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David Mitchell

Executive Chef

​Chef David Mitchell joins Hearth with a passion for culinary excellence, an emphasis on locally grown ingredients and approachable dishes. Mitchell began his career at the Ritz-Carlton in San Francisco and  most recently, exercised his creativity in the kitchens of Cedarbrook Lodge and Copperleaf Restaurant. 

Mitchell's fondest food memory is sopping in family history. His family hails from German, West Virginia coal miners who often ate beans and pork bones. There was always a pot of beans going on the wood-burning stove. The dish of stewed pinto beans with chopped onions, sauerkraut and cornbread kept the family full no matter how tough times were. Mitchell often imagines himself in the cold hollers, eating pinto beans, feeling good with more than 55 years of practiced perfection. At Hearth, he will be implementing a menu where guests can enjoy the best versions of simple, honest food. Mitchell's interests include his rescue dog Kailani and mountain climbing. 

Abigail Gullo

Bar Maven

Known for her incredible drinks and endless mixology knowledge, Seattle Bar Maven Abigail Gullo is bringing her talents to Hearth. Gullo will add her twist on the cocktail program, making guest appearances as bartender and lending a hand with events and programs, including cocktail classes. Gullo moved to the Seattle area in 2018 to join the Ben Paris restaurant team as the Assistant General Manager and Bar Maven, a role which she continues. Throughout her career Gullo has earned numerous awards, including Eater New Orleans' “Bartender of the Year” in 2014, Heaven Hill Distillery's “Bartender of the Year” in 2016 and induction into Tales of the Cocktail's “2018 Dame Hall of Fame” for her unique and lasting contributions to the global hospitality industry.