The founder of Mad Hatcher Poultry has an extensive background in agriculture but it is chickens that is his passion. The son of a cattle farmer, Bernie has always been involved with farming. As a young man, Bernie was named Washington State's 1972 Junior Poultry man of the Year and got to travel all the way to New Orleans to meet and shake hands with Colonel Sanders. In 2007, Bernie founded Mad Hatcher Poultry. Over the years, Mad Hatcher has provided Washington's top chefs with: poussin, chicken, turkey, quail, rabbit and eggs. Through hard work and uncompromising commitment, Bernie and Mad Hatcher are today firmly established among Washington’s top chefs and restaurateurs as one of the state's finest purveyors of poultry. Countless of Seattle’s finest restaurants feature the Mad Hatcher or Bernie's name directly on their menus. Restaurants like The Herbfarm, The Whale Wins, Joule, and the Copperleaf Restaurant & Bar, to name a few. Seattle’s James Beard Award winning chef, Rene Erickson, whose restaurants include Bateau, The Whale Wins and The Walrus and the Carpenter had this to say in a Whale Wins blog about its popular roast chicken dish: “The Whale’s bird comes from a hero of poultry and game farming named Bernie Nash at Mad Hatcher Poultry in Ephrata, WA. Bernie has been farming his entire life, and you’d be hard pressed to find a flock of birds finer than those he raises.”
Chef Roy Breiman
A graduate of La Cordon Rouge Culinary School in Sausalito California, Chef Breiman began his career in four-and five-star restaurants in San Francisco and New York City. He then moved to France for several years working in Michelin-starred restaurants such as La Trois Marche in Versailles, La Bourride in Caen, Normandy Le Château Eza in Eze Village and Restaurant Chantecler at Hotel Negreso in Nice. Returning to the United States, Chef Breiman brought critical acclaim to Meadowood Napa Valley by traveling to Baden, Germany; Beijing, China and Seoul, South Korea, promoting food & wines from Napa Valley. He was subsequently hailed by PBS as one of America's Rising Star Chefs. Esquire Magazine named him a “Chef to keep your Eyes On.” And Bon Appetit lauded him as one of thirteen “Top Hotel Chefs in America.” In 2003, following a four-year stint on Martha’s Vineyard to design and open a 48-room boutique hotel and signature Opus restaurant, Breiman settled in the Seattle area. At Salish Lodge & Spa he pursued his passion of promoting sustainable foods. In 2005 he and his culinary team were recognized by Condé Nast Traveler Readers Choice Awards as the number #2 dining destination in the USA. Presently, Chef Breiman serves as Culinary Director, at Cedarbrook Lodge in Seattle where his focus is sustainable food concepts. Additionally, he is the principal partner of The Karakoram Group, a hospitality and restaurant consultancy firm where he draws on his over 30 years of extensive international and domestic experience in all phases of hotel operations and food & beverage concept development. He is an active member of the James Beard Foundation, sits on the boards of the Chef’s Collaborative and the Puget Sound Regional Food Council. In 2013, he released his book, “Wine Country Chefs Table” published by Lyons Press (Release Nov 20, 2012).
Chef Keith Luce
Chef Luce’s culinary training began in New York City at the Rainbow Room, Le Cirque and La Côte Basque. He then enhanced his skills in Europe training at the top Michelin-starred restaurants in France and Italy before returning to the states and working at the Greenbrier Resort in White Sulphur Springs, WV. It was from this position that Chef Luce was tapped to cook at the White House where he served as Sous Chef under the first Clinton administration. In 1997 Food & Wine Magazine named him Best New Chef for his restaurant Spruce in Chicago and in 1998 the James Beard Foundation bestowed upon its Rising Star Chef award. Even more, Chef Luce also served as the executive chef at the 5-Diamond Relais & Château in Little Nell in Aspen, Colo., opened Merenda in San Francisco, Calif., and later worked as the executive chef of the Washington State-based, internationally-renowned Herbfarm. Under Chef Luce’s direction the Herbfarm was named by National Geographic as the number one destination restaurant in the world.
Born and raised in Honolulu, Hawaii, Mr. Kobayashi has built a record of success both in law and in business. After earning his B.A. in Business & Administrative Studies from Lewis & Clark College in Portland, Oregon, and his Juris Doctor from the Seattle University School of Law, he returned to Honolulu and built a successful commercial litigation practice as a partner in a private 40 attorney firm. After 13 years of practicing law, Mr. Kobayashi relocated his young family to Orcas Island in the San Juan archipelago in Washington State, the place where his wife grew up. There he took on the position as General Manager of a 40 room inn and 100 seat café, where he was responsible for the day-to-day operations of both businesses. Over the next seven seasons Mr. Kobayashi took a struggling and business and created a vibrant and financially successful favorite gathering space for locals and visitors alike. It was here that Jon and Bernie met, became close friends.