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Consulting Partners

We partner with several of the top Food and Beverage culinary professionals in the Seattle area to support our clients in a variety of areas including menu development, operations, training and beverage program development.

Restaurant Consulting

Sam Crannell

LloydMartin

Chef-Owner Sam Crannell’s dream of opening a neighborhood restaurant came to fruition with the opening of LloydMartin in 2011 in Seattle. LloydMartin was awarded “Best New Restaurant” 2012 from Seattle Weekly and “Best New Neighborhood Restaurant” 2012 from Seattle magazine.

Sam’s professional journey commenced with training from The Cooking and Hospitality Institute of Chicago in 2002, a Le Cordon Bleu affiliate. Following completion, Sam immediately put his knowledge and passion to use working as sous chef at Atlantique in Chicago before moving on to work at several neighborhood restaurants around the Seattle-area, including Bon Appetit’s top gastro-tavern in 2009, Quinn’s Pub, before taking the head chef position at Oddfellows Café and Bar where he began to enjoy the intimacy of smaller neighborhood restaurants.

Eric Rivera

Eric grew up in Olympia, Washington. A jack of all trades, he majored in biology with a minor in music before pursuing a career running a successful mortgage, insurance, and financial services business. However, he felt that his true passion was the fun and excitement of being in the kitchen as he’d learned from his grandfather while cooking together in Puerto Rico. So, he sold his house, closed his business and attended culinary school while working full-time at Seastar and later Blueacre Seafood in Seattle.

Rivera moved on to work at Alinea in Chicago as the Director of Culinary Research Operations for Grant Achatz’s restaurant group where he worked been for three and a half years.  He then moved back to Seattle to work as the Director of Culinary Operations and Innovation at the Huxley Wallace Collective to develop and open four restaurants along with menu R&D for two of their previous properties. He is now consulting on new restaurant projects and looking for his next great opportunity.

Matt Lewis

Restaurant RouxWhere Ya At Matt

Cooking started for Matt at a very early age. Growing up in New Orleans, he helped his mom and grandmother in the kitchen. Standing on a stool so that I could see over the counter, he learned a lot of the traditional Creole dishes such as gumbo, jambalaya, and etouffee. These simple delicacies added flavor to his life and inspired him to share his passion by teaching others that cooking can be easy and fun, and that anyone can do it.

Matt worked for Frank Stitt in his restaurant Bottega in Birmingham, Alabama as well as at his Highlands Bar and Grill. He also had the opportunity to work with Chris Hastings of Hot and Hot Fish Club before attending the Culinary Institute of America in Hyde Park, New York where he was chosen to attend the Food and Wine Festival in Aspen while also acting as an ambassador at the CIA where he would go out to area high schools and teach students simple techniques that make cooking fun.

Matt came to Seattle and worked at The Four Seasons Hotel as well as with Scott Staples of Restaurant Zoe, a premier Northwest restaurant; Canlis, a landmark Seattle restaurant and the birthplace of Northwest Cuisine; and Toulouse Petit where I was once again pulled back to my roots of Southern Creole cooking. In 2010 he started the nationally acclaimed food truck, Where Ya At, Matt and in 2013 opened Restaurant Roux which was later voted Best New Restaurant in Seattle.

Beverage Program Consulting

Jon Clark

Jon is a Portland native, and University of Washington alumnus that recently returned to Seattle. He met his wife while teaching in Hungary and lived there for four years. Prior to his return, he lived in Chicago where he worked at Grant Achatz’s The Aviary and the subterranean speakeasy The Office as a Bar Chef.

Jon is a certified Sommelier and experienced bartender who specializes in beverage program development and staff training. He current manages the beverage program at mBar – Seattle’s newest upscale restaurant in South Lake Union.

 

Mitch Palmer

Mitch Palmer has been working in the Seattle hospitality industry for nearly half of his life. After working in the back of the house for a number of years, he began applying the strong work ethic learned in the kitchen to the bar.

In pursuing this passion he has explored many aspects of mixology including barrel aging, preparing house bitters, carbonating cocktails, crafting shrubs, and expanding on a wide knowledge of classic recipes.

Mitch has a keen palate, making his food and cocktail pairings a unique treat. He was able to hone this skill at Emmer & Rye and Art of the Table while guiding guests through a nightly tasting menu. He is also known for incorporating unexpected ingredients into his drinks, such as beer, sherry, infused oils, and vinegars.

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