Ours is a Story of Craftsmanship, From Field to Fork
An Omnivore's dining destination with a farm-to-table ethos, our restaurant is located in the very heart of our organic farm. Collaborating with local farmers, vintners, cheesemakers, chefs and oystermen, we bring you an ever-changing, four-course menu showcasing the season's best ingredients. We offer one seating for thirty-two guests at our community tables. We look forward to feeding you soon!
Vincent Nattress, Chef/Owner
Vincent grew up on Whidbey Island. At 16 years of age, he began his restaurant career as a dishwasher in a fast-paced, local fine dining restaurant. He quickly moved up the ranks, eventually leading the hot line. He's been hooked on restaurants ever since. READ MORE
Tyla Jones Nattress, Wine & Service Maven
Born and raised on the East Coast, with centuries-long family ties to Maine and Massachusetts, Tyla now freely admits she prefers Dungeness Crab to Atlantic Lobster. Her career in restaurants began was she was a teenager, but she discovered fine dining service after completing college at the University of Vermont. It was there she met Tosha Norris, a restaurant manager from Napa Valley, who opened Tyla's eyes to fine dining service and to the world of wine. READ MORE
The Orchard Kitchen Team
We are fortunate to have a team of people working at the Orchard Kitchen who love the restaurant and hospitality business, thrive on providing a level of service unequaled elsewhere and do it all with smiles.