Having grown up in Seattle, Chef Jeff brings a keen taste for regional culinary influences and is infusing these throughout the new 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. Additionally, Chef Jeff focus’ on personally handpicking local produce and ingredients from area farms and vendors. Through a harmony of authentic flavors, he tells the story that has made the Pacific Northwest the culinary mecca that it is today. 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.

Participants will work together with this chef to create: Hazelnut crusted goat cheese with mountain huckleberry syrah reduction

Wine Notes: Jeff's dish will be paired with a 2008 Syrah from Hightower Cellars