Grilling Competition Chefs
Saturday, July 18, 5p.m.
Aaron Valimont
Executive Chef, The Oceanaire Seafood Room
A native of Eastern Washington's Tri-Cities area, Executive Chef Aaron Valimont honed his skills at an early age, encouraged by his mother to get into the kitchen and emulate his early TV heroes Julia Child and Martin Yan.
While still in the Tri-Cities, Aaron cut his teeth in the restaurant business by working his way through the kitchen of one of the few truly fine dining spots, "The Boulevard". Upon relocating to the South Puget Sound area, Aaron landed at Tacoma's "The Lobster Shop" where he gained an appreciation for working with local Pacific Northwest ingredients and learned much about fresh fish and seafood before setting his sights on a larger audience. In 2000 Aaron joined the prestigious Washington Athletic Club, working under the mentorship and tutelage of the WAC's Executive Chef Will MacNamara, and gaining invaluable amounts of knowledge and ultimately the highest of responsibilities in helping him run the kitchens in the club. In 2002, Aaron took his knives with him to the TPC Snoqualmie Ridge Golf Club in a position where he helped create menu concepts as well as developing food and wine pairings for local wine maker events.
Aaron returned to the South Sound in summer of 2005, working with Food and Wine "Best New Chef" Gordon Naccarato, assisting in opening The Pacific Grill in Tacoma's historic restaurant row as Sous Chef, before ultimately being promoted to Executive Chef. Valimont's time at The Pacific Grill enamored him in the community and developed him into a well respected individual working within the community and donating his time to many various charities.
Chef Aaron Valimont was given the opportunity to move his family to the Seattle area, and takes over the kitchen at The Oceanaire Seafood Room as Executive Chef and Operating Partner. "I am extremely excited to venture into a new chapter in my life and future." Chef Aaron recently said. "This is not just a career for me, but a lifestyle. My love for the Pacific Northwest and its abundant source for delicious ingredients and beautiful cuisine have lead me to the right restaurant."
Scott Lents
Chef de Cuisine, bin on the lake Restaurant & Wine Bar
From the commercial kitchen to the fabrication shop and back, nobody can argue Scott Lents loves to create and compose objects of beauty with his hands.
As a teenager, afternoons and evenings were spent working in pizza shops and Italian restaurants in Tucson, Arizona (including Magpie's and Corriso's, respectively). For six years thereafter, Scott practiced neon and sign fabrication using metal, wood and plastic as his mediums. A certified welder, he found he had a knack for spray and airbrush painting and building custom designs. His artistic flair and disciplined nature would eventually take him back to the kitchen when he moved to Seattle in April 1999.
A mainstay ever since at respected restaurants on the Eastside, Scott began cooking at Cucina Cucina at Carillon Point, where he ascended from a prep cook to lead. He bolstered his career by taking an opportunity to learn regional cuisine at Spazzo's Mediterranean Grill and later at the Flying Fish, to gain a deeper knowledge preparing sauces and Asian cuisine. Scott's most recent appointment was at the Barking Frog, serving progressively as its Sous Chef, Banquet Chef, Executive Sous Chef and lastly, Chef de Cuisine.
Scott was born in Indianapolis, Indiana, where he spent the early part of his childhood. The family lived a short time in Kansas City, Missouri prior to settling in Tucson.
Franz Junga
Chef-Partner, Il Fornaio
He may not be Italian, but Franz Junga embraces Italian cooking of near perfection with his menu offerings at Il Fornaio Seattle. This 36 year old, boasting a ponytail, never suspected that culinary mastery would be his calling. After graduating from Lewis & Clark College in Portland, with a degree in English and Latin American studies, Junga traveled to discover his future. After odd jobs around the world, his curiosity eventually pulled him back to Portland where he graduated with honors in 1996 from the Western Culinary Institute. With an Eastern European background, he has managed to stand out in a company with first-generation Italian chefs by learning Italian cooking techniques from his Italian predecessors at Il Fornaio. He worked his way to the top from pantry chef to Chef-Partner: overseeing the kitchen, the restaurant, the bakery, and the menu writing, all served up Italian-style and covering the influences of every region. Franz is recently a proud father to his new baby daughter Madeline.
Grilling Demonstration Chefs
Russell Lowell, Russell Dean Lowell Catering
Executive Chef, Owner
Friday, July 17, 6:30 p.m.
