January 4-29, 2009 (Sunday - Thursday)

Zachary Millican - Chef

Chef Zach Millican discovered his calling as a young child and has never looked back. The Seattle native is only 28, but already has worked in numerous distinctive kitchens throughout the country.

In early 2008, he was named Executive Chef at Artemis Café and Bar located in Seattle's hip Capitol Hill neighborhood. Owner Oscar Velasco-Schmitz says he was as impressed with Millican's culinary background, as he was to Millican's talent and strong work ethic. The barely 6-month old restaurant was looking for someone who could take the restaurant's bistro fare up a notch while still maintaining its casual neighborhood atmosphere. Millican immediately updated menu favorites and added an ever changing daily board of featured dishes.

Prior to Artemis, Millican worked as Executive Sous Chef at Seattle's critically acclaimed Cascadia Restaurant. Trained at the world renowned Culinary Institute of America in Hyde Park, New York and a dean's list honor, after graduation he quickly worked his way up to sous chef at the gracious Finch Tavern in Croton Falls, New York.

Millican added another top restaurant to his resume, spending almost three years at the Bradley Ogden's in Caesar's Palace - the only restaurant in Las Vegas to receive the James Beard Foundation's "Best New Restaurant of the Year" award. The famed Bay area James Beard award winning chef, a pioneer in the farm-fresh and organic movement, greatly influenced Millican's cooking philosophy.

"At Artemis, I want our guests to know that we focus on buying local, fresh, seasonal product, " says Millican. "The real stars are the local farmers and their produce is the heart, the real focal point, of each dish I create." The menu changes with the harvest calendar. Zach encourages guests to share each plate and experience the different flavors presented at the table.

"I am so lucky to be doing what I love as a career," says Millican. "That's why I enjoy being behind the line so much, because it truly makes me happy."