In recent years, Seattle’s bar scene has evolved and gained the reputation of being one of the most dynamic in the country. According to Beverage Director Amanda Reed, “the key to a great bar is bartenders who create good vibes with high level hospitality. In a craft cocktail bar, creative drinks made with fresh ingredients…

Nearly three years in, Chef Varin Keokitvon has assembled what he calls one of his strongest kitchen teams to date. “Everyone works together really well. They’re bringing some good ideas to the table,” says Chef Varin. “They’re fast, efficient, and eager—and great at execution. They’re pretty amazing.” One of his favorite things has been watching…

Chef Varin Keokitvon has a thing about giving back. He loves to teach and he’s been known to guest lecture in the Culinary Arts program at South Seattle College. But, it’s FareStart that has special meaning for him. He likes what FareStart stands for and its mission at the intersection of service to others and…

Heartwood Provision’s Chef Varin Keokitvon is always up for an adventure. Laotian by birth; a Seattleite by upbringing, his culinary prowess crosses cultures and he loves a good culinary challenge. For instance, when he heard about Spain’s Cocinando con Trufa —the international cooking contest for cooking with truffles—he had to enter   To be considered,…

In Chef Varin’s kitchen, little goes to waste. Not the ends of chard, the last asparagus stems, or the tops of strawberries. For chef, this is the beginning of new additions to the menu, such as charcuterie. While most of us associate charcuterie with boards full of meats and cheeses, here those plates also brim…

Back in July, Beverage Director Amanda Reed had a rare opportunity to serve on a panel at Proof, the Washington distillers’ festival. When organizers put the event together they wanted presentations on “use the booze”—or how to utilize things already in the home bar. Reed, who last year shared the podium with Chef Varin Keokitvon…