Dylan Giordon, Executive Chef, Bin on the Lake
Chef Dylan Giordan is well-known throughout Seattle, having served in some of the city’s most esteemed restaurants, and brings his passion for Northwest flavors and the region’s stunning raw ingredients to bin on the lake.
Giordan most recently served as the executive chef at Seattle’s popular Italian and Mediterranean sister restaurants, Serafina Enoteca and Osteria and Cicchetti Kitchen and Bar. Overseeing all aspects of the menu concept and design, as well as hosting regular cooking classes and implementing innovative programming, Giordan ran the two thriving kitchens in Seattle’s competitive dining scene. He was also responsible for developing the house made pasta, cured meat and sausage programs at Serafina, which amassed a loyal following of local patrons. Giordan began his decade-long tenure at Serafina as a sous chef in 2001, before being promoted to chef de cuisine, and eventually executive chef of both restaurants, once Cicchetti opened in 2009. Additionally, Giordan spent a year as a sauté line cook at Flying Fish, working under James Beard award-winning chef Chris Keff.
“Eating is the best way to connect with people, and my favorite part about this profession is being able to create a community and camaraderie through thoughtfully prepared food,” said Giordan. “I’m looking forward to infusing a bit of my style with the current successes of bin on the lake to further establish that bond with our diners.”
Giordan is also an active participant in many of Seattle’s charitable dining events, including YWCA Chefs Fest, Sunset Supper at Pike Place Market and March of Dimes Signature Chefs Auction. While not roasting his signature pork belly dish or joining in community events, Giordan’s favorite leisure activity is spending time with his two children, Sebastian and Sophia.
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 and was the 2011 Kirkland Uncorked Grill-Off Champion.
Chef Andrew Wilson was born in the Philippines, he is very passionate about life and anyone who meets him can tell that about him. He is very outgoing and family oriented. When he has time to get away with his wife and two children he loves to go and soak up the sun in Hawaii. Some of his enjoyments outside of his passion for the culinary world are wakeboarding, snowmobiling, boating, hiking, and fishing.
Chef Wilson’s cuisine is traditional at the core, yet offers an unexpectedly welcome international style. Chef Andrew attended Seattle Central Community College’s Culinary Program and graduated in 1993. Wilson began his journey at the Dining Room at Salish Lodge and Spa, where he worked his way up the ranks, eventually becoming the Executive Sous Chef. In January of 1999, Wilson became the Executive Chef at a dining facility on the Microsoft Campus in Redmond, Wash., and eventually became the Director of Culinary Programs for Microsoft Global. Wilson oversaw all culinary outlets at Microsoft and prepared menus for Bill Gates, Steve Ballmer and the elite guests of Microsoft.
As Executive Chef of Suncadia, his philosophy has evolved into working with the culinary team in promoting sustainability, organic and slow food movement while maintaining a sense of comfort in the food. The menus that are presented before you are a glimpse into the endless possibilities that Chef Andrew and team can prepare for you and your highly awaited guests.
About White Moustache Urban Adventure Co.:
Seattle’s one and only eating tour on wheels was born of the belief we can show off our city in a more authentic and tasty way by abandoning the sponsored sample trays and long walks found in the standard food tour. As high-profile ambassadors of culture, we connect people who eat with this who dish. We celebrate our city, our community, our farmers, our chefs, and musicians with the world's only eating tour on wheels and a variety of one-off dining experiences such as our exclusive Musical Plates. To book your own customized experience, call (206) 552-0950 24/7/365.
WEBSITE: http://whitemoustache.com
TWITTER: @whitemoustache
FACEBOOK: http://facebook.com/whitemoustache
About Bryce Lathrop:
Bryce is a professional Gastro Guide and Raconteur. Since 2009, Bryce has embedded himself in the regional culinary industry developing relationships with the areas restaurant owners and chefs creating and operating Seattle's only eating tour on wheels - White Moustache Urban Adventure Co..
A Pacific Northwest native, Bryce has traveled and eaten food in every corner of the United States and most of the globe. When not searching out the next culinary treasure, Bryce spends his free time with his wife Amy and is a proud dad of Dakota and Madison.
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.
