Chefs
DANIEL GEER
My career in the restaurant business started about 20 years ago, in1991, after taking a job at Charlie's, in Anacortes, as a dishwasher. After only 1 month and a hatred for tartar sauce and silver ware I decided I needed to find a different "high school job" and proceeded to give the owners my 2 weeks notice. They were sorry to hear that I was unhappy as a dishwasher and told me that if I could stick it out for one more month they would promote me to a prep and pantry cook. I was not sure I really wanted to do be a cook, but when told that I would be getting another dollar per hour, I was in! After another LONG month of doing dishes, the owners had lived up to their word and promoted me to the new position....and I was ready. Although I had no Idea at the time, This would turn out to be the "true beginning" of what would become my passion...as well as my career.
After only a few months, I was offered another position (promotion). There was an opening on the main line as the "2nd cook". It was another step forward and an opportunity to learn more, so I eagerly accepted. A few more months went by and once again, another offer to advance only this time it was to be the lead cook! I was so excited, but extremely nervous. I was pretty good at listening to the lead and cooking "the easy stuff", but now it was going to be me commanding the line!?! ..."Crab Louie walking in"...or "fire a captain's plate and a Swiss Scallop on the rail!!!" When I look back at it, it was the best place to start my career, but I had no Idea what I was doing! I spent another year and a half learning what I could. One of the servers had told me that her husband was an executive chef at a hotel/restaurant in Lynwood, Washington and if I was interested in "moving on", she would talk to him about hiring me on. Rather immediately, I was going to an interview and was hired on the spot. The name of the restaurant was Cafe 196 and the cuisine was Asian/Northwest fusion. More importantly, this is where I would meet my mentor and friend, Chef Ferron Lining. Over the next few years he would teach me almost all of what I know today. Not just the "cooking" side of things, but the attitude needed to be successful.
Next, I came back north to Anacortes and took a job at the Majestic hotel and worked under Chef David Whiteman. Unfortunately, after only 9 months of being there, the restaurant closed for good.
After that, I was asked if I wanted to be the cook on a fishing boat up in Kodiak, Alaska.... Why not? It was for a crew of 4 and it would be for a six month run. This was good experience in that I was responsible for purchasing, and most challenging of all, storing, as well as cooking three meals each day...Or else!!
While working at the majestic the year previous, I met Chef Andrew Ferguson and after we closed, he had gone on to open up Bella Isola in downtown Anacortes, Washington. So when I returned from fishing, he asked for my help. I worked for him for just a few months while I was trying to get some work in Seattle. When I finally did, it was at an Asian fusion restaurant named Asia Grille and ever better, it was with Chef Ferron once again. He brought me on as a lead line cook but I quickly moved up to be his assistant Kitchen Manager. I loved this job very much and a little over year into it I became a father! Needless to say the hours I had to work as a manager, plus the commute from Mount Vernon, Washington gave me no time to be a dad so I was offered a job back in Anacortes at Bella Isola as the Kitchen Manager. I would spend about 5 or 6 years at this job until taking a position as Kitchen Manager at Kerstin's Fine Dining in LaConner, Washingtion Working with Chef David Poor. I spent between 2 or 3 years with him and ended up back over in Anacortes working at the Adrift and Bellissima Trattoria (bella Isola) for another few years. In August of 2008 I met with Tim Moffitt with the possible intentions of making a change. Seeds Bistro and Bar was looking for a cook that had previous experience that could add to it’s great menu. I was hired on as a lead line cook. Then on Valentines Day, once again an opportunity for advancement opened up for me to become Kitchen Manager…..here I am at Seeds!!!
