Executive Chef & General Manager Chris Nelson of Hector’s began his culinary career at 5, roasting marshmallows over an electric stove. “Safety first” has since become his motto. Starting as a dishwasher at Jake’s in Del Mar, California, he progressed to prep cook. After college and football, he returned to restaurants and took two full-time jobs, one at the Yarrow Bay Beach Café as prep cook and then sous chef. “I had the honor of working under some of the Northwest’s greatest chefs along the way,” says Chris. He also met his wife at Yarrow Bay and has been married for 16 years and has three children.

Participants will work together with this chef to create: Pepper-seared sea scallops with soy honey glaze served with sushi rice and baby bok choy

Wine Notes: Chris' dish will be served with Ascentia Wine Estates' 2005 RW Syrah