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Crush
Chef Jason Wilson

After an unforgettable debut at the Wine Country Celebration two years ago, Chef Jason Wilson is back again to wow us with his wine country cuisine. Remaining true to his ideals, Jason prepares the finest local, organic ingredients in a manner befitting the title Modern Northwest Cuisine. After graduating from the esteemed California Culinary Academy, he assisted in kitchens as far afield as France, California and Singapore. He considers the kitchens of Flying Saucer, Aqua and Stars his main influences. In 2006, Jason was declared one of the Top Ten New Chefs in North America by the prestigious Food and Wine Magazine and this year, he is a James Beard Award Semi-finalist for Best Chef in the Northwest.

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

Canlis Restaurant
Chef Jason Franey
 
When Jason Franey joined Canlis in December as the new Executive Chef, he wisely declared, "I don't want people to think new chef, new restaurant. I want them to think new chef, more Canlis." A native of Palm Beach, Florida, Jason first began cooking at age 15 and later worked at The Breakers Hotel, where he first realized his true passion. Jason then took a job at Campton Place in San Francisco as sous-chef for Daniel Humm. After three years of working together, Chef Humm insisted that Jason join him as his executive sous chef at Danny Meyer's famed Eleven Madison Park in New York City. Together, they transformed the restaurant and in 2008, Eleven Madison Park became New York's sixth restaurant to be designated Grand Chef Relais & Châteaux, one of only 19 in the country. Today, Jason runs his own kitchen, as the legendary Canlis Restaurant's fifth ever executive chef in 58 years.
 
Location: 2576 Aurora Avenue North, Seattle (206) 283-3313

Barking Frog at Willows Lodge
Chef Bobby Moore

Growing up in such diverse places as California, Texas, Hawaii and Germany, Chef Bobby Moore experienced a wide variety of cuisines. He began working in restaurants at age 15, as a dishwasher in his best friend’s parents’ restaurant. By 18, he was developing his own culinary flair, tossing pizza dough in the front window. After graduating from Seattle Central’s Culinary Program in 1997, Bobby worked his way up to sous chef at Fullers in Seattle, under Tom Black. In April 2005, he was named executive chef of Barking Frog at Willows Lodge, a casual bistro featuring fresh Northwest wine country cuisine, that has received both “Restaurant of the Year” and “Most Innovative Wine List” awards from the Washington Wine Commission.
 
Location: 14580 NE 145th Street, Woodinville (425) 424-2999