David’s career began long ago, at his parents’ restaurant in Columbia, Missouri, washing dishes and peeling carrots when he was 10. David has since cultivated a passion for food, wine, and service all while becoming a certified sommelier. His journey has included stops in Baltimore, Charlotte, and more recently the General Manager/Wine Director at Café Juanita, Sawyer, and Bateau & Boat Bar in Seattle.
Having grown up in the Santa Cruz Mountains, Morgan Mueller developed a love of foraging and gardening early on. Honing these skills over the last 20 years in the industry, his dishes are recognized for their full flavors, rich colors, and perfectly curated ingredient compositions. Morgan came to The Butcher’s Table in 2019 from James Beard nominee, San Francisco’s Jardiniere, as the Executive Chef for five years.
Originally from Seattle, Rachel’s journey has taken her across the globe, living and working in Spain, South America, and the Caribbean. With over 18 years of experience in the service industry and a deep-rooted passion for food and creating remarkable experiences for our guests, our success is largely attributed to her unwavering dedication and tireless efforts. Trust Rachel to turn your vision into an extraordinary reality that will leave a lasting impression on all who attend.
Raised on the shores of Wilmington, North Carolina, Brendan found a passion for food and wine early, working in restaurants at just 15. After graduating from the California Culinary Academy in San Francisco, he cooked in Michelin-starred kitchens including La Folie and Rubicon. A move to Seattle brought Brendan closer to his three adult children – all in the food and beverage industry – and opened the next chapter in a seasoned hospitality and wine career. Since then, Brendan has helped open The Bookbindery and led teams at acclaimed spots like La Bête and Altura.
