Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park. He was introduced to Middle Eastern cuisine by Chef Anna Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined the Montagu Kitchen in London’s Grand Hyatt Hotel. Next up was a stint at Danny Meyer’s historic Union Square Café in New York, before he returned to Boston to join Chef Stevan Postal’s team at the newly reopened Commonwealth, where he spent 5 years working his way from Sous Chef to Chef de Cuisine. Nicco joined mamnoon as Chef de Cuisine in the summer of 2019. Since then, he has taken our menu to new heights and became the Executive Chef in 2020. Nicco recently had a win on the cooking show Chopped on Food Network.

Shubert Ho is co-owner of Feedme Hospitality & Restaurant Group consisting of Shooby Doo Catering, Bar Dojo, Salt & Iron, MARKET Edmonds, SanKai, Edmonds Waterfront Center Events, Potlatch Bistro, Shore Pine Coffee & Gelato, MARKET Seattle, and Seattle Art Museum Exclusive Caterer. As a restaurant survivor of the Great Pause of 2020, Shubert's company Feedme HRG birthed Community Kitchen to serve food insecure children and seniors. Today Feedme HRG employs over 300 team members throughout the Greater Seattle Area and is committed to quality food and service, while creating focused community campaigns that support great causes. More is information is available at www.feedmehrg.com.

Feedme Hospitality & Restaurant Group is a family-owned company that prides itself in providing a cohesive and team-oriented work environment. Our mission? An exceptional experience executed through great food, attentive service, and interesting people!

Chef Josh Delgado started his cooking career in Southern Arizona at the age of 16. Most notably working for Chef Bruce Yim at the then Vin Table restaurant in Tucson, Arizona. Chef Delgado went on to work for the Forest Service during summers in college providing meals for forest fire fight crews as well as working aid to hurricane relief in the SE of the U.S.

In 2007 he moved to Seattle when he took a position at the Barking Frog and eventually becoming the Chef de Cuisine helping lead the kitchen in Woodinville for 7 years. Delgado went on to become the Executive Chef/Director at Alderbrook on the Hood Canal for three years overseeing multiple outlets, focusing on a tide to table cuisine, and helping implement a dining program at the nearby hotel owned Hood Canal Marina.

In 2018 he opened Le Coin in Upper Fremont with friend and business partner Jordan Melnikoff. Chef Delgado, along with a highly talented team continue to hone their contemporary Northwest approach, working largely with local growers and producers. Le Coin has been featured in such publications as USA Today and Eater Seattle.

Melissa Miranda is the owner of Musang, a Filipino restaurant and community space that opened in Seattle's Beacon Hill neighborhood in January 2020.

Growing up on the South Side of Seattle, Mel was fortunate to be surrounded by Filipino American influences in her family and community. Her fondest memories are of watching her Lola cook dinner while sneaking her candies, eager to share her memories of food from the Philippines.

Mel attended culinary school and worked in kitchens in Florence, Italy, before cooking for two years in New York City. After returning to Seattle, she saw that the neighborhoods she had grown up in had changed. The small family businesses and community spaces she loved so much as a child had mostly closed, and there were few places left for Filipino Americans to gather.

While working as a sous chef at Bar Del Corso, Mel got to work developing Musang. It quickly grew from a weekly pop-up to a brick-and-mortar in the heart of Beacon Hill, where the first thing you smell is the sweet and nutty aromas of gently fried garlic which shows up in any number of the dishes that Mel serves. To Mel and many of the diners who come to Musang, this is the aroma of home.

Now in its third year, Musang has become a place that Mel proudly calls “for us, by us.” She works with a team to craft dishes inspired by childhood memories, further diversifying the landscape of contemporary Filipino American cooking.

Chef Kristi Brown spooned her way through the culinary industry for the past 28 years. Starting at a small café in downtown Seattle, Chef has done about everything from dishwasher/prep cook to running her own catering business for nearly a decade. From the beginning, her vision was to focus on the art and experience of food through culinary activism. A purpose powered by her mantra, “Everybody’s Gotta Eat!” Chef Kristi builds community through the cultivation of fresh food and fine cooking.

