A Person Holding A Bowl Of Dirt
A Bowl Of Food
A Person Eating Food
Scroll to Explore


Driven by Shared Passion

Luke Kolpin, Executive Chef

Executive Chef Luke Kolpin is the culinary mastermind behind Cedar + Elm, as well as The Lodge at St. Edward Park's banquet program and Bars – Father Mulligan’s Heritage Bar and Tonsorium bar.

Born and bred in Seattle, Luke embarked on his epicurean odyssey at Seattle Central College, and after honing his skills, the kitchens of renowned Seattle restaurants, including the iconic Canlis.

Driven by an unquenchable thirst for culinary enlightenment, Luke started a life-changing journey to the famed Michelin-Starred restaurant Noma, in Copenhagen, where he danced alongside luminaries of the culinary world for over eight years, eventually ascending to the esteemed role of Sous Chef. At Noma, he nurtured a new generation of talent, instilling in them the same passion and creativity that drives his own culinary prowess.

Beyond the kitchen, Chef Luke is an ardent supporter of local charities focused on inclusive education, including the Seattle Boys & Girls Club and the Culinary Arts Program at Seattle Central Community College.

In 2022, he tantalized taste buds on Bravo's Top Chef and returned to Seattle, where he continues to dazzle, crafting extraordinary masterpieces that elevate Cedar + Elm into a premier destination for epicurean delights in the Pacific Northwest.

Quinton Stewart – Executive Sous Chef

Our culinary virtuoso, Executive Sous Chef Quinton Stewart, is a 15-year luminary in the restaurant world. Quinton's culinary passion ignited as a teenager, washing dishes and sneaking into the kitchen to learn the art of cooking. He honed his craft in Seattle's burgeoning dining scene before conquering New York City's culinary epicenter, perfecting his skills at top-notch establishments.

After a stint in San Francisco's Michelin-starred kitchens, Quinton returned to his hometown to take the helm as Executive Chef of 99 Park. With roles as Chef de Cuisine at Thompson Hotel and Culinary Director for the Hitchcock Restaurant Group, he's a culinary wanderer at heart, drawing inspiration from global influences while letting nature's bounty shine in every dish. Quinton's culinary credo is simple: "Don't cook to impress people, cook to make them happy."

Andrew Cross, Chef de Cuisine

Chef de Cuisine Andrew Cross is a master of Pacific Northwest flavors and brings with him a breadth of experience to round out the fantastic Lodge at St. Edward Park Culinary Leadership Team. With a repertoire enriched by stints at esteemed venues such as Café Boulud in Palm Beach, Florida, and Seattle's James Beard award-winning Canlis, Andrew is a virtuoso in the art of curating menus that pay homage to the region's finest flavors and ingredients.

His accolades include a nomination from the James Beard Foundation and glowing reviews from CNN, The Seattle Times, Seattle Magazine, and Food & Wine Magazine. When not captivating palates, Andrew seeks solace in the Pacific Northwest's natural wonders, indulging in outdoor escapades like hiking, foraging, and basking in the region's unparalleled beauty.