Russell Dean Lowell is the Executive Chef and owner of Russell Dean Lowell Premier Catering and two of greater Seattle's most celebrated restaurants: The Garden Cafe at Molbak's in Woodinville and Russell's, a rustic, yet elegant restaurant nestled in the North Creek of Bothell. Russell's lifelong passion for food began when he was a small boy, exploring the mangrove swamps of Cuba, catching fish and hunting small game. He began his culinary career at the age of 15, cooking under the direction of a French chef in Southern California. Over the next 33 years, he traveled and worked extensively in numerous high-end establishments which lead him to become the executive chef for several well-known restaurants across the nation. In the mid-90s, he launched one of Seattle's most sought-after catering businesses, serving the most distinguished clients in business, politics, and entertainment. In 2007, Russell's was selected as Seattle's host venue for the prestigious James Beard Foundation's Taste America celebration.
Long before it was fashionable to "go green", Chef Lowell was and still remains a passionate advocate and long time supporter of Washington farms and wineries. He participates in local sorticulture events such as the Annual Snohomish County Focus on Farming, feeding 650 local farmers in support of their efforts to preserve Washington State's farmland.
In addition to running his businesses, Chef Lowell devotes a majority of his time to numerous community and charitable organizations, such as: the Children's Hospital & Regional Medical Center, the Fred Hutch Premier Chefs, Swedish Hospital, Virginia Mason, Northwest Medical Teams, Eastside Catholic High School, Little Bit Therapeutic Riding Center, Tessera Autism Organization, the American Liver Foundation and many others. Most notably, he has served on the Chef's Advisory Board for the Fred Hutchison Cancer Research Center, and has donated his infamous Elk Camps for the foundation over the last 14 years.
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.
Brent Clarkson, Cedar's Cafe, Tulalip Resort Casino
Sous Chef
Friday, July 17, 8 p.m.
Brent Clarkson joined Tulalip Resort Casino as sous chef for Cedar's Cafe in 2008, bringing with him more than 17 years of extensive experience in all levels of restaurant, kitchen and banquet management. In his position, he oversees food service for the 288-seat restaurant, which also provides food service for in-room dining, the T Spa, mPulse Lounge, and the resort's other public areas. A teaching instructor and personnel development specialist, Clarkson shares his knowledge and expertise with a staff of six supervisors and 40 team members.
Prior to joining Tulalip Resort Casino, Clarkson served as executive chef at Boeing's Eurest Thompson Catering, executive sous chef at Key Arena in Seattle, Wash., and as executive chef at the Gorge at George in Washington, among other career highlights.
Clarkson is a native of Colorado Springs, Co., and currently resides in Issaquah, Wash., where he enjoys spending time with his family and teaching his 16 year old son the culinary arts.
Bobby Moore, Barking Frog
Executive Chef, General Manager
Saturday, July 18, 2 p.m.
In April 2005, Bobby Moore was named executive chef of the Barking Frog at Willows Lodge, one of the Northwest's most romantic resorts located in the heart of Woodinville Wine Country just a few miles from Seattle.
At the Barking Frog, Chef Bobby helps his staff to stay ahead of national culinary trends and inspires his team to make the establishment one of the Northwest's premier restaurants. Since June of 2004, Chef Bobby has enjoyed creating noteworthy Northwest-style dishes as chef de cuisine. Initially, Moore worked as the Barking Frog's sous chef; a position he started in 2001.
Chef Bobby not only oversees menus for breakfast, lunch, dinner and weekend brunch, but the Barking Frog also serves as room service for Willows Lodge guests, creates items for Fireside Cellars, the lodge's communal area and bar, and even makes specialty dishes for Willows' spa.
Moore graduated from Seattle Central's Culinary Program in 1997. Prior to that, he worked as a back waiter at Fullers in Seattle beginning in 1993. At Fullers, no one without a culinary education was permitted to touch the food, but his attention to detail was noticed and it was suggested that he attend culinary school. After receiving his degree, he was quickly made garde manager in Fullers kitchen and in 1998 became sous chef under Tom Black.
Chef Moore has been working in restaurants since the age of 15, when he started as dish washer in his best friend's parents' restaurant. By 18, he was creating his sense of flair by tossing pizza dough in the front window. Yet his love and experience with the world's foods goes back even further when, growing up, Moore lived in places with cuisines as diverse as San Diego, Texas, Hawaii and Germany.
