September 2, 2019

Beverage Director Amanda Reed and Chef Kimberley Cosway may be the force behind the incredible & unique pairing program at Heartwood Provisions, but General Manager Jennifer Tivald is the essence of true hospitality. We sat down with Jennifer to learn what drives her passion to create and elevate service standards throughout the restaurant. Jennifer Tivald:…

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February 5, 2019

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 are…

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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…

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June 6, 2018

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…

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May 15, 2018

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, every…

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September 5, 2017

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…

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