the story of seth caswell

Chef Seth Caswell

Focusing on "locally derived, seasonally inspired" cuisine has been Chef Caswell's hallmark for more than a decade.

Caswell first began cooking professionally in 1994, shortly after graduating from Vassar College with a degree in environmental studies and comparative religion. Caswell, who had been planning on becoming an environmental lawyer, uncovered his true calling during a ski-season baking job in Taos, NM.

After several restaurant stints in Taos, NM and Seattle, WA, and training in a baking and pastry program at Dubrulle Culinary Arts School in Vancouver, BC, Caswell set out for New York City. There, Caswell cut his teeth with such luminaries as Jean-Georges Vongrichten, David Pasternack, and Dan Barber, from whom he learned the importance of technique, high-quality ingredients, and simplicity.

From 1998-2005, Caswell was Chef de Cuisine at the renowned East Hampton restaurant Nick & Toni's. On Long Island, Caswell was inspired by by the availability of seasonal produce from local farms, day-boat fish from Montauk fisherman, and the acre-and- a-half organic garden behind the restaurant. His work at Nick & Toni's earned the restaurant three stars from The New York Times.

In 2005, Caswell made the decision to return to the Pacific Northwest. As Caswell said "I've always been enamored with the variety of ingredients in the Pacific Northwest. Not only are there four true seasons here, but also many micro-seasons. This encourages me to become creative with ingredients that are available for very short periods of time."

In Seattle, Caswell immersed himself in the local food community. As Executive Chef at the Stumbling Goat Bistro, Caswell became a regular at local farmers' markets. He also regularly visited the farms, fisheries, and cheesemakers that he supported to understand exactly how and why our local food is produced the way it is. At the Stumbling Goat, Caswell garnered accolades for his homey yet sophisticated dishes.

In 2010, Caswell opened emmer&rye in a restored Victorian house on the top of Queen Anne Hill to further his vision of "locally derived, seasonally inspired" cuisine. Here, Caswell creates dishes that showcase the best ingredients the Pacific Northwest has to offer.

Caswell's involvement with the local community and its food systems extends beyond the kitchen. From 2006-2009, Caswell served as president of the nonprofit Chefs Collaborative. Today, Caswell continues to support the organization as a volunteer and member. Caswell also regularly participates in fundraising efforts for various local organizations, such as FareStart and the Cascade Harvest Coalition. Caswell serves as a guest educator for food education programs and initiatives, such as Beecher's Good Food Kids program, UW's Food and the Environment, and WSU's CAIRN school. Currently he is serving on the national Board of Directors for Chefs Collaborative, where he is extending the mission of the organization to new regions of the country.

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the story of seth caswell