Chef's Kitchen

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, Arizona, 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.

Keepin' it real with apples and pears, by Executive Chef Jeff Maxfield

One challenge for professional chefs or home cooks is keeping sliced apples or pears looking and tasting fresh when holding them prior to service. A secret I learned from one of my cooks years ago beats the lemon juice/water method hands down. When using lemon water, the apples or pears tend to brown along the skin after an hour or two as well as breaking down the fibers, causing a softer texture, not necessarily desirable when dealing with the fruit. The secret is to use Sierra Mist or 7-Up. The citric acid in the beverage keeps the fruit bright, crunchy and tasting as it should.

SkyCity at the needle
400 Broad St
Seattle, WA 98109

206-905-2100

www.spaceneedle.com/restaurant
 

Click here to see Executive Chef Jeff Maxfield's recipe

October 2011