As we celebrate the number of professionals who've come from Yarrow
Bay Grill and Beach Café at the Point, the Grill ends a 20-year-run,
closing on April 30, 2009 (the Beach Café is still going). Both opened
in 1989. The ownership group's decision to non-renew their lease doesn't
alter the impact these people have had on the Northwest restaurant
scene.
Yarrow Bay Grill was 50% owned by 50% of the ownership group of Ray's
Boathouse. They opened Ray's downtown prior to coming up with the Yarrow
Bay plan. You can see some crossover where people worked.
John Kemnitzer, formerly executive chef at Ray's Boathouse and Ray's
downtown, did kitchen planning and menu development for both Café and
Grill in 1989 after Ray's Downtown was sold.
Chris
Nelson, 1989-2003. Started as prep/pantry cook at Cafe in 1989 and ended
as sous chef. He's now the executive chef and GM at Hector's in
Kirkland. "When I interviewed at Yarrow Bay, the Seahawk paint was still
on the walls of the old meeting offices—Carillon Point was formerly the
Seahawks practice facility. I stayed 13 years and met my wife Lisa
there. She was a cocktail waitress. We've been married 16 years and our
daughter Skyler is 13 now. She was the first Yarrow Bay baby." Being
there from the beginning, Chris worked for several chefs, including John
Kemnitzer in the beginning, Nick Musser in the middle, and Cameon Orel
at the end. At Hector's, Chris has created a menu that enables the
operation to give the customer a great meal while being super
competitive. He uses the right mix of appetizers and entrees to create
worthwhile food that still offers great value to the guest. This will
position Hector's well for the future.
Vicky McCaffree, chef of Café and Grill, 1991-1994. Returned in 1997
as chef of Grill, staying until she opened Waterfront Seafood Grill,
2001. Returned in 2004 as chef of Grill. Since 2008, in charge of both
the Grill and Café. Previously, Vicky worked at Surrogate Hostess for 6
years and Rosellini's Other Place for 4 years. "Cameon, Jessica and I
were called the Three Divas and went to the James Beard House, Epcot
Center and an Italian Cruise on Holland America under the title," says
Vicky. "The three of us were the longest lived trio of chefs at the
restaurant. Jessica was the longest-staying pastry chef and made the
biggest contribution to the restaurant."
Lisa Hogeland, cook at Grill, 1991-1995. Now a successful private
chef.
Chris Keff, 1994-1995, executive chef at Grill, Café and catering
kitchen. Left to open Flying Fish with Paul Mackay. "I went to Yarrow
Bay as something of a consultant after Vicky McCaffree left and worked
as executive chef for about 10 months until right before Flying Fish
opened in July of 1995. I oversaw the kitchens at the Beach Cafe, the
Grill upstairs and the catering operation and hired Nick Musser to take
my place when I left," recalls Chris.
Don Laghans, sous chef. Went to James Beard House with McCaffree in
1997. Now Food and Beverage Director at Bear Creek Golf & Country Club
(private club). Has been at Bear Creek for 10 years.
Cameon
Orel (photo), started in catering in 1995, starting on Halloween, and
became chef at Café. After 5 years, she added catering to her Café chef
duties, and stayed until 2008. Worked with Chris Keff at McCormick &
Schmick's for 3 years. "I worked at McCormicks from 1991 to 1995 and
followed Nick Musser from one job to another until I took over the Café
in 1997ish. He was sous chef at McCormicks on 1st Avenue,
then I was, then he was sous chef at 4th Ave, then I was,
then he went to YBG. We worked together for a year and a half and then
he left and I took his position at the Café. Chris Keff has had a
tremendous effect on the direction of my career, she taught me much
about being a woman in business. She was a tough teacher, but I am a
better chef, boss and business woman because of her. She brought me to
YBG and set my career in motion. I have much to be grateful for when it
comes to my relationship with her." Cameon is now the executive chef at
Fall City Roadhouse.
