Tre Palline Gelato Napolitano Marco has been in the gelato industry for more than 35 years. “He started as a teenager,” Ashley says of her husband. “It was his very first job.” Marco is from Italy, where he spent years perfecting his gelato-making skills. He’s lived in Spokane for about four years. Marco has been involved in helping start several gelato shops in the U.S., Canada, and Europe. He spent several years in Germany, where he met Katie Stillert. Last year, he helped Stillert launch Gelato by the Lake, in Coeur d’Alene. Tre Palline–which means three scoops– occupies about 700 square feet of space at 153 S. Lincoln. Tre Palline offers 30 flavors, such as pistachio, amarena cherry, mint chip, dark chocolate, and banana, as well as traditional stracciatella, a creamy gelato with chocolate chips. Many seasonal flavors also will be available on a rotating weekly basis, and Ashley says dairy-free, egg-free, vegan, and gluten-free options will also be available. Tre Palline also will offer sundaes, including spaghetti gelato. Marco claims to hold the Guinness World Record for the heaviest spaghetti gelato, which weighed in at 240 kilos, or about 530 pounds.

Good Foods

Little Noodle Hi there, let’s tell you a little bit about Little Noodle and itty-bitty Buddha. We are an Asian inspired restaurant that loves to take local ingredients and give them an Asain spin. We love to travel through all the Asian dishes and really be inspired by what they have to offer. We have classic dishes that we then find ways to incorporate local and prime flavors and give it our own LN touch. As the Chef I made it my mission to work for some of the top chefs in Spokane such as Travis Dickinson, Adam Hegstead and Long Nguyen who have molded me into what I am today. Long was the first chef owner to take me from the front of the house to the back. He inspired me to learn and love what I had now found as my new passion. The flavors he introduced me to were nothing I had ever known about and without him I would still be found behind the bar. Then I found the other two greats who each taught me different things, Adam’s restaurant Wandering Tabled showed me how to get creative and think outside the box and Travis well he inspires me daily to love what you do, how to be a great owner, how to turn basic items into works of art. They all showed me it was possible to move forward with my dream to open my own space in an area I loved but felt it needed to be elevated. I am proud of my little baby restaurant and am proud it has done so well that we just opened our little bar itty-bitty Buddha. Again inspired by our love for the Asian flavors we create lovely, creative cocktails made with our house infused Sake. We like to name our spaces small, but there is nothing small about our unique flavors.

Coeur d’Alene Casino Resort Tracy Rose has been in Chef for 38 years. He’s worked in all variations of kitchens from fine dining, country clubs, corporate dining, to running multiple restaurants in the casino. He is most recently become the Executive Chef at the CDA Casino in 2019, he was the Executive Sous Chef before that for 5 years. He has played a role in all of the restaurants out here from the buffet (before it closed due to Covid), deli, Twisted Earth, Red Tail, Chinook and opening of the new Little Dragon restaurant. He also plays a huge roll behind the scene in the employee lounge, onsite bakery, DMO, Culinary Maintenance and prep team. He has a degree from Scottsdale Culinary Institute. He’s cooked for President Bush Sr. and lots of other famous actors and athletes in some of the places that he’s been the head Chef. He loves horse racing. One thing most of the team members that have ever worked for Tracy will tell you is that he is very down to earth. He doesn’t cook for the recognition he cooks to please peoples palates. He brings our team together and he is respected by not only the back of house team but the front of house team as well.

Sweet Frostings Jessica, Sally’s youngest child of three, has worked at Sweet Frostings since the very first booth at a small thrift fair the summer of 2011. She attended Spokane Falls Community College for business and spent time working in the restaurant industry. She has worked her way up from sales & office assistant to become a valued Manager and CEO of the Company. Jessica serves on the board for the business improvement district (BID) for the Spokane Downtown Partnership since 2021 and graduated the SBA Emerging Leaders Program. Jessica is married and lives in Spokane Valley.

Francaise Born and raised just outside of Spokane in the small town of Cheney, Kayleigh has alwaysbeen a native of the Pacific Northwest. In 2010, she moved to Portland to attend art school.She began working in various restaurants and quickly rediscovered a passion for cooking. In2016, she and her husband moved back to Spokane to be closer to family. Full of confidence inher abilities and a drive to learn, she began working in Spokane restaurants to continue honingher skills as a chef. She is always striving to improve her skills, and loves new opportunities togrow. When not in the kitchen, you can find her shooting pool league. Her competitive naturefuels her spirit and her friends and family keep it fun. Kayleigh has always been an animallover, she grew up on a small farm and was constantly around all kinds of animals. She hasfivee fur babies, four dogs and one cat all rescued from various places. Her favorite thing to dowhen she gets home is snuggle up with them. Being a part of Crave as an Executive Chef is anopportunity I have been looking forward to. I have been to Crave twice now as Sous Chef andam looking forward to the opportunity to be featured along side some of the best Chefs in thearea.

