OUR CHEFS

For current news on Salty's chefs, see Mintz - Her Words blog.

Salty’s on Alki in Seattle

Cream rises to the top with Jeremy McLachlan returning to the Seattle Salty’s Restaurant December 2005 as their Executive Chef. “The kitchen is excited to work with one of their own,” says Managing Partner Bonnie David. “Jeremy worked as Sous Chef in the Alki kitchen for several years before his promotion to Executive Chef in Portland two years ago,” says David. “We were as sad to see him leave back then as we are happy to have him return. We both want to make the Alki restaurant the best it can be.”

The charismatic McLachlan was born and raised in Vancouver, Washington, where at the tender age of 18 he started his culinary career at Salty’s on the Columbia just across the river in Portland. After four years, he transferred to the Redondo Beach Salty’s and stayed for almost a year before his promotion to Alki Sous Chef, where he spent three years under the tutelage of Executive Chef Byron Shultz. His promotion to Executive Chef at Salty’s on the Columbia brought him back to the Oregon area and into the spotlight where he received rave reviews from local media food writers for his attention to detail.

Trained in French technique and with a flair for working with fresh local ingredients, McLachlan is set to take the helm at Alki, one of the top 100 restaurants in the nation ranked by Restaurants and Institutions magazine. His first move was to fashion a new menu.

“My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view,” says McLachlan. Having tested the new menu I am happy to report it does the spectacular views justice!

McLachlan discovered his love of cooking as a youngster. “I saw the joy great food brought to people and I knew then that I wanted a culinary career,” he says. “Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty’s Northwest cuisine,” says McLachlan.

McLachlan invites you to try his new Seattle Restaurant Menus where fresh ingredients are the allure. “I’m proud to return to Seattle and leave Portland in the capable hands of Executive Chef Dana Cress,” he says.

Salty's at Redondo Beach in South Seattle

Gabriel Cabrera is the Executive Chef for Salty's at Redondo. Gabriel came to Salty's with 26 years' experience as an executive chef in the food industry. Chef Cabrera holds an Associate Degree from South Seattle Community College in Hospitality and Food Management. Before arriving at Salty's he held an Executive Sous Chef position at Palisade restaurant in Seattle under Executive Chef John Howie. It was there that Cabrera perfected his Plank Cooking and designed many original recipes.

Cabrera was also an Executive Chef at C.I.Shenanigans and the Marriott Hotel at Sea-Tac. With determination and talent, he worked through all the ranks at the Marriott Hotel and then followed this experience by owning his own restaurant called Hungry Herbert.

Chef Cabrera hails from Mexico City where he belongs to a large family of restaurateurs. He married his first and only sweetheart, whom he met as an exchange student while staying in her home. This home was right in Redondo Beach and now he is working right back in the neighborhood of his fondest memories.

Known as “Chef Gabe" to family, friends and Salty’s, Cabrera has a following for his Market Sheet Specials at Redondo Beach. He is often asked to talk about them on radio and demonstrate them at special events such as Cooking with Class, where each year he receives a standing ovation for his tasty dishes.

Gabe Cabrera is an outstanding culinary professional, appreciated by his staff and adored by his guests. He brings maturity and dedication to our Salty’s team. Don’t miss his wonderful creations showcased on his current market sheet and menus at South Seattle Restaurant Menus.

Salty’s on the Columbia in Portland, Oregon

Native Oregonian Dana Cress built his culinary résumé in kitchens throughout the United States, from New York to Alaska. Cress began his early kitchen career in Buffalo, New York, where he worked and cooked for the Buffalo Bills NFL football team.

Many other Buffalo, New York, kitchens formed his early career with influences of rustic Italian flavors and Mediterranean techniques. Combining his love of the outdoors with his passion for food, Cress worked in Yellowstone National Park as a Sous Chef and made his way to Denali National Park in Alaska. Early mornings consisted of walks in the wilderness, workdays were spent refining his skills in resort kitchens, and days off were spent camping in the backcountry.

It was natural for Cress to return to the majestic Northwest where he could continue to pursue his love of food while enjoying the great outdoors. Graduating with high honors from Western Culinary Institute in 2002, Cress completed an externship at Salty’s on the Columbia. Cress moved swiftly from Sous Chef to Executive Chef of the celebrated Portland seafood establishment and brings a focus of fresh, regional and sustainable food philosophy to its menus.

Cress’s commitment to the culinary arts goes beyond the walls of the restaurant. While working in Yellowstone National Park, Cress met his wife who is also a successful chef. Kim Cress is the Chef de Cuisine of Momma Mia’s, a Lisa Schroeder restaurant in Portland, Oregon.

Born in Coos Bay, Oregon, Chef Cress revels in the abundance of Northwest ingredients that exist in our very backyard. “Chanterelle mushrooms from Mt Hood, world-class wine in the Willamette Valley, and fresh fruit and produce from Sauvie Island are all within an hour’s reach. Each season I look forward to familiar ingredients that are at their absolute prime: blackberries, wild salmon, hazelnuts and other Northwest ingredients provide great inspiration for Salty’s Market Sheets and daily specials,” says Cress. Chef Cress invites you to come to Salty’s in Portland, voted city’s best seafood restaurant, best Sunday brunch and best waterfront restaurant by a 2005 Portland AOLCityguide readers’ poll. See his current Portland Restaurant Menus.

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