January 4-29, 2009 (Sunday - Thursday)

Brian Scheehser - Executive Chef

Executive Chef Brian Scheehser leads a celebration of small scale, farm to table products at Trellis, the Heathman Hotel-Kirkland's restaurant and bar evoking great wine country restaurants. An avid gardener, Chef Scheehser lays a table of food and drink that reflects a true appreciation for fresh regional ingredients at the height of their seasonality.

At Trellis, Chef Scheehser melds modern cooking techniques and flavor profiles with the rustic, farm-fresh, robust cooking style that characterizes wine country restaurants. Simple preparations allow the quality of the ingredients to shine, while the rich, hearty flavors that characterize classic wine country cuisine are the mainstays of the menu. Rooted in the simplicity of country Italian and French cooking and influenced by his knowledge of cutting edge Northwest and West Coast cookery, Chef Scheehser's farm to table cuisine is a perfect match with the casual elegance of Trellis.

The menus at Trellis are inspired by what Chef Scheehser selects from the region's bounty, particularly from the fresh produce hand-tended on his three-acre plot at the South 47th Farm in Woodinville. Chef Scheehser began experimenting with growing his own food over six years ago, learning farming methods through in-depth study and firsthand knowledge from local growers. What he doesn't grow for the restaurant himself is sourced from the other 44 acres of the transitional, salmon safe-approved farm and the Pacific Northwest's ample reserve of talented producers. Accordingly, the menu at Trellis evolves with the seasons, always using the best of the current harvest as a foundation.

"Immersing myself in the earth has given me a unique understanding of a food's inherent flavor and texture," says Chef Scheehser. "The growing process amazes me, and I enjoy the art of coaxing out the earthy, natural attributes of fresh produce using the simplest culinary techniques." To date, Chef Scheehser has harvested 30 varieties of heirloom tomatoes, 10 varieties of winter squash, beets, lettuces, cabbages, broccoli, Brussels sprouts, cauliflower, carrots, celery roots, leeks, corn, pumpkins, potatoes, sweet peas and beans.

Trained at the Culinary Institute of America, where he specialized in garde manger, Chef Scheehser has nearly 30 years of culinary experience. Following his graduation, he served as an apprentice to Chef Lucien Verge at Chicago's L'Escargot, remaining at the restaurant for 11 years. He then moved on to Chicago's Hotel Nikko restaurant and later joined the Chicago Sheraton. Chef Scheehser moved to Seattle for an opportunity at the Sorrento Hotel, where he eventually spent more than a decade as executive chef of the Hunt Club.

Chef Scheehser regularly participates in educational programs and supports multiple charitable organizations, including Share Our Strength/Taste of the Nation, Star Chefs March of Dimes, Fred Hutchinson Premier Chefs, American Liver Foundation Chefs of Seattle Culinary Gala and Common Meals/Farestart. Chef Scheehser and Trellis have been critically-acclaimed on both a national and local front. Chef Scheehser has been featured in Bon Appetit, Travel + Leisure, The Seattle Times, and 425 Magazine. In September 2008, Scheehser was featured at the famed James Beard House in New York City as part of its Best Hotel Chefs in America series. He also is a member of Slow Food and is involved in events sponsored by the Washington Wine Association.