Cosmic Cowboy Chris White is a local chef who lives in Spokane Valley. He graduated from the Inland Northwest Culinary Academy. He is now Director of Operations at DeLeon’s.  Chris’ previously experience includes Corporate Chef and Director of Operations for Cosmic Cowboy Grills in Coeur d’Alene and Spokane, Treasurer of WEDNI (Weddings and Events Directory of N Idaho), Secretary of the American Culinary Federations local chapter, adjunct instructor at the Inland Northwest Culinary Academy, and sits on the advisory committees for the N Idaho College Culinary Program and the Inland Northwest Culinary Academy. He loves catering and events, that’s what got him into culinary arts and the hospitality industry. Cosmic Cowboy Grill was voted Best Caterer in N Idaho by the Inlander in 2022.

The year was 1990, and quite frankly, Felipe Hernandez needed a job.“Everyone had always loved our family’s tamales, and I decided, why not open a restaurant that features tamales. I’d get to do something I love, and hopefully, we’d have enough customers to make a living,” he stated. Felipe learned the recipe from his sister Leocadia Sanchez, and the rest as they say is history. He named the restaurant Los Hernandez Tamales, and he started making tamales with other family members – and a reputation was quickly made. Their process starts with mesa, and Los Hernandez mills their own from dried corn, one of the unique attributes of their delicious tamales. They then hand prepare each tamale, by spreading the mesa on the corn husk and adding the appropriate filling. There is an art to properly creating a tamale, and the Los Hernandez crew has it down to a science, able to make 120 dozen tamales in under four hours. Their business was steady, and then they decided to throw a little twist into their tamale making. It turned out Hernandez wasn’t the only one who loved asparagus. So did their customers. The word quickly got out that Los Hernandez Tamales in Union Gap, WA had this wonderful seasonal product, and people started showing up from all over the state and beyond. They even had international requests for their tamales. They had so much demand for these tamales, that they’d have to post ‘sold out’ signs when that day’s supply was gone. Since that time, Los Hernandez has continued to build on their reputation as the premium tamale in the region and the state. In 2014 they introduced their jalapeno and pepper jack cheese tamale, which is now another popular seasonal product.

Daniel Gonzalez went to the Art Institute of Seattle to earn his culinary degree. He worked in many up-and-coming restaurants until meeting his mentor in the Capitol Hill area of Seattle. At that point, he gravitated towards the private sector before moving back home to Spokane to be closer to family. His time in Seattle afforded him the opportunity to refine his skill set in classic French and Italian techniques. During his tenure in Spokane, he has worked in several restaurants, the most recent being with the Eat Good Group for over six years. His approach to cuisine is a blend of his classic training mixed with recipes from his abuelitas. The passion comes from his heart, the skill from his hands. 

Chef Caleb Smith has been integral in the development of the restaurant at Arbor Crest, bringing creativity, passion and attention to detail with every dish. Caleb enjoys creating recipes that pair well with Arbor Crest’s world-class wines and enchanting estate.

