Summer Guest Chef Series

This summer, Eritage Resort will gather talented chefs from around the Pacific Northwest to join Eritage executive chef Brian Price and James Beard Award-winning chef Jason Wilson and create a six-course menu to celebrate the seasonal bounty of the region. The monthly series will give guests the chance to meet some of Washington’s best chefs, farmers and winemakers in a beautiful and intimate setting. Lodging packages are available for visitors to enjoy a long weekend in Washington wine country.

August 15

Featured Chefs  |  Meet the Chefs »
• Ethan Stowell, Ethan Stowell Restaurants
• Mitch Mayers, Sawyer
• Taichi Kitamura, Sushi Kappo Tamura
• Lauren Scully, The Lakehouse
• Jason Wilson, Fire & Vine Hospitality
• Brian Price, Eritage Resort
Winemaker: John Abbott, Devona

Details, Packages and Reservations

Each evening in the series will begin at 6pm with cocktails and appetizers, with dinner to follow.  |  Dinner: $145 per person*

Lodging Packages

Dinner and one-night stay
1 Adult = $395*
• 2 Adults = $540*

Dinner and three-night stay
1 Adult = $895*
• 2 Adults = $1,040*


*prices do not include service charge & tax.
Or you may book by contacting or call 509.394.9202


Guest Chef

Ethan Stowell

Ethan Stowell Restaurants

Ethan Stowell is the chef and owner of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Staple & Fancy Mercantile, Ballard Pizza Company, Rione Xlll, Mkt., Red Cow, Frēlard Pizza Company, Bramling Cross, Marine Hardware, Tavolàta Capitol Hill, Cortina, and Super Bueno, as well as Goldfinch Tavern in the Four Seasons Hotel Seattle. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.
Stowell was named one of the Best New Chefs in America by Food & Wine in 2008 and chosen as a Best New Chef All-Stars in 2013. Stowell was named one of the Puget Sound Business Journal’s 2010 “40 Under 40.” In 2016, Stowell was named the Richard Melman Innovator of the Year. Ethan Stowell’s New Italian Kitchen was released in September 2010 from Ten Speed Press.
Guest Chef

Mitch Mayers

Executive Chef/Owner

Mitch Mayers is the owner and Executive Chef of Sawyer in Ballard. A Washington state native, Mitch was named one of Zagat’s 2018 “Eight Under the Radar Chefs to Know in Seattle”. The two-time Cochon555 Seattle winner draws from his extensive culinary experience, both formal and casual, to create inspired, light-hearted and tasty dishes. Mitch graduated from the Culinary Institute of America and Cornell’s Hotel School, interned at the Herbfarm, and went on to work for Hillstone Restaurant Group which landed him in Denver for several years. He moved back home to Seattle in 2014 and worked his way up the ranks at Lark becoming John Sundstrom’s chef de cuisine.
Guest Chef

Taichi Kitamura

Executive Chef/Owner
Sushi Kappo Tamura

Taichi was born and raised in Kyoto until he moved to the Seattle area at the age of 16.  After graduating from Seattle University, he had worked at the best Japanese restaurants in the city including Shiro’s where he learned the craft of sushi under Shiro Kashiba.  He opened Chiso restaurant in 2001 and now owns and operates Sushi Kappo Tamura.  He is a three time James Beard Award nominee and also a winner of the food network’s Beat Bobby Flay.  He enjoys fly fishing and cooking for his family.
Guest Chef

Lauren Scully

Sous Chef and Pastry Chef
The Lakehouse Bellevue

Live your dream and share your passion are some of Lauren Scully’s guiding words from the Holstee Manifesto.  As sous chef and pastry chef at The Lakehouse Bellevue, she says that it makes her proud when guests feel the heart and passion she puts into the preparation of her food.

Lauren graduated from Western Washington University with a BA in business administration and then went on to graduate from Le Cordon Bleu in Paris with a Diplôme de Patisserie. Prior to joining The Lakehouse, Lauren was the pastry chef at RN74 and joined The Lakehouse in May 2017 as part of the opening team and loves the creative freedom that the culture and The Lakehouse provides.

Guest Chef

Chef Jason Wilson

Culinary Director
Fire & Vine Hospitality

Jason’s tenure in the restaurant business spans more than 25 years. His talent for cooking American regional food in the Pacific Northwest has earned numerous awards in the culinary world. His first restaurant, Crush, propelled him as an innovator in modern cooking styles and a leader in fine dining, both locally and nationally. 

Opening Miller’s Guild brought a new level of wood-fired craft cooking to Seattle and earned a spot on Fodor’s “Top 10 Steak Houses in the Nation.” Jason’s approach as an innovative and entrepreneurial chef has also helped him play an influential role as the Executive Chef and Product Developer for Coffee Flour. In June 2017, as part of Fire & Vine Hospitality, he opened The Lakehouse, a modern Northwest farmhouse, and Civility & Unrest, a speakeasy-inspired cocktail lounge in Bellevue’s new Lincoln Square Expansion and W Hotel Bellevue.

Jason’s restaurants and culinary work have garnered numerous accolades. He is a proud recipient of James Beard Award Best Chef Northwest, Food & Wine magazine’s “Best New Chef” and Puget Sound Business Journal’s “40 under 40”.

Guest Chef

Brian Price

Executive Chef
Eritage Resort

As executive chef at Eritage Resort, Brian is dedicated to providing an exceptional experience in the dining room from the warm welcome to the first and last memorable bite. Brian was born and raised in Indianapolis, IN into a family that loved to cook. After attending college, Brian moved to New York and his big opportunity came while working at the Coffee Shoppe. The owners offered to pay his way through culinary school if he agreed to work there for a full year following completion of the course.  Brian graduated second in his class from the New York Restaurant School, a division of The New School.  In 2007, Brian moved to the central coast of California to serve as executive chef at Café Roma and F.McLintocks. He moved to Walla Walla in 2015 and was executive chef at the Ox and Cart before joining the team at Eritage.

When Brian isn’t behind the grill or chatting with guests at the chef’s counter, he stays fit at the gym and enjoys photography, interior design and exploring museums and wine tasting with his partner, David.