Jacob is a New England Culinary Institute graduate where he interned at the Jared Coffin House in Nantucket and the Brix restaurant in Napa valley. He went on to hold the senior executive sous chef position at Kincaids in San Francisco, Executive Chef Position at Palomino in Honolulu and was on the corporate transition team for Ruth’s Chris in both Seattle and Bellevue. An avid fisherman Chef Nyman incorporates local fresh seafood other local ingredients into many of his recipes at Coho Café.
Executive Chef Pat Donahue joined the Anthony’s family of restaurants in 1980. A Renton Vocational Technical School culinary graduate, Pat was originally hired as a Line Cook in Des Moines. Pat held two Chef positions, as the opening Chef at the original Anthony’s Seafood Grill in Bellevue and as Chef at the Everett HomePort prior to joining the Home Office team as a Regional Chef in 1996. In 2008, Pat was promoted to Executive Chef.
As Executive Chef, Pat works closely with our chief operating officer, regional chefs, regional managers, general managers and chefs to ensure that Anthony’s high standards for culinary quality are maintained. He works closely with Tim Ferleman, General Manger of Anthony’s Seafood Company, to ensure our guests enjoy the freshest premium fish and shellfish available; including our “Best of the Season” selections. Pat is currently focusing on the menu and recipe creation for Anthony’s newest restaurant, Anthony’s Seafood Grill, opening fall 2011 in Alderwood. Most recently, Pat defended his title as Copper River Chef for the second year in a row at the Alaska Airline Copper River Cook-Off.
As a son of a poet and a geologist, Wiley Frank learned early on that cooking was the perfect profession to combine art and science. In addition to gaining a degree in culinary arts at the New England Culinary Institute in Vermont, Wiley also has a BFA in sculpture from the University of Washington. Since his schooling, Wiley has continued to work in kitchens whose beliefs are that quality technique and quality ingredients are the cornerstone of any delicious cuisine. Most recently, Wiley lived in Thailand where he discovered that pure inspiration comes from the cooking that occurs commonplace in mom and pop restaurants. After returning from Thailand, Wiley and his partner, PK, have since promoted roots Thai cuisine at various venues including their Monday dinners at Licorous restaurant and maintaining a booth at the Columbia City farmer’s market. In addition to Wiley’s Thai cuisine endeavors, he is also currently the sous chef at Lark restaurant on Seattle’s 12th Avenue. Wiley lives in Columbia City with his wife and two children.
Pastry Chef Laurie Pfalzer encourages lively discussions with students about baking and pastry technique, seasonal produce and specialty products, and is passionate about teaching not only the “how,” but the “why” of baking and pastry. Laurie spent 3 years as the pastry chef at Salish Lodge and Spa. She has also worked for King Arthur Flour Company, where she learned artisan bread making and classic pastry technique, and at various East Coast pastry kitchens.
In 2010, Laurie created Pastry Craft to make learning how to create great pastry, bread and confections approachable and attainable by the home cook. She believes that beautiful pastries, whether simple or elaborate, can be made in your own home with a little knowledge and dedicated, hands-on guidance. Laurie teaches in private homes and at various venues around Puget Sound.
Laurie is a graduate of the Culinary Institute of America in New York and is a member of Seattle Chef's Collaborative and Slow Food.
Chef Russell Lowell will make his fourth appearance at Kirkland Uncorked this year, as he celebrates 35 years in the kitchen! Get a good seat to witness his culinary prowess when he demonstrates how to fillet a King Salmon!
Russell's lifelong passion for food began when he was a small boy, exploring the mangrove waterways of Cuba, catching fish and hunting small game. At the age of 15, cooking under the direction of a French chef in Southern California, Russell discovered his true calling. Over the course of his career, he traveled and worked extensively in fine dining restaurants, perfecting his skills, which lead him to become the executive chef for several restaurants across the nation. In the mid-90s, he launched one of Seattle's most sought-after catering businesses, serving the most distinguished clientele in business, politics, and entertainment.
In addition to running his businesses, Chef Lowell devotes a majority of his time to numerous community and charitable organizations; such as; the Fred Hutchinson Premier Chefs, where he has served on the Chef's Advisory Board for more than 15 years, Bothell High School, Little Bit Therapeutic Riding Center, Tessera Autism Organization, and many others. To date, his infamous Elk Camps have helped to raise over a million dollars for local charities.
Chef Lowell's reverence for life and cuisine, complemented by his drive to deliver an exceptional experience, makes him one of the Pacific Northwest's most respected chefs.
Russell Lowell is the Executive Chef and owner of Russell's; a rustic, yet elegant restaurant nestled in the North Creek of Bothell, The Garden Cafe at Molbak's in Woodinville, and RDL Premier Catering.
