Chef’s Kitchen

Each month we bring a guest chef into our Chef’s Kitchen column to give us tips that elevate their cooking (and hopefully ours). They also provide a recipe that showcases their tips. Our guest chef this month is Executive Chef Jeff Maxfield of SkyCity at the Space Needle. Since 1962, the Space Needle has been serving up an amazing 360º view along with their menu. Jeff has brought a distinctly Northwest bent to SkyCity, providing visitors and locals alike with a true taste of the area.

Having grown up in Seattle, Chef Jeff brings a keen taste for regional culinary influences and is infusing these throughout the 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.  

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.