William Belickis, Chef/Owner
Born and raised in New York City, perhaps the most diverse dining city in the world, Chef Belickis spent his teen years working at Indian restaurants, Neapolitan pizzerias, a country club and a butcher shop. He developed an appreciation early on for the flavors and cooking methods unique to the world’s various cuisines (not surprisingly, both an Indian Tandoor and wood-burning pizza oven are in daily use at MistralKitchen).
At age 20, Chef Belickis turned down a spot at the Culinary Institute of America in favor of going straight to the top to learn from the best: world-renowned chef David Bouley in Manhattan. Bouley, a master of haute cuisine and a chef Belickis describes as “unequivocally like no other”, became a great mentor and friend.
But after two years of working every kitchen station at Bouley, Belickis had another transformative experience when he worked a benefit dinner at Rex Hill Winery outside Portland, OR. His first glimpse of the Great Northwest left him awestruck; he found its clean, cool beauty inspiring and soon returned to explore San Francisco, British Columbia, and everywhere in between. He decided to make the cross-country move, and after so many years in frenetic New York, a brief stint in Cannon Beach, Oregon was restorative; memories of his abrupt transition from Michelin-starred, Manhattan-based Bouley to the elegantly sleepy Stephanie Inn still make him smile.
In 1996 he landed in Seattle (which on earlier visits had won his heart) becoming Chef de Cuisine at Fuller’s, the critically acclaimed dining room at the Sheraton Seattle (no longer operating), then moved on to helm culinary operations at the Salish Lodge, where he implemented seasonal Chef’s Tasting Menus, a concept he would return to again and again in his career. In early 2000, his long time dream of opening a restaurant of his own was realized, and Mistral opened its doors in Belltown.
During its eight years in operation, Mistral was called a “gastronomic temple” by some, as Chef Belickis was afforded the freedom to combine the haute cuisine sensibilites he learned at Bouley with the exploratory, fresh and seasonal approach he developed in the Northwest. Ranking in some publications among the top ten restaurants in the country, Mistral closed its doors in 2008 so Chef Belickis could work on plans for a new, more accessible and experimental restaurant that would have something for everyone…MistralKitchen was born.
Amber Johannson, Manager & Guest Relations
It’s no surprise to Amber’s family that she has made her livelihood in the restaurant industry; she once horrified her mother, at the age of nine, by proudly announcing “When I grow up I want to be a bartender!”
She grew up in rural Hawaii, spending most of her time outdoors, and she developed a deep appreciation for homegrown food, land stewardship and the humane treatment of animals. Cooking and gardening are both passions of hers. In addition to her small home garden, she tends the experimental MistralKitchen garden.
Amber loves to spend time with family and some of her fondest memories involve the simple joys of long dinners and conversation. This love of dining carries over into her work in the restaurant where it is her goal to help everyone create joyful memories of their own.
Taylor Thornhill, Chef de Cuisine
A native of Mountainview, Wyoming, Taylor Thornhill is well versed in both European and Northwest cuisine. Prior to joining chef Belickis at MistralKitchen, Taylor cooked in other Seattle restaurants, including Rover’s, The Harvest Vine and Sitka & Spruce. He has also lived, cooked and worked as a butcher’s apprentice in France and Spain. Taylor is a graduate of the Culinary Arts program at The Art Institute of Seattle. At Mistral Kitchen, Taylor collaborates with chef Belickis in writing and executing menus that incorporate a variety of classic and contemporary techniques and ingredients.
Lucy Damkoehler, Pastry Chef
Lucy Damkoehler found baking when she was in fifth grade. Her father made bread as a hobby, and Lucy remembers loving nothing more as a child than helping him knead and shape the dough. The second of five children, Lucy grew up in Bernarnston, Massachusetts, in a household with a prodigious garden that essentially required that all family members learn to cook. In addition to the time spent with her father baking, Lucy’s early food memories include frequent daytrips to Vermont orchards for apples and cider. Lucy attended the New England Culinary Institute in Montpelier, Vermont. She has worked at restaurants including Hamersley’s Bistro in Boston, Gramercy Tavern in New York, and TASTE in Seattle. At MistralKitchen, Lucy creates playful, yet sophisticated seasonal desserts, proudly showcasing the products of local producers.