Proceeding the completion of the culinary program at Seattle Central College, Chef Kristi immersed herself in the culinary industry, procuring experiences at Plenty Café, Nordstrom, Kingfish Café and Tuxedo and Tennis Shoes, where she built a solid foundation for growth.

Equipped with a wealth of experience and knowledge, Chef Kristi opened That Brown Girl Catering (TBGC!) in 1996. TBGC! operated as a full-service catering company; providing breakfast, lunch, & dinner for community events, corporate functions, non-profit meetings, civic organizations & private parties. TBGC! became synonymous with quality, bold flavors, and customer satisfaction. She nurtured a culture of healthy wholesome eating, while maintaining spice, and vivacity. After 10 years of operation, Chef Kristi sought to journey into disparate culinary avenues. This resulted in the closing of TBGC’s doors in 2009.

In 2012, Chef Kristi lovingly referred to as Chef Goddess, re-imagined her business as That Brown Girl Cooks!, a food, culture, and community organization. Simply put, she calls it a “Culinary Collective.” TBGC! explores her inspirations, melds them with her experiences, and brings them back to the communities she serves. Debuting a variety of products, events, pop-ups, classes and media presence, she engages and inspires community while connecting people with a wholesome and nurturing lifestyle.

Chef Kristi has now added to her legacy with the opening of COMMUNION Restaurant & Bar. Since opening in December 2020, COMMUNION has garnered much acclaim: CONDE NASTE: 12 best new restaurants in the world; NY TIMES The 50 places in America we’re most excited about right now…”: Seattle Met’s Restaurant of the year; Seattle Eater’s Best New Restaurants; and Chef Kristi was named in Seattle Magazine’s 2021 most influential people.

Born and raised in Seattle, Trey Lamont knew from a young age that he wanted to be a cook, his passion sparked by early experience in his grandmother’s kitchen.

Today he is the owner and head chef at Jerk Shack, a Caribbean restaurant praised by the Seattle Times, Seattle Magazine and Zagat for its bold, authentic flavors and warm hospitality. The menu is inspired by Lamont’s Jamaican heritage, with a focus on made-from-scratch cooking using house-ground spices, smoked and fried to perfection.

Lamont began his career working as Head Kitchen Chef for acclaimed chef Thoa Nguyen and then as a private chef before launching Papa Bois, the food truck predecessor to Jerk Shack. Lamont received his formal culinary training at Le Cordon Bleu College of Culinary Arts building on his experience in the kitchens a The Sheraton and Wild Ginger.

Following a creative writing degree from Western Washington University, Stuwart found his passion for cooking after watching an episode of “Great Chefs of the World” on PBS, noting that “it was a revelation for my career.” Shortly after, he enrolled at Bellingham Technical College and worked at a local Italian restaurant. In two years, he graduated with a degree in culinary arts but decided he wanted additional training. Stuart moved to Seattle and saved-up to attend culinary school in Italy, working simultaneously at Flying Fish under Chef/Owner Christine Keff and Cafe Campagne under Chef Daisley Gordon.

In 2004, he left for Costigliole d’Asti to attend the Italian Culinary Institute in a castle in Piemonte. He later staged at the Hotel del Re in Dozza Italy outside of Bologna in the heart of Emilia-Romagna. While there, he made tortellini by the thousands and was immersed in the Italian food culture. Upon returning to the U.S. he headed to Café Juanita in Kirkland, Washington, looking for work. With some convincing, Stuart landed a job at Café Juanita as a prep cook, later moved to pastaoli, and finally chef de cuisine.

In 2010, Stuart joined Spinasse as co-sous chef under Jason Stratton and furthered his expertise with the cuisine of northern Italy. In 2015 he assumed the role of executive chef for Spinasse and adjacent, casual Italian eatery and bar, Artusi.

John Sundstrom is a James Beard Award-winning Seattle chef known for his thoughtful use of foraged and wild ingredients. In 2003, two years after being named one of Food & Wine’s Best New Chefs in America, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood. In late 2014, he relocated Lark to a larger space and opened Slab Sandwiches + Pie in the same building.