Chad White Hospitality Group Chef White a Spokane native started his culinary career when joined the United States Navy on 9/11. From cooking in the United States Navy to Top Chef to restaurateur, Chef Chad White has had an exciting career earning many accolades along the way. After his naval career, White got his taste for the real kitchen in the kitchens of Prince of Whales and 1500 OCEAN under Jason Shaeffer, as well Roseville under Amy DiBiase. White was first recognized from his work at his restaurant Sea Rocket Bistro in 2010 where he was named the “Seafood Maverick of San Diego” for his unique utilization of local seafood. His passion for turning what was scraps into stars of the plate got him featured on Bizarre Food of the Travel Channel. Later in his career, he founded La Justina in Tijuana, Mexico an eclectic Mexican gastro bar on Calle Revolucíon as well as Común Kitchen & Tavern in San Diego and Craft Pizza Company in La Jolla, California before competing on Bravo TV’s Top Chef Season 13. After competing on Top Chef finshing in the Top 10, Chef Chad returned to hometown of Spokane, Washington where he has since opened Award Wining Zona Blanca Ceviche Bar (2016) where he has received the award of Best New Restaurant and Chef of the Year now for 5 years running. Zona Blanca when opened was the only brick and mortar ceviche restaurant coast to coast north of California.  In 2019 Chad opened 3 restaurants, High Tide Lobster Bar with 2 locations, 1st one on Riverside Ave in March and the 2nd one on Post St. in November. In June Chef White partnered with Travis Thosath to open TTs Old Iron Brewery and Barbecue which was named “Best New Restaurant” and “Best Barbecue” 3 years running by the Inlander Magazine. Chef Chad received a semi-finalist nomination for a James Beard “Best Chef” – Northwest region award spring of 2020 and 2022. Chef Chad is opened a new concept called Uno Más a Campestre style taco shop featuring big bold flavors, local beers, margaritas, tacos and fun appetizers in two locations, one in the Spokane Valley and another in Downtown Spokane near riverfront park in the Wonder Bldg. He has just announced the opening of another TT’s location in Liberty Lake later this year.

Durkin’s Jarrott grew up in Spokane and attended Art School in Seattle. After starting his culinary career in Spokane he relocated to Portland Ore to dive into to the diverse food scene. There he worked with many great people and ran the kitchens at a couple of fine dining restaurants before moving to Central Oregon as th we CDC at The Suttle Lodge. Fast forward to 2022, when his hometown was calling for his return. Jarrott is now the Executive Chef at Durkins Liquor Bar, and couldn’t be happier about where he’s landed.

Cochinito Taqueria Travis first discovered the restaurant business at the age of 15, washing dishes at the Coeur d’Alene Resort in Coeur d’ Alene, Idaho. He soon found himself cooking on the line, and directing their famous Sunday brunch program. He came to Portland to enroll in the Western Culinary Institute, graduating at the top of his class in 2000. Travis took a job as a sauté cook at Hall Street Grill in 1999. He soon worked his way up to become Sous Chef and was directing the dinner program. Between shifts, Travis took the time to travel, eating his way through Napa, San Francisco, Las Vegas, and Europe. Along the line, he found time to work guest shifts in the kitchens of Chez Panisse in Berkley, CA and Fife, Sel Gris and Clark Lewis in Portland. After nine years at Hall Street, Travis realized it was time to further develop his craft and left to help reopen Genoa and its café, Accanto, as Sous Chef. “Accanto was a great experience, and a chance to work with a very talented crew and the best local ingredients we could find”, says Travis. After a successful opening and first four months at Accanto, Travis was given the opportunity to come back to Hall Street Grill as Executive Chef. It was one he couldn’t pass up. “Hall Street has been a huge part of my life for ten years now, and the chance to come back and recreate the menu was impossible to pass on”. Travis returned with a focus on updating the menu and taking advantage of Oregon’s bounty of local product. In 4 years as Executive Chef at Hall Street Grill, Chef Dickinson completely updated the menu, grew sales to record breaking numbers and reinvented the concept at the restaurant. In September of 2014, Travis made the move back to his roots in the Eastern Washington/North Idaho area and accepted the position as Executive Chef at Clover restaurant in Spokane, WA. He worked to bring a new style of food and focus on top quality, sustainable product to the Spokane restaurant scene. In December of 2017 Travis left Clover He worked to bring a new style of food and focus on top quality, sustainable product to the Spokane restaurant scene. In December of 2017 Travis left Clover to begin work on Cochinito Taqueria, his casual taco concept focused on using fine dining ingredients and technique in a more approachable setting. Cochinito opened in February of 2018 and has become a staple of Spokane’s growing food scene Cochinito opened in February of 2018 and has become a staple of Spokane’s growing food scene. Cochinito combines fine dining technique, product and sourcing in an approachable taqueria atmosphere. In its first year it was voted by the Spokane Culinary Arts Guild as “Best New Restaurant”, “Best Restaurant-Fast Casual”, “Best Tacos” and “Best Front of the House” as well as receiving positive reviews in The Spokesman Review, 1889 Magazine, Spokane/Coeur D Alene Living and The Inlander Magazine.

