Chef Mac Tadie

Mac has over ten years of experience working for some of the most highly regarded restaurants around the world. He started his career in London at St. John Bread & Wine Restaurant, working for the renowned Fergus Henderson. He has since cooked at Flora Bar in New York City and at Lark, Homer, and Sitka & Spruce in Seattle. As head chef, he ran the kitchens at community favorites Bar Lunatico in Brooklyn and Brimmer & Heeltap in Seattle. A few years ago, Mac ventured outside of restaurants to cook for private clients and host dinners at local farms.

Mac grew up in Tacoma, and as a chef, he draws from his roots. His menus focus on vegetables and seafood: the specialties of the Pacific Northwest. He creates clean, complex, and delicious flavors through unique combinations of these ingredients, united with homemade ferments and preserves.