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EXECUTIVE CHEF BENJAMIN CLOSSON

With more than 20 years of professional chef experience, Benjamin Closson brings an understanding of exceptional hospitality and a passion for cooking with fresh and local flavors to Trellis Restaurant, as well as The Heathman Hotel's culinary and catering operations. Closson is a graduate of Le Cordon Bleu College of Culinary Arts in Portland, and has spent the majority of his career working for top hotels and restaurants throughout the Pacific Northwest. Closson was previously the executive chef at Nordstrom's flagship location in downtown Seattle, where he oversaw all food and beverage offerings including Café Nordstrom and The Grill. Closson also played an integral role in Nordstrom's restaurant development efforts, successfully launching seven in-store restaurant openings around North America. Prior to Nordstrom, he served as chef de cuisine at Terra Plata in Seattle and as executive sous chef with Earth & Ocean at W Seattle. Closson carries out Trellis' focus on seasonal, fresh and sustainable ingredients by working with local farmers and creameries, such as Olympic Mountain, to source from around the region and create menus that reflect the seasons all year long. Guests can expect a memorable dining experience at Trellis, whether they are enjoying brunch, afternoon tea, dinner, or celebrating a special occasion.
 

 

PASTRY CHEF JACQUELYNN BECKMAN

Jacquelynn Beckman found her calling early on, whipping up birthday cakes for her family and making homemade bread with her mom in the kitchen. She followed her passion for baking and now manages Trellis' pastry program, along with crafting tasty treats for special events at The Heathman Hotel. Beckman's impressive pedigree includes working for luxury hotels such as The Ritz-Carlton, Laguna Niguel and Carmel Valley Ranch. She was most recently with 24 Carrots Catering & Events, one of the premiere caterers in Southern California. Beckman has changed the confectionery landscape of Trellis since joining in 2015 by continuing to develop new desserts, including gluten-free delicacies, that reflect Trellis' mission to create inventive and flavorful dishes with ingredients sourced locally. Beckman's standouts include her Strawberry Unicorn made with berries from nearby farms, and rotating sorbets crafted from seasonal fruits. Beckman creates a delicious and unexpected experience for every guest, regardless of their special requests, bringing an unwavering desire to delight!

Photo Credit: Rachel Coward