Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe

What to See (and Eat) in Seattle

By Jerry Schreck | November 22, 2017

Jerry Schreck, National Conference Coordinator and Executive Chef of Merion (Pa.) Golf Club shares his thoughts on the host city for the 2018 Chef to Chef Conference.

I am writing this as I fly back from my site visit for the 10th Annual Chef to Chef Conference, which is going to be held March 4-6, 2018. It is going to be spectacular; Seattle is such a great city for chefs and Northwest cuisine, in my opinion, is the best in the U.S., and my clear personal favorite.

The Westin Hotel in Seattle’s downtown area, which will be “Conference Central,” is in close proximity to many attractions, for those who will be coming early to the Conference and/or staying later. The Pike Place Market (where they throw the fish), the Seattle Center (where the Space Needle is) and ferries to the outer islands (for a true Northwest getaway) are all within easy, 15-minute walks or a short Uber or Monorail ride away.

The Pike Place Market and Space Needle are located within 15-minute walks of The Westin Hotel in Seattle, where the 2018 Chef to Chef Conference will be held on March 4-6.

After nine conferences, I’ve come to know that the chefs who attend are the ultimate “Foodies” who will make sure to scout out their bucket-list restaurants they’ll want to be sure to hit around the Conference activities (remember, Monday night is kept free for you to go out with your friends and colleagues and experience the local dining scene on your own). If you do need suggestions for great places to go, we will have a customized dining guide in your Conference binders and also on our Chef to Chef Conference website, complete with “inside” suggestions from two great chefs who will be helping me with the Conference—Local Coordinator Eric Floyd, from the Washington Athletic Club in Seattle, and Jon Maley from Canterwood G&CC in Gig Harbor, Wash. (many of you may remember Jon’s great presentation at our 2015 Conference in Savannah, Ga.).

For some of my personal favorites, try Lark, a first-of-its-kind, farm-to-table concept in the Capitol Hill neighborhood. Capitol Hill is also where you’ll find the Canon Bitters and Whiskey Emporium, one of the most innovative cocktail and whisky bars in the country. Downtown, there’s Cloudburst, a renowned microbrewery where seasonal IPAs change weekly; it has received some rave reviews and was great to check out.

The Starbucks Reserve Roasting and Tasting Room in Capitol Hill is a must-visit for coffee connoisseurs.

Of course, if you’re a coffee connoisseur, Seattle is mecca, and you’ll have to go to the Starbucks Reserve Roasting and Tasting Room, also in Capitol Hill. This is an easy walk from the Westin that will give you an experience to remember.

As for the Conference itself, we have a really talented group of chefs on the agenda, with a record eight cooking demonstrations set for this year, including several by Certified Master Chefs. Session topics will include wine and food pairings, a demo and lecture on the “plant-forward” approach to healthy and sustainable cooking, and training and motivation.

Like every year, you will have so much to take away and be eager to apply at your club back home. But the best and most valuable part of Chef to Chef is the building of professional relationships while at the Conference, as you can spend time with those who face the same day-to-day challenges we all have in our jobs.

See you out there!

About The Author

Jerry Schreck

Jerry Schreck has been Executive Chef at Merion Golf Club since 2001. Since 2005, Chef Schreck has written the monthly “Chef to Chef” Q&A interview column in Club + Resort Business magazine. His conversations with dozens of leading club and resort chefs from around the U.S. have been presented through this popular feature. Chef Schreck also serves as National Program Coordinator for the annual Chef to Chef Conference. Chef Schreck’s cooking style is regional American cuisine, with a major focus on local and seasonal foods.

Related Articles Read More >

Lawrence McFadden, CMC: How ‘Foodies’ Lead to Club Menu Misalignment
Vanishing Talent: What Visa Policy Means for Your Club
Why Precision Matters More Than Perfection in the Kitchen
Ocean Reef Club’s Ian Fleischmann Details His First France Trip

PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

C+RC Newsletter

Club + Resort Chef Association

Elevate Your Club and Career: Join CRCA

C+RC Association Join the Club + Resort Chef Association to connect with a network of elite club culinary professionals and access exclusive resources and certifications designed to elevate your skills and career. Embrace the opportunity to showcase your talent, learn from industry leaders, and stay at the forefront of club culinary.

C+RC Digital Issues

Club & Resort Business Browse the latest and archived issues of the premier magazine for club and resort culinary teams, available in a user-friendly and high-quality format. Enjoy the convenience of bookmarking, sharing, and engaging with the top culinary content tailored for club and resort chefs.

Club + Resort Chef
  • About
  • Contact Us
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2025 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe