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In fact, his calm, yet commanding demeanor befits more of the boy
next door than the leader of the renowned Hunt Club kitchen.
Unlike many executive chefs, Scheehser is cooking every day. He
oversees breakfast, lunch and dinner. His latest menu is heavily
influenced by culinary trends from both the Northwest and Mediterranean
regions. Brian’s penchant to build a great fusion between
the two was inspired by the Hotel itself – a Northwest institution
with its architectural roots firmly rooted in the Mediterranean
heritage of Seattle.
a student at the Culinary Institute of America in Hyde Park, New
York, Scheehser specialized in garde manger: the preparation of
cold stew, soups, salads and pates terrines. At graduation, he was
chosen to work with Chef Lucien Verge as an apprentice at Chicago’s
L’Escargot. He remained for 11 years, and worked both in the
front and the back of the house while running the dining room and
bar operations along with off-premise catering.
Following L’Escargot, Brian became the Garde Manger Chef
for Chicago’s Hotel Nikko restaurant. He later moved on to
assist in opening the 4,000 seat ballroom as Banquet Chef at the
Chicago Sheraton. Here he learned the meaning of “high volume”.
The Sheraton’s ballroom was capable of serving 12,000 meals
a day: a test in teamwork while maintaining high quality levels.
Scheehser then moved west to the Sorrento to serve as Banquet Chef
where he revamped the menus to offer a more personal level of restaurant
dining. Four years later, he was named Executive Sous Chef for Hunt
Club, overseeing menu planning and operations.
Passion is what keeps the creative juices flowing and Scheehser
also shares an intense passion for gardening. What began last year
with a one-acre plot of land in Woodinville where he started his
own vegetable and herb garden from seed, has expanded into two full
acres this year. Through extensive reading and learning special
techniques and secrets from area farmers, Brian has been able to
grow organic produce for his restaurant. On any given day, the garden
will dictate what appears on the daily lunch and dinner menus.
Scheehser revels in making soups and touts fresh fish as his favorite
feast. “I like to keep the food simple, with fresh ingredients,
and a good, strong blend of textures,” he explains. “Most
food speaks for itself, and we really just need to be in the kitchen
to assist in balancing and mixing its flavors.”
Scheehser has also appeared on numerous television programs, and
teaches classes around the Seattle area. |
