Wine Country Celebration and Grand Gala - Chefs & Culinary Personalities

Barking Frog at Willows Lodge
Chef Bobby Moore

Chef Bobby Moore 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 St, Woodinville (425) 424-2999

Barolo Ristorante
Maurizio Milazzo

Maurizio Milazzo began his career in the Italian tradition. His culinary studies began and were completed at the Istituto Alberghiero Paolo Borsellino, in Palermo, Italy with credentials in hotel and culinary management. From 1995 to 2001, Maurizio honed his skills in restaurants throughout Italy, serving in positions ranging from sous chef to chef de partie in Palermo, Rome and Lucca. In September of 2001, Maurizio took his talent to the high seas, beginning a four year journey as a chef aboard a variety of cruise ships in the Princess Cruises fleet. In 2004, he was honored as Princess Cruises “celebrity” onboard the Dawn Princess. In 2005, Maurizio returned to Italy to serve as sous chef at Ristorante Butterfly in Lucca, Italy. He then moved to Seattle where, in the spring of 2007, Maurizio took on the position of Executive Chef at Barolo Ristorante.

Location: 1940 Westlake Ave., Seattle (206) 770-9000

Chef Kevin Davis has been creating fresh and delicious food in the Seattle area for over ten years. With culinary experience ranging from Australia to New Orleans, Kevin and his partner Theresa opened Steelhead Diner in Pike Place Market in February, 2007. Building on Steelhead's great success, Kevin recently opened another restaurant, Blueacre Seafood. The vision for Blueacre is to create a quintessential American seafood restaurant serving “responsible, approachable, amazing seafood." Drawing upon the vast array of wild seafood available in the United States coastal waters as well as carefully chosen, sustainably farmed freshwater species, Kevin creates dishes the showcase the best of truly Pacific Northwest cuisine.

Location: 1700 7th Ave, Seattle (206) 659-0737

Cafe Juanita

Chef Holly Smith

Chef Holly Smith grew up in Monkton, Maryland in a food loving family. She attended Baltimore International Culinary College, completing an externship in Ireland with Master Chef Peter Timmins while at BICC. In 1993, Holly moved to Seattle and accepted a position with Tom Douglas at the Dahlia Lounge, where she was sous chef for four years. In 1999, Chef Tamara Murphy encouraged Holly to join Brasa as sous chef. She left to open Cafe Juanita in April of 2000. Cafe Juanita has been a labor of love, allowing Holly to express her passion for Northern Italian food and wine, a commitment to organics and sustainability, and a holistic approach to the dining experience. Holly hopes to showcase local products while serving modern Northern Italian inspired cuisine. Holly and Cafe Juanita have received awards and recognition both locally and nationally from Wine Spectator, Gourmet, Food & Wine, Seattle Magazine, The Robb Report, Travel and Leisure, Sunset and more. In 2008, Holly was voted Best Chef in the Northwest from The James Beard Foundation.

Location: 9702 NE 120th Pl, Kirkland (425) 823-1505

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.

Location: 2319 E Madison St, Seattle (206) 302-7874

John Howie Steak
Chef Mark Hipkiss

We are delighted to welcome Chef Mark Hipkiss of John Howie Steak, whose extensive experience and knowledge of all things steak will be the perfect match for a line-up of great Washington wines. The son of a butcher, Mark spent his teen years packing meat. He later launched his culinary career at Roche Harbor and in 1992, became a member of the opening team for Palisades along with Chef John Howie. The two worked together for four years, and in 2009 John asked Mark to take the helm of the kitchen at his new steakhouse, John Howie Steak, a steakhouse that was not only to be the best in the Northwest but with global appeal, featuring a unique four-tiered steak program and the best ingredients from around the world. It's here that Mark creates the finest Northwest cuisine from classics like Beef Carpaccio and Steak Tartare to local Dungeness crab and house-made pastas, breads and desserts.

Location: 11111 NE 8th St, Bellevue (425) 440-0880

Gasperetti's Restaurant and Bar
Brad Patterson

We are excited to introduce to the Wine Country Celebration Chef Brad Patterson, renowned chef of Yakima’s most popular hot spot, Gasperetti’s Restaurant and Bar. Brad joined the Gasperetti family in 1967, working hard to learn the family's secret Italian recipes in order to create authentic food the way John Gasperetti’s grandmother would have made. Brad has since spent his time refining his culinary skills with studies at Le Cordon Bleu in Paris, dining in Michelin-starred restaurants and humble bistros here and abroad, and learning from a lifelong collection of cookbooks and magazines. His menus reflect the bounty of fresh fruit and vegetables available in the Yakima Valley.

Location: 1013 North 1st St, Yakima (509) 248-0628

Chef Paul Cotta was raised on his family’s farm near San Francisco, where he grew up by the rhythms of the seasons, the wonders of produce from the fields, and old world Portuguese cooking. At the age of 17, Paul left home in California for culinary-booming Seattle to apprentice for three years under well-known Chef/Educator Joseph Sir. Upon completion, Paul continued to work in Seattle in such fine establishments as The Painted Table at the Alexis Hotel; the Columbia Tower Club; Wolfgang Puck’s Obachine; and the W-Hotel’s Earth and Ocean Restaurant. After extensive travel as Executive Chef aboard cruise ships bound for Alaska, Mexico, Costa Rica, Panama and the Galapagos Islands, Paul returned to the Northwest and immersed himself in the Washington wine industry. Chef Paul’s philosophy is to create dishes with approachable style and classic techniques by combining familiar flavor profiles ensuring the guests satisfaction in comfortable foods.

Mojave by Picazo at Desert Wind Winery
Chef Frank Magaña

It took just one visit to Prosser to inspire Chef Frank Magaña to move there and pursue his dream of opening his own restaurant and catering company. So in the spring of 2007, he began catering for the wine industry. A beautiful historic building in downtown Prosser became the home for his vision - Picazo 7Seventeen Wine Bar & Restaurant. Most recently, he has opened another restaurant in Prosser, Mojave by Picazo, within Desert Wind Winery, the perfect spot for a casual lunch or elegant evening dining featuring Frank's much celebrated Southwestern cuisine paired with Desert Wind wines. Frank has over 16 years' experience in some of the Northwest's finest restaurants and strives to create dishes that showcase the best of Washington's vineyard region. Picazo 7 was honored last year with a restaurant appreciation award from the Washington Association of Wine Grape Growers, for showcasing and educating diners about Washington's wines.

Location: 2258 Wine Country Road, Prosser (509) 786-7277

Waterfront Seafood Grill
Peter Levine

Since graduating from the California Culinary Academy in San Francisco and the Diablo Valley College Hotel and Restaurant School in Pleasant Hill, Chef Peter Levine has gained significant culinary experience spanning coast to coast. He has made Seattle his home and worked at Trattoria Carmine, Isabella Ristorante, BluWater Bistro and Vivanda. In 2006, he joined Mackay Restaurants as Executive Chef at Troiani Ristorante Italiano. He moved to their Waterfront Seafood Grill in July 2008, where he creates the incredible seafood dishes that have grown the restaurant's excellent reputation. Peter frequently donates his time and culinary expertise to various local and national non-profit organizations and events including FareStart and Cooking with Class.

Location: 2801 Alaskan Way, Pier 70, Seattle (206) 956-9171