Chef Ryan Trimble

With a degree in Culinary Arts from Bellingham Technical College, I have continued to expand my knowledge as a chef for the last 7 years in the Seattle area. I began my journey at Canlis but really grew the most in my profession as a cook at Spinasse and Artusi on Capitol Hill in Seattle. Under Chef Stuart Lane, I mastered many new skills with regards to pasta and Italian cuisine. From there I challenged myself as the Executive Chef at high volume, contemporary restaurant in Fremont. This management role challenged me in running a full staff, creating menus and build a successful restaurant during the pandemic.

With my experience in both fine dining and high volume kitchens, I carry this knowledge into all of my cooking endeavors, following the teachings of Pellegrino Artusi with a foundation in home cooked meals. While volunteer farming with my wife (a professional server and bartender) in France and Italy in 2019, I received hands on experience and advice straight from the source that changed my culinary life and goals. This experience coupled with the changes in the food and beverage industry during the pandemic, motivated my wife and I to begin our journey towards owning a farm with a restaurant and gathering space for the community and beyond. I have a passion for cuisine, farming, and the wholesome nature of good, homegrown food and I am excited to share this passion with our guests and patrons.