Trellis Philosophy

Executive Chef Brian Scheehser practices sustainable farming in his three-acre garden in Woodinville. He is growing many of the fresh ingredients featured in Trellis including his signature "Two Hour Salad" where the ingredients are harvested within two hours of being served. "Everything planted in the garden was planted with the seasonal Trellis menu in mind." says Chef.

Trained at the Culinary Institute of America, where he specialized in garde manger, Chef Scheehser has nearly 30 years of culinary experience. Following his graduation, he served as an apprentice to Chef Lucien Verge at Chicago's L'Escargot, remaining at the restaurant for 11 years. He then moved on to Chicago's Hotel Nikko restaurant and later joined the Chicago Sheraton. Chef Scheehser moved to Seattle to join the Sorrento Hotel, where he spent more than a decade as Executive Chef of the renowned Hunt Club. Brian brings his broad experience and love of fresh, wine country cuisine to Trellis.