Seattle Chef Spotlight: Dan Mallahan
Image credit: Megan Swann - Star Chefs
In honor of Seattle Restaurant Week, we are shining a spotlight on some of the restaurants and chefs who source from the farmers market and our vendors. Today’s star is Dan Mallahan, professional chef and frequent shopper of the West Seattle Farmers Market.
Chef Dan grew up in Everett and attended Western Washington University to get a degree in Business Management, before he moved to San Francisco to attend California Culinary Academy. Following his education, he worked in Michelin-star restaurants before he moved to Rome for a year. Dan eventually returned to his roots and worked as the Executive Chef at Rider; a restaurant located in Hotel Theodore in Downtown Seattle.
Every place he’s lived has had an impact on his cooking in some way, from his childhood in the Pacific Northwest, to his education in the Bay Area. It was in the Bay Area that he learned to appreciate farmers markets as a source for ingredients. He says that every big-name chef in San Francisco would be out at the markets, talking directly to the people who grow the product. It was a practice he knew he wanted to take with him when he moved back to Seattle.
All of his food is hyper-local and hyper-seasonal. He even occasionally sources from his mother’s backyard vegetable garden. The mild temperatures and distinct seasons in Washington state allow Dan to use fresh produce in his dishes all year long. “If you’re using good quality ingredients you don’t have to manipulate them too much to let them shine,” Dan says.
Dan loves that farmers market produce lasts longer because he gets to buy it the day it was picked, rather than three weeks later. He also loves discovering new varietals and unique items that don’t make it to grocery store shelves. He sources his ingredients from the farmers markets not just because of the higher quality of produce, but also because he believes in the importance of supporting farmers.
A week before a big event, Dan will head over to the farmers market and talk to the vendors about which ingredients are coming or going in the next week. In the years since he’s been back in Washington, he’s formed close relationships with vendors who will reach out to him about specialty ingredients, or other things they think he might be interested in.
“Sourcing locally allows you to tell the story of the ingredients,” he explained. The diners at his restaurants and special events value Dan’s relationships with his vendors and ingredients almost as much as he does. Telling the story behind each ingredient in a dish adds depth and meaning to a plate in a way that only words can.
Keep an eye out for special events and other announcements from Dan by following him on Instagram!
