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.
Robert Spaulding-Executive Chef Elliott’s Oyster House
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.
Tom Douglas Restaurants
Son Souvatdy – Raised in Seattle and worked his way to become a sous chef within the Tom Douglas restaurant group.
Mike Mackley – Mike Mackley was born and raised in Maryland. He moved to Seattle in 2010 to further his career in the restaurant industry. He currently lives in Broadview, WA with his beautiful wife, Linnea Scott and their beloved standard poodle, Wally. On his days off you can find him at any number of breweries around the Seattle area enjoying craft beer and living the good life.
The chefs will create a Seatown Fishmonger Stew using Penn Cove Mussels, cod, shrimp, white wine and more!
Kyle Johnson - Home Remedy
Born in Anacortes, Wa and raised east of Cleveland, Ohio, Kyle Johnson returned to his PNW roots in 2010. After working at Seatown Seabar for its opening year, Kyle moved to Dahlia Lounge, working his way up the line to sous chef where he worked until the summer of 2017 when he became the chef of Cantina Leña. In late 2018, Kyle moved over to take on the chef position at Home Remedy.
Prior to his return to Washington, Kyle had worked with his father Randal at his restaurant Molinari’s in Mentor, Ohio. Growing up with a father who is a chef, Kyle was exposed to the controlled chaos of a kitchen early, beginning with washing dishes at 10 years of age, and culminating with being sous chef at the age of 22. This early exposure to different foods, cultures and experiences had a lasting impact on Kyle, who decided to follow in his father’s footsteps.
When Kyle isn’t cooking at Home Remedy, he is usually cooking for his friends, family and amazing wife Tara at their home in White Center, or making hilarious dad jokes.
"and daughter, Olive," should come after "Tara"