In 2007, Moore won FareStart's Guest Chef on the Waterfront award. Moore has been involved in helping FareStart to provide nutritious meals to disadvantaged families in the Seattle area for more than 10 years.
Chef Moore currently resides in the Maple Leaf area of Seattle with his wife and two boys.
Seth Caswell, emmer & rye (downtown Seattle 2009)
Chef/Owner
Sunday, July 19, 2 p.m.
Chef Seth Caswell understands the importance of the farmer-chef connection at emmer & rye restaurant, his new restaurant slated to open in 2009 in downtown Seattle. As Executive Chef of Stumbling Goat Bistro for the past three years, Chef Caswell was able to introduce Seattle diners to local, delicious, seasonal cooking. As President of Seattle Chefs Collaborative, he strives to educate diners, chefs, and co-producers about issues of sustainability. For Chef Caswell, supporting local farms means altering menus to accommodate what is seasonal and locally available.
Brian Scheehser, Trellis at the Heathman Hotel in Kirkland
Executive Chef
Sunday, July 19, 4 p.m.
Executive Chef Brian Scheehser leads a celebration of small scale, farm to table products at Trellis, the Heathman Hotel-Kirkland's restaurant and bar evoking great wine country restaurants. An avid gardener, Chef Scheehser lays a table of food and drink that reflects a true appreciation for fresh regional ingredients at the height of their seasonality.
At Trellis, Chef Scheehser melds modern cooking techniques and flavor profiles with the rustic, farm-fresh, robust cooking style that characterizes wine country restaurants. Simple preparations allow the quality of the ingredients to shine, while the rich, hearty flavors that characterize classic wine country cuisine are the mainstays of the menu. Rooted in the simplicity of country Italian and French cooking and influenced by his knowledge of cutting edge Northwest and West Coast cookery, Chef Scheehser's farm to table cuisine is a perfect match with the casual elegance of Trellis.
The menus at Trellis are inspired by what Chef Scheehser selects from the region's bounty, particularly from the fresh produce hand-tended on his three-acre plot at the South 47th Farm in Woodinville. Chef Scheehser began experimenting with growing his own food over six years ago, learning farming methods through in-depth study and firsthand knowledge from local growers. What he doesn't grow for the restaurant himself is sourced from the other 44 acres of the transitional, salmon safe-approved farm and the Pacific Northwest's ample reserve of talented producers. Accordingly, the menu at Trellis evolves with the seasons, always using the best of the current harvest as a foundation.
"Immersing myself in the earth has given me a unique understanding of a food's inherent flavor and texture," says Chef Scheehser. "The growing process amazes me, and I enjoy the art of coaxing out the earthy, natural attributes of fresh produce using the simplest culinary techniques." To date, Chef Scheehser has harvested 30 varieties of heirloom tomatoes, 10 varieties of winter squash, beets, lettuces, cabbages, broccoli, Brussels sprouts, cauliflower, carrots, celery roots, leeks, corn, pumpkins, potatoes, sweet peas and beans.
Trained at the Culinary Institute of America, where he specialized in garde manger, Chef Scheehser has nearly 30 years of culinary experience. Following his graduation, he served as an apprentice to Chef Lucien Verge at Chicago's L'Escargot, remaining at the restaurant for 11 years. He then moved on to Chicago's Hotel Nikko restaurant and later joined the Chicago Sheraton. Chef Scheehser moved to Seattle for an opportunity at the Sorrento Hotel, where he eventually spent more than a decade as executive chef of the Hunt Club.
Chef Scheehser regularly participates in educational programs and supports multiple charitable organizations, including Share Our Strength/Taste of the Nation, Star Chefs March of Dimes, Fred Hutchinson Premier Chefs, American Liver Foundation Chefs of Seattle Culinary Gala and Common Meals/Farestart. Chef Scheehser and Trellis have been critically-acclaimed on both a national and local front. Chef Scheehser has been featured in Bon Appetit, Travel + Leisure, The Seattle Times, and 425 Magazine. In September 2008, Scheehser was featured at the famed James Beard House in New York City as part of its Best Hotel Chefs in America series. He also is a member of Slow Food and is involved in events sponsored by the Washington Wine Association.
