Ville Magazine l Insider Access for City Lifestyle Jan/Feb 2016 / Premiere Issue | Page 29

JOSH HENDERSON
Photo Credit: Sarah Flotard
Favorite thing about the Seattle
culinary scene:
The fact we are in the midst of creating it
right now, and we have such an amazing
amount of unique ingredients and
topography that create a foundation for
incredible chefs to do amazing things on
a world class level.
Favorite current food trend:
I’m not really a believer in food trends.
Favorite place to eat other than one of
your restaurants:
Samurai Noodle.

You are doing a sweep of new restaurants, why
the aggressive plan and why now?
There is such a need and so many opportunities
in the city right now. I want to be a part of where
food is going in Seattle and in some small way
hopefully help drive and change it. So it seems
this is one way to do that.
You started with a food truck back and then
added brick and mortar restaurants. How did
your cooking style change from mobile to
standing?
It really hasn’t changed much in the sense I cook
what I want and create it still the way I want.
There is obviously a big difference between food
truck food and restaurant food as far as prep and
production, but ultimately it is still creating.
Your restaurants vary a lot in menu and
atmosphere, how do you come with your
concepts?
I have an amazing team of people in which we
all collaborate and bounce ideas off each other.
Between Matt, Lesa, Eric, Chad, Mi Suk, and Seth
(all with different backgrounds and expertise)
there are great creative minds for sure, and we
work together in developing new concepts.

PREMIERE ISSUE l VILLE l 29