Farm Table to Table Dining

Executive Chef Brian Scheehser practices sustainable farming in his ten-acre farm in Woodinville. He is growing many of the fresh ingredients featured in Trellis including his signature "Two Hour Salad" where the ingredients are harvested within two hours of being served.  In Spring of 2010, Chef's  five-acre parcel doubled in size after he took on a five-acre, former U-pick parcel located next to his original plot. The addition brings Flemish pears, six varieties of apples, seven varieties of blueberries, and three varieties each of raspberries and blackberries. "Everything planted at the farm was planted with the seasonal Trellis menu in mind." says Chef Scheehser. 

About Executive Chief Brian Scheehser.

 Trained at the Culinary Institute of America, where he specialized in garde manger, Chef Scheehser has nearly 30 years of culinary experience. Following his graduation, he served as an apprentice to Chef Lucien Verge at Chicago's L'Escargot, remaining at the restaurant for 11 years. He then moved on to Chicago's Hotel Nikko restaurant and later joined the Chicago Sheraton. Chef Scheehser moved to Seattle to join the Sorrento Hotel, where he spent more than a decade as Executive Chef of the renowned Hunt Club. Brian brings his broad experience and love of fresh, wine country cuisine to Trellis. 

Chef Scheehser regularly participates in educational programs and supports multiple charitable organizations, including Share Our Strength/Taste of the Nation, Star Chefs March of Dimes, Fred Hutchinson Premier Chefs, American Liver Foundation Chefs of Seattle Culinary Gala and Common Meals/Farestart. He also is a member of Slow Food and is involved in events sponsored by the Washington Wine Association. He was showcased in the 2009 Gala Auction Dinner for the "Auction of Washington Wine" benefitting Seattle's Children's Hospital.

Chef Scheehser and Trellis have been critically acclaimed on both a national and local front. He had been featured in Bon Appetit, Travel + Leisure,  Gourmet, Sunset, Seattle Magazine, Alaska/Horizon In-Flight Magazine, The Seattle Times, Seattle Metropolitan Magazine, Northwest Palate, 425 Magazine and Edible Seattle. Seattle Magazine named Scheehser a “Best Green Chef” in May, 2008 and in September 2008, Scheehser was featured at the famed James Beard House in New York City as part of its "Best Hotel Chefs in America" series. A 425 Magazine readers poll in September 2009 named him “Best Chef”. The PBS Emmy nominated “Chefs A’Field” series features Scheehser in “The Real Chef’s Garden” episode airing in January 2010.  Trellis in The News.

Even with all of these accolades, Chef Brian is known for his sense of humor, mentoring style, and true commitment to sustainable cooking and farming. "I would say that I am 75% farmer and 75% chef.  There is absolutley something that you get when you taste food that is just picked. The sugars are sweeter and the flavor is pure and true...It's nature's way..."