TOP CHEF
Harold Anthony Donahue
Ascend Prime Steakhouse & Sushi
Executive Chef
Please describe your restaurant or food business.
We are an elevated dining experience with Japanese influenced American classics from steak to sushi. We have goals to wow with our chef driven culinary experience, full bar, large wine list and a service team and 360* views to match.
How long have you been in the food industry and what was your path?
I was exposed to the kitchen when I was very young by my mother and grandmother cooking for our very large family. The kitchen gave me the most confidence so, right out of high school my choice was to go to Le Cordon Bleu. Working for a celebrity chef at his very fast paced gourmet burger restaurant, is a position that I greatly underestimated, and I feel taught me the most about the leadership. I ultimately moved to Seattle and the time spent in our first year growing the Ascend Prime brand changed me. Over time, I was given the opportunity to be Chef and help continue our mission..
Name a guilty pleasure or at home meal or snack.
Beef Jerky & Apple sauce or Fried rice for me
Name a crowd favorite from your menu?
Char Sous Pork Belly with Arugula Agnolotti
Do you have a mentor?
Kevin Hee is my culinary director for Ascend. He was also my first Chef when I moved to Las Vegas and thus gave me an immediate person and goal to attain, but I did not realize I would get there so fast! I began looking for more goals and motivation to grow as a Chef, Kevin is the person to guide me once again.
WANDERING CHEF
Reis Llaneza
The Box Food Truck and The Box & Burgers Eatery
Chef/Owner
Briefly describe your restaurant or food business:
Asian Fusion Cuisine
How long have you been in the food industry and what was the path
that led you to today?
I went to Culinary school in Kona, Hilo straight out of high school.
After I graduated, I moved to Honolulu, HI where I worked at Sansei
Japanese Restaurant and Sushi Bar (where I met my wife) as well as
Chef Marvo's. I moved to Seattle in 2005 when my then girlfriend got
into UW Pharmacy School. I worked under Chef Vicky and became her
Sous Chef at Yarrow Bay Grill in Kirkland, then I became the Chef De
Cuisine at Flo Japanese Restaurant in Bellevue. After my wife
graduated from pharmacy school, I ventured out on my own and
opened up The Box (Asian Fusion) Food Truck and 6 years later we
opened our brick and mortar in Kirkland.
Name a guilty pleasure or at home meal or snack.
My last meal on earth is definitely a Loco Moco. This is a Hawaii
favorite consisting of a sunny side egg, hamburger patty, gravy, and
rice.
Name a crowd favorite on your menu?
Chicken Karaage and Pork Belly Bao
Do you recall a food disaster or kitchen learning moment?
Yes, my prep cook stuck a whisk in the blender and sauce exploded
everywhere!
Name an ingredient you cant live without.
Ginger and shoyu sauce
Finish this sentence: When I am not creating food or working you’ll
find me _____ .
Spending time with my family and daydreaming about fishing
LOST CHEF
Jose Lemus and Dylan Simons
LG’S Kitchen
Chefs/Owners
Briefly describe your restaurant or food business.
At Little Grandma's (LG's) Kitchen we specialize in Breakfast Burritos, Egg Scrambles, Lunch Wraps and Salads to help fuel your day!
What is the path that led you to today?
Jose – When I was a child and too young to work in the fields, I would work with my mom in the kitchen and then take the food out to my dad and older brothers. Seeing my mother feed and care for her family drove my passion for cooking.
Dylan – Ever since I was a kid, I have loved creating. Spending time in the kitchen with my grandmother, LG, was one of my earliest memories of being able to take raw ingredients and turn them into something special.
Name a crowd favorite on your menu?
The Border Wall. It has been an absolute joy hearing from customers that take the time to call us after eating our food.
Who is your dream dinner date? What’s on the menu? Who’s cooking?
Jose – My young daughter, Eliza. Chicken Strips and Mac'n’Cheese. I’m cooking, but she’s instructing me on how to cook the dinner.
Have you experienced a pivotal career moment?
We had been operating out of our commercial kitchen that we built in Medina. We are currently closed until a decision is reached with the city of Medina In the meantime, we are looking for a second location in Bellevue that will help us better serve our amazing customers.
When I am not creating food or working you’ll find me _____ .
Dylan - In my wood shop building a piece of furniture or a canoe.
SECRET CHEF
Stephanie King
Kitchen Market
Chef/Founder
Briefly describe your restaurant or food business.
We currently provide restaurant-quality meal kits to the greater Seattle, Bellevue area. We anticipate our first retail grocery location opening in 2021.
How long have you been in the food industry and what was the path that led you to today?
I have worked in private label groceries for the majority of my career. 2 years ago I quit my job to launch my passion project, Kitchen Market.
Name a guilty pleasure or at home meal or snack.
I don't think food is something to ever feel guilty about!
Does 2020 have you doing, thinking, or dreaming differently?
Absolutely! Our current meal kits came directly from a COVID inspired pivot, and we couldn't be happier with how things are going!
Favorite dish to make?
Steak salad...I have one for every season.
What is your favorite dish on your menu?
I have a real soft spot for our quinoa salad right now. It's the perfect summer lunch for a busy day!
Who is your dream dinner date? What’s on the menu? Who’s cooking?
My husband, steak salad, and anyone other than me!
Have you experienced a pivotal career moment?
Our current meal kits came directly from a COVID inspired pivot, and we couldn't be happier with how things are going!
Sweet or savory?
Savory.
Name an ingredient you can't live without.
Flake salt and really good extra virgin olive oil!
Finish this sentence: When I am not creating food or working you’ll find me _____.
Drinking rosé and reading a book!