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Crush
Chef Jason Wilson
 
Star Chef Jason Wilson creates his seasonal Modern Northwest Cuisine made from the finest organic ingredients from local farmers, producers and artisan purveyors. A graduate of the esteemed California Culinary Academy, Wilson assisted in kitchens as far a field as France, California and Singapore. He was recently declared one of the Top Ten New Chefs in North America by the prestigious Food and Wine Magazine and received Wine Spectator's 2007 Award of Excellence. According to the Seattle Post-Intelligencer, “Jason Wilson makes his ingredients count with unusual specificity: That lemon thyme contributes to an orchestra of flavors in chanterelle ravioli; it's not there because lemon thyme sounded prettier than plain thyme on the menu.”

Location: 2319 East Madison Street, Seattle, (206) 302-7874

26brix
Chef Mike Davis
 
Just four years after opening, Mike Davis’ restaurant 26brix has become one of Walla Walla’s top destinations for fabulous food. After working for years in kitchens around the country, including the Salish Lodge and Spa in Seattle, Washington native Davis struck out on his own, and thank goodness for that. His menus represent a delicious merger of new American cuisine with French inspiration and international flavors, using organic ingredients as much as possible, and thriving on the region’s incredible meats, cheeses, and produce such as Walla Walla sweet onions, asparagus, cherries, and tomatoes. His menus change with the seasons, and he is especially known for his mouthwatering creative twists on the classics, consistently raising the bar of culinary excellence in the ever-expanding empire of Walla Walla wine country.

Location: 207 West Main Street, Walla Walla, (509) 526-4075

Nell's Restaurant
Chef Philip Mihalski
 
Chef Philip Mihalski's cooking approach unites his classic training in some of the most celebrated kitchens in New York City and France with his passion for freshness and simplicity. Since his arrival in Seattle in the early 1990's, Mihalski has cooked in some of the region’s top rated restaurants, including Tom Douglas' Dahlia Lounge and Marco's Supperclub. When he opened Nell's in 1999, Seattle quickly embraced his distinctive interpretations of a European culinary tradition: the interplay of innovative food and fine wine. Whether it’s a sweet onion tart with Jerusalem artichoke chips and hazelnut butter, Kobe hanger steak with parsnip puree, Brussels sprouts and horseradish jus, or a coconut and mango Napoleon with ginger syrup, his dishes are always divine.
 
Location: 6804 East Green Lake Way North, Seattle, (206) 524-4044

El Gaucho
Chef Ken Sharp
 
Thanks to Founding Partner and Corporate Chef Ken Sharp, great steak is synonymous with El Gaucho Restaurant in the Northwest. Winner of numerous awards including Wine Spectator’s "Award of Excellence” and Gourmet Magazine’s "Top Table Award," El Gaucho sets the standard. Sharp puts only the best beef on the grill - 28-day, dry-aged Certified Angus Prime - about as high a pedigree as it gets. And whether it’s chateaubriand or Bananas Foster, his tableside preparations have a reputation all their own. Sharp takes his patrons on a journey back in time to an era of uncompromising service and total indulgence.
 
Location: 2119 Pacific Avenue, Tacoma, (253) 272-1510

Salish Lodge and Spa
Chef Roy Breiman

A graduate of Le Cordon Rouge in Sausalito, California, Culinary Director Roy Breiman brings his extensive experience working in top U.S. and Michelin-starred restaurants to inspire and shape the award-winning culinary program at Salish Lodge and Spa. In 2006, he and Justin Sledge were invited to the James Beard House in New York City, where they dazzled diners with their delicious creations. Breiman has traveled the globe absorbing countless cultures, enriching his palate and learning from passionate food purveyors - from fishmongers in Hong Kong to truffle farmers in France - and his appreciation for carefully cultivated, lovingly raised foods is ever present in his dishes and menus.

Chef Justin Sledge

With a degree from the American Culinary Federation and nearly 15 years of culinary experience - including time in the kitchens of Oceanaire Seafood Room, the Scottsdale Princess Resort, and the historic Jasper Park Lodge - Justin Sledge is a force to be  reckoned with. With Salish Lodge’s commitment to sourcing the finest local organic ingredients available, from the finest cut of Walla Walla's Thundering Hooves pasture-finished poultry down to the very last sprig of rosemary, Sledge turns out mouthwatering dishes such as Crispy Yakima Valley Pork Belly and Creamy Goat Cheese Gnocchi. Together, Sledge and Salish Lodge Culinary Director Roy Breiman are truly a dynamic culinary duo.

Location: 6501 Railroad Avenue, Snoqualmie, (800) 272-5474