Featured Chefs

JAKE CRENSHAW

Olive Marketplace & Café, Walla Walla
Featured at Vintage Pour: June 15, 4:30-6:30 p.m., Canoe Ridge Vineyard
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Chef Jake Crenshaw

Chef Jake Crenshaw

Jake grew up in the small Colorado town of Lyons.  It didn’t take long for his cooking ambitions to lead him to bigger opportunities, working in Denver, Boulder, Santa Barbara, and Seattle.  He credits his hands on experience working at prestigious restaurants like Michel Richard’s Citronelle, Jan Birnbaum’s Sazerac, and Tamara Murphy’s Brasa as laying the groundwork for the chef he has become.  In 2006 Jake decide to follow his heart, leaving behind Seattle and the fast paced restaurant world, to support his wife's quest to make wine.

What at first seemed like career sacrifice, eventually turned into amazing good fortune, as the food and wine community welcomed his talents.  In 2010 Jake tackled the task of re-invigorating a classic Walla Walla eatery, opening Olive Marketplace and Café in the heart of downtown.  Living in Walla Walla, surrounded by fresh produce, local wine, and naturally raised meats is a culinary dream comes true, and to Jake, it is what truly defines who he is as a chef.  It’s this rare ability to nourish his family and his community with foods that are whole, pure, and full of flavor that makes Jake proud to call this Valley his home.

Guest Chef - JOSHUA HENDERSON

Huxley Wallace Collective, Seattle, Washington
Featured at Friday Winemakers Dinner: June 16, 7:00 p.m., Reid Center at Whitman College
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Chef Seth Richardson

Chef Seth Richardson

Chef Seth Richardson is Director of Kitchen Operations for the award-winning Huxley Wallace Collective. Seth has spent the better part of his career cooking in the top kitchens across the Pacific Northwest including Blueacre Seafood, Rock Creek, Westward, Quality Athletics and Vestal. Having grown up on the Oregon Coast - and after spending time as a commercial fisherman - Richardson fell into a kitchen job, working the line and getting a rush from the high-pressure environment. He went on to cook in a Pan Asian restaurant and thus began his love affair with the world of food and hospitality.
Inspired by Martin Picard and David Burke, Seth loves the playful aspect of the kitchen; testing what works and what doesn’t, experimenting, and having fun. What does he love about being a Chef? “Knowing that I could study for years and I would never know everything. In this job, I keep learning all the time—about different cultures, cuisines, and cooking techniques. It's fun to strive to learn everything but I know it will never happen in food.” Seth and the restaurants he helps lead have been featured in publications locally and across the country including Food & Wine, The New York Times, Bon Appetit, The Travel Channel, GQ, USA Today and many more.
 

ANDRAE BOPP

Andrae's Kitchen, Walla Walla
Featured at Friday night dinner: June 16, 7:00 p.m., Reid Center at Whitman College
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Chef Andrae Bopp

Chef Andrae Bopp

Andrae Bopp, a St. Louis native, has been passionate about food and wine his entire life. Following graduation from the French Culinary Institute in New York City, Andrae worked and interned in some of the world’s finest restaurants; including Bouley, Danube, Balthazar and Le Bernardin, a Michelin Three Star restaurant. In 2004, he opened Andrae’s in Boise, Idaho. From its inception Andrae’s was a regional, if not national destination restaurant and transformed the local dining scene in Boise.  
 
In the summer 0f 2008, Bopp and his family relocated to Walla Walla, where he opened La Porte Brune Catering, AK’s @ the Co-op, and Andrae’s Kitchen. Walla Walla’s first and only gourmet food truck, Andrae’s Kitchen is a mobile kitchen serving gourmet and comfort food to wineries and locals as well as providing vineyard dinners and catered private events.  Visitors and locals alike cannot get enough of the fresh, handcrafted foods prepared daily and served in the convenience store at Andrae’s Kitchen @ the Farmer’s Co-op. The gourmet yet approachable cuisine at the gas station is a pleasant surprise to customers and the eatery has quickly become a must-see (and eat!) for Walla Walla visitors.

JIM COOLEY

Bon Appetit, Walla Walla
Featured at Friday night dinner: June 16, 7:00 p.m., Reid Center at Whitman College
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Chef Jim Cooley

Chef Jim Cooley

After many years as a Chef in the Seattle area, Jim a.k.a. Jimbo took the position of Executive Chef at Whitman College.  I needed to get out of the big city rat race and Walla Walla was the perfect opportunity.

After earning a degree in culinary arts at Seattle Central Community College, Jim worked the restaurant scene in Seattle and on Camano Island.  He’s worked for Restaurants Unlimited, The Coastal Kitchen, Machiavelli, and a number of mom and pop establishments. He joined Bon Appetit fifteen years ago and has been the Executive Chef at Agilent, Seattle University, and Starbucks Headquarters. He spent a whole summer cooking for the Buffalo Bill’s football summer camp.   Their poor season that year was not the fault of his cooking.  He has also had a hand in opening numerous Bon Appetit accounts across the country.

“Food should be fun, for the diner and for the cooks. Seek out the best ingredients and cook them with love, and find something to laugh about every day.”


Syrah Grand Tasting and Four-Course Winemakers Dinner
Friday, June 16, 2017
5:30-9:00 PM