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.

September 19

Featured Chefs  |  Meet the Chefs »
• Richard Hattaway, Hattaway’s
• John Sundstrom, Lark
• Roy Breiman, Columbia Hospitality
• Joel Handshuh, The Lakehouse
• Jason Wilson, Fire & Vine Hospitality Culinary Director
• Brian Price, Eritage Resort
Winemaker: Gilles Nicault, Long Shadows Vintners

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 509.394.9200


Guest Chef

Richard Hattaway

Executive Chef/Owner
Hattaway’s on Alder

Inspired by the local ingredients of the Pacific Northwest, Hattaway’s on Alder brings the cooking traditions of the Southeast and rural America to downtown Walla Walla, Washington. Honest food with the charm of Southern hospitality. Hattaway’s on Alder opened their doors August 2018. The Alabama born husband and wife chefs give a southern sensibility to Pacific Northwest ingredients. Hattaway’s on Alder’s executive chef and owner, Richard Hattaway, has spent almost two decades honing his craft and creating simple, fresh homemade food. Beginning in predominately French kitchens, he worked through restaurants featuring classic French, Japanese & French fusion, modern American, Latin and rustic southern food. These restaurants taught him the foundation of being both ingredient and technique driven. He was one of the younger chefs in the city after he became executive chef of a very popular restaurant in north Atlanta. Richard is a southern native that has a passion and love for food and beverage, the restaurant industry, and the Pacific Northwest.

Guest Chef

John Sundstrom

Lark, Slab Sandwiches + Pie, Southpaw

John Sundstrom started his cooking career with a four-year apprenticeship under classically trained sushi chef Yasuyuki Shigarami. After that, he went on to graduate from the New England Culinary Institute and cook at some of the country’s best resorts before moving to Seattle in 1991.

After eight years of cooking in Seattle, Sundstrom decided to spend a year traveling and learning. First, he set off to Japan to taste and research Japanese food and culture, then he went on to a working tour of New York and San Francisco’s finest kitchens, a sort of “Culinary Graduate School.” Within a year of returning to Seattle, he was named one of Food & Wine’s Best New Chefs of 2001 while at the W Seattle’s Earth & Ocean.

In 2003, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood with his wife, JM Enos, and partner, Kelly Ronan. In December of 2014, Sundstrom relocated Lark to a larger space, and opened Slab Sandwiches + Pie in the same building.

In 2013, Sundstrom published his first cookbook, Lark: Cooking Against the Grain, which was awarded an IACP Judges Choice Award. In August of 2016, Sasquatch released Lark: Cooking Wild in the Northwest, a paperback edition that includes a new chapter on favorite larder items. In December of 2016, Sundstrom opened Southpaw, his foray into wood-fired pizza, in the original Lark space.

Sundstrom has been featured on the Food Network’s Best Of and Food Nation as well as the PBS original series Chefs A’ Field, which was nominated for a James Beard Award. Sundstrom himself won the James Beard Award for Best Chef Northwest in 2007, and was a semi-finalist for the James Beard Award Outstanding Chef USA in 2014. He has participated in multiple Cochon 555 competitions, and won twice in Seattle. Sundstrom was honored to be a speaker at René Redzepi’s MAD5 Symposium in Copenhagen in the summer of 2016.

To learn more, visit

Guest Chef

Joel Handshuh

Executive Chef
The Lakehouse

Originally from Palm Springs, CA, Joel began his culinary career while attending the University of Arizona. His time at the Tubac Country Club gave him his first taste in fine dining and he fell in love with the culinary arts and began pursuing it full time. He briefly moved back to Palm Springs and worked for the Purple Palm where he met his first mentor who taught him about the nuance and dedication required to succeed in this field. Joel spent most of his culinary career in San Diego at the Grand Del Mar working in Amaya and the acclaimed fine-dining restaurant Addison. During his tenure, the Grand Del Mar earned Forbes 5 star ratings for three consecutive years and was recognized as top luxury hotel in the US.

