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Chef Bruce Naftaly

Seattle Personal Chef

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Chef Bruce 's Bio

I am a notable figure in the Seattle food scene. Over the years, I have been called ‘the Father of Northwest Cuisine’ (the Seattle Weekly and the Seattle Post Intelligencer), ‘the Godfather of Northwest Cuisine’ (the Seattle Times), and even ‘the Grandfather of Northwest Cuisine’ (Seattle Met).

I have been the Head Chef or Chef/Owner of some of Seattle’s most essential restaurants, including Rosellini’s The Other Place, Les Copains, the Alexis Hotel, Le Gourmand/Sambar (28 years!), and Marmite/Spirit in the Bottle Bar.

I pioneered and created the Farm to Table movement in Seattle restaurants. I support local organic producers, the PCC Land Trust, and other organizations dedicated to preserving local farmland, saving the environment, and sustainability.

I have also been a noted cooking instructor for many years. Now that I am no longer running brick-and-mortar restaurants, I am excited to do what I love best: sharing my passion for cooking, ingredients, and flavor, and I am grateful and honored to have the opportunity to do this for people in their homes.

I believe that if one has a talent or ability that can contribute positively to people’s lives, they have a moral obligation to do so to help create a better world.

I look forward to cooking for you!

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About Down to Earth Cuisine

Down to Earth Cuisine provides meals that are sustainably and responsibly sourced. To help preserve this approach, we use GMO free products, organic when available and wild caught seafood approved by the Monterey Bay Aquarium Guide to Sustainable Fishing.

When we moved over to custom delivery services, it meant having to find new sustainable ways to deliver the meals, using only compostable containers to reduce use and purchasing of plastic. We also work with One Tree Planted a nonprofit organization that plants trees on our behalf to offset our carbon footprint.

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