Your guide to seasonal cooking

CHEF / OWNER

Mac has over ten years of experience working for some of the most highly regarded restaurants around the world. He started his career in London at St. John Bread & Wine Restaurant, working for the renowned Fergus Henderson. He has since cooked at Flora Bar in New York City and at Lark, Homer, and Sitka & Spruce in Seattle. As head chef, he ran the kitchens at community favorites Bar Lunatico in Brooklyn and Brimmer & Heeltap in Seattle. A few years ago, Mac ventured outside of restaurants to cook for private clients and host dinners at local farms.

Mac grew up in Tacoma, and as a chef, he draws from his roots. His menus focus on vegetables and seafood: the specialties of the Pacific Northwest. He creates clean, complex, and delicious flavors through unique combinations of these ingredients, united with homemade ferments and preserves.

CHEF / OWNER

Sten has more than a decade of experience in the food world, as both a chef and a farmer. He first teamed up with Mac as the sous chef at Brimmer & Heeltap in north Seattle. Before that, Sten was the chef de cuisine at the neighborhood standout Brunswick & Hunt. He has farmed in both the Skagit and Snoqualmie Valleys, where he learned, above all, to let the vegetables write the menu. Most recently, Sten worked as the Harvest Manager at Boldly Grown Farm and continues to lead the small batch fermentation program at Small Acres Farm.

Sten brings an eye for detail and a Midwestern fondness for heavy-lifting: he spearheads many of Aster Pantry’s fermentation, bread baking, and other scratch prep projects. He also uses his connections with regional farms to source the best produce at the peak of freshness.