Seasoned Seattle chef to oversee the culinary direction and wine program at the Woodmark Hotel’s prized waterfront restaurant
Woodmark Hotel, Yacht Club & Spa is pleased to announce that Dylan Giordan has assumed the chef de cuisine position at bin on the lake, where he is charged with leading the culinary team and direction of the restaurant, as well as continuing the exceptional dining experience guests have grown to expect. Giordan is well-known throughout Seattle, having served in some of the city’s most esteemed restaurants, and is eager to bring his passion for Northwest flavors and the region’s stunning raw ingredients to bin on the lake.
“Chef Dylan is a mastermind at creating delicious fare from our region’s local ingredients and we look forward to the fresh inspiration he will bring to the bin on the lake menu,” said John Murphy, General Manager of the Woodmark Hotel, Yacht Club & Spa. “Additionally, with his extensive travels through Italy and Spain, exploring the cuisine and viticulture of each region, he will be a great asset to the restaurant’s robust culinary and wine program.”
Giordan most recently served as the executive chef at Seattle’s popular Italian and Mediterranean sister restaurants, Serafina Enoteca and Osteria and Cicchetti Kitchen and Bar. Overseeing all aspects of the menu concept and design, as well as hosting regular cooking classes and implementing innovative programming, Giordan ran the two thriving kitchens in Seattle’s competitive dining scene. He was also responsible for developing the house made pasta, cured meat and sausage programs at Serafina, which amassed a loyal following of local patrons. Giordan began his decade-long tenure at Serafina as a sous chef in 2001, before being promoted to chef de cuisine, and eventually executive chef of both restaurants, once Cicchetti opened in 2009. Additionally, Giordan spent a year as a sauté line cook at Flying Fish, working under James Beard award-winning chef Chris Keff.
Giordan ignited his culinary creativity as a teenage boy, under the tutelage of a Sicilian pizza maker in his hometown of Harvard, Illinois. Though he’s continued to hone his craft of European cuisine, it wasn’t until Giordan moved to the Pacific Northwest in 2000 and was immersed in a highly creative environment with access to rich, natural bounty, that he knew for sure that cooking was his calling.
“Eating is the best way to connect with people, and my favorite part about this profession is being able to create a community and camaraderie through thoughtfully prepared food,” said Giordan. “I’m looking forward to infusing a bit of my style with the current successes of bin on the lake to further establish that bond with our diners.”
Giordan is also an active participant in many of Seattle’s charitable dining events, including YWCA Chefs Fest, Sunset Supper at Pike Place Market and March of Dimes Signature Chefs Auction. While not roasting his signature pork belly dish or joining in community events, Giordan’s favorite leisure activity is spending time with his two children, Sebastian and Sophia.