Cooking Demonstration Chefs

Meet the chefs who will take mussels to a new level.
The demonstrations are Saturday and Sunday between 10 a.m. and 3 p.m.

Chef Robert Spaulding showing how to cook mussels

10:00 a.m.
Robert Spaulding
Executive Chef, Elliott’s Oyster House, Seattle

Chef Robert Spaulding serves as executive chef at Elliott’s Oyster House on historic Pier 56. Growing up in Seattle Robert took an early interest in food learning the ins and outs of the kitchen from his relatives.

Chef Robert has a passion for the outdoors and enjoys tending to his garden, kayaking and fishing. He grew up fishing, hunting and foraging for wild fruit and mushrooms around the Northwest.

Robert creates menus at Elliott’s using the freshest and highest quality local ingredients. Chef Robert is committed to supporting the area food community, whether it working with vendors to provide sustainable products, helping area students learn the culinary trade or with local charities, such as FareStart, which provides job training and employment in the food service industry. Robert earned his degree in the Culinary Arts Program at Seattle Central Community College after traveling extensively in South East Asia.

Before joining the award-winning restaurant team at Elliott’s 12 years ago, Chef Robert spent more than sixteen years in various culinary positions. He has worked in high profile hotels and restaurants such as Las Vegas's Venetian Hotel & Casino and Caesar’s Palace Hotel & Casino.

Chef Robert currently resides with his family in the Seattle area. 

11:00 a.m
Andreas Wurzrainer
Coupeville School District

Andreas Wurzrainer is the former owner and chef at Christophers Restaurant in Coupeville, has won the past two Musselfest Chowder tastings and is a five-time winner.  This is the first year Chef Andreas is not competing and will be your first opportunity to see how he prepared one of Christophers signature dishes.

You can read an interview with Chef Andreas on our website here...

Kyle Campbell cooking at Fraser's12:00 p.m.
Kyle Campbell
Fraser's Gourmet Hideaway - Oak Harbor

Chef Kyle Campbell has worked at Frasers Gourmet Hideaway for 10 years. Originally from Philadelphia Pennsylvania,

Kyle has worked in the culinary industry since he was 15. He attended culinary school just outside of Gettysburg. After graduating, he was offered a job at Artist Point located at Wilderness Lodge in Disney World. Two years later he found himself in Oak Harbor WA.

After 7 years of honing his skills at Frasers, Kyle left to work at the highly regarded Herb Farm in Woodinville.  Here he had the opportunity to learn Farm to Table, as the restaurant has its own working farm.

Chef Kyle returned to Frasers in 2016 reuniting with Chef Scott Fraser. His dedication and innovative skills has made Frasers Gourmet Hideaway a true destination.

1:00 p.m.
Michael Weeks
Callen's - Coupeville

Chef Michael Weeks and his wife Emily discovered the amazing location of Callen’s Restaurant while on a short vacation to Whidbey Island. That day turned out to be a fateful one for their family since it led to them moving their family to Whidbey Island and opening Callen’s Restaurant. Callen’s sits in a unique location across from the Coupeville Ferry dock, an iconic location that has been a restaurant in one form or another for over 70 years. Callen’s specializes in real handmade comfort food at reasonable prices served up with spectacular views.

Tori Mann posing for the camera2:00 p.m.
Tori Mann
Lola - Seattle

Tori Mann has been at the helm of Lola, part of the Tom Douglas Group of restaurants, since 2016. She has worked in Seattle for the last 16 years with chefs Tom Douglas, Brock Johnson, Matt Fortner, and Thierry Rautureau. As Northwest native, she feels lucky to be around good food in a great locale, and to be able to experience all that a food focused life has to offer. She lives with her family in Seattle and spends time fishing, foraging and cultivating a large garden.