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 comes to The Butcher’s Table from James Beard nominee, San Francisco’s Jardiniere, as the Executive Chef for the past five years.
Sara grew up helping her parents entertain guests for Christmas dinner parties, shrimp boils, and everything in between. Her love for food and service only grew in college, working in restaurants while finishing her degree. Moving her way through Seattle’s fine dining scene, Sara joins us after a 5-year tenure at Cascina Spinasse where she was General Manager and Wine Director.
James has been working in restaurants for the last 20+ years, has spent time in Michelin-starred kitchens, and worked with James Beard award-winning chefs from Las Vegas, San Francisco and Chicago. James has called Seattle home for last 7 years and is in love with the amazing bounty of produce from Washington local farms.
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.
