurant, Little Brother, serving locally inspired farm to table fare.
Chef Jamie and Chef Jordan feel blessed to do what they love, and to love people through the food they serve and the hospitality they offer, committed to their community, to quality and to local sustainability.
Chef Frank Rog has over fifteen years’ experience in culinary artistry. Chef Rog was born, raised, and trained in Chicago, and has worked in a number of roles across the country, including Sous Chef at the Viceroy Hotel in Aspen, Colorado, and Executive Chef for the Viceroy Hotel in Miami, Florida. He has also worked as a Sous Chef for James Beard Award-winning Chefs Jean Joho and Jose Garces. Chef Rog’s approach to food has a foundation in choosing the best ingredients available in the season, with a focus on proper execution and a close relationship with local farms and producers. He has a whimsical approach to classical dishes that both impresses and delights guests in his role as Executive Chef at The Woodmark Hotel & Still Spa, overseeing culinary offerings for The Woodmark’s events as well as popular Kirkland restaurants Beach Cafe and bin on the lake.
Storey and Rochelle are local Event Managers who are passionate about planning great events, bringing the Seattle Eastside community together and focusing on local business and charities, with an emphasis on fun.
A graduate of La Cordon Rouge Culinary School in Sausalito California, Chef Breiman began his career in four-and five-star restaurants in San Francisco and New York City.
Drawn by centuries of history and culinary tradition, Breiman moved to France for several years working in Michelin-starred restaurants such as La Trois Marche in Versailles, La Bourride in Caen, Normandy Le Château Eza in Eze Village and Restaurant Chantecler at Hotel Negreso in Nice.
Returning to the United States, Chef Breiman brought critical acclaim to Meadowood Napa Valley by traveling to Baden Baden, Germany; Beijing, China and Seoul, South Korea, promoting food & wines from Napa Valley.
Breiman was subsequently hailed by PBS as one of America Rising Star Chefs. Esquire Magazine named him a “Chef to keep your Eyes On.” And Bon Appetit lauded him as one of thirteen “Top Hotel Chefs in America.”
Roy’s most recent endeavors include competing on the Food Network Show “Beat Bobby Flay” where he successfully brought back a win to the Seattle area and also the successful completion of “Wine Country Chefs Table”, published in 2012.
Breiman's current role as Culinary Director at Columbia Hospitality has him overseeing every aspect of culinary opperations, design work and concept development. He presently sits on the Food Lifeline and the Pellegrini Foundation board of directors; he resides in North Bend, WA. with his wife Pam and golden retriever Prince.
Jordan Cooper + Jamie Casady
A native of western New York, Herbfarm chef Chris Weber began cooking when he was 15. Now 30, Weber has become an ardent shaper of the cuisine of the Pacific Northwest. After graduating from Johnson & Wales Culinary Institute in Providence, Rhode Island, he migrated to Oregon and then Washington where he rose from line cook to assume the position of Herbfarm chef in the summer of 2010.
Creating nineteen themed nine-course tasting menus in the span of each year keeps Chris constantly engaged with the restaurant’s five-acre farm and area ranchers, fishermen, and specialty purveyors. He is also an expert wild food forager.
Chef Weber is the youngest chef in charge of any of America’s 52 AAA 5-Diamond restaurants. In 2016, he was named one of Zagat’s “30 Under 30 Rock Stars Redefining the Industry.” Chris Weber is currently working on a book that unites The Herbfarm’s food sensibilities with some of its most-important and sometimes eccentric suppliers.