Chef & Founder,
Brendan McGill was born and raised in Fairbanks, Alaska. A youth steeped in wilderness and natural bounty, guided by a craftsman father and educator mother, turned out a curious cook with an appetite for discovery. He moved to Seattle to pursue his career as a chef.
Ten years later, Brendan opened Hitchcock, a Pacific Northwestern farm-to-table restaurant. The group grew to include two spin-off cafes and a bar, a pair of pizzerias, an organic farm, a kombucha line, an organic farm, a bakeshop and an award-wining seafood and vegetable concept, which occupies the original Hitchcock space.
Brendan continues to explore the region’s foods, perenially diving deeper into the sources and processes, while leading business and culinary development for the restaurant group.