It starts with stock.

Executive Chef Jack Reese takes great pride in creating an inclusive dining experience. From the very start of the cooking process, Jack and his team create stocks and sauces in-house, from scratch, with gluten free ingredients and vegan options that guarantee dietary needs can be met. This attention to detail and care goes far beyond the base. Chef Jack wants guests with dietary restrictions to have exciting, flavorful choices that make them feel prioritized, using unique spices and alternatives to wow guests. This artful planning is evident in every aspect of the menus at Meydenbauer Center. The culinary team uses local ingredients that are the ‘best of the season’, incorporating PNW flavors and signature offerings that add variety to dishes and showcase what Washington does best. Autumn may see a salad garnished with crisp Northwest apples. Juicy local watermelon can be found with feta on a skewer as a tasty appetizer in the summer. All yearlong, wild huckleberries and Morel mushrooms that are native to our region are integrated into exquisite fare. It doesn’t stop there. Not only does the culinary team draw inspiration from the PNW, they also create fusion dishes that represent many cultures, as we are surrounded by beautiful and diverse communities. Chef Jack has lived in the Seattle area for over 10 years with more than 25 years of invaluable kitchen experience. In his 9 years at Meydenbauer Center, Chef Jack has established an experienced team with great morale and a zest for collaboration. His skilled crew believes in taking the ego out of cooking and replacing it with love, combining everyone’s ideas, personal favorite dishes, and unique skills to create the best possible cuisine that tells an important story. A story of where they’re from, what they’re passionate about, and how they will achieve a culinary offering that will bring a client’s brightest vision to life.