"Meet Chef Don Pearson"

 

 

Following his retirement from the U.S. Navy, Chef Donald Pearson began his experience in the food service industry as the half-owner of the Ground Round Bar and Grill in Idaho. He later relocated to California for a brief time and then to Washington. It was there that he and Barbara, now his assistant chef, were married and Don decided that he wanted to make cooking a full time career.

He attended the Culinary Arts program at Skagit Valley College and graduated with an AA in Culinary Arts. During his time in the culinary program he was hand-picked on several occasions to assist noted TV chef, Graham Kerr, with private dinners for small groups. He was intrigued by the opportunity for creative expression offered by this type of personalized chef service.

Before deciding to begin his own business, he worked for various local fine dining establishments, including Flounder Bay in Anacortes and the Oyster Creek Inn in Skagit County.

Don and his wife, Barbara, take great pains in creating innovative, tasteful, and original menus that draw on a broad spectrum of both ethnic and local cuisines. Barbara also spent 20 years in the Navy and during that time traveled widely in Europe, Hawaii, and the United States. Learning to prepare new foods and creating original dishes have long been one of her passions in life. She has now brought her talents, along with some tasty original recipes to these menus.

The private dinners that Chef Don and his wife have prepared for various clients have received glowing praises and his services are highly recommended.

E-mail questions and comments to: djsmovable@yahoo.com

Last updated: 03/11/2004