Duke's Seafood & Chowder
Herb-encrusted pan-seared salmon with a few base sauces
Bill started working in the food service industry over 30 years ago, while attending high school. He washed dishes and prepped food. As an art major at Central Washington University, he was throwing pots and wondering what kind of art he was going to teach. But he had a knack for cooking and kept progressing, working in many different kitchens. In the summer of 1984, he was offered his first salaried chef job; he hung up the pencil and potter’s wheel, opting for the sauté pan. For over 20 years, Bill has been working with Duke's Chowder House, from Sous Chef, Head Chef, General Manager, Regional Manager, and now Corporate Executive Chef, which he’s held for 12 years. Prior to Duke’s, Bill held various leadership positions at restaurants such as Charlie’s, Quinn’s, Houlihan’s and Great Western Dining group. He is active in the community, and co-authored Duke’s new cookbook, “As Wild As It Gets” with Duke Moscrip, and has taught at the Art Institute of Seattle. Bill has lived in Washington state his entire life and married his high school sweetheart, Lisa. They have three children: William (26), Johnny (22) and Samantha (21) and live in Bellevue.
Chef's dish to be paired with Torii Mor 2016 Dundee Hills Select Pinot Noir