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. This schedule is for both Saturday and Sunday.

10 a.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. 

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11 a.m. -Andy Begina
Sous Chef, Lecosho, Seattle

Andy is former chef at Metropolis, Corolla, NC and former Kitchen Manager/Woodfired Grill Cook at Mike Dianna's Grill Room, Corolla, NC.

Andy is a native of Connecticut, and learned to cook outdoors, camping, with a love of fresh New England seafood. In 2004 he found a love for cooking professionally on the Outer Banks of North Carolina, where he worked in multiple beach restaurants, honing his skills and celebrating local catch, and harvests. He spent the winter of 2007-2008 working in Cruz Bay, St. John, USVI, learning new flavor profiles and techniques. He is a recent transplant to the Pacific Northwest and Seattle area as of 2018.  He says, "I love this PNW region for its natural beauty, many cultures, and culinary bounty to explore."

Andy will be demonstrating two mussel dishes. The first will be Mediterranean-style with garlic, shallots, white wine, tomatoes, onions, bell peppers, celery, chicken stock, smoked paprika, cayenne, and, herbs. The second he calls "Pacific Rim" style with coconut milk, cream, and Chinese Five Spice.,/span>

12 p.m. Son Suvtady
Mike Mackley - Tom Douglas Restaurants

Son was raised in Seattle and worked his way to become a sous chef within the Tom Douglas restaurant group.

Mike 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!

1 p.m. Chris Garr
Executive Chef, Ivar’s Acres of Clams

Garr has been Executive Chef at Ivar's Acres of Clams since 2007.  Raised in Eastern Washington, Chris Garr started his cooking career as a prep cook in Winthrop, Washington at Sun Mountain Lodge, a popular mountain resort.

At that point, he knew that he had found his life’s career and decided to pursue it full time. He promptly moved to Spokane to enroll in the culinary department at Spokane Community College -- graduating with top honors. While attending school, he worked at the opening of Spencer’s Steakhouse, a new restaurant concept by Doubletree.

After graduation, Chris expanded his culinary skills and worked at a boutique-style French restaurant, The Winged Lion, as well as at a fine dining Italian restaurant, The Italian Kitchen. For a brief time, he even worked as a pastry chef. In 2001, Chris moved to Seattle to work at Salty’s on Alki as the assistant banquet chef where he was quickly promoted to Sous Chef. After three years, he left to work at Wolfgang Puck Catering at Benaroya Hall before ultimately coming to Ivar’s Acres of Clams.

2 p.m. 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.