CHEF | OWNER
Chef Shota began his culinary journey at the age of sixteen, working for a well-acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of eighteen, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. As one would expect, this experience changed Chef Shota’s perspective on cooking.
Since returning to Seattle, it has been Nakajima’s dream to convey Chef Sakamoto’s approach to hospitality and Japanese cuisine in the United States.
Haarstad has been creating tasty libations up and down the West Coast from San Diego, CA to his hometown of Seattle, WA. Influenced by classic,
pre-prohibition cocktails, Dustin seeks to represent cocktail history while defining modern day cocktail culture. Dustin has developed an understanding and respect for the cocktail world, immersing himself in cocktail culture, knowledge and the craft behind it. Haarstad forges a path in his passion for the historic, innovative and delicious.
EXECUTIVE SOUS CHEF
A ten year service industry veteran, Alex began his culinary career in Bellevue at Casa de Taqueria. After two years Garmendia began working for Columbia Hospitality, running culinary programs for desitnation hotels such as Salish Lodge and
The Friday Harbor House.
It has become Alex's mission to bring a higher level of hospitality and care to his craft, constantly striving to create a memorable experience for
partners and guests alike.