Focusing on “locally derived, seasonally inspired” cuisine has been Chef Seth Caswell’s hallmark for nearly two decades.
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 training in a baking and pastry program at Dubrulle Culinary Arts School in Vancouver, BC, Caswell set out for New York City. There, he 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. 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 where he immersed himself in the local food community. As Executive Chef at the Stumbling Goat Bistro, 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.
Following a stint as Executive Chef of the Seattle campuses of Google, Caswell made the enviable move to Lummi Island, WA, as the chef of the Beach Store Café. There he reveled in the island produce and pursued his vision for a sustainable culinary future.
As the Executive Chef of the Sorrento Hotel in Seattle, Caswell oversees operations of Dunbar Room, Fireside Room, Banquets and Wedding at the historic Top of the Town.