Chefs Kitchen: cooking tip, Executive Chef and Owner Philippe Thomelin, Olive Tree Catering, Spanish bistro, Capitol Hill, Seattle, WA, historic Loveless Building, Harvard Exit Theatre, Saumur culinary program, gnocchi, drying potatoes, Terrazzo Carmine

Chef's Kitchen

Each month we bring a guest chef into our Chef's Kitchen column to give us a tip that elevates their cooking (and hopefully ours). They also provide a recipe that showcases their tip. Our guest chef this month is Olivar Owner and Executive Chef Philippe Thomelin. Olivar opened in 2008 in the historic Loveless Building on Capitol Hill.*

Philippe started cooking at home in France's Loire Valley at the age of 10. By 14, he was working in a local restaurant and at 16 attending the culinary program at Saumur. He has worked around the world--France, Spain, England, US--at small and large restaurants with all types of food. He married a Seattle-ite and began his Seattle career, working at Il Terrazzo Carmine and Cascadia before opening Olive Tree Catering and then Olivar.

Perfect gnocchi, by Executive Chef Philippe Thomelin

Gnocchi can be a tricky thing--the texture has to be just right. You need to cook the potatoes with enough salt. This helps with drying the potatoes and means you'll need to use less flour in the process.

Olivar
806 E Roy St
Seattle, WA 98102
206-322-0409

www.olivarrestaurant.com

*Olivar closed in 2014

Click here to see Philippe's recipe

November 2008

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