Duffified Experiences Born and raised in Philadelphia, PA, Chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian Family. Those experiences introduced him to culinary life and led him to study at Philadelphia’s The Restaurant School at Walnut Hill College. Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion. Duffy is perhaps most recognized from his abundant television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley Davidson) reforming failing bars and restaurants with his “tell it like it is” style. He made his on-camera debut on the Food Network series Date Plate and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Network. Chef Duffy is also a regular to judge the Food Network series Beat Bobby Flay and has appeared on The Today Show since 2006 for the St. Patrick’s Day Irish cook-off. Chef Duffy even has his own line of signature spices, “Duffified Spice” as well as a line of T-Shirts, Kitchen aprons, Hats & chef driven Hand soaps which are all available on his website www.duffified.com. Currently Duffy has collaborated with Rock Hard Media Group and created “Duffified Live” a travel show with an over the top approach to eating, drinking & traveling has taken off due to his attitude & stories from the road, the industry & his personal life & stories. When he isn’t with clients, taping or traveling he is working on his soon-to-be-released modern gastropub cookbook or hanging out with his family in the suburbs of Philadelphia.

US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 300,000 restaurants and foodservice operators to help their businesses succeed. With nearly 28,000 employees and more than 70 locations, we provide our customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology, and business solutions.

Le Catering When Chris was 14, he worked at a restaurant across the street from his house. Watching the cooks there and the way they talked and acted, it was similar to a sports team. He was hooked after that. Chef Chris Sylvia has multiple years experience cooking in places such as Las Vegas NV and Boston MA. Chris started working at his first restaurant at a young age in Massachusetts and moved to Las Vegas to attend culinary school. After working at Red Rock Casino and the Cosmopolitan, Chris moved back to Massachusetts to work with Portuguese cuisine. He then moved to North Idaho and is now working with Eat Good Group. Click here to read a Spokesman-Review spotlight story about Chef.

Thai Bamboo My name is Chef Alex Santos-Cucalon. I am the Corporate Chef for Thai Bamboo Restaurants, the first person in the company to hold this title. I am a self-taught local chef born in Spokane, Wa. I thrive in the kitchen and demonstrate passion and execution for every service. I have worked in WA, ID, and CA restaurants ranging from fine dining to catering movies. In my 20 years of experience and counting, I have picked up numerous awards and recognitions along the way. In my free time I enjoy spending time with my family, pets, and the outdoors. I continue to support the local community and contribute to the food scene.

Eat Good Group Chef Rudy Velasquez, a Seattle native, utilizes the abundant resources of the Pacific Northwest to create seasonally inspired cuisine at Honey Eatery. Rudy thoughtfully constructs each dish to provide the community with “inventively made classics”. Rudy’s cuisine is both rustic and inviting, pairing perfectly with BaBa.

baba Spokane Mary Parker was raised in the culinary world from a young age. She grew up helping out at her parent’s small restaurant and bar in Post Falls, ID known to locals as Steve’s Sports Dugout, as a dish washer and prep cook until her early teenage years. From there, she continued to obtain new knowledge by working for a variety of different local restaurants, including the Coeur d’Alene Beach House, Sweetwater Bakery, and the Falls Club. From there, Mary went to work at the Coeur D’Alene Casino in Worley, ID at 17 years old. She worked mostly in the Red Tail Bar & Grill for 7 years, going from a prep cook to a lead line cook under Chef Adam Hegsted. Shortly after Chef Hegsted left the Casino life to start the Eat Good Group, Mary made the decision to join the team at the Gilded Unicorn in downtown Spokane, located in the basement of the Montvale hotel in September of 2017. She is currently with the Eat Good Group, and prides herself on creating a menu comprised of a high end take on comfort foods using local and sustainable ingredients.

Yards Bruncheon As a young man in Everson, WA, Cory Jackson had trouble finding his “calling.” After one shift in a restaurant, he found it. The fast pace and camaraderie of the restaurant world were intoxicating for him. Cory brings his positive attitude, tireless energy, and passion for the culinary arts to the workplace to help inspire others. He is currently in his third year with the Eat Good Group as Chef de Cuisine of The Yards Bruncheon where he hopes to continue sharpening his skills as a chef and to one day have his own location.

Republic Kitchen & Taphouse I grew up surfing and fishing in Southern California as well as parts of Mexico. At 17 I started working at a Hawaiian restaurant for Chef Aaron Lee. Eventually both Mexican and Hawaiian styles of cooking started influencing my dishes and what I try to create. I enjoy being a chef because I enjoy the smiles and the head nods of the first bite. I’m looking forward to Crave because of the awesome vibes. Every year has such an energy and it’s hard to keep topping. Plus being able to crack a beer with Duffy puts a smile on my face. 

