Blake Lord-Wittig is the executive chef of Alder & Ash, which recently opened in Seattle. “Alder & Ash is a hyper-seasonal Pacific Northwest restaurant that focuses on creating our renditions of classic dishes.” Learn about Blake Lord-Wittig…
Hometown: Steilacoom, WA
First job: When I was 13, I worked as an office clerk at my parents’ architect firm.
Favorite ways to spend your free time in WA: My favorite time of year is our annual summer trip to Lake Chelan and swimming with my kids.
Your biggest accomplishment and why: My biggest accomplishment was opening my own restaurant when I was 25. It was a huge learning experience which came with some of the best and most difficult lessons of my life.
The biggest obstacle you overcame: The pandemic was for sure one of the biggest obstacles for me in my professional life. Essentially overnight, there were no jobs in my field. It was a challenging time trying to figure out how to provide for my family.
Someone who inspires you and why: Chef and cookbook author Josh Niland. What he does with fish is truly groundbreaking.
Advice to someone pursuing a career path in what you do: The road to becoming a chef isn’t an easy one. I would tell them that they need to be passionate about what they do.
Favorite quote: “Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” –Anthony Bourdain
Something someone would be surprised to learn about you: I am a certified sommelier with the court of Master Sommelier.
What makes someone fabulous: Attitude is everything. I love to have people around me that are positive and warm.
Photo credit: William Muñoz Photo