Chef Tacey Stoner Crannell Sam’s Table Chef & Owner

tcrannell1@gmail.com

Chef Tracey has classical training from Baltimore International Culinary Academy with over thirty-five years’ experience as a dynamic, resourceful, skilled Chef with success in fine dining, casual dining, catering and teaching. Her experience includes Chef at Urban Wine Bar in Lisle, Il, Executive Chef/ Culinary Director of Carnation Farms a Non-Profit Culinary Project in Carnation WA, where she tested lab breads using high- protein ancient grains and numerous other experiments to help feed are the healthiest level of food. Created and cooked farm to table dinners outside for 60 to 80 people. Weddings & corporate events for 50-1,000 guests such as Microsoft, Lamborghini, Amazon & Warrior Dash. Kids and adult cooking classes with a cooking curriculum ranging from beginner to expert.  Created a daily menu and grab-n-go for the farm stand market. Co-owner/ chef of award winning LLOYDMARTIN in Seattle, Corporate private chef & chef instructor at Sur La Table in Kirkland. Where she wrote menus & cooked for private events in client’s homes. Taught cooking classes in clients homes, kids summer cooking classes & retail stores. Worked directly with the corporate office on the development of new in-home programs. Executive Chef at Portalis Wine Bar in Seattle Where she fell in love with seasonality, a daily changing menu and wine pairing. Tracey makes all of our deserts and pastries from scratch for our dinner parties. Tracey works with all aspects of the menu and execution of the dishes we serve at Sam’s Table