Ethan Stowell Restaurants Ethan grew up in Seattle and is self-taught. He was named one of Food & Wine’s Best New Chefs in America in 2008 and has been nominated for more James Beard Awards than he cares to remember. He opened Union in 2003 and hasn’t looked back. HOMETOWNBorn in Germany. Raised on Capitol Hill in Seattle. FIRST RESTAURANT JOBDaly’s Drive-In (RIP). I was the shake guy and I’m still trying to lose the last five pounds I gained there. LAST RESTAURANT JOBAsk me in about 30 years, I’m in this for the long haul. ALTERNATE UNIVERSE CAREERBaseball player. FAVORITE LATE NIGHT SNACKSpaghetti with anchovy, chilies, garlic. BEST MEAL EVERAny meal with my sons Adrian & Frank. Gathering around a table is so much more about the people you’re with than the food you’re eating. AFTER WORK HANGOUTMy couch SECRET INGREDIENTAnchovies, it’s a great alternative to salt. FOOD PHILOSOPHYKeep it simple and know that we are all working to make our guests happy. RESTAURANT PET PEEVENo reservation restaurants. We’re all in the hospitality industry and not taking reservations is not very hospitable. FAVORITE PLACE IN THE WORLDSeattle. It’s home and I love it. MEMORABLE KITCHEN DISASTERNothing big but I do remember in my early years watching a Baked Alaska explode. Nobody was injured but one guy passed out. CAN’T LIVE WITHOUTMy family WHAT’S ON THE DVR?DVR, what’s that? WHAT’S ON THE NIGHTSTAND?Cookbooks and a baby monitor. WHAT’S ON THE IPOD?If I told you you’d think I was going through a midlife crisis. FAVORITE MOVIE QUOTEAnything from Mel Brooks. WHAT I’VE LEARNEDI have a long way to go.

Fam Inc. Mark recently placed runner up on Top Chef Canada Season 6 wherehe was referred to as a ‘magician’ in the kitchen, as well as a ‘mad scientist’for taking familiar dishes, breaking them apart, and reintroducing them assomething visually different but each bite hits all of the nostalgic notes. His culinary career started at Cactus Club with a passion for eating at the age of 16, fuelled by his role model mother who was a chef herself, turned into a genuine desire to not only push boundaries with his cooking style but also for the love of small details that add up to create the ultimate dining experience everywhere he goes. Over the years Mark has been honoured to work in Vancouver at The Fairmont Pacific Rim, Oakwood, and Boneta, to name a few. With a year before his new project opening up, he ventured off to Melbourne, Australia where he worked at Vue De Monde, and Saint Crispin. He hosted the first of many Pop-Ups while in Australia with much success. Mark came back and successfully helped open up the acclaimed AnnaLena, which quickly became EnRoute’s #6 on the Top 10 Best New Restaurants in Canada list. After a year and a half he felt he needed more room for creative growth and parted ways to put all of his energy into creating his own company that specialized in creating unique Pop-Ups and Private Dining experiences that unites all of his core passions of Food, Art, and Music, called FAM Inc. Mark’s menu, and flavour profiles can still be tasted, and his impression on the restaurant can still be felt to this day. FAM Inc started with Mark’s passion to deliver delicious dining experiences yet bold enough to let you rethink what you experienced by pushing the  boundaries with the inspiration he draws in from his environment, the arts, and the music that surrounds him. One of the most significant aspects that can be felt throughout all of his events is the importance of family unity. Mark has proven to be fearless in the culinary scene, which goes hand in hand with his love of the city and ability to live outside of the box all the while remaining humble which led him to recently being honoured to represent one of the Lexus’ Master Class series four brand values, as a Brave Design Master celebrating his courage to stand out and elevate something purposeful to something extraordinary.

Incrediburger Chef Aaron Fish began his culinary journey at the age of 14 in the heart of Marin County CA. “The first task I was ever given was to make 30 gallons of salsa” he reminisces. “30 gallons! I had never even used a chef’s knife before. It took me all shift, but I still came back the next day, and the day after that. I was hooked” Since then, Chef Fish carved his culinary background in and around the Bay Area including Stark Reality Restaurants, Forks and Fingers Catering and Lococco’s Cucina Rustica before traversing to Spokane WA in 2009. Joining Chef Adam Hegsted and Eat Good Group, Chef Fish now is the Chef de Cuisine for Eat Good Group in Spokane WA. “Our motto means a lot to me. Honest Food, Simply Served. It is the core of what it means to cook for me.”