In 2013, Sundstrom published his first cookbook, Lark: Cooking Against the Grain, which was awarded an IACP Judges Choice Award. In August of 2016, Sasquatch Books published Lark: Cooking Wild in the Northwest, a new paperback edition that includes a chapter on favorite larder items. Sundstrom was honored to be a speaker at René Redzepi’s MAD5 Symposium in Copenhagen in the summer of 2016, and in December Southpaw Pizza, Sundstrom’s foray into wood-fired pizza, opened in the original Lark space. To learn more, visit www.larkseattle.com.

Chef Jason Wilson James Beard Award-winning Chef Jason Wilson’s broad range of culinary abilities centers upon sourcing the highest quality, seasonal ingredients from Northwest and American farmers, producers and fishermen.

His restaurant, The Lakehouse, is a Northwest farmhouse concept in Bellevue, WA inspired by his love for market driven craft cooking based on a sense of place and ti me. The Lakehouse menu spotlights produce sourced from an ever-evolving list of grower and farmer relationships with offerings that deliver the highest level of detail and imagination.

In addition to The Lakehouse, Jason’s entrepreneurial spirit is evident in such endeavors as the modern speakeasy inspired Civility & Unrest, Cedar + Elm restaurant at The Lodge at St. Edward State Park, which he launched in 2021, the previous Miller’s Guild in downtown Seattle, the former and critically acclaimed Crush, as executive chef and product developer for Coffee Flour, the next global superfood and global impact food, and much more.

The Pacific Northwest is our home and we love it. We feel fortunate to have access to incredible ingredients from land and sea and want to support all the like-minded small businesses and communities that make this possible.

Which is why we source all of our products locally and sustainably whenever we can.

When it comes to food, we like to keep it simple. We prepare each dish with intention, allowing the ingredients of the NW to speak for themselves.

Tides are a physical representation of constant change and connection. Here at Local Tide, we find the metaphor in our name to exhibit our connection to all the PNW elements. From shipping schedules, to commercial fishing, to local vendors, to the people who support us - our local tides have provided us with nourishment, commerce, and community.

We are hoping to fill a gap in Seattle. We want to create a space where anyone can experience thoughtfully prepared local ingredients and quality local seafood. Seattle is our home and it’s important to us that we highlight all its incredible people and elements.

It is our mission to make Local Tide a safe and welcoming space for everyone who enters. It is our mission to serve our community the wholesome ingredients that come from its backyard in a way that’s simple and sustainable. It is our mission to lift up the communities around us and beyond.

Ethan Stowell is the CEO and Founder of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Cortina, Staple & Fancy Mercantile, Ballard Pizza Company, Rione XIII, Mkt., Red Cow, Frēlard Pizza Company, Tavolàta Capitol Hill, Wolf located in Nordstrom’s flagship store in midtown Manhattan, as well as Goldfinch Tavern in the Four Seasons Hotel Seattle. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.

In 2010, Stowell began consulting for the Seattle Mariners. His work with the Mariners helps to bring local products into the stadium for fans to enjoy. Ethan Stowell’s New Italian Kitchen was released in September 2010 from Ten Speed Press.

Stowell was named one of the Best New Chefs in America by Food & Wine in 2008 and chosen as a Best New Chef All-Stars in 2013. He was one of the recipients of the 2016 Richard Melman Innovator of the Year Award.

Stowell sits on the Board of Directors of the Woodland Park Zoo and is one of the co-chairs of the United Way of King County 2020 Annual Campaign. Other philanthropic partnerships include Seattle Children’s Hospital, Mary’s Place, and the YWCA.

Deeply devoted to his hometown, Stowell is a fervent advocate committed to seeing that Seattle is recognized nationally as a culinary destination. He lives in Seattle’s Ballard neighborhood. To learn more, visit www.ethanstowellrestaurants.com.

Chef Maximillian Petty has approached his culinary career much like each dish that he creates: imaginative, purposeful, and without boundaries. With aspirations well beyond his years, Maximillian started cooking at the age of 11 and shortly after, realized that he had a natural skillfulness and interest in cooking as a career. It would combine with his love of art, fascination with technology and his relentless desire to learn.

His fast tracked career has included positions at Jose Andres’ Zaytinya in Washington, D.C.; King Estate Winery in Eugene, Oregon; and Olivia in Austin, Texas, where he became executive chef at age 23. The creativity, dedication and discipline necessary to be an award-winning chef under the age of 30 was further recognized as a semifinalist for James Beard Award Rising Star of the Year in 2016, 2017 and 2018. His signature style and applied talent have created a notable chef with a solid reputation for intriguing and imaginative dishes at Eden Hill.

