Seattle's Culinary World

John Kemnitzer, formerly executive chef at Ray's Boathouse and Ray's downtown, did kitchen planning and menu development for both Café and Grill in 1989 after Ray's Downtown was sold.

Chris Nelson, 1989-2003. Started as prep/pantry cook at Cafe in 1989 and ended as sous chef. He's now the executive chef and GM at Hector's in Kirkland. "When I interviewed at Yarrow Bay, the Seahawk paint was still on the walls of the old meeting offices—Carillon Point was formerly the Seahawks practice facility. I stayed 13 years and met my wife Lisa there. She was a cocktail waitress. We've been married 16 years and our daughter Skyler is 13 now. She was the first Yarrow Bay baby." Being there from the beginning, Chris worked for several chefs, including John Kemnitzer in the beginning, Nick Musser in the middle, and Cameon Orel at the end. At Hector's, Chris has created a menu that enables the operation to give the customer a great meal while being super competitive. He uses the right mix of appetizers and entrees to create worthwhile food that still offers great value to the guest. This will position Hector's well for the future.

Vicky McCaffree, chef of Café and Grill, 1991-1994. Returned in 1997 as chef of Grill, staying until she opened Waterfront Seafood Grill, 2001. Returned in 2004 as chef of Grill. Since 2008, in charge of both the Grill and Café. Previously, Vicky worked at Surrogate Hostess for 6 years and Rosellini's Other Place for 4 years. "Cameon, Jessica and I were called the Three Divas and went to the James Beard House, Epcot Center and an Italian Cruise on Holland America under the title," says Vicky. "The three of us were the longest lived trio of chefs at the restaurant. Jessica was the longest-staying pastry chef and made the biggest contribution to the restaurant."

Lisa Hogeland, cook at Grill, 1991-1995. Now a successful private chef.

Chris Keff, 1994-1995, executive chef at Grill, Café and catering kitchen. Left to open Flying Fish with Paul Mackay. "I went to Yarrow Bay as something of a consultant after Vicky McCaffree left and worked as executive chef for about 10 months until right before Flying Fish opened in July of 1995. I oversaw the kitchens at the Beach Cafe, the Grill upstairs and the catering operation and hired Nick Musser to take my place when I left," recalls Chris.

Don Laghans, sous chef. Went to James Beard House with McCaffree in 1997. Now Food and Beverage Director at Bear Creek Golf & Country Club (private club). Has been at Bear Creek for 10 years.

Cameon Orel (photo), started in catering in 1995, starting on Halloween, and became chef at Café. After 5 years, she added catering to her Café chef duties, and stayed until 2008. Worked with Chris Keff at McCormick & Schmick's for 3 years. "I worked at McCormicks from 1991 to 1995 and followed Nick Musser from one job to another until I took over the Café in 1997ish. He was sous chef at McCormicks on 1^st Avenue, then I was, then he was sous chef at 4^th Ave, then I was, then he went to YBG. We worked together for a year and a half and then he left and I took his position at the Café. Chris Keff has had a tremendous effect on the direction of my career, she taught me much about being a woman in business. She was a tough teacher, but I am a better chef, boss and business woman because of her. She brought me to YBG and set my career in motion. I have much to be grateful for when it comes to my relationship with her." Cameon is now the executive chef at Fall City Roadhouse.

Nick Musser (photo), head of Grill, Café, catering, 1994-1997. He is now corporate executive chef/district manager for icon Grill, Seattle, and Zephyr Grill & Bar, Livermore, California. Worked with Chris Keff at McCormick & Schmick's prior to Yarrow Bay. "I operated the central kitchen for all three restaurants, Beach Café, Yarrow Bay Grill and Yarrow Bay Catering and specifically was the chef for the Beach Café," recalls Nick. "This was the busiest restaurant I ever worked at in my career. It was the most challenging in terms of sales swing. We did moderate business in the cool-off season, but doubled the capacity during the warm weather. I still have memories of the volume swing tripling overnight. This made for challenging freezer pull, ordering and butchering. I also made some great friends who I still continue to work with and see socially. There is something that bonds people together when you work at a really busy restaurant. It's kind of like war (with spatulas instead of guns)."

Abby McCune, sous chef at Grill, pastry chef at Café, 1998-2003. Now chef at Matt's Oyster Bar.

Felix Acosta, chef at Grill, 1999-2002. Now executive chef at Piatti Seattle in University Village.

Reis Llaneza, worked at Café and sous chef in Grill, 2005-2007. Now works at Flo in Bellevue.

Pastry:

Tim Towner (photo), 1989-1990ish. Opening pastry chef for Grill, Café and catering. After he left, he did some catering for Nordstrom and for Ray's Boathouse. Opened and still operates Dessert Works in Greenwood in December 1990. "I was the opening pastry chef for the Grill, Café and catering operations. "I would go into work early in the mornings," Tim remembers. "I could sit at a table in the Yarrow Bay Grill dining room and look out over Lake Washington and see the light from the lanterns as the Indian tribes fished for salmon. It was so perfect."

Jessica Campbell (photo by Mark Bauschke), pastry chef, 1997 to 2000. She returned in 2002 and stayed until 2007. She is now at Flying Fish.

Lacey Curley, pastry chef 2000-2001 (met John Curley at event for the restaurant and they subsequently married).

Dave Damon, sommelier. Stayed in wine business after he left, then got into home renovation. Just installed wine racking at Grand Cru in Bellevue.

Jake Kosseff, wine consultant. He consulted for the Grill and Café as well as other restaurants like Crush and Qube. He was the wine director at both Cascadia (2000) and Campagne and Café Campagne (2005). He now runs the direct-to-consumer Extraordinary Wine Club.

April Pogue, sommelier, 2008-2009. Left to open Grand Cru in Bellevue.

Leonard "Banger" Smith, opening GM in 1989.

Paul Mackay (photo), GM over both Grill and Café, 1991-1995. He brought Vicky McCaffree to YBG in 1991 and talked her into coming back in 1997. "She ran Waterfront for us for awhile," recalls Paul. "But it's not her style of place. At YBG, she brought in her ‘foods of the sun' which were bright, clean flavors. I met Chris Keff at YBG and it was while we were there that we formed our partnership to open Flying Fish." Chris eventually bought him out of Flying Fish and he brought back El Gaucho, started Waterfront Seafood Grill, Troiani and Seattle's Inn at El Gaucho. "Vicky is one of the best people I've ever worked with," says Paul. "I will miss her being at Yarrow Bay. I loved working there. There's no better place to watch the sun set. The only reason for me to leave was to open my own place."

Allan Aquila (photo), 1991-2008 (yes, 17 years). Started as Grill manager and wine buyer. Went to Catering. Became general manager of both Grill and Café and part owner. Now doing restaurant consulting and restaurant writing. "Along with Chris and Lisa Nelson meeting at Yarrow Bay and marrying, we had a catering chef, Chris Jones, who also met his wife there while she worked in the kitchen," says Allan.