Meet the class of 2020!



Wine Notes:

Daisley Gordon    Café Campagne
Lemon Butter Spinach

About: After college, Daisley worked a few years in restaurants to enhance his understanding of the business. He graduated from The Culinary Institute of America in Hyde Park, NY, which included an internship with a Certified Master Chef. In 1995, he landed at Campagne Restaurant –Seattle’s standard-bearer of regional French cuisine. He never left. Gordon went from cook to Sous Chef, Chef and eventually Chef/Owner. At the now 25-year-old Café Campagne, he focuses on bringing-out the full flavors and celebrating the bounty of the Pacific Northwest seasons, in the French style. He maintains passion for French culinary traditions and the French obsession with product quality by his loyal patronage to the Northwest’s finest purveyors. In 2008, Gordon was a competitor on Iron Chef America’s fresh berries challenge. The beneficiaries of Gordon’s charitable work includes the Pike Place Market Foundation and the Fred Hutch Cancer Research Center.

Wine Notes: See wine pairings sent with recipe

Peter Levine    Chef/Consultant
Moroccan Lamb Stew with Deluxe Cous Cous

About: Chef Peter Levine attended the California Culinary Academy in San Francisco and the Diablo Valley College Hotel and Restaurant School in Pleasant Hill, California. In San Francisco, he worked at Harry’s Bar and American Grill. On the East Coast, he worked at Twenty-One Federal Restaurant, and in Washington D.C,. he served as apprentice for the late Jean-Louis Palladin in the Watergate Hotel. In Seattle, he has worked at Trattoria Carmine, Isabella Ristorante, BluWater Bistro, Vivanda, and Mackay Restaurants’ Troiani and Waterfront Seafood Grill. He was a chef for Columbia Hospitality at various properties for the past seven years. He is currently consulting.

Wine Notes: See wine pairings sent with recipe

Maximillian Petty    Eden Hill Provisions
Breaded and Seared Scallops with Tesa Bacon and Corn Cream, Lemon Peel Gastrique

About: Chef Maximillian Petty worked at his sister’s wine bistro in Port Angeles during high school. The day he graduated he moved to Washington D.C. and became a line cook at Creme Restaurant and Bar. He staged at Jose Andrés Restaurants. In 2008, he moved to Oregon and attended culinary school at Lane Community College. He cooked at King Estate Winery after graduation starting on the line and working his way up, eventually taking over charcuterie. A few years later, Max and his wife Jennifer moved to Austin where he worked at Olivia with Chef Andrew Francisco working his way up to chef de cuisine. He made Zagat’s 30 Under 30 List and Austin’s Under 40 List for culinary arts. After three years, he left to become a private chef for a family in D.C. In 2015, Max and Jennifer bought a restaurant on Queen Anne and named it Eden Hill. In 2019, they opened a more casual spot, Eden Hill Provisions. Chef Max made the shortlist for James Beard’s “Rising Star Chef” award for 2016, 2017, and 2018. During the pandemic, they have closed Eden Hill and turned Provisions into a take-away restaurant.

Wine Notes: See wine pairings sent with recipe

Although it rarely happens, chefs are subject to change.