Nick
Musser (photo), head of Grill, Café, catering, 1994-1997. He is now
corporate executive chef/district manager for icon Grill, Seattle, and
Zephyr Grill & Bar, Livermore, California. Worked with Chris Keff at
McCormick & Schmick's prior to Yarrow Bay. "I operated the central
kitchen for all three restaurants, Beach Café, Yarrow Bay Grill and
Yarrow Bay Catering and specifically was the chef for the Beach Café,"
recalls Nick. "This was the busiest restaurant I ever worked at in my
career. It was the most challenging in terms of sales swing. We did
moderate business in the cool-off season, but doubled the capacity
during the warm weather. I still have memories of the volume swing
tripling overnight. This made for challenging freezer pull, ordering and
butchering. I also made some great friends who I still continue to work
with and see socially. There is something that bonds people together
when you work at a really busy restaurant. It's kind of like war (with
spatulas instead of guns)."
Abby McCune, sous chef at Grill, pastry chef at Café, 1998-2003. Now
chef at Matt's Oyster Bar.
Felix Acosta, chef at Grill, 1999-2002. Now executive chef at Piatti
Seattle in University Village.
Reis Llaneza, worked at Café and sous chef in Grill, 2005-2007. Now
works at Flo in Bellevue.
Pastry:
Tim
Towner (photo), 1989-1990ish. Opening pastry chef for Grill, Café and
catering. After he left, he did some catering for Nordstrom and for
Ray's Boathouse. Opened and still operates Dessert Works in Greenwood in
December 1990. "I was the opening pastry chef for the Grill, Café and
catering operations. "I would go into work early in the mornings," Tim
remembers. "I could sit at a table in the Yarrow Bay Grill dining room
and look out over Lake Washington and see the light from the lanterns as
the Indian tribes fished for salmon. It was so perfect."
Jessica
Campbell (photo by Mark Bauschke),
pastry chef, 1997 to 2000. She returned in 2002 and stayed until 2007.
She is now at Flying Fish.
Lacey Curley, pastry chef 2000-2001 (met John Curley at event for the
restaurant and they subsequently married).
Wine:
Dave Damon, sommelier. Stayed in wine business after he left, then
got into home renovation. Just installed wine racking at Grand Cru in
Bellevue.
Jake Kosseff, wine consultant. He consulted for the Grill and Café as
well as other restaurants like Crush and Qube. He was the wine director
at both Cascadia (2000) and Campagne and Café Campagne (2005). He now
runs the direct-to-consumer Extraordinary Wine Club.
April Pogue, sommelier, 2008-2009. Left to open Grand Cru in
Bellevue.
Front of the house:
Leonard "Banger" Smith, opening GM in 1989.
Paul Mackay
(photo), GM over both Grill and Café, 1991-1995. He
brought Vicky McCaffree to YBG in 1991 and talked her into coming back
in 1997. "She ran Waterfront for us for awhile," recalls Paul. "But it's
not her style of place. At YBG, she brought in her ‘foods of the sun'
which were bright, clean flavors. I met Chris Keff at YBG and it was
while we were there that we formed our partnership to open Flying Fish."
Chris eventually bought him out of Flying Fish and he brought back El
Gaucho, started Waterfront Seafood Grill, Troiani and Seattle's Inn at
El Gaucho. "Vicky is one of the best people I've ever worked with," says
Paul. "I will miss her being at Yarrow Bay. I loved working there.
There's no better place to watch the sun set. The only reason for me to
leave was to open my own place."
Allan
Aquila (photo), 1991-2008 (yes, 17 years). Started as Grill manager and
wine buyer. Went to Catering. Became general manager of both Grill and
Café and part owner. Now doing restaurant consulting and restaurant
writing. "Along with Chris and Lisa Nelson meeting at Yarrow Bay and
marrying, we had a catering chef, Chris Jones, who also met his wife
there while she worked in the kitchen," says Allan.
Our business is just like any other in that when a professional takes
on a new project he or she will recruit people who they know can handle
the heat. It really pays to network.
Dave McDonald sells food to restaurants all over Puget Sound for The
MacDonald Meat Company in Seattle. He worked as a cook for numerous
restaurants in the area including Anthony's Home Ports and Restaurants
Unlimited, Inc. He has been in food sales since 1988 and is proud that
Seattle has become one of the great restaurant towns in the U.S.