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A Chef's Kitchen |
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The Chefs
Kurt Stolte Tidbit Restuarant Kurt Stolte became
interested in food at a young age as he watched his mother prepare dinner for the family. He liked being in the kitchen to
observe, and though he was mostly in his mother's way, she never chased him out. As Kurt grew up he was often found in the
kitchen between meals conducting culinary experiments and learning from his mistakes. Soon he was turning out dishes for family
and friends and their positive praise encouraged him to pursue his hobby. His first job was in the kitchen of a nursing home,
where he learned how to bake cakes and properly handle knives without cutting himself.
Bobby Moore Barking Frog Restaurant Executive Chef Bobby graduated from Seattle Central’s Culinary Program in 1997; shortly
afterwards he became sous chef at Fullers in Seattle. He has been with the Barking Frog since 2001. In 2008, he was invited
to cook at the historic James Beard House in New York City, where he led his culinary team to prepare a five-course meal.
Chef Bobby loves what he does and it shows. People ask us why the restaurant is called the Barking Frog. The name comes from
the Native American storytellers use of the Frog as a symbol of wealth or abundance. When the frogs are barking, it is a sign
of peace and harmony in nature. At the entryway of the dining room, a Robert Davidson bronze Haida sculpture emphatically
greets guests. However, Chef Bobby has his own interpretation. He says that when frogs are croaking, they’re happy,
and that’s how he wants his customers to feel. We’re pretty sure he’s hit the mark.
Having
grown up in Seattle, Chef Jeff brings a keen taste for regional culinary influences and is infusing these throughout the new
menu at the world renowned revolving restaurant. He places great value on enhancing SkyCity’s unique dining experience
by catering to each guest’s palate, and brings new twists to old favorites while highlighting unique seasonal fare.
Additionally, Chef Jeff focus’ on personally handpicking local produce and ingredients from area farms and vendors.
Through a harmony of authentic flavors, he tells the story that has made the Pacific Northwest the culinary mecca that it
is today. Most recently an executive chef with Southbridge Restaurant Group in Scottsdale, Ariz., he opened the first of three
full-service restaurants on the Scottsdale “waterfront” for entrepreneur Fred Unger. Chef Jeff was responsible
for all aspects of restaurant start-up, as well as creating a high-end European-style marketplace menu by using sustainable,
local and organic products. Chef Jeff began his career as a line cook at the Seattle Tennis Club, from there, he continued
to enhance his culinary experience in various positions, including Sous Chef at Seattle’s Canlis Restaurant where he
developed his passion for all things “Pacific Northwest” under chef and author Greg Atkinson. He served as Executive
Sous Chef at The Five Palms Beach Grille in Kihei, Maui, Hawaii, and Chef de Cuisine at Seattle-area restaurants Chez Shea
and Golf Club at Newcastle. Chef Jeff is a graduate of West Seattle High School and has an Associate’s Degree of Applied
Science/Culinary Arts from South Seattle Community College. He lives in Issaquah with his wife Christal and their two pugs.
John Bell Wine Maker John Bell is
the winemaker and sole owner of WILLIS HALL, LLC. In the early 1980s, John developed an interest in wine appreciation. Pursuing
all avenues to learn about wines for over 15 years, John determined that further learning could come about only by his actually
making wine. Because he was an employee of The Boeing Company, John availed himself of the opportunity to join the Boeing
Employees' Wine and Beermakers' Club, a.k.a. the Boeing Wine Club, giving him access to the accumulated experience of fellow
members, some of whom had started commercial wineries, as well as access to some of the most highly regarded vineyards in
Washington State. John's palate,
which had been developed from his earlier wine education, enabled him to fashion wines that were awarded Best-of-Class, Gold,
and Best-of-Show awards. The next logical step for John was to start WILLIS HALL, so that his wines could be made available
for general purchase, consumption, and enjoyment. Vintage 2003 was the inaugural vintage for WILLIS HALL. In 2004 John retired
from Boeing and is now making wine full time at WILLIS HALL. And in April 2006 in their inaugural Washington Wine Awards,
Seattle Magazine honored John by naming him Best New Winemaker in Washington.
Bertrand de Boutray Cooking
Instructor With
an aristocratic ancestry, Bertrand is a French-born American chef who has a passion to share his knowledge and love of his
native country. Living in Seattle, Washington, he is a Cordon Bleu-trained chef who began his business, Bertrand Chez Vous,
in 1995. Along with offering
his hands-on Cooking Together Parties for people who primarily live in the Pacific Northwest, he introduced his unique Gastronomic
Tours to France with Bertrand in 2000. They were an instant success and continue to be one of the finest trips anyone could
experience. He frequently returns to France to find new regional restaurants and interesting sites for his popular tours.
His trips receive rave reviews from everyone who has the pleasure to participate in them. Bertrand takes care of every detail
- from arranging hotel accommodations, restaurant reservations, travel in France along with fascinating and fun activities.
He is always available to act as gracious host, fluent translator and ready to assist each of his guests with any need. Because
of his first hand knowledge of France and the places and people only he knows, his guests' experiences are unmatched by any
other tour. With extraordinary
energy and enthusiasm, Bertrand also offers Team Building Cooking Classes for staff members of corporations and small businesses,
has given cooking classes in retail settings and contributes his talents to a number of charitable organizations. He belongs
to a number of professional culinary associations that include The International Association of Culinary Professionals, the
Washington State Chefs Association, the James Beard Foundation and is President of the Seattle Chapter of La Confrérie
de la Chaîne des Rôtisseurs. |
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