Business Connections Breakfast

“When our guests leave our restaurants and events, they feel like they have experienced something a little different and very special.” Chef Adam Hegsted
​
Chef Adam Hegsted has launched several innovative restaurants in our region over the years—Wandering Table, The Yards Bruncheon, Gilded Unicorn, Eat Good Café, LeCatering, and The Cellar.  With each one, Chef inspires authenticity at the roots.

“There is a reason that all great chefs of the world use seasonal and local ingredients. When you stand next to the farmer you work with, and hold a tomato still warm from the sun, or spend a day foraging for mushrooms, inspiration fills you. There is an appreciation that comes from using great products that makes our job so much better. We go out of our way to seek the best products and to honor those who grew them by doing our best at serving them in ways that make food memorable. This is how we create great experiences, traditions, and communities.”

Join us for our July program, where Chef Adam will speak about his unique perspective of creating food that evokes an experience, and learn about his vision for growing a collaborative, vibrant culinary community as a destination for travelers and foodies alike.

About Chef Adam:
Chef Adam grew up in the Pacific Northwest and graduated from the Northwest Culinary Academy and Art Institute of Seattle. As the owner of Eat Good Group, Chef owns and operates a wide array of restaurants, including Wandering Table, Yards Bruncheon, Le Catering, Gilded Unicorn, Farmhouse Kitchen and Eat Good Cafe. Chef gets most of his inspiration from the region, season and nostalgic foods from his past experiences. He studies relentlessly to keep learning and growing as a chef and translates this knowledge into a unique cuisine at each business.

Hegsted and Eat Good Group restaurants have been featured regionally and nationally as well as winning many awards. Wandering Table was featured in the Wall Street Journal and Los Angeles Times. Chef Adam was honored with an invitation to cook for the James Beard house as well Star Chefs in New York, and he was semi-finalist for the James Beard Award and Best Chef Northwest. In addition, he received the Innovator of the Year award from the National Beef Council and United Fresh, among many other regional acknowledgements.