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About Relais & Châteaux
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Jason Franey

Relais & Châteaux Chef

Jason Franey
Canlis
Member Relais & Châteaux from 2013
2576 Aurora Ave N
98109 Seattle
United States

RESTAURANT

Canlis

Menus 85-125 USD s.i.

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terminology: t. = tax s.n.i= service excluded s.i. = service included : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

A native of Palm Beach, Florida, Jason first began cooking at age 15, getting his start at Breakers Hotel. Looking for a new challenge, Jason took a job at Campton Place at age 24, working for then-chef Laurent Manrique. A year later, Daniel Humm took over as executive chef, and quickly made Jason his executive sous chef. When Campton Place received four stars from The San Francisco Chronicle it attracted big-city restaurateur Danny Meyer, who lured Chef Humm to Eleven Madison Park in Manhattan. Charged with remaking Eleven Madison into a flagship restaurant, Humm insisted Mr. Meyer bring Jason as well. Together they set to ushering in a new era of fine dining within Danny Meyer’s hospitality empire. After six years of working under Daniel Humm, Jason left the post of Executive Sous Chef to become the Executive Chef of Seattle’s landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan’s dining scene, Franey set a new course: make 60 year-old Canlis in Seattle the city’s preeminent food destination. After only two years, Jason was named one of Food & Wine Magazine’s Best New Chefs and The People’s Best New Chef Northwest. In 2012 and 2013, he was a finalist for the James Beard Best Chef: Northwest award. Jason is Canlis Restaurant’s fifth-ever executive chef in 63 years.

NAPA VALLEY’S SEASONAL VEGETABLES - HOW DO YOU COOK YOUR VEGETABLES?

We honor the Canlis family tradition with their great-grandmother’s salad recipe, which brings romaine, bacon, mint, oregano and Romano cheese together with a dressing of lemon, olive oil, and coddled egg. We also serve a sevencourse vegetarian tasting menu expressing everything we love about the season’s produce.

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