Eric Johnson started cooking in Boulder right after graduating from college at the University of Colorado in 1992. It was ostensibly a holdover job while applying from graduate school. You can see how that turned out.

Eric’s 21-year career has led him to Los Angeles, New York, Paris, Shanghai, Hong Kong and now Seattle. The culinary research side trips were frequent and plentiful. He has worked for the likes of Daniel Boulud, Joachim Splichal and most influentially Jean-Georges Vongerichten with whom he spent 11 years and opened two restaurants.

His work has been positively featured in the France, New York and Hong Kong Michelin guides. The French guides Gault-Millau and Pudlo. The New York Times, Le Figaro, Le Monde, The South China Morning Post, The Shanghai Daily, W Magazine, Bon Appetit, Food & Wine, French Saveur and many others.

With family roots around Washington State, Eric is pleased to have made Seattle his permanent home. Such a creatively and culturally diverse city seems to him to be the perfect place to express his love for food from near and far.

Born in Jamaica and raised in Chicago, Donna gravitated towards her Mom’s kitchen at an early age. What left the biggest impression wasn’t just the food, but her mother Marjorie’s gracious hospitality – always hosting dinner parties for a diverse collection of guests, always finding room for one more at the table, with the standard of perfection being the comfort and pleasure of those around her.

Donna moved to Seattle in 1993 and opened her first restaurant, Marco’s Supperclub, in partnership with her former husband. By 1997, the pair had a second smash hit on their hands with Lush Life, which featured regional Italian cuisine in a sleek, romantic setting. Both restaurants’ globetrotting menus and mix of sophistication and funky charm anticipated Seattle dining trends, and their popular success helped revitalize the city’s then derelict and deserted Belltown neighborhood.

In 2003, Donna branched out on her own, transforming Lush Life into Marjorie, paying loving tribute to her mother’s lifelong inspiration. After enjoying five successful years in Belltown, Marjorie relocated to Seattle’s vibrant and eclectic Capitol Hill neighborhood, opening its doors in the spring of 2010.

Spurred by the wild popularity of Marjorie’s signature appetizer, in 2016 Donna launched a Kickstarter to package Miss Marjorie’s Steel Drum Plantains for the retail market. The award-winning Miss Marjorie’s brand is now available online and in stores coast to coast.

As a kid growing up in Mobile, Alabama, Chef David Van Gelder’s kitchen was a playground full of interesting recipes, and each day was an opportunity to learn from his grandma’s culinary talents. His childhood was spent experimenting with creative recipes and absorbing culinary lessons from family members, leading him to pursue culinary school in Portland, Oregon at the Western Culinary Institute.

After completing his education and training, a family member connected Chef David to a career opportunity on private ship and yacht kitchens. This role shaped his drive and desire to make the guest experience unique and personalized. Having such personal one-on-one time with small groups helped mold his cooking skills, favorite recipes, and his dedication to making each meal an unforgettable experience.

Chef David found his way back to land and became the Executive Chef at Teatro Zizanni, a circus dinner theater experience, creating meals for hundreds of guests each day. He later joined Apulent Events and Catering. As he continued to grow as a chef, David pivoted to quick service meals specifically served in both food trucks and brick and mortar stores as the Chef de Cuisine for Skillet Street Food, a famous eatery in Seattle, Washington.

He credits his career progression and growth to his relationships within the culinary industry; it was paramount for him to create relationships in each of his roles, working with those on his team to cultivate exemplary support and leadership in the kitchen.

Chef David then found his way to the Woodland Park Zoo, a main stay in his personal life as he actively visited with friends and family before joining the Woodland Park Zoo team. He currently shapes the catering and concessions program, making the entire guest experience at the zoo an incredible one. Chef David is thankful to be located in the Pacific Northwest where he has the ability to build menus based on each season, taking advantage of local fresh produce and ingredients. From the summer concert series to new menu designs, he is continually innovating the culinary program at the zoo because there’s always something new and exciting coming around the corner.