Craig Hetherington | Executive Restaurant Chef “As a chef, it is my responsibility to support the local farmers. It is my goal to ingrain that responsibility into everybody who comes on board so that when they move on they have that sense of awareness. I don’t want them to look at food as something that comes out of a box.” – Craig Hetherington Craig Hetherington learned about culinary responsibility during his boyhood spent in Pittsburgh. He comes from a family of avid cooks and gardeners, who spent summers preserving the bounty. That immersion in food instilled in him a desire to become a chef. After high school, Craig decided to take a year off before attending cooking school. That year became seven as he hopped around the country to pursue his love of cycling. In 1998, he realized it was time to get serious about his future, so he enrolled in the culinary program at South Seattle Community College. With degree in hand, he began his professional cooking career at Elliott’s Oyster House. Subsequently, he cooked at Baci Catering and Stimson-Green Mansion before joining TASTE Restaurant as the sous chef in March 2007. He was promoted to executive chef a year later. He is a member of Chef’s Collaborative and served on the board for four years. As the executive chef, Craig oversees the kitchen at TASTE Restaurant as well as the menus for the TASTE cafes at the Olympic Sculpture Park and the Seattle Asian Art Museum |
