Chef Jane Hall

I’m originally from Minneapolis, where I proudly held the title of pickiest eater in the family. While I loved being in restaurants and helping in the kitchen at home, my culinary world was small—aside from the fresh pasta I made with my grandma (always with red sauce, of course!).

As a restless teen, I set out west—by way of Europe—backpacking around and tasting everything I could. That journey opened my eyes (and palate!) in a big way. A year later, I landed in Washington State and was amazed by the bounty of the Pacific Northwest. It completely changed the way I saw food.

Over the years in my home kitchen, I experimented with ingredients, learned what worked (and what definitely didn’t), and discovered what I loved most: browsing farmers markets, cooking with fresh fruits and vegetables, and always keeping a carton of farm-fresh eggs on hand.

Eventually, I found myself working under my first real chef, who not only taught me how a professional kitchen runs, but also passed the torch when he moved on. When the COVID-19 pandemic shut down that kitchen, I took it as a sign to keep growing—so I enrolled at Seattle Culinary Academy, where I had an absolute blast!

What I love most about this industry is that the learning never ends. Every season, every ingredient, and every client brings something new—and I’m here for all of it.