Joel wanted to expand his culinary horizons and moved to Seattle. “I knew I wanted to be somewhere with strong food integrity and a diverse restaurant scene.” He joined former French Laundry chef, Mark Bodinet at Copperleaf, where he continued to expand his culinary repertoire and was shown how a true farm-to-table restaurant operates in this region. Joel was selected as a personal chef to one of Seattle’s most notable high net worth individuals and during the two and a half years in that position, was given exciting challenges and incredible opportunities to travel and develop his skills.
Lakehouse Executive Chef and owner Jason Wilson knew Joel was talented and hoped the two would work together at some point and The Lakehouse provided that perfect opportunity. Joel is excited to be part of a restaurant again and enjoys the “passion of the entire team and commitment to excellence” found at The Lakehouse.
Guest Chef

Roy Breiman

Director of Culinary
Columbia Hospitality

A graduate of La Cordon Rouge Culinary School in Sausalito, California, Breiman began his career in 4-and 5-star restaurants in San Francisco and New York City. Drawn by centuries of history and culinary tradition, Breiman moved to France, where he lived for several years. During his time there, he worked in Michelin-starred restaurants such as Les Trois Marches in Versailles; La Bourride in Caen, Normandy; Le Château Eza in Eze Village; and Restaurant Chantecler at Hotel Negresco in Nice.

Upon his return to the United States, Breiman brought critical acclaim to the Three Star Michelin Meadowood, Napa Valley, through his international promotion of food and wines of the region.

Roy’s most recent endeavors include competing on the Food Network Show “Beat Bobby Flay” where he successfully brought back a win to the Seattle area and also the successful completion of “Wine Country Chefs Table” published by Lyons Press (Release Nov 20, 2012) centered on one of the world’s premier wine making region and renowned culinary destination, Wine Country Chefs Table is a regional cookbook and travelogue spanning both the Napa and Sonoma Valleys.

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.

Guest Chef

Gilles Nicault

Director, Winemaking and Viticulture
Long Shadows

Gilles Nicault has served as director of winemaking and viticulture since Long Shadows’ inception in 2003. In 2016, Seattle magazine named him Washington State’s Winemaker of the Year.

As Long Shadows’ resident winemaker overseeing daily operations at Long Shadows’ state-of-the-art winery in Walla Walla, Gilles works with a group of celebrated vintners from around the globe. It is his job to ensure that each winemaker’s vision is realized in the vineyard and the cellar. While many winemakers would find this a daunting task, French-born Nicault describes the position as his “dream job.” Those who know Gilles best say it is his winemaking skills combined with an insatiable curiosity and desire to learn something new every day that make him uniquely qualified for the position.

In addition to managing daily operations at the winery, Gilles is the winemaker for Chester-Kidder, a Cabernet Sauvignon, Syrah blend and one of six acclaimed red wines in the Long Shadows’ portfolio. He is also the winemaker for Côté Nicault, his GSM signature blend launched with the support of Long Shadows to honor his Old World heritage and New World winemaking.

Gilles grew up in southern France and graduated from the University of Avignon with a degree in viticulture and enology. He honed his craft in the fabled hillside vineyards and wineries of Côte du Rhône, Provence and Champagne. In 1994, already a vintner of rising fame in his homeland, Gilles traveled to Washington State to expand his winemaking skills.

Impressed by Washington State’s vineyards and the opportunity to be part of a growing wine community, he stayed in the Columbia Valley, working for Staton Hills and Hogue Cellars before joining Woodward Canyon in 1996, where he stayed until moving to Long Shadows in June 2003. Sharing Woodward Canyon’s passion for world-class wines, Gilles soon found Woodward Canyon’s founder Rick Small was his ideal mentor and biggest champion. In 1999, Woodward Canyon named Gilles head of enology and production.

Gilles is married to French-born winemaker Marie-Eve Gilla of Forgeron Cellars, an acclaimed winemaker in her own right. The couple lives in Walla Walla with their two children, Olivier and Suzanne.