Chef’s Kitchen

Each month we bring a guest chef into our Chef’s Kitchen column to give us a tip that elevates their cooking (and hopefully ours). They also provide a recipe that showcases their tip. Our guest chef this month is Executive Chef Christopher Conville of TASTE SAM (Seattle Art Museum). He also oversees the menus at TASTE Cafes at the Olympic Sculpture Park and the Seattle Asian Art Museum and for TASTE Events, the catering program.

Christopher Conville started working in kitchens when he was 10; by 18 he knew he wanted to cook as a career. Leaving Utah he traveled the country apprenticing under various chefs. In Oregon, he began working for Bon Appétit Management Company, where he has stayed for 11 years serving as both chef and general manager. Bon Appétit manages the TASTE restaurant and cafes. TASTE is sustainably-focused and Christopher works with nearly 40 vendors to source his ingredients. As he says, "Sustainably-grown food is so beautiful… There is a big difference in food that is grown to achieve a certain yield versus food that is grown to ensure a quality of flavor…"

Photo: Christopher Conville, courtesy of TASTE