Environmental Chef Services

Consumer Perception is a Real Concern

Just over a month ago, the Department of Agriculture announced that it will allow American farmers to plant genetically engineered alfalfa, which is widely used as feed for dairy cows and horses.

Friday, Mar 02, 2012

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Chef Kevin Denik


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Kevin Denike discovered his passion for food at just nine years old. He hasn't wasted any time. Already, at 30 years old, this young and ambitious chef has spent the last 15 years learning his craft. Kevin has received accolades from Travel and Leisure, Wine Spectator, Seattle Magazine, Seattle Weekly, Seattle Post-Intelligencer, the Seattle Times, the James Beard Foundation, and Northwest Palate, among others. 
Career Chronology: 
Kevin learned techniques and technical terms studying at the culinary arts programs at Western Culinary Institute, but spent most his career learning the trade from the ground up. 
He began his fine dining career in Hollywood, CA under the well-known chefs of Pearl Hollywood Regarded by Kevin as his "first spotlight”  
Determined to learn all aspects of the trade, Kevin went on to a variety of establishments to round out his experience.  
Walla Walla, Wa, was his next stop. As Sous Chef in the heart of Pacific Northwest wine country Kevin took every opportunity to express his passionate creativity through the cuisine. He resurrected centuries-old traditional French cooking techniques, focused on organic and all-natural products and created outstanding food pairings with one of the largest wine lists in the Northwest. The results paid off in awards, including the AAA 4 Diamond Award, the Mobil 3 Star Award, the Wine Spectator Award of Excellence, and The Best Washington Wine List by Wine Press Magazine.  
Kevin is eager to present the flavors of the moment while on board and is eager to showcase the finest and freshest ingredients from around the globe.  
Interest and Hobbies: Snowboarding, Surfing, Winemaking and Travel


White Room Restaurant.
"A journey through colour taste and texture , an artstic venture for the bold diner".

Geraldine Jones

New Zealand Herald , 1998