Chef / Owner: Tilth restaurant, Tilth Catering, Maria Hines Consulting
A James Beard Award-winner for Best Chef Northwest, Maria’s commitment to seasonal, local and certified organic is unwavering. She blends this commitment with her high standards for impeccable service at Tilth and Tilth Catering. Opened in 2006, Tilth was named one of the top 10 best new restaurants in the country by Frank Bruni of the New York Times and it continues to be a top culinary destination today.
A leader in the restaurant and sustainability community, Maria donates her time to such causes as James Beard Foundation sustainability programs, American Chef Corps, food equality for low-income families and other food system advocacy and access. She is a founding member or Seattle Restaurant Week and previously served on the board for PCC Farmland Trust.
Outside of the Tilth kitchen, Maria connects with food and cooking through consulting, brand development, cookbook writing and creating retail food products. She also enjoys taking on projects that involve her personal dedication to nutrition and using foods to heal and increase mental and physical performance.
Maria is a Food & Wine magazine 10 Best New Chefs and competed in “Top Chef Masters” before going on to win Food Network’s “Iron Chef America: Battle of Pacific Cod.” Maria was also a semifinalist for a James Beard Award for Outstanding Chef in 2013.
Executive Chef | Tilth
Joel‘s meticulous ingredient sourcing and dedication to organic cuisine make him a natural fit at Tilth. His technique is grounded in his time at the Culinary Institute of America in Hyde Park, NY. He further defined his culinary style working for several years in New York at Eleven Madison Park, where he first met Maria; followed by Tabla with Chef Floyd Cardoz. His culinary journey also had him doing stints at several fine dining restaurants in Toronto and Vancouver, Canada, before joining Tilth in 2014.
From the time he was young and cooking with his grandfather, food meant family, drawing people together and being transported to a different time and place. This notion, along with the energy and creativity of a restaurant kitchen that results in making guests happy, is what drives Joel to cook to his full potential at Tilth.
While fine dining restaurants have dominated his career path, his expertise at home lies with his well-used collection of six different grills and smokers. Joel’s two young sons and golden retriever also keep him busy with hikes while personal time finds him flipping through culinary books such as “The Flavor Bible” and “On Food and Cooking.”