Deming Maclise

Owner

Deming has over 20 years’ experience in the restaurant industry, 17 of them in the coffee business.  He opened Caffe Fiore, Seattle’s first organic coffee house, in 2002, and followed with a second store in 2005 and a third in 2007. Deming lives in Ballard, his favorite neighborhood in Seattle, where he especially appreciates its historic architecture, which he is committed to preserving.

James Weimann

Owner

James has built and owned the Triangle Tavern in Fremont, El Camino, Peso’s Kitchen & Lounge on Queen Anne, The Ballroom in Fremont, May Restaurant in Wallingford, and Talarico’s in West Seattle. James is committed to the specific neighborhood in which he builds a restaurant and considers himself first and foremost a designer.

Shannon Galusha

Executive Chef

A native of the Pacific Northwest, Chef Shannon Galusha applies his philosophy of “eliminating the unnecessary to obtain simplicity” resulting in exquisite culinary magic. Galusha’s cuisine is inspired by the seasonal, prolific bounty of seafood, artisan products and local farmers from the region.

Galusha polished his culinary skills at the New England Culinary Institute, and upon graduating, took on residency for three years at the world-renowned French Laundry in Yountville, California.

In addition, Shannon has traveled such places as France, Germany, Switzerland, Spain, and Italy; working with various chefs while enjoying a six month gastronomic tour. In Paris, Galusha had the honor of working under two-star Michelin chef, Michel Rostand. His impressive local résumé includes serving as executive Sous Chef at Fullers in the Seattle Sheraton, Executive Sous Chef at Campagne and Café Campagne, Executive Chef at 727 Pine (formerly in the Seattle Grand Hyatt) and Chef/Partner at Veil restaurant.

Jason Stoneburner

Chef de Cuisine

Jason Stoneburner brings years of experience and immense creativity to his position. Stoneburner, a self-taught cook, began his culinary career in Boulder, Colorado, first as a pastry chef at the famed Flagstaff House Restaurant and then as Chef de Cuisine under chef James Mazzio at 15°. In 1998, Stoneburner came to Seattle to work at Stars under James Beard award-winning chef Jeremiah Tower and then spent three years cultivating his culinary skills at Campagne. In 2003, Stoneburner took the position of Pastry Chef at Union under Food & Wine’s Rising Star chef Ethan Stowell, where in 2005 he was named Chef de Cuisine. He went on to serve as a Chef at How to Cook a Wolf.

More importantly, in April of 2007 Stoneburner married his longtime sweetheart, Vanessa.

James Lechner

Dining Room Manager, Wine Nut

James Lechner has been involved with restaurants for over 15 years, most recently as the Manager of Cafe Campagne. James has studied wine through the Court of Master Sommeliers and the International Sommelier Guild, and although he is sincere about his studies, he believes that wine should bring pleasure above all else. He lives in Ballard with his wife and son.