About Carlos

Chef Carlos Beltre a native from the Dominican Republic, grew up in New York City and discovered his passion for cooking at a young age while working in his mother's restaurant after school. He was exposed to a variety of bold flavors, spices and a world of limitless creativity. After graduation from the International Culinary Culinary in Soho Chef Carlos began his career working as a dishwasher for different restaurants across New York City. After several months he was given an opportunity as a Line Cook at Chefs Club By Bon Appetite where his career and skills flourished by continually challenging himself to learn new techniques and improving both his pallet and his knowledge of food. Shortly before moving to Washington with his wife Carlos worked with The Make It Nice Restaurant Group and helped open their new fast casual concept restaurant in Downtown Manhattan. Since being in Seattle he's had the pleasure of working in the Historic Hotel Sorrento and Mamnoon which was voted one...

About Brooke

Brooke has an extensive background in restaurants and hospitality. Excited to return to the Northwest with his family, Brooke most recently worked at Siam Talay in Telluride, Colorado. Prior to that Brooke has experience managing food & beverage operations for Teatro Zinzanni, The Golf Club at Echo Falls, and Anthony's Restaurants. Brooke believes that every day is a new day to change lives for the better through building & supporting a great team. From golf courses to fine dining restaurants, and Seattle’s premier dinner theater to ski resorts, Brooke has always strived to challenge himself in a place that supports his passion of living the outdoor lifestyle in the PNW. While not at work Brooke enjoys mountain biking, skiing, camping and sailing with his family, and certainly getting a